Makes 1-1/2 dozen cookie cups
|1||package (18 ounces) refrigerated sugar cookie dough|
|1/4||cup unsweetened cocoa powder|
|3||containers (4 ounces each) prepared chocolate pudding|
|1-1/4||cups chocolate sandwich cookie crumbs (about 15 cookies)|
- Preheat oven to 350°F. Grease 18 (2-1/2- or 2-3/4-inch) muffin pan cups. Let dough stand at room temperature about 15 minutes.
- Combine dough and cocoa in large bowl; beat at medium speed of electric mixer until well blended. Shape dough into 18 balls; press onto bottoms and up sides of prepared muffin cups.
- Bake 12 to 14 minutes or until set. Remove from oven; gently press down center of each cookie with back of teaspoon. Cool in pan 10 minutes. Remove cups from pan; cool completely on wire racks.
- Fill each cup with 1 to 2 tablespoons pudding; sprinkle with cookie crumbs. Garnish with gummy worms.
Chocolate cookie crumbs can be purchased in the baking section of your supermarket.
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