Two Ingredient Cookie Cups

• 1 (16 1/2 ounce) package refrigerated chocolate chip cookie dough
• 1 cup milk chocolate chips or 1 cup semi sweet chocolate chips

1. Preheat oven to 350u0b0 F and paper-line 24 mini-muffin cups.
2. Divide the cookie dough into 24 equal parts. Place a portion of cookie dough in the muffin cups and press it down as well as around the edges to cover the muffin cup.
3. Bake them from 9 to 11 minutes or until edges are set. Cool the muffin cups on a wire rack for 10 minutes. Remove the cookie cups from the paper-line and cool them on the wire rack. The cookie cups should be at room temperature to proceed further.
4. Microwave morsels in small, microwave safe or heave duty plastic bag on MEDIUM-HIGH (70%) power for 30 seconds; without removing from the bag knead until smooth. Microwave at additional 10- to 15-second intervals, kneading until smooth do not remove from bag. Cut tiny corner from bag; squeeze chocolate into each cup.
5. Love peanut butter? You can add couple of tablespoon of peanut butter in the chocolate mixture for the nutty taste!

chocolate chip cookie, milk chocolate chips

Taken from www.food.com/recipe/two-ingredient-cookie-cups-525714 (may not work)