Chocolate Chip Cookie Pudding Cups

Betty Crocker™ chocolate chip cookie mix provides a simple base for these delicious cookie cups! MORE + LESS -

pouch Betty Crocker™ chocolate chip cookie mix

Butter and egg called for on cookie mix pouch

box (4-serving size) banana cream instant pudding and pie filling mix

1 3/4

cups fat-free (skim) milk

1 1/2

cups diced strawberries or other fruit

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1

Heat oven to 350°F. Place mini paper baking cups in 24 mini muffin cups.
2

Make cookie dough as directed on pouch. Shape dough into 24 (1 1/2-inch) balls. Place 1 ball in each baking cup.
3

Bake 11 to 16 minutes or until edges begin to brown. Remove from oven. Immediately make indentation in center of each cookie with end of wooden spoon to form a cup. Cool completely, about 1 hour.
4

Within 20 minutes of serving, in medium bowl, mix pudding mix and milk. Allow to set 5 minutes. Fill each cookie cup with about 1 tablespoon pudding. Top with diced strawberries. (Serve within 20 minutes for best results, as cookies will become soggy.)

If desired, substitute pudding with 2 1/2 cups vanilla ice cream--scoop 1 tablespoonful into each cup. Garnish with fruit.
If desired, add strawberry syrup or chocolate-flavor syrup on top of ice cream.