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Chocolate Raspberry Mini Tarts


Ingredients

Units Scale
  • 1 roll (18 oz Pillsbury® refrigerated chocolate chip cookies)
  • 1 container Pillsbury Creamy Supreme® Cream Cheese Frosting
  • 1 pint fresh raspberries


Instructions

  1. Preheat oven to 350 degrees F.
  2. Fill each mini cupcake 2/3 high with cookie dough. Bake for 12 minutes or until lightly brown. Remove and let book 10 minutes before removing from tins.
  3. Crush 6 raspberries and stir into frosting.
  4. Place in piping bag or plastic bag fitted with a small star tip. Pipe each and top with a fresh raspberry.