Chocolate Raspberry Cookie Cups



  • One box of Immaculate Baking Company Double Chocolate Cookie mix + ingredients on package
  • 1 can of raspberry pie filling
  • Fresh raspberries


  1. Preheat oven and mix up the cookie dough according to package directions.
  2. Spray mini muffin pans with non-stick cooking spray.
  3. Roll about 1 tablespoon of dough into a ball and place in each cup.
  4. Bake about 7 – 8 minutes or until dough is no longer raw in the middle.
  5. Allow cookies to cool for a minute or so and then use the back of a tablespoon or a tart press to gently press the center of each cookie cup down.
  6. Allow cookie cups to cool completely and gently remove from pans.
  7. Fill each cookie cup with a teaspoon of raspberry pie filling and top with a fresh raspberry.