What you'll need

1 package (14oz) Immaculate Baking Co. Gluten-Free Chocolate Chunk Cookie Dough

12 White or Milk Chocolate Truffles

1 cup White or Semisweet Chocolate Chips

Sprinkles, for topping

20 min prep time
37 min total time
24 Cookie Cups servings
  1. 1

    Heat oven to 350 degrees F. Spray 24 mini muffin cups with cooking spray. Cut each cookie dough round in half; place one half in each muffin cup. Bake 17 to 19 minutes until cookies are golden brown and puffed.

  2. 2

    Remove from oven and immediately use bottom of wooden spoon to create indentation in center of each cookie cup. Cool cups completely in muffin pan on cooling rack.

  3. 3

    Run butter knife gently along edges of cooled cookie cups to remove from muffin pan. Using small, sharp serrated knife, gently cut truffles in half. Set aside.

  4. 4

    In small microwave-safe bowl, heat chocolate chips on High 1 minute. Stir, then heat on High in 30-second intervals, stirring after each until chocolate is melted and smooth. Pour chocolate into small resealable plastic bag. Cut off one tip of bag.

  5. 5

    Pipe 1 teaspoon melted chocolate into centers of cookie cups. Top each with one truffle half, cut side-down. Pipe more melted chocolate over cookie cups (you may not use all the melted chocolate). Decorate with sprinkles. Let chocolate set completely before serving.