Raspberry Chocolate Tartlets
- Prep: 15 minutes
- Cook: 14 minutes
- 1 roll (18 oz) Pillsbury® refrigerated chocolate chip cookies
- 1 container Pillsbury Creamy Supreme® Cream Cheese Frosting
- 1 pint fresh raspberries
Preheat oven to 350 degrees F.
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.
Crush 6 raspberries and stir into frosting.
Place in piping bag or plastic bag fitted with a small star tip. Pipe each and top with a fresh raspberry.
If frosting is too thin, add ½ cup powdered sugar.