This recipe comes from http://www.bettycrocker.com, a 2nd variation on the cookie cup idea, also very tasty!
3 oz semisweet baking chocolate
1 tablespoon shortening
or Christmas sprinkles
1 pouch Betty Crocker sugar cookie mix or chocolate chip cookie mix
1/4 cup butter, softened
2 cups dark chocolate chips
3/4 cups heavy whipping cream
1 Heat oven to 375 (or 350 for dark pans). Spray 24 (I got 36) mini muffin cups with cooking spray.
2 (Skip this step if using sprinkles.) Microwave semisweet baking chocolate and shortening on high until smooth and melted. Pour onto ungreased cookie sheet. Using spatula, smooth chocolate into a thin layer, set aside to harden.
3 Mix cookie cup ingredients until a crumbly dough forms. Shape dough into small balls (or use mini scoop) and place each into muffin cup.
4 Bake 10 – 11 minutes (it was 8 – 10 for me) or until set and very light golden brown (dough will puff up slightly). Using end of rolling pin handle or spoon (or Pampered Chef tart shaper), press indentation in center of each cookie to form cup. Cool completely in pan, about 15 minutes. Remove cups from pan to cool.
5 (Skip this step too if using sprinkles.) Meanwhile, to make curly chocolate shavings, use metal spatula to scrape a thin layer of chocolate from metal cookie sheet by sliding spatula edge quickly just under layer of hardened chocolate.
6 Microwave dark chocolate chips and whipping cream on high until chocolate is melted, stir until smooth.
7 Spoon filling evenly into each cookie cup. Press chocolate curls gently into center of each cookie cup (or decorate with sprinkles).
I decided to make another variation trying the chocolate chip cookie mix which is the same process as above but for that 1, I decided to do a different filling than the one listed above so I took some of my leftover homemade vanilla buttercream frosting and melted it in the microwave and added a spoonful of cocoa to it and filled the chocolate chip cookie cups with that instead, also delicious! Here’s what those looked like: