This dessert is great if you need something quick for a party, or just feel like something chocolatey, which was my dilemma one wintry evening...
I also happened to have some sugar cookie dough on hand (cause who doesn't). I use Peggy Porschen's sugar cookie recipe, but any cookie dough will do.
You will also need:
-A mini cupcake pan
-1 cup chocolate chips
-3 or 3 tablespoons of milk
Roll out your sugar cookie dough to around 1/8th of an inch (you can do a bit thinner if you'd like). With a round or flower-shaped cutter, cut out 12 cookies.
Turn a mini cupcake pan upside down, and place the cookies over the cups, trying not to let them break (if they do, add a bit more butter to your mix).
Let chill for about 10 minutes in the fridge and heat your oven to 350F. Bake them in the oven for 8-10 minutes.
In the meantime get your saucepan on the stove. Throw your chocolate chips and bit of milk in and turn on low, continuously stirring until the chocolate melts.
When your cookies are done wait until they cool before pouring a spoonful of chocolate into each cup. Let the chocolate set in the fridge... or if you're greedy just eat them while they're still warm and gooey, hee hee XD.