A Holiday Treat that starts with a mix

First, I mixed up two packages of Betty Crocker sugar cookie mix using the recipe for rolled cookies–two packages of mix, 2 sticks of softened butter, 2 eggs, and 6 tablespoons of flour.

I rolled the dough into about tablespoon sized balls and placed them into well greased mini muffin pans. I flattened them into the bottoms of each cup.

Then I pressed the dough up the sides of each cup.

I put a teaspoon of Solo brand raspberry filling (but you could use jam, caramel, and other flavors as desired).

I baked them at 375 degrees for 12 minutes and let them cool in the pans.

While they were cooling, I chopped up 6 oz of dark chocolate. (I tried a few different chocolates for ganache over time and my favorite is this one from Aldi.)

I microwaved one cup of whipping cream for 2 minutes and poured the chopped chocolate into the measuring cup.

I let this sit for 5 minutes and then stirred it until it was smooth.

Once they were completely cooled, I removed all the cookies from the muffin tins and placed them on a waxed paper lined tray. I found that the best method was to twist the cookie gently in the cup before lifting it out.

I spooned about 2 tsp of ganache onto each cookie.

My husband ate three of these when he got home from work and gives them high marks.