Double Chocolate Chunk Cookies

This double chocolate chunk cookie mix is a perfect starter. Incorporate various chips or dried fruit, if desired. I like to bake this cookie in a muffin tin and top with decorative frosting. This really stands out on a dessert buffet, and no one will know that this was a semi-homemade dessert!


1 17.5-oz. Package Double Chocolate Chip Cookie Mix (Betty Crocker)
¼ Cup Vegetable Oil, 2 Tbsp. Water & 1 Egg (Package Ingredients)
½ Cup Milk Chocolate Chips
½ Cup White Chocolate Chips
1 16-oz. Can Frosting (Betty Crocker, Vanilla Frosting)


In a large mixing bowl, prepare the cookie mix per package directions. Add in the milk chocolate chips and the white chocolate chips. Line a mini muffin pan with paper liners. Pour the cookie mixture into the muffin pan, to the top of each liner. Bake as directed on the package (do not overcook). Remove the cookies from the oven, and let cool. When completely cool, decorate the top of each cookie with the frosting. I generally use a large Ziploc bag, making a small cut in one of the corners for piping the icing. You can top the icing with any type of garnish you prefer. This dessert can be made a couple of weeks in advance and stored in an airtight container in the refrigerator.