1 package (about 16 ounces) refrigerated sugar cookie dough
¼ cup unsweetened cocoa powder
3 containers (about 4 ounces each) prepared chocolate pudding
1 ¼ cups chocolate sandwich cookie crumbs (about 15 cookies)
Let dough stand at room temperature 15 minutes. Grease 18 standard (2 ½ inch) muffin cups.
Preheat oven to 350 degrees F. Combine dough and cocoa in large bowl; beat with electric mixer at medium speed until well blended. Shape dough into 18 balls; press onto bottoms and up sides of prepared muffin cups.
Bake 12 to 14 minutes or until set. Gently press down center of each cookie with back of spoon. Cool in pans 10 minutes. Remove to wire racks; cool completely.
Fill each cup evenly with pudding; sprinkle with cookie crumbs. Garnish with gummy worms.
Makes 1 ½ dozen cookies
Tested in the THASC kitchen. Photo by THASC.
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