- 1 pouch double chocolate cookie mix (17.5 oz.)
- ¼ cup vegetable oil
- 1 egg
- 2 tablespoons water
- 1 jar Gina's Southern Style Gourmet Strawberry Spread (9 oz.)
- 1 package cream cheese (8 oz.), softened
- 1 cup powdered sugar
Preheat oven to 350°F. Place miniature paper baking cup in each of 36 mini muffin cups. In medium bowl, stir cookie mix, oil, egg and water until dough forms. Drop dough by teaspoonful into baking cups. Bake 8 to 10 minutes or until edges are set. Gently press end of wooden spoon into bottoms and against sides of baking cups to make a small indention. Spoon ½ teaspoon of strawberry spread into each cookie cup.
In medium bowl, beat softened cream cheese and powdered sugar until smooth. Add ¼ cup of strawberry spread until well blended. Chill for 1 hour until slightly firm. Frost each cookie cup and top with chocolate chips (optional).