PREHEAT oven to 350° F. Paper-line 24 muffin cups.
BEAT cake mix, water, eggs and oil in large mixer bowl on low speed for 30 seconds. Beat on medium speed for 2 minutes or until smooth. Spoon about 1/4 cup batter into each prepared muffin cup, filling about two-thirds full.
CUT cookie dough into 24 pieces; roll each into a ball. Place one ball of dough in each muffin cup, pressing it to the bottom.
BAKE for 19 to 22 minutes or until top springs back when gently touched. Let cool for 15 minutes. Remove to wire rack to cool completely. Spread with frosting and sprinkle with morsels.