Cookie Cups 3 Ways

Preheat oven to 350º F (325º F for convection). Coat a 12-cup muffin tin with nonstick spray.

Roll two squares of cookie dough into a ball, then flatten between your palms. Place in a muffin cup and press the dough up the sides of the tin to form a cup shape. Repeat with the rest of the dough.

Bake for 10 minutes or until golden brown. Remove from oven and immediately press down the center of each cookie cup with the back of an 1/8-cup measuring cup. Let cups cool for 15 minutes, then remove from tin and let finish cooling on a cooling rack.

Fill each cup with desired filling.

Microwave 1/3 cup heavy cream until hot. Pour hot liquid over chocolate chips and stir until melted and smooth. Let mixture cool completely.

Place remaining 2/3 cup heavy cream in a large bowl. Beat with a hand mixer until stiff peaks form. Beat in cooled chocolate mixture.

Pipe filling into cookie cups using a star tip. Garnish with chocolate shavings.

Beat 1 cup heavy cream with a hand or stand mixer until stiff peaks form. Beat in crushed chocolate sandwich cookies.

Pipe filling into cookie cups using a star tip. Garnish with more crushed cookies.

Beat 1 cup heavy cream, powdered sugar and strawberry jello powder together with a hand or stand mixer until stiff peaks form.

Pipe filling into cookie cups using a star tip. Garnish with halved fresh strawberries.