Step 1

Preheat oven to 350º F. Grease 24 mini-muffin cups. Place one square of cookie dough into each cup.

Step 2

Bake for 15 to 17 minutes or until golden brown. Cool completely in pan on wire rack. With tip of butter knife, remove cookie cups from muffin pan. Arrange on serving platter.

Step 3

Fill a gallon-size plastic food storage bag with the whipped cream; seal. Cut ½-inch from corner of bag. Squeeze bag lightly to pipe whipped topping on top of cookie cup to form ghost shape. Position two mini morsels as eyes and one regular size morsel as a mouth on each ghost. Serve immediately or store refrigerated for up to 2 hours.