Sugar Cookie Mix, plus ingredients on bag (stick butter and an egg)
1 pint heavy whipping cream
1 3.4 ounce box of instant vanilla pudding
1/2 teaspoon vanilla
chocolate syrup
1/4 cup powdered sugar
Prepare cookie mix according to drop cookie directions on cookie mix bag. roll dough into 1-inch balls and place each ball in greased mini muffin tin. Press in the center to create a crater in the middle of each ball. (I used a the back of a small melon baller). bake around 9 minutes at 375 degrees. Press down center of each cookie again making a cup shape. cool 5 minutes in pan, then rest on wire rack. Pour whipping cream in large bowl and mix, starting on low speed, increasing speed until you get a whipped cream consistency. Add the dry instant pudding, vanilla and powdered sugar, mix to a mousse consistency. Add vanilla cream to a larger plastic storage bag. Cut off one of the bottom corners of the bag to use as a piping bag. Fill each cookie with cream, then drizzle with chocolate syrup. Refrigerate at least 30 minutes. Enjoy!
