1 package Pillsbury® Ready to Bake!™ refrigerated oatmeal chocolate chip cookies
1 package (8 oz) cream cheese, softened
1/3 cup sugar
3 tablespoons instant cappuccino coffee mix
1 1/2 cups frozen (thawed) whipped topping (4 oz)
1/4 cup Hershey’s® mini chips semi-sweet chocolate baking chips
2 tablespoons chocolate sprinkles
1. Heat oven to 350°F. Spray 48 mini muffin cups with Crisco® Original No-Stick Cooking Spray. Cut each cookie in half; press each half into bottom of mini muffin cup.
2. Bake 6 to 9 minutes or until golden brown. Cool 10 minutes in pans. With knife, remove cookies from pans to cooling racks. Cool completely, about 20 minutes.
3. Meanwhile, in medium bowl, beat cream cheese, sugar and cappuccino mix with electric mixer on medium speed until smooth and creamy. Gently fold in whipped topping and mini chips.
4. Spoon or pipe mixture onto each cookie (if piping, fit decorating bag with star tip with 3/4-inch opening). Top each with sprinkles. Refrigerate 1 hour before serving. Store covered in refrigerator.