Ingredients

• 1 c. butter, softened or THRIVE butter
• 2 tbsp. water water
• 1 egg or THRIVE Scrambled Egg mix
• 3 1/3 c. THRIVE Vanilla Sugar Cookie Mix
• 1 pkg. 3.4 ounce instant vanilla pudding mix
• 2 c. milk or THRIVE Instant Milk
• 11 oz. Semisweet Chocolate
• 1 c. heavy cream

Directions

1. Chop chocolate into small pieces (unless using chips). Pour chocolate into medium bowl.
2. In a small saucepan, heat heavy cream over medium heat until hot and steaming.
3. Pour hot cream over chocolate, making sure chocolate is mostly submerged. Allow to sit for a few minutes. Stir continuously until chocolate is melted and smooth. Allow chocolate to sit and thicken until it will pour off of a spoon, but slowly.
4. Preheat oven to 325 degrees. Spray a mini muffin pan with nonstick cooking spray.
5. In a mixer, cream the butter for a few minutes until smooth and fluffy. Add in water and egg and mix well, scraping down sides part way through.
6. Add in the sugar cookie mix. Mix well, until dough begins to clean the sides of the bowl.
7. Using a 1.25"-diameter cookie scoop, place a scoop of cookie dough into each mini muffin tin.
8. Bake for 16 minutes.
9. Immediately upon removing the cookies from the oven, use a melon baller to make a bowl-like indentation in each cookie. Using a spoon, carefully lift out cookie cups and place on wire rack to cool.
10. Mix pudding and milk according to package directions. Chill in fridge until set.
11. Once cookies have cooled completely, fill with pudding Top with chocolate mixture OR, OPTIONAL: In a mixer, whip the chocolate cream mixture until fluffy. Place in a piping bag with decorative tip. Pipe chocolate on top of pudding.