Chocolate chips and mint jelly make a dazzling duo in this four-ingredient recipe that starts with refrigerated sugar cookie dough. These simple treats are a definite holiday hit.




  • Heat oven to 350 degrees F. Spray mini muffin pans with nonstick cooking spray.

  • Break off marked pieces of cookie dough and roll into balls. Place in mini muffin pans and with your thumb press into bottom and up the sides of the pan.

  • Bake at 350 degrees F for 10 minutes. Cool for 2 minutes in pans. Remove from pans and place on wire rack to cool completely.

  • Dust cooled tarts with confectioners' sugar. Microwave jelly for 1 minute on HIGH and stir until smooth. Spoon about 3/4 teaspoon mint jelly in each.

  • Place melted chocolate in a small plastic bag and snip off the end or in a small pastry bag fitted with a small writing tip. Drizzle chocolate over the filled tarts.

Nutrition Facts

86 calories; 3 g total fat; 5 mg cholesterol; 41 mg sodium. 14 g carbohydrates; 1 g protein;