Strawberry Chocolate Cookie Cups

Yesterday I asked you all what your favorite Valentines Day gift was. After reading some of your responses I started to think of what mine was.... and it, like  most of yours, is nothing flashy. It was our first Valentines Day as a couple at the age of 16....Steve bought me a sweet card with a little boy and a little girl on the front. It was black and white with the exception of the red roses. That  Valentines Day was our 11 MONTH anniversary. I smile when I look back at my old cards and find that particular one. We were so young! We celebrated every month together. Boy did that get old fast.... 12-13 years later if we celebrated every month together we would be broke! 

This year for Valentines Day I will probably make a special dinner for him as I do every year and some sweet treats for the kids. One treat that will be on my menu are these Strawberry Chocolate Cookie Cups. They are so simple and taste so delicious. I used yesterday's butter cookie recipe and pressed the dough into a mini muffin pan. After they were baked I filled with a milk chocolate gananche and topped with a some strawberry pie filling.

The folks at Lucky Leaf recently sent me some of their favorite pie fillings to play around with as well as some super cute giftable baking items. I am not one to use canned anything. I make most of our foods from scratch. However there are days when I want something quick and easy. For a busy mom on the go Lucky Leaf Pie Fillings are perfect for those last minute school treats or potluck desserts. Not only did they send me some fun stuff... they want to send YOU some too! Be sure to check out the giveaway at the end of this post!

Strawberry Chocolate Cookie Cups

Ingredients:

1/2 batch butter cookie dough
1/2 can of Lucky Leaf Strawberry Pie Filling
1 cup of milk chocolate chips
1 cup of heavy cream 

Directions:

Preheat oven to 350. 

Roll about 24 1 inch balls of cookie dough. Press into the  bottom and sides of your mini muffin tin. Freeze cookie cups for 30 minutes before baking.

Bake for approximately 10-12 minutes or until the cups are golden brown. Remove from oven and allow to cool completely before removing from your tin. 

While the cookie cups are cooling add cream and chocolate to a double boiler. Over a low boil whisk chocolate and cream together constantly until smooth.

Allow the ganache too cool with the cookies. Once everything has reached room temperature. Fill each cup with a spoonful of ganache. Top with a bit of pie filling and enjoy! 

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(Disclaimer: Lucky Leaf sent me some pie filling samples to try as well as a new cupcake tin and some a Valentines Day gift pack. I was not compensated for this post. Lucky Leaf is sponsoring this giveaway. All opinions are my own.)