My Classy Sugar Cookies starts with a tube of Pillsbury sugar cookie dough. The original recipe was done with ice cream. I thought I’d do mine using sweetened Mascarpone cheese.

I love it when I can take a recipe and put my own spin on the original.

Prep Time: 10 minutes
Cook Time: 11 to 14 minutes
Total Time: 24 minutes
Yields: 24 classy sugar cookies
Equipment: 2 mini muffin tin pans, wooden spoon, 1 (1-quart) saucepot, 2 rimmed baking sheet pans with racks, 2 glass mixing bowls, 1 cookie-dough scoop, butter-flavored non-stick cooking spray

Ingredients:
1 package of (24 ct.) Pillsbury sugar cookie dough
1 (10-ounce) package of Hershey’s semi-sweet chocolate chips
2 (8-ounce) containers of mascarpone cheese (room temperature)
1 1/2 cups of confectioners sugar
2 tablespoons of vanilla-flavored granulated sugar, substitute granulated sugar
2 pints of blackberries (or your favorite berry)

Directions:
Preheat oven to 350-degrees F. (If using a non-stick mini muffin tin, bake at 325-degrees F.)

Spray both mini muffin tin pan with a butter-flavored non-stick cooking spray to ensure cookie cups come out easily. After you take the dough out of the package, place each square into the muffin tin cup. Using a wooden spoon, dip the end into a small bowl of  of vanilla-flavored granulated sugar. This will help with the forming of the cup and the spoon won’t stick to the dough. Insert the end of the wooden spoon gently into the dough forming a cupped shape inside of the muffin holder. Continuing the process until all the dough is formed into the shape of cups.

Follow baking instructions on the tube. Place into the oven on the center oven rack and bake for 11 to 14 minutes or until golden brown. Allow the cookies to cool completely before removing from the pans.

On top of the stove set up a double boiler with a small 1-quart saucepot and a glass bowl that fits into the pot. Fill the saucepot about 1/4 full with water. The bottom of the glass bowl should not reach the water (at least 2″ to 3″ of space between the bottom of the bowl and the water). Over medium heat, bring the water to a boil.

Add the semi-sweet chocolate chips. Using a wooden spoon, stir until chocolate is just melted. Turn the heat off and remove the bowl. Be careful it’s hot!

Remove the cookies from the muffin tin placing them onto a rimmed baking sheet pan lined with a cooling rack. One at a time, start dipping the rims of the sugar cookie cups into the chocolate and placing them back onto the cooling rack, allowing the chocolate to harden.

In a second mixing bowl, add the softened mascarpone cheese and confectioners sugar, stir to combine. Using a small cookie-dough scoop or a small spoon fill each of the chocolate rimmed cookie cups with the filling then top each one with a blackberry. Store any remaining cookies in the refrigerator.

These Classy Sugar Cookies are so cute and delicious, they’ll be the eaten no matter what the occasion.