2 packages Pillsbury® Ready to Bake!™ refrigerated sugar cookies
1 box Betty Crocker® SuperMoist® devil’s food cake mix
1 cup water
1/2 cup vegetable oil
1 bottle (1 oz) red food color
2 containers (12 oz each) Betty Crocker® Whipped cream cheese frosting
1 Heat oven to 350°F. Spray 48 mini muffin cups with cooking spray. Place 1 cookie dough round in each muffin cup. 2 Bake 12 to 15 minutes or until light golden brown. 3 Using end of wooden spoon, carefully press into center of each cookie to make 1-inch-wide indentation. Cool completely. 4 Meanwhile, in large bowl, beat cake mix, water, oil, eggs and red food color with electric mixer on low speed 2 minutes, scraping bowl occasionally (do not overbeat). 5 Fill each cooled cookie cup 3/4 full with cake batter. 6 Bake 15 to 20 minutes longer or until toothpick inserted in center comes out clean. Remove from muffin cups onto cooling racks. Cool completely, about 30 minutes. 7 Frost tops of cookie cups with frosting.