Servings: 24
Prep Time: 25 Min.
Cook Time: 1 Hr 26 Min.

+ 24 CHIPS AHOY! Cookies, divided
+ 1 pkg. (2-layer size) white cake mix
+ Blue and red food colorings, divided
+ 1 container (16 oz.) ready-to-spread white frosting
+ 48 candy button eyes

1. Heat oven to 350°F.
2. Cut 12 cookies in half; reserve for later use. Coarsely chop remaining cookies.
3. Prepare cake batter as directed on package; spoon into 24 paper-lined muffin cups. Add 1 drop EACH blue and red food coloring to batter in each cup; swirl gently with knife. Top with chopped cookies; press gently into batter to secure.
4. Bake 18 to 21 min. or until toothpick inserted in centers comes out clean. Cool 5 min. Remove cupcakes from pan to wire racks; cool completely.
5. Spoon frosting into medium bowl. Add 24 drops red food coloring and 16 drops blue food coloring; mix well. Spoon into pastry bag fitted with star tip. Use to pipe frosting onto tops of cupcakes.
6. Garnish with reserved cookie halves and candy eyes. Refrigerate 1 hour.

Food Facts:
You will need about 1/2 tsp. EACH red and blue food coloring, and 2 pkg. (1 oz. each) candy button eyes to prepare and decorate the 24 cupcakes.

Calories: 240;   Cholesterol: 0mg;   Total Carbs: 37g;   Fiber: 0g;   Sugar: 26g;   Protein: 2g;   Sodium: 200mg;