Step 1

Preheat oven to 350° F.Place 12 2 1/2-inch foil bake cups on baking sheet with sides.Place 1 piece of cookie dough in each cup.

Step 2

Bake for 12 to 14 minutes or until just baked and light golden brown.Remove cups to wire rack to cool completely.

Step 3

Place 1 1/2 cups morsels and milk in largemicrowave-safe bowl.Microwave on HIGH (100%) power for 1 minute; STIR.Morsels may retain some of their original shape.If necessarymicrowave at additional 10- to 15-second intervalsstirring just until melted.Cool to room temperatureabout 20 minutes.

Step 4

Reserve 1/2 cup whipped topping; refrigerate.Combine remaining whipped topping and vanilla extract in medium bowl.Gently fold half of the whipped topping mixture into chocolate mixture.Add remaining whipped topping mixture; mix lightly.Spoon over cookie bases in muffin cups.Refrigerate for 1 hour.

Step 5

For garnish and to serve: Line baking sheet with wax paper. Place remaining morsels in heavy-duty plastic bag.Microwave on HIGH (100%) power for 30 seconds; knead.Microwave at additional 10- to 15-second intervalskneading until smooth.Cut tiny corner from bag.Drizzle 12 squiggly designs about 2- to 3-inches square onto prepared baking sheet.Refrigerate until chocolate is firm5 to 10 minutes. Top each mousse cup with a small dollop of reserved whipped topping.With tip of knifegently remove drizzles from wax paper and insertstanding up into dollops.Serve immediately.