1 tube (18 ounces) refrigerated chocolate chip cookie dough
4 ounces cream cheese, softened
2 tablespoons butter, softened
1/2 teaspoon vanilla extract
1-1/4 cups confectioners' sugar
12 Miniature Muffin Cups
1. Cut cookie dough in half (save 1 portion for another use). With floured hands, press about 1 tablespoon of dough onto the bottom and up the sides of 12 ungreased miniature muffin cups. Bake at 350° until lightly browned, 8-10 minutes.
2. Using the end of a wooden spoon handle, reshape the puffed cookie cups. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
3. In a small bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spoon into cookie cups. Store in the refrigerator.
Need a quick dessert? Try these yummy cookie bites. For a pretty look, use an icing bag to pipe the filling into the cups, then top each with mini M&M's.
TOTAL TIME: Prep: 15 min. Bake: 10 min. + cooling
YIELD: 1 dozen.
Nutrition Facts
1 cookie cup: 193 calories, 10g fat (5g saturated fat), 21mg cholesterol, 92mg sodium, 26g carbohydrate (20g sugars, 0 fiber), 2g protein.