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Cream Cheese Cookie Cups

 Cream Cheese Cookie Cups
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. —Rachel Blackston, Mauk, Georgia
12 ServingsPrep: 15 min. Bake: 10 min. + cooling

Ingredients

  • 1 tube (18 ounces) refrigerated chocolate chip cookie dough
  • 4 ounces cream cheese, softened
  • 2 tablespoons butter, softened
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1-1/4 cups confectioners' sugar

Directions

  • Cut cookie dough in half (save one 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°
  • for 8-10 minutes or until lightly browned.
  • 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.
  • 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. Yield: 1 dozen.
Nutritional Facts: 1 serving (1 each) equals 193 calories, 10 g fat (5 g saturated fat), 21 mg cholesterol, 92 mg sodium, 26 g carbohydrate, trace fiber, 2 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white

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Cream Cheese Cookie Cups (continued)

Wine (continued)
wine such as Moscato or a sweet Riesling.