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Cream Cheese Cookie Cups Recipe

Cream Cheese Cookie Cups Recipe

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
TOTAL TIME: Prep: 15 min. Bake: 10 min. + cooling YIELD:12 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 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. 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.

Reviews for Cream Cheese Cookie Cups

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MY REVIEW
Reviewed Sep. 9, 2014

"Love this recipe. And all my friends think they taste wonderful! Will do this again next time I need a special dessert for a gathering."

MY REVIEW
Reviewed May. 8, 2014

"Just made these. I agree that they did stick to the pan, I actually used two pans, one not greased and the other greased. I used butter spray and that pan came out mostly fine except for the ones that were too big. I think my problem was that the ones I made too large didn't bake enough and they broke apart. Next time, I will use less dough. I did have about 15 out of 25 to take to a bake sale. Easy, to make. I think I will use sugar cookie dough next time because they would be easier to mold into the muffin pans."

MY REVIEW
Reviewed Mar. 26, 2014

"these are GREAT. I make them with sugar cookie, lemon pudding, and cool whip on top. or use peanut butter cookie, chocolate pudding, and cool whip."

MY REVIEW
Reviewed Jan. 30, 2013

"Yummy! Easy with store bought cookie dough but we made our own. Even better!"

MY REVIEW
Reviewed Sep. 8, 2012

"I have made these many times, they are always a big hit! I put the filling in a large zip lock bag and snip the corner to squeeze the filling into each cup."

MY REVIEW
Reviewed Jan. 17, 2012

"So delicious. You'll want to make more. I add a chocolate chip to the top as an added touch."

MY REVIEW
Reviewed Mar. 29, 2011

"Love these."

MY REVIEW
Reviewed Mar. 2, 2011

"Yummy! Our new favorite and so easy!"

MY REVIEW
Reviewed Jul. 6, 2010

"I have made these for many years. I also add a little almond extract and they are delicious!"

MY REVIEW
Reviewed Jul. 6, 2010

"also used sugar cookie dough filled with 1 can crushed pineapple,sugarfree instant pudding and cool whip as filling, refreshing"

MY REVIEW
Reviewed Jun. 2, 2010

"I have made these many times and everyone loves them and asks for the recipe. So easy to make too."

MY REVIEW
Reviewed Mar. 19, 2010

"I really like these....cook time is about 10 minutes....then I let them sit in the pan for about 10 more just to make sure they are set...I also have changed the color of the cream cheese for different occasions and St Patricks day they were green and I added Mint flavoring and they came out like Mint chocolate chip ice cream..."

MY REVIEW
Reviewed Sep. 26, 2009

"These did not come out for me. I followed directions exactly. They stuck to the pan and were mushy. Had to be tossed out."

MY REVIEW
Reviewed May. 24, 2009

"I made them exactly as stated in recipe and they turned out perfect. I baked 8 minutes, took them out and fixed with spoon end. I then put them back in for 2 minutes for a total of 10 minutes of baking. No mushiness here!"

MY REVIEW
Reviewed Dec. 31, 2008

"I made these exactly as written and after 15 minutes of baking, the bottoms of the cups were still mush. Did anyone else have problems with the cooking times?"

MY REVIEW
Reviewed Dec. 6, 2008

"way too much sugar in cream cheese filling--it was too sweet. next time will add sugar gradually to cream cheese & keep testing the sweetness til its right.

Kat"

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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.