Cream Cheese Cookie Cups Recipe
- 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
- 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.
1 each: 193 calories, 10g fat (5g saturated fat), 21mg cholesterol, 92mg sodium, 26g carbohydrate (20g sugars, 0 fiber), 2g protein.
Reviews for Cream Cheese Cookie Cups
"I have made these several times over the years and decided to try again. The bottoms never cook all the way in 10 minutes. They slide out at 10 minutes but the inside bottom is not baked enough. I tried baking them 13 minutes and them they are too hard to get out of pan. I never get a whole batch that are okay to take to a party."
"Just tried to make these and I got two new ideas instead of cookie cups. I used the new silicone cups and I guess I did not bake the dough long enough and they stuck to the cups. Before I discovered this problem, I had started the cream cheese mixture. Thankfully I had not put in the confectioners sugar.Instead of cookie cups, I took bagel bites and used the cream cheese mixture for a spread. Turned out wonderful.Going to use the almost cookie dough for ice cream toppings."
"Waaaaaay too much going on. Separately tasted great: the cookie and the cream cheese, but together was just too much going on. Too sweet. No need to eat together."
"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."
"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."
"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."
"So delicious. You'll want to make more. I add a chocolate chip to the top as an added touch."
"Yummy! Our new favorite and so easy!"
"I have made these for many years. I also add a little almond extract and they are delicious!"
"also used sugar cookie dough filled with 1 can crushed pineapple,sugarfree instant pudding and cool whip as filling, refreshing"
"I have made these many times and everyone loves them and asks for the recipe. So easy to make too."
"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..."
"These did not come out for me. I followed directions exactly. They stuck to the pan and were mushy. Had to be tossed out."
"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!"
"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?"