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Cream Cheese Cookie Cups Recipe
Cream Cheese Cookie Cups Recipe photo by Taste of Home

Cream Cheese Cookie Cups Recipe

Publisher Photo
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
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 10 min. + cooling
MAKES: 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

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.

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.
Originally published as Cream Cheese Cookie Cups in Quick Cooking July/August 2005, p43

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.

Sweet White Wine

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

Reviews for Cream Cheese Cookie Cups

AVERAGE RATING
   (17)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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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. 30, 2014

Made theses for a function at church tonight. They were a definite hit. Even my picky husband loved them!

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.

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