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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
  • Total Time
    Prep: 15 min. Bake: 10 min. + cooling
  • Makes
    1 dozen

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

  • 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.
  • 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.
Nutrition Facts
1 cookie cup: 193 calories, 10g fat (5g saturated fat), 21mg cholesterol, 92mg sodium, 26g carbohydrate (20g sugars, 0 fiber), 2g protein.

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