Cream Cheese Cookie Cups
Total TimePrep: 15 min. Bake: 10 min. + cooling
- 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
- 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° 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 Facts1 cookie cup: 193 calories, 10g fat (5g saturated fat), 21mg cholesterol, 92mg sodium, 26g carbohydrate (20g sugars, 0 fiber), 2g protein.
Feb 18, 2020
easy and the family loved.
Apr 22, 2018
As per other reviews: cookie dough at bottom didn’t bake long enough and they didn’t come out of pan easily. Plus broke apart. One and done with this recipe.
Apr 22, 2016
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.
Apr 16, 2016
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.
Apr 9, 2016
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.
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.
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.
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.
Jan 30, 2013
Yummy! Easy with store bought cookie dough but we made our own. Even better!
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.