Red Velvet Cookie Cups

By kelsa94

Ingredients

• 1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
• 1 tablespoon unsweetened baking cocoa
• 1/2 cup butter, softened
• 2 teaspoons red food color
• 1 egg
• FILLING
• 5 oz cream cheese, softened
• 2 tablespoons butter, softened
• 1/4 teaspoon vanilla
• 1 3/4 cups powdered sugar

Details

Servings 1
Preparation time 20mins
Cooking time 55mins
Adapted from bettycrocker.com

Preparation

Step 1

1
Heat oven to 375°F. In large bowl, stir Cookie Cup ingredients until soft dough forms. Shape into 36 (1 1/4-inch) balls (about 1 tablespoon each); place in ungreased mini muffin cups.

2
Bake 8 to 10 minutes or until set when lightly touched in center. Cool in pan 5 minutes; press indentation into center of each with end of wooden spoon, cleaning off end with paper towel when needed. Remove from pan to cooling rack; cool completely.

3
Meanwhile, in medium bowl, beat cream cheese, 2 tablespoons butter and the vanilla with electric mixer on low speed about 1 minute or until well combined. Slowly add powdered sugar, beating on low speed until well blended. Increase speed to medium; beat 1 minute.

4
Spoon filling into resealable food-storage plastic bag. Snip off corner of bag. Gently insert cut corner of bag into indentation in each cookie cup. Squeeze bag to fill opening, about 2 teaspoons per cookie cup. Store covered in refrigerator.