pkg chocolate cake mix
pkg cream cheese (8oz) softened
cups cool whip
Preheat oven to 350 F. Prepare cake batter as directed on package; set aside. Mix cream cheese, egg and sugar until well blended. Spoon cake batter into each 24 paper or foil-lined medium muffin cups, filling each cup about half full. Top each with about 1/2 tbsp of the cream cheese mixture and 1 cookie. Cover evenly with remaining cake batter. Bake 19 to 22 min or until toothpick inserted in centre comes out clean. Cool 5min; remove from pans to wire racks. Cool completely (there may be an indentation in top of cupcake after baking.) Top cupcakes with whipped topping and remaining cookies just before serving.