Cheesecake Cookie Cups

By carvalhohm

Ingredients

• 1 package (14 oz) refrigerated chocolate chip cookie dough
• 4 oz (half of 8-oz package) cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 3/4 teaspoon vanilla
• 1 1/4 cups powdered sugar
• 3 tablespoons miniature semisweet chocolate chips

Details

Servings 12
Adapted from pillsbury.com

Preparation

Step 1

1 Heat oven to 350°. Spray 12 miniature muffin cups with cooking spray. Place 1 cookie dough round in each muffin cup.

2 Bake 15 to 20 minutes or until golden brown. Press end of wooden spoon handle into center of each cookie cup to make 1-inch-wide indentation. Cool completely in pan, about 20 minutes.

3 In medium bowl, beat cream cheese, butter and vanilla with electric mixer on medium speed until light and fluffy, about 1 minute. Gradually add powdered sugar, beating after each addition.

4 Carefully remove cookie cups from pan. Spoon cheesecake filling into center of each cup. Top with chocolate chips. Serve immediately or refrigerate and serve cold.

Expert Tips:
Add 1 teaspoon grated lemon peel and 1 tablespoon lemon juice to make lemony cheesecake filling.

Instead of chocolate chips, top cookie cups with fresh blueberries or sliced strawberries.