- 12
Ingredients
- 1 1 1 package of refrigerated sugar cookie dough
- 1 1 8 package, 8 oz, cream cheese, softened
- 1/2 1/2 1/2 cup semi-sweet chocolate chips, melted
- 1 1 8 container cool whip, 8 oz
- Small Batch Small Batch Royal Icing
- 1/2 1/2 1/2 cup powdered sugar
- 1/2 1/2 1/2 tsp meringue powder
- 1/2 1/2 to tbsp water (or more to get the right consistency)
Preparation
Step 1
Preheat the oven to 350º F. Spray a muffin pan with non-stick cooking spray. Cut the sugar cookie dough into 12 pieces. Place one piece of dough into each muffin well. Use a 1/4 cup to push the dough down, forming a cup. Bake for 14-16 minutes or until the cups are golden. Allow them to cool completely before adding the cheesecake filling.
In a mixing bowl beat the cream cheese until smooth, 1-2 minutes. Add in the melted chocolate, beat again. Fold in the cool whip and mix with a spatula. Transfer the cheesecake mixture to a piping bag. Pipe cheesecake into each cookie cup. Use a spatula to smooth out the top.
To make the royal icing, combine the powdered sugar, meringue powder, and water in a mixing bowl and mix until the icing has a matte appearance, about 2 minutes. You may need to add a little more water to get the right consistency. You don’t want the icing to be runny, but have a thicker consistency, but you don’t want it to be too thick where you can’t get it out of the squeeze bottle. Transfer to a squeeze bottle or ziploc bag with one corner cut off.
Draw the center football stripe on each cookie cup. Allow the royal icing to harden for 5-10 minutes before adding the football stitches. Draw 3 stitches on each cookie cup.
Store in a container in the fridge until serving.