Coconut Cream Cookie Cups

By srumbel

Easy chocolate chip cookie cups filled with a no bake coconut cream filling.
from insidebrucrewlife.com

Ingredients

• 1 package Pillsbury Ready to Bake Chocolate Chip Cookies (16 oz.)
• 4 ounces cream cheese, softened
• 1/4 cup white chocolate chips
• 1/2 teaspoon coconut extract
• 1 cup Cool Whip
• 1/2 cup shredded coconut
• 24 Hershey Kisses
• sprinkles

Preparation

Step 1

Roll each dough square into a ball. Place into a greased mini muffin tin. Bake at 350 degrees for 12-14 minutes. Press the centers in with a knife as soon as they come out of the oven. Let cool in the pans for 2-3 minutes. Gently remove to a wire rack to cool completely.
Place the white chocolate chips in a microwave safe bowl. Heat for 30 seconds and stir. Heat for 15 seconds and stir until creamy. Whisk into the cream cheese with a fork. Stir in the extract. Fold in the Cool Whip and coconut. Fill each cookie cup with a teaspoon of coconut filling.
Press a Hershey Kiss into the top of each cup. Top with sprinkles if desired. Makes 24 cookie cups. Keep in a sealed container in the refrigerator.