Dessert: Cheesecake Cookie Cups
Chocolate chip cookie cups hold a rich cheesecake filling. Impressive, yet ridiculously easy!
Ingredients
1 package (14 oz) Pillsbury™ Simply…® refrigerated chocolate chip cookies
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
Instructions
Heat oven to 350 °F. Spray 12 miniature muffin cups with cooking spray. Place 1 cookie dough round in each muffin cup.
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.
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.
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.
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Nutrition Facts
Serving Size: 12
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
