Ingredients Jump to Instructions ↓

  1. 1 tube (18 ounces) refrigerated chocolate chip cookie dough

  2. 4 ounces cream cheese, softened

  3. 2 tablespoons butter, softened

  4. 1/2 teaspoon vanilla extract

  5. 1-1/4 cups confectioners' sugar

Instructions Jump to Ingredients ↑

  1. Cut cookie dough in half (save one portion for another use). With floured hands, press about 1 tablespoon of dough onto the bottom and up the sides of 12 ungreased miniature muffin cups. Bake at 350° for 8-10 minutes or until lightly browned. Using the end of a wooden spoon handle, reshape the puffed cookie cups. Cool for 5 minutes before removing from pan to a wire rack to cool completely. In a small bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spoon into cookie cups. Store in the refrigerator. Yield: 1 dozen.


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