Cookie Cups

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Cookie Cups

Yield: 48 cups

Ingredients:

  • 18 oz. tube refrigerated chocolate chip cookie dough
  • 8 oz. cream cheese, softened
  • 4 Tbsp. butter, softened
  • 1 tsp. vanilla extract
  • 2 1/2 cups confectioners sugar

Directions:

  1. With floured hands, press about 1 tablespoon of dough onto the bottom and up the sides of 12 ungreased miniature muffin cups.
  2. Bake at 350 F until lightly browned, 8 to 10 minutes. Using the end of a wooden spoon handle, create a well in the puffed cookie cups.
  3. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
  4. In a small bowl, beat cream cheese, butter and vanilla until smooth. Gradually beat in confectioners’ sugar.
  5. Spoon into cookie cups. Store in the refrigerator.

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