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:
- 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 F until lightly browned, 8 to 10 minutes. Using the end of a wooden spoon handle, create a well in the puffed cookie cups.
- Cool for 5 minutes before removing from pan to a wire rack to cool completely.
- In a small bowl, beat cream cheese, butter and vanilla until smooth. Gradually beat in confectioners’ sugar.
- Spoon into cookie cups. Store in the refrigerator.
