Chocolate Cream Cheese Filled Cookie Cups |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I found the basic idea for the cookie cups in July/August 2005 TOH's QUICK COOKING . The original recipe was by Rachel Blackstone. I played around with this till I got what I wanted. Ingredients:
1 (18 ounce) package refrigerated chocolate chip cookie dough |
3 1/2 tablespoons cocoa powder |
2 tablespoons milk |
1 1/4 cups powdered sugar |
1 (8 ounce) package cream cheese, softened |
Directions:
1. Cut dough into 24 equal parts, roll into balls.
2. Put a ball of dough into an ungreased mini-muffin tin.
3. Press dough on bottom and up the sides.
4. Bake at 350°F for 10 minutes or until lightly browned.
5. If puffy, press dough back around sides with the back of a metal teaspoon.
6. Cool 5 minutes; remove to wire cooking rack.
7. In a small bowl, combine cream cheese, cocoa, and powdered sugar; mix well.
8. Add milk, and mix till smooth.
9. Fill cookie cups with cream cheese mixture.
10. Store in refrigerator.
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