What you need :
1 pkg 24 ct “break and bake” chocolate chip cookie dough
1 block of cream cheese (8oz, softened)
4 tbsp butter, softened
1 tsp vanilla extract
2 1/2 cups powdered sugar
how to :
1.Preheat the oven to 350. Place 1 cookie dough square into each section of a 24 cup mini muffin pan.
2.Using your thumb, press down the middle of each square and work the dough up the sides of the pan.
3.Bake them for 8-10 minutes or until lightly brown. When they come out of the oven, they will be a little puffy, so you will need to push the centers down and reshape them into cup form, and then let them cool.
4.Once they are cool enough, gently remove them from the pan and place them on a cooling rack so that you can make the filling.
5.In a small bowl, mix the cream cheese, vanilla, and butter. Gradually add in the powdered sugar and blend until creamy. You can spoon the filling into the cookie cups, or you can go the “fancier route” like I chose to and use a piping bag w/ a tip.
1 pkg 24 ct “break and bake” chocolate chip cookie dough
1 block of cream cheese (8oz, softened)
4 tbsp butter, softened
1 tsp vanilla extract
2 1/2 cups powdered sugar
how to :
1.Preheat the oven to 350. Place 1 cookie dough square into each section of a 24 cup mini muffin pan.
2.Using your thumb, press down the middle of each square and work the dough up the sides of the pan.
3.Bake them for 8-10 minutes or until lightly brown. When they come out of the oven, they will be a little puffy, so you will need to push the centers down and reshape them into cup form, and then let them cool.
4.Once they are cool enough, gently remove them from the pan and place them on a cooling rack so that you can make the filling.
5.In a small bowl, mix the cream cheese, vanilla, and butter. Gradually add in the powdered sugar and blend until creamy. You can spoon the filling into the cookie cups, or you can go the “fancier route” like I chose to and use a piping bag w/ a tip.
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