Here is a recipe given to me by a friend a little over a year ago. I made them quite a few times last year and this is the first time this year that I’ve pulled the recipe out, but it is quite the yummy one!
1 (18 oz.) refrigerated chocolate chip cookie dough
4 oz. cream cheese, softened
2 Tbsp. butter, softened
1/2 tsp. vanilla
1 1/4 c. confectioners’ sugar
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 degrees F for 8-10 minutes or until lightly browned.
*I actually use all of the cookie dough. The cream cheese mixture makes enough for the whole batch of cookies.
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 mixing bowl, beat the cream cheese, butter and vanilla until blended. Gradually beat in confectioners’ sugar.
Spoon into cookie cups. Store in the refrigerator.
Here is Henry during the whole process. Yes, he pulled out ALL of my Ziploc bags and they were scattered on the kitchen floor. Little boys.