Chocolate Cream Cheese Filled Cookie Cups
Recipe: #8792
March 29, 2013
Categories: Desserts, Cheese, 5 Ingredients Or Less, New Years, Potluck, Oven Bake, Cream Cheese, Chocolate, more
"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. Chocolate, cream cheese, and chocolate chip cookies--what more could you want? POsted to ZAZZ on March 29th.,2013"
Original is 24 servings
Ingredients
Nutritional
- Serving Size: 1 (38.6 g)
- Calories 154.8
- Total Fat - 7.5 g
- Saturated Fat - 3.5 g
- Cholesterol - 10.2 mg
- Sodium - 119.1 mg
- Total Carbohydrate - 20.1 g
- Dietary Fiber - 0.5 g
- Sugars - 14.6 g
- Protein - 2.1 g
- Calcium - 14.3 mg
- Iron - 0.9 mg
- Vitamin C - 0.3 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees.
Step 2
Cut dough into 24 equal parts, roll into balls.
Step 3
Put a ball of dough into an ungreased mini-muffin tin.
Step 4
Press dough on bottom and up the sides and bake for about 10 minutes.
Step 5
If puffy, press dough back around sides with the back of a metal teaspoon.
Step 6
Cool 5 minutes; remove to wire cooling rack and finish cooling.
Step 7
In a small bowl, combine cream cheese, cocoa, and powdered sugar; mix well.
Step 8
Add milk, and mix till smooth.
Step 9
Fill cookie cups with cream cheese mixture and store in refrigerator.
Tips
No special items needed.
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