Sunday, May 3, 2015

Cream Cheese Cookie Cups

1 tube (18 oz.) refrigerated chocolate chip cookie dough
4 oz. cream cheese, softened
2 tbsp. butter or margarine, softened
1/2 tsp. vanilla extract
1-1/4 cups confectioners' sugar 

       Heat oven to 350ºF (175ºC).  Cut cookie dough in half (save 1 portion for another use).  With floured hands, press about 1 tbsp. dough onto bottom and up sides of 12 ungreased miniature muffin cups.  Bake 8 - 10 minutes or until lightly browned.  Using end of a wooden spoon handle, reshape puffed cookie cups.  Cool 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.  Makes 1 dozen.
Nutritional Info Per Serving:: (1 each) 193 cal, 10g fat (5g sat), 21mg chol, 92mg sod, 26g carb, trace fiber, 2g pro.

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