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.