Prep 20 mins
Cook 15 mins
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 August 30th 2005.
- 1 (18 ounce) package refrigerated chocolate chip cookie dough
- 3 1⁄2 tablespoons cocoa powder
- 2 tablespoons milk
- 1 1⁄4 cups powdered sugar
- 1 (8 ounce) package cream cheese, softened
- Cut dough into 24 equal parts, roll into balls.
- Put a ball of dough into an ungreased mini-muffin tin.
- Press dough on bottom and up the sides.
- Bake at 350°F for 10 minutes or until lightly browned.
- If puffy, press dough back around sides with the back of a metal teaspoon.
- Cool 5 minutes; remove to wire cooking rack.
- In a small bowl, combine cream cheese, cocoa, and powdered sugar; mix well.
- Add milk, and mix till smooth.
- Fill cookie cups with cream cheese mixture.
- Store in refrigerator.
These are super good, and they don't call them sweets for nothing!
Oh my....talk about super rich! :) I did like them though. The thing is, because of another readers comment, I used unsweetend short crust pastry instead of cookie dough and they were still very rich! LOL! I couldn't eat more than 1, but what I did eat, I enjoyed. I recommend using a simple not-so-sweet cookie dough for the cups (or short crust pastry like I did)and only use a little of the cream cheese mixture in each cup. That way, it'll be just right! Great idea you have here shapeweaver!
I love the idea of the little cookie cups, but I thought that with the filling, they were a little too sweet and rich. I will try these again, but with sliced strawberries(instead of the filling)and then drizzled with a little chocolate sauce. Thanks for posting.