Chocolate Cream Cheese Filled Cookie Cups

Total Time
35mins
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.

Ingredients Nutrition

Directions

  1. Cut dough into 24 equal parts, roll into balls.
  2. Put a ball of dough into an ungreased mini-muffin tin.
  3. Press dough on bottom and up the sides.
  4. Bake at 350°F for 10 minutes or until lightly browned.
  5. If puffy, press dough back around sides with the back of a metal teaspoon.
  6. Cool 5 minutes; remove to wire cooking rack.
  7. In a small bowl, combine cream cheese, cocoa, and powdered sugar; mix well.
  8. Add milk, and mix till smooth.
  9. Fill cookie cups with cream cheese mixture.
  10. Store in refrigerator.
Most Helpful

5 5

These are super good, and they don't call them sweets for nothing!

3 5

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!

3 5

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.