Cream Cheese Cookie Cups

I've been making these cookie cups for years now, they were one of the first desserts I learned how to make. My good friend Lisa served these at my bachelorette party and graciously gave me her recipe.

I've since updated them just a bit, now using my favorite chocolate chip cookie recipe instead of the refrigerated dough. You can use whichever you're most comfortable with or even your own favorite recipe, I know they'll turn out amazing.

Four years ago I entered these into a local recipe contest, I was thrilled when they earned 3rd place. I love to take these along to potlucks or any sort of get together and I can only expect to come home with an empty container. Everyone seems to love the cookie base with the cream cheese frosting that has just a hint of almond to it. With the holidays coming up, these might just be a new, easy and delicious little treat for you to take with to your parties. I know from experience everyone will absolutely love them!

Cream Cheese Cookie Cups

Ingredients:
1 batch Chocolate chip cookie dough (or 1 roll refrigerated dough)
8 oz. cream cheese, softened
3 tbsp butter, softened
1 tsp vanilla extract
1 tsp almond extract
4 cups powdered sugar
*If you think frosting is too thick, add a splash of milk to thin. You can also use more powdered sugar if you think it's too thin.

Directions:
Preheat oven to 350 degrees. Using ungreased mini muffin pans, take about 1 tablespoon of cookie dough (or use a small cookie scoop) and press dough into bottom and up sides of the pan. Bake for 8-10 mins or until lightly browned. Cookie cups should sort of dip down when you remove them from oven, if not take the end of a wooden spoon and reshape them just a bit. Cool completely before removing from pan.

In a mixing bowl, cream the cream cheese, butter, and extracts together until smooth. Gradually mix in powdered sugar. When ready to decorate cookie cups, either spoon frosting into cups or take a decorating bag filled with a large star tip (Wilton 1M) and fill cups that way. Store extras in the fridge.

*My batch made about 40 desserts, if you use refrigerated dough you should end up with 24.