Chocolate Cream Cheese Filled Cookie Cups

"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."
 
Download
photo by shimmerysummersun photo by shimmerysummersun
photo by shimmerysummersun
photo by NoCookDonna photo by NoCookDonna
photo by Chef shapeweaver photo by Chef shapeweaver
photo by Chef shapeweaver photo by Chef shapeweaver
photo by Chef shapeweaver photo by Chef shapeweaver
Ready In:
35mins
Ingredients:
5
Yields:
24 cookie cups
Advertisement

ingredients

Advertisement

directions

  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. These are super good, and they don't call them sweets for nothing!
     
  2. 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. 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.
     
  4. I served this 10* worthy recipe as dessert for a brunch to honor my FIL who will soon be 80 yrs old & it was a huge hit! I have not seen packaged cookie dough here in Iceland, so I made my own using recipe #176115 by Forgiven for the cookie dough. I also do not have mini-muffin tins, so I used my mini-bundt baking form, sprayed it generously w/PAM & then filled the centre hole w/the chocolate cream after they were fully cooled & removed from the form. The outcome looked & tasted divine! This is a definite keeper for me, so thx for sharing this recipe. Yum!
     
  5. These were absolutely delicious! I followed the recipe exactly with wonderful results. I had a problem with 4 of my cookie cups sticking to my mini muffin pan, but I didnt have any problems with the others (weird!). But these were a hit at Christmas Eve dinner, everyone was raving about them! I think next time I might try the other reviewer's suggestion of toffee bits on top. Mmmm! Thanks for posting such a delicious and pleasing recipe. I will DEFINITELY be making these again!
     
Advertisement

Tweaks

  1. 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!
     

RECIPE SUBMITTED BY

Even though I haven't been here for a long time, MY recipes aren't up for adoption. :) And don't change any of them either. ;)
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes