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Chocolate Cream Cheese Filled Cookie Cups

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“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.”
24 cookie cups

Ingredients Nutrition


  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.

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