Chocolate Cream Cheese Filled Cookie Cups Food

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CREAM CHEESE COOKIE CUPS



Cream Cheese Cookie Cups image

Need a quick dessert? Try these yummy cookie bites. For a pretty look, use an icing bag to pipe the filling into the cups, then top each with mini M&M's. -Rachel Blackston, Mauk, Georgia

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 1 dozen.

Number Of Ingredients 5

1 tube (18 ounces) refrigerated chocolate chip cookie dough
4 ounces cream cheese, softened
2 tablespoons butter, softened
1/2 teaspoon vanilla extract
1-1/4 cups confectioners' sugar

Steps:

  • Cut cookie dough in half (save 1 portion for another use). With floured hands, press about 1 tablespoon of dough onto the bottom and up the sides of 12 ungreased miniature muffin cups. Bake at 350° until lightly browned, 8-10 minutes. , Using the end of a wooden spoon handle, reshape the puffed cookie cups. Cool for 5 minutes before removing from pan to a wire rack to cool completely., In a small bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spoon into cookie cups. Store in the refrigerator.

Nutrition Facts : Calories 193 calories, Fat 10g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 92mg sodium, Carbohydrate 26g carbohydrate (20g sugars, Fiber 0 fiber), Protein 2g protein.

CREAM CHEESE STUFFED CHOCOLATE COOKIES



Cream Cheese Stuffed Chocolate Cookies image

The most chocolate-y of cookies combined with the creamiest of cream cheese fillings makes for the most delicious of stuffed cookies.

Provided by Jessie Sheehan

Categories     Dessert     Snack

Time 32m

Number Of Ingredients 18

For the Cookies
1 3/4 cups all-purpose flour
3/4 cup Dutch process cocoa powder
1 teaspoon baking soda
3/4 teaspoon kosher salt
2/3 cup semi sweet chocolate chips, optional
1 large egg
1 yolk
1/3 cup light corn syrup
2 teaspoons vanilla extract
1/2 cup unsalted butter, melted
6 tablespoons vegetable shortening , melted
3/4 cup light brown sugar
1/4 cup granulated sugar, plus extra for rolling
For the Filling
8 ounces cream cheese, softened
1/3 cup confectioners' sugar
1/2 teaspoon kosher salt

Steps:

  • Gather the ingredients.
  • In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt. Stir in the chocolate chips, if using.
  • In another small bowl, whisk the egg, yolk, corn syrup, and vanilla.
  • In the bowl of a stand mixer, fitted with the paddle attachment beat the butter, shortening, and sugars on medium-high speed until smooth and lightened in color, about 2 minutes.
  • On medium speed, add the egg-yolk mixture and beat just until combined.
  • Reduce the speed to low and slowly add the dry ingredients.
  • Stop the mixer once there are still some streaks of flour left, then continue mixing by hand with a flexible spatula.
  • Using a 2-tablespoon cookie scoop or measuring spoons, scoop about 36 balls of dough onto 2 parchment-lined baking sheets. Flatten the dough into thick discs with your hands or the bottom of a measuring cup. If the dough is super sticky, wet your hands before pressing on the portioned dough. Place in the refrigerator for 1 hour.
  • To make the filling, whisk the softened cream cheese, confectioners' sugar, and salt in a small bowl. Place in the refrigerator while the cookie dough chills.
  • Remove the cookie discs from the refrigerator, then press them down so they are about 2 1/2 inches wide. Place 2 teaspoons of filling in the middle of each one.
  • With your hands, gently stretch the cookie dough over the filling and roll the ball in your hands until the filling is surrounded by the cookie dough.
  • Place additional granulated sugar in a small bowl, then roll each cookie dough in the sugar before returning to the baking sheets and placing in the freezer for 1 hour (this will prevent the cookies from spreading in the oven). Preheat the oven to 350 F.
  • Bake the cookies for 10 to 12 minutes, rotating the baking sheets halfway through. The cookies are done, when they look dry and slightly crinkly on top.
  • Remove from the oven and let cool briefly before enjoying.

Nutrition Facts : Calories 416 kcal, Carbohydrate 49 g, Cholesterol 89 mg, Fiber 1 g, Protein 5 g, SaturatedFat 12 g, Sodium 319 mg, Sugar 32 g, Fat 22 g, ServingSize 36, UnsaturatedFat 0 g

CHOCOLATE CREAM CHEESE FILLED COOKIE CUPS



Chocolate Cream Cheese Filled Cookie Cups image

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.

Provided by Chef shapeweaver

Categories     Dessert

Time 35m

Yield 24 cookie cups

Number Of Ingredients 5

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

Steps:

  • 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.

Nutrition Facts : Calories 154.1, Fat 7.8, SaturatedFat 3.6, Cholesterol 15.7, Sodium 73.3, Carbohydrate 20, Fiber 0.6, Sugar 6.2, Protein 1.9

CREAM CHEESE CHOCOLATE COOKIES



Cream Cheese Chocolate Cookies image

Here's a great cookie that will be enjoyed on the Christmas cookie trays and throughout the year by guests and family alike.

Provided by Annacia

Categories     Dessert

Time 45m

Yield 24 serving(s)

Number Of Ingredients 12

1 cup sugar
1 cup softened butter
1 egg
1/2 cup melted semisweet chocolate
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
sugar
1 (8 ounce) package softened cream cheese
1/4 cup softened butter
1/3 cup tbsps icing sugar
1 tablespoon icing sugar
1/2 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 °F (180 °C).
  • In large bowl, beat together sugar, butter, egg, melted chocolate and vanilla until smooth. Gradually add flour while stirring. Beat until smooth. Shape dough into 48 1-inch (2.5 cm) balls.
  • Place balls on cookie sheet about 2-inch (5 cm) apart. Flatten with glass bottom to form 2-inch (5 cm) circles. Dip glass bottom in sugar, to prevent sticking.
  • Bake for 15 minutes or until cookies are slightly shiny and golden. Remove from oven let cool for 5 minutes before removing cookies from sheet. Repeat process until all dough is used up.
  • Spread half the cookies with Cream Cheese Icing and top with remaining ones, pressing lightly. Dust with sugar.
  • Cream Cheese Icing:.
  • In bowl, whip all ingredients with cream cheese until creamy. Cover and set aside.

Nutrition Facts : Calories 224.7, Fat 14.6, SaturatedFat 8.9, Cholesterol 43.6, Sodium 118.8, Carbohydrate 22.2, Fiber 0.8, Sugar 11.3, Protein 2.6

CREAM CHEESE COOKIE CUPS



Cream Cheese Cookie Cups image

This is so simple to make and a big hit in my family. I like to top them with a sliced strawberry. Easy to make and easy to eat. Bet you can't eat just one. My kids love the cookie crust.

Provided by Vseward Chef-V

Categories     Cheesecake

Time 1h

Yield 12 serving(s)

Number Of Ingredients 5

12 pieces refrigerated sugar-free chocolate chip cookie dough (squares-pull apart)
1 (8 ounce) package low-fat cream cheese, softened
1/2 cup sugar-free sweetened condensed milk
1 large egg
1 teaspoon vanilla extract

Steps:

  • Place one piece of dough into the bottom of 12 ungreased muffin cups. Bake at 325° for 8-10 minutes or until lightly browned.
  • Using the end of a wooden spoon handle, reshape the puffed cookie cups (to make cups).
  • BEAT cream cheese, sweetened condensed milk, egg and vanilla extract in medium bowl until smooth. Pour about 3 tablespoons cream cheese mixture over each cookie in cup.
  • BAKE for an additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Top with pie filling. Refrigerate for 1 hour.

Nutrition Facts : Calories 97.2, Fat 6, SaturatedFat 3.6, Cholesterol 36.3, Sodium 97.5, Carbohydrate 7.6, Sugar 7, Protein 3.4

CREAM CHEESE FILLED COOKIES



Cream Cheese Filled Cookies image

This recipe is amazing! I got it from a Taste of Home holiday cookies magazine, and it has quickly become one of my favorites. Even my boyfriend, who, I will begrudgingly admit is a better cook than I, will ask me to make these. I reccomend letting the dough chill in paper towel tubes, as it helps the rolls keep their shape.

Provided by JRae4760

Categories     Dessert

Time 45m

Yield 2 dozen

Number Of Ingredients 15

1/3 cup butter or 1/3 cup margarine, softened
1/3 cup shortening
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 (3 ounce) packages cream cheese, softened
1 1/2 cups confectioners' sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 drop yellow food coloring (optional)
3/4 cup semi-sweet chocolate chips (I prefer to use Ghirardelli Milk Chocolate Chips)
3 tablespoons butter or 3 tablespoons margarine

Steps:

  • n a large mixing bowl, cream butter, shortening and sugar.
  • Beat in egg and vanilla.
  • Combine flour, baking powder and salt; gradually add to the creamed mixture.
  • Shape into two 12-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours or overnight.
  • Unwrap and cut into 1-in. slices.
  • Place 1 inches apart on greased baking sheet. Bake at 375° for 10-12 minutes or until lightly browned.
  • Immediately make an indentation in the center of each cookie using the end of a wooden spoon handle. Remove to wire racks to cool.
  • Combine filling ingredients in a mixing bowl; mix well.
  • Place 2 teaspoonfuls in the center of each cookie. Let stand until set.
  • In a small saucepan over low heat, melt chocolate chips and butter; stir until smooth.
  • Drizzle over cookies. (I use an icing bag to make my cookies more aesthetically pleasing, but beware of burning your hands!) Store in the refrigerator.

Nutrition Facts : Calories 2439.5, Fat 134.3, SaturatedFat 69.7, Cholesterol 326.4, Sodium 1400.6, Carbohydrate 297.1, Fiber 6.9, Sugar 198.6, Protein 24.8

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