Chocolate Cream Cheese Filled Cookie Cups Food

CREAM CHEESE COOKIE CUPS

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.

CREAM CHEESE STUFFED CHOCOLATE COOKIES

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.

CHOCOLATE CREAM CHEESE FILLED COOKIE CUPS

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.

SUGAR COOKIE CUPS WITH CREAM CHEESE FILLING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 18 cupcake cups with paper liners.
• Beat butter, sugar, egg, and vanilla extract together using an electric mixer in a mixing bowl until smooth.
• Sift 1 1/2 cups plus 2 tablespoons flour, baking powder, baking soda, and salt together in a separate bowl. Mix into butter mixture until combined.
• Place 1 teaspoon of batter into each of the prepared cupcake cups. Sprinkle each cup with a little sugar.
• Bake in the preheated oven until golden, about 10 minutes. Remove from the oven and indent each cup using a teaspoon-sized measuring spoon. Let cool 10 minutes.
• While cookie cups cool, beat cream cheese, 1/4 cup plus 2 tablespoons sugar, and egg together using an electric mixer in a mixing bowl until smooth. Place a little more than 1 teaspoon of filling into each cookie cup. Sprinkle with sugar.
• Bake in the preheated oven until filling sets, 10 to 15 minutes more. Let cool completely before serving.

CHEESECAKE COOKIE CUPS RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Roll the cookie dough into 1-inch (2 ½ cm) balls and place them in a greased muffin tin.
• Using your hands or a shaped tool, press the dough balls down so they form a cup shape.
• Bake for 10-15 minutes.
• In a medium bowl, whisk together the softened cream cheese, sugar, and vanilla until smooth and no lumps remain.
• Fold in the whipped topping.
• Scoop the cheesecake filling into a piping bag or a plastic sandwich bag.
• Once the cookie cups have baked and cooled, remove them from the muffin tin. Pipe the cheesecake filling into each cup.
• Serve with chocolate syrup or fresh fruit.
• Enjoy!

CHOCOLATE CREAM CHEESE COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Sift flour and baking soda together in a bowl.
• Combine cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment; beat until smooth and creamy. Gradually beat in sugar and egg. Stir in melted chocolate chips. Add flour mixture, white chocolate chips, and nuts; stir until combined.
• Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets.
• Bake in the preheated oven until firm around the edges, 10 to 12 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

CREAM CHEESE-FILLED COOKIES

Steps:

• In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in egg. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well. 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 in. 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. , In a small bowl, combine the filling ingredients. Place 2 teaspoonfuls in the center of each cookie. Let stand until set. In a microwave, melt chocolate chips and butter; stir until smooth. Drizzle over cookies. Store in the refrigerator.