Chocolate Chip Cookie Cups with Cheesecake Filling

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 1/4 cups All-purpose flour
  • 1 tsp Baking soda
  • 3/4 cup Brown sugar, packed
  • 3/4 cup Granulated sugar
  • 2 1/2 cups Powdered sugar
  • 1 tsp Salt
  • 2 cups Semi-sweet chocolate chips
  • 2 tsp Vanilla

• Dairy

  • 1 1/4 cup Butter
  • 8 oz Cream cheese

Found on suburbansimplicity.com

Description

Directions

• Preheat oven to 375 degrees. Spray mini cupcake pan with non-stick spray.
• Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
• Add eggs, one at a time, beating after each addition.
• Gradually beat in flour mixture. Stir in chocolate chips.
• Place 2 tablespoon of batter into each cupcake cup. Bake for 9 to 11 minutes or until golden brown. Cool in pan for 2 minutes.
• Using the end of a wooden spoon handle, indent 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 powdered sugar. Spoon or pipe into cookie cups. Store in the refrigerator.