Chocolate Mint Cheesecake Cookie Cups
Ingredients
Scale
- 1 package chocolate mint cookie dough- I used Sweet Loren’s
- 4 oz cream cheese, softened
- 4 oz (1/2 stick) salted butter
- 2 cups of powdered sugar
- 1 tsp vanilla extract
- Crushed candy canes
Instructions
- Preheat the oven to 350 degrees. Lightly grease a mini muffin tin. This will make 12 cookie cups total. Each one is a little more than a tbsp of dough.
- Add one pre-portioned square of dough into each muffin cup cavity. Gently press down in the center of each dough ball with your thumb. If needed, smooth out the border of the dough that will be the cookie cup rim.
- Bake for 8-10 minutes or until the edges are set. Remove from the oven and let them cool until they’re set and no longer jiggly. The center of each cup should have sunk back in even if they puffed up.
- Lightly twist each cup out of the muffin pan. By now they should be cooler and stable. Move them to a wire rack to cool completely or until ready to fill.
- In a medium bowl, beat the softened cream cheese and butter until smooth. Add in the powdered sugar and vanilla and mix again until it’s completely combined.
- Spoon or pipe the cream cheese filling into each cup. I used a piping bag and a 1M tip.
- Sprinkle crushed candy canes on top. If you don’t love candy canes, feel free to use mini chocolate chips.
- Serve chilled or at room temp.