Northcoast Computer Supplies

By: Rachel Blackston
"Need a quick dessert? Try these yummy cookie bites from Rachel Blackston."

TIP: Rachel suggests, for a pretty look, use an icing bag to pipe the filling into the cups, then top each with mini M&M's or chocolate chips.

Recipe yields 12 servings  
Ingredients
1 (18 ounce) package refrigerated chocolate chip cooke dough
4 ounces cream cheese, softened
2 tablespoons butter, softened
1/2 teaspoon vanilla extract
1 1/4 cups confectioners' sugar

Directions

1. Cut cookie dough in half (save one 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 degrees F for 8-10 minutes or until lightly browned.
2. 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.
3. In a small mixing bowl, beat the cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar. Spoon into cookie cups. Store in the refrigerator.