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Servings: 12

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16 ounces chocolate chip cookie dough
2 8-ounce packages cream cheese, softened
8 ounces whipped topping
⅓ cup sugar
2 teaspoons vanilla

Preheat oven to 350˚F/180˚C.
Roll cookie dough into 1-inch balls and place them in a muffin tin.
Using your hands or a shaped tool, press the dough balls down so they form a cup shape.
Bake in preheated oven for 10-15 minutes.
In a medium mixing bowl, whisk together softened cream cheese, sugar, and vanilla, until smooth and no lumps show. 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, pipe the cheesecake filling into each cup.
Serve with chocolate syrup or fresh fruit and enjoy!

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Midtown Shuffle
Licensed via Warner Chappell Production Music Inc.

Made by BFMP