Decadent Chocolate Cream Cheese Cookie Cups
Indulge in these delightful Decadent Chocolate Cream Cheese Cookie Cups that perfectly combine the luscious flavors of rich chocolate and creamy sweetness. Inspired by a cherished recipe from the Quick Cooking magazine, I've transformed this treat to enhance its decadence. Each cookie cup is a soft chocolate chip cookie shell filled with a velvety cream cheese mixture, making them an irresistible dessert for any occasion. Perfect for chocolate lovers, these delightful cups are not only easy to make but also a delightful treat for parties, gatherings, or a sweet finish to your meals. Enjoy the perfect balance of flavors and textures in every bite!
N/A
Servings
N/A
Calories
5
Ingredients
Ingredients
Refrigerated chocolate chip cookie dough
1 (18 ounce) package (Pre-cut and rolled into 24 equal pieces.)
Cocoa powder
3 1/2 tablespoons (Unsweetened, to be mixed with cream cheese.)
Milk
2 tablespoons (To be added to the cream cheese mixture for a smooth consistency.)
Powdered sugar
1 1/4 cups (To sweeten and thicken the cream cheese filling.)
Cream cheese
1 (8 ounce) package (Softened to room temperature for easy mixing.)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Slice the refrigerated chocolate chip cookie dough into 24 equal portions and roll each piece into a ball.
3
Place each ball into an ungreased mini-muffin tin, pressing them down to form a cup that covers the bottom and sides.
4
Bake in the preheated oven for about 10 minutes, or until the cookie cups are lightly browned.
5
If the cookie cups puff up during baking, promptly press them back down around the edges using the back of a metal teaspoon.
6
Once baked, remove from the oven and let them cool in the tin for 5 minutes, then transfer to a wire cooling rack.
7
In a mixing bowl, combine the softened cream cheese, cocoa powder, and powdered sugar. Mix until smooth and well combined.
8
Slowly add the milk to the cream cheese mixture, stirring until the mixture becomes silky and fully incorporated.
9
Carefully fill each cooled cookie cup with the delicious cream cheese mixture, leveling off the tops as desired.
10
Store any leftover cookie cups in the refrigerator until ready to serve.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Chocolate Cream Cheese Cookie Cups?
They are a delightful dessert featuring a soft chocolate chip cookie shell filled with a velvety chocolate cream cheese mixture.
How many cookie cups does this recipe make?
This recipe is designed to make 24 equal-sized cookie cups.
What type of cookie dough is required?
The recipe calls for one 18-ounce package of refrigerated chocolate chip cookie dough.
What is the recommended oven temperature?
Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius.
What kind of baking pan should I use?
You should use an ungreased mini-muffin tin to form the cookie cups.
How do I form the cups from the dough?
Roll 24 equal portions of dough into balls and press them into the bottom and sides of the mini-muffin tin.
How long do the cookie cups need to bake?
Bake the cookie shells for about 10 minutes or until they are lightly browned.
What should I do if the cookies puff up in the oven?
If they puff up, promptly press them back down around the edges using the back of a metal teaspoon while they are still warm.
How long should the cookies cool in the tin?
Let them cool in the muffin tin for 5 minutes before transferring them to a wire cooling rack.
What ingredients are in the cream cheese filling?
The filling is made of softened cream cheese, cocoa powder, powdered sugar, and a small amount of milk.
How much cream cheese is used for the filling?
You will need one 8-ounce package of cream cheese, softened to room temperature.
How much cocoa powder is needed?
The recipe requires 3.5 tablespoons of unsweetened cocoa powder.
How much powdered sugar is in the filling?
The recipe calls for 1.25 cups of powdered sugar to sweeten and thicken the filling.
Why is milk added to the filling mixture?
Milk is added slowly to the cream cheese mixture to help it become silky and fully incorporated.
When should I fill the cookie cups?
Fill the cookie cups only after they have completely cooled to ensure the filling stays firm.
How should I store the finished cookie cups?
Store any leftover cookie cups in the refrigerator until you are ready to serve them.
Can I use homemade cookie dough instead of refrigerated?
Yes, you can use a standard homemade chocolate chip cookie dough as long as the quantity is similar to an 18-ounce package.
Is the muffin tin supposed to be greased?
No, the recipe specifies using an ungreased mini-muffin tin.
What is the best way to mix the filling?
Combine the cream cheese, cocoa, and sugar first until smooth, then slowly stir in the milk.
How do I ensure the cream cheese mixes without lumps?
Make sure the cream cheese is softened to room temperature before you begin mixing.
Can these be served at room temperature?
They are best served chilled due to the cream cheese filling, but can sit out for short periods during a party.
Are these suitable for a party?
Yes, they are described as an irresistible dessert perfect for parties, gatherings, or a sweet finish to a meal.
How much milk is used in the recipe?
The recipe uses 2 tablespoons of milk.
What is the texture of the cookie base?
The base is a soft chocolate chip cookie that forms a sturdy but tender cup.
Can I use natural or Dutch-processed cocoa?
The recipe calls for unsweetened cocoa powder; standard natural cocoa works well.
How do I get an even amount of dough for each cup?
Slice the refrigerated dough into 24 equal portions before rolling them into balls.
What makes this version decadent?
The addition of a rich chocolate cream cheese filling enhances the traditional chocolate chip cookie base.
How do I level the filling?
You can use a spoon or small spatula to level off the tops of the filling for a clean look.
Can I freeze these cookie cups?
While best fresh or refrigerated, they can be frozen in an airtight container for longer storage.
What was the inspiration for this recipe?
This recipe was inspired by a cherished version found in Quick Cooking magazine.