The other day after taking my pantry inventory, I found that I had several boxes of cream cheese and a can of sweetened condensed milk that were getting close to their use by dates. I also had some ready to bake cookie dough in my fridge that I needed to use but I didn't just want to make plain ol' cookies.
So I went digging around on some of my favorite baking sites and blogs and I ran across this recipe on Nestle's Very Best Baking website and decided that they would make a excellent treat for the family so I made them today along with a few alterations.
Cheesecake Cookie Cups
1 pkg. (16.5 oz.) Ready to bake chocolate chip cookie dough
2 pkgs. (8 oz. each) cream cheese, room temperature
1 can (14 oz.)sweetened condensed Milk, not evaporated
2 large eggs
2 teaspoons vanilla extract
1 can (21 oz.) cherry pie filling(optional)
or 1/2 bag chocolate chips, melted with 2 tbsp Crisco
Paper-line 24 muffin cups. Place one piece of cookie dough in each muffin cup.
BEAT cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Pour about 3 tablespoons cream cheese mixture over each cookie in cup.
BAKE for additional 18 to 30 minutes or until set. Cool completely in pan on wire rack.
Top each with level tablespoon of pie filling or drizzle melted chocolate chips.
Refrigerate for 1 hour.
I am sure that you could make up a batch of chocolate chip cookie dough rather than using the ready to bake to dough and just put a 2-3 tbsp. dough in each muffin cup.
This recipe was easy to prepare although I did have to bake them longer than stated in the original recipe. They will make an easy go to dessert for hubby to take to work or for those planned summertime potlucks!
This post is linked to:
- Ingredient Spotlight at Eat At Home!