cream cheese cookie cups

1 tube (18 oz) refrigerated chocolate chip cookie dough*
4 oz. cream cheese, softened
2 Tablespoons butter, softened
½ teaspoon vanilla extract
1 ¼ cups confectioners sugar*

1. Press cookie dough onto the bottom and up the sides of each of 12 muffin cups (I usually spray the pan with Pam first). Bake at 350 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. (NOTE that you can add food coloring at this point if you want to make the frosting mixture festive!) Spoon into cookie cups. Store in refrigerator.

~Jackie

Notes - A few variations: 1) use sugar cookie dough instead, 2) substitute 1/2 cup of brown sugar for the confectioner's sugar, omit the butter, 3) top with sliced (dipped in lemon juice) fruit, 4) use mini-muffin cups instead, for super-satisfying cookie bites!