Ingredients

Scale

Chocolate Chip Cookie Dough (we used Mrs. Field’s blue ribbon chocolate chip cookie recipe)
A bit of good-quality chocolate, melted

For the filling:

2 oz. good-quality chocolate, melted
3 oz. Greek cream cheese (or Neufchatel), softened
1/2 teaspoon Kahlua
1/2 teaspoon vanilla extract

For the top: toffee chips and/or chopped nuts (or cookie crumbs)

Instructions

Preheat the oven to 350 F. Spray a mini muffin tin with cooking spray. Put a little spoonful of cookie dough in each of the muffin spots and shape into a cup with your fingers.
Bake at 350 F. for about 15 -20 minutes or until they are golden brown. They may have puffed up and filled the cup. If so, use a little mini spoon (like a baby or dessert spoon) or the edge of a butter knife to gently push the cookie back and make a cup in the middle. Let cool.
Melt a bit of chocolate and “paint” the insides of the cookie cup with chocolate. Let set (or put in the fridge) until the chocolate is set.
Now, make the filling: In a small bowl, mix together the chocolate, and cream cheese until fully mixed. Stir in the Kahlua and vanilla extract. Put this mixture in the fridge to chill for at least 30 minutes to an hour. It should get firmer as it sits.
Spoon a little spoonful of the cheesecake mixture into each cookie cup, pressing down with your hands to fill it and get it to stick to the cup. Sprinkle with toffee bits or chopped nuts, if desired. Serve immediately or store in the fridge until serving time.

Notes

You’ll have enough filling from this recipe to make 10 – 12 cookie cups. Double or triple the filling recipe if you want more cookie cups.

If you make cookie dough specifically for the cookie cups, I suggest using mini chocolate chips in the dough.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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