Cherry Chocolate Chip & Chunk Cheesecake Cookie Cups are a delightful blend of rich and creamy flavors perfect for any festivity. These dessert cups combine the sweet indulgence of chocolate chips with the smooth, velvety texture of cheesecake.
This recipe from NESTLÉ® TOLL HOUSE® invites you to savor every bite with its creative use of NESTLÉ® TOLL HOUSE® Chocolate Chip Lovers Cookie Bar Dough and NESTLÉ® CARNATION® Sweetened Condensed Milk. Each cookie cup bursts with a unique infusion of cherry and chocolate, making it a stand-out treat for events like Thanksgiving or a joyful birthday celebration.
With the convenience of being ready in 30 minutes or less, these cookie cups are an easy and quick option for any holiday gathering. The perfect blend of ingredients ensures that these cups are not just delectable but also attainable for any home chef looking for a crowd-pleasing dessert. Serve these delightful Cherry Chocolate Chip & Chunk Cheesecake Cookie Cups and watch as they quickly become a favorite at your next dinner party.
Ingredients
Key Products
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Directions
Step 1
Preheat oven to 325° F. Paper-line 24 muffin cups. Cut each square of dough in half. Place one piece of dough in each muffin cup.
Step 2
Bake for 10 to 12 minutes or until cookie has spread to edge of cup.
Step 3
Beat cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Spoon about 3 tablespoons cream cheese mixture over each cookie in cup.
Step 4
Bake for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Top each with level tablespoon of pie filling. Refrigerate for 1 hour.
Ingredients
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Make It
Step 1
Preheat oven to 325° F. Paper-line 24 muffin cups. Cut each square of dough in half. Place one piece of dough in each muffin cup.
Step 2
Bake for 10 to 12 minutes or until cookie has spread to edge of cup.
Step 3
Beat cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Spoon about 3 tablespoons cream cheese mixture over each cookie in cup.
Step 4
Bake for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Top each with level tablespoon of pie filling. Refrigerate for 1 hour.
Ingredients
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