Peanut Butter & Chocolate Chip Cheesecake Cookie Cups

Name: Peanut Butter & Chocolate Chip Cheesecake Cookie Cups
Prep time: 10 s
Cook time: 10 s
Total time: 20 s
Yield: 24
Ingredients: 1 package (16 ounces) NESTLÉ® TOLL HOUSE® Refrigerated Peanut Butter Chocolate Chip Cookie Bar Dough; 2 packages (8 ounces each) cream cheeseat room temperature; 1 can (14 ounces) NESTLÉ® CARNATION® Sweetened Condensed Milk; 2 large eggs; 2 teaspoons vanilla extract; 1 cup NESTLÉ® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels

TOLL HOUSE®

Level

Easy

Prep

10 min

Cook

10 min

Servings

24 servings

Not Available

Key Ingredients

A package of peanut butter chocolate chip cookie dough with a brown label and 3 peanut butter chocolate chip cookies.

Refrigerated Cookie Dough

NESTLÉ® TOLL HOUSE® Peanut Butter Chocolate Chip Cookie Dough

16 oz.

Sweetened Condensed Milk

NESTLÉ® CARNATION® Sweetened Condensed Milk

14 oz

Ingredients

●

1 package (16 ounces) NESTLÉ® TOLL HOUSE® Refrigerated Peanut Butter Chocolate Chip Cookie Bar Dough
●
2 packages (8 ounces each) cream cheese, at room temperature
●

1 can (14 ounces) NESTLÉ® CARNATION® Sweetened Condensed Milk
●
2 large eggs
●
2 teaspoons vanilla extract
●

1 cup NESTLÉ® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels

Make It

Step 1

Preheat oven to 325° F. Paper-line 24 muffin cups. Cut each square 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. Remove from oven to wire rack. While still warm, top cheesecakes with morsels. Morsels will soften but will retain shape. Cool completely. Refrigerate for 1 hour.