Recipe courtesy of “Cookin’ Savvy”
Yield: 12 cups
Chocolate Chip Cookie Dough:
2 packages (16 ounces each) cookie dough
Whipping Cream:
1 cup heavy whipping cream
2 tablespoons sugar
Filling:
8 ounces cream cheese, softened
1/2 cup powdered sugar
1 cup heavy whipping cream
Crumbled cookies for topping (optional)
Sprinkles for topping (optional)
Preheat the oven to 350°F.
In a muffin tin, place three pieces of cookie dough into each muffin cup. Bake for 15 minutes. Allow to cool for 5 minutes, then use a shot glass to gently press down in each cup. Cool for another 5 minutes before transferring the cups to a rack to cool completely.
Using a hand mixer, blend the heavy cream and sugar until it thickens. Then, add the cream cheese and powdered sugar, mixing until well combined. Spoon the filling into the cooled cookie cups.
If desired, fill a piping bag and create a decorative edge around the cup. Optionally, top with crumbled cookies or sprinkles.
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