Cherry Chocolate Chip Chunk Cheesecake Cookie Cups Recipes

CHERRY CHOCOLATE CHIP & CHUNK CHEESECAKE COOKIE CUPS

Steps:

• 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.
• BAKE for 10 to 12 minutes or until cookie has spread to edge of cup.
• 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.
• 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.

CHEESECAKE COOKIE CUPS

Steps:

• Preheat oven to 325 degrees.
• Paper-line 12 muffin cups.
• Place one piece of cookie dough in each muffin cup.
• Bake for 10 to 12 minutes, or until cookie has spread to edge of cup.
• Beat cream cheese, sweetened condensed milk, egg and vanilla extract in a medium bowl until smooth.
• Pour about 3 tablespoons cream cheese mixture over each cookie in cup.
• Bake for additional 15 to 18 minutes, or until set.
• Cool completely in pan on wire rack.
• Top with pie filling.
• Refrigerate for 1 hour.

CHERRY-ALMOND CHEESECAKE COOKIE CUPS

Steps:

• Preheat oven to 325 degrees.
• Line a 12 count muffin tin with cupcake liners.
• Place 1 round of cookie dough in each lined cup.
• Bake for 10 minutes.
• Meanwhile beat cream cheese, sweetened condensed milk, egg and almond extract in a medum bowl until smooth.
• Pour 3 T.
• cream cheese mixture over each cookie in a cup.
• Bake for an additional 15 minutes or until set.
• Cool completely on a wire rack.
• Top with cherry pie filling and sprinkle with blanched almonds.
• Chill in the fridge for 1 hour.
• Garnish with chocolate curls.

CHERRY CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets. Whisk together the flour, baking soda, and salt; set aside.
• Beat the unsalted butter, butter flavored shortening, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time; beat in the vanilla extract and almond extract with the last egg. Mix in the flour mixture until just incorporated. Fold in the cherries, walnuts, pecans, and chocolate chunks, mixing just enough to evenly combine. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake in the preheated oven until browned around the edges, 11 to 13 minutes. Cool on cookie sheet for 2 minutes; remove cookies to a wire rack to cool completely.