Brownie-Batter Cookie Cups
Great cookie cups! Even after the cookies are baked, the filling stays gooey and tastes just like brownie batter. My friends and family love them!
- Serves: 24 persons
- 1cup all-purpose flour
- 1cup white sugar
- 1(6 ounce) package cream cheese, softened
- ½cup butter, softened
- ½cup milk chocolate chips
- 2tablespoons butter
- ⅓cup white sugar
- 1egg, beaten
- 1tablespoon vanilla extract
Step 1Preheat the oven to 325 degrees F (165 degrees C).
Step 2Mix flour and sugar together in a large bowl. Set aside.
Step 3Beat cream cheese and butter together using an electric mixer in a mixing bowl until combined. Stir into flour mixture until just combined. Press pastry dough evenly into the bottom and up the sides of each cup of an ungreased 24-cup mini muffin pan.
Step 4Heat milk chocolate chips and butter in a saucepan over medium-low heat until melted and chocolate is only slightly lumpy, 2 to 3 minutes. Cool slightly and stir in sugar, egg, and vanilla extract.
Step 5Spoon roughly 1 teaspoon batter into each pastry-lined muffin cup.
Step 6Bake in the preheated oven until pastry is golden and filling is slightly puffed, about 20 minutes. Let cool in pan 10 minutes before transferring to a wire rack to cool completely.