Recipe courtesy of “Cookin’ Savvy”
Serves: 12 cups
2 packages (16 ounces each) of chocolate chip cookie dough
For the Whipping Cream:
1 cup heavy whipping cream
2 tablespoons granulated sugar
For the Filling:
8 ounces of cream cheese, softened
1/2 cup of powdered sugar
1 cup of whipped cream
Crumpled cookies for garnish (optional)
Sprinkles for garnish (optional)
Preheat your oven to 350°F.
In a muffin tin, place three chunks of cookie dough into each muffin cavity. Bake for 15 minutes. After baking, allow to cool for 5 minutes, then use a shot glass to indent each muffin hole. Allow to cool for another 5 minutes, then transfer to a cooling rack until completely cool.
Using a hand mixer, combine the heavy cream and sugar until thickened, then add in the cream cheese and powdered sugar, blending until smooth. Spoon this mixture into the cooled cookie cups.
If you like, use a piping bag to create a decorative border around the filling. Optionally, top with crumbled cookies or sprinkles for added flair.
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