Recipe courtesy of Nestle
Recipe courtesy of Nestle
Watch how to make this recipe.
Dark Chocolate and Peppermint Cheesecake Cookie Cups
- Level: Easy
- Total: 1 hr 45 min
- Prep: 20 min
- Inactive: 1 hr
- Cook: 25 min
- Yield: 24 Servings
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- Level: Easy
- Total: 1 hr 45 min
- Prep: 20 min
- Inactive: 1 hr
- Cook: 25 min
- Yield: 24 Servings
Ingredients
1 package (16 ounces) NESTLÉ® TOLL HOUSE® Ultimates Refrigerated Dark Chocolate Delight Cookie 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
24 peppermint candies, unwrapped
Directions
- Preheat oven to 325 degrees F. Paper-line 24 muffin cups. Cut each square of dough in half. Place one half 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. Set aside.
- Place peppermint candies in heavy-duty plastic bag. Then place bag between towel layers. Crush candies using rolling pin or other heavy object to about 1/4-inch in size. You should have a little over 1/2 cup. While holding strainer over batter, pour crushed candy into strainer. Shake to release all small candy pieces into batter; stir. Reserve larger candy pieces.
- Spoon about 3 tablespoons cream cheese mixture over each cookie in cup. Top each with 1/2 measuring teaspoon of reserved candy pieces.
- Bake for additional 15 to 18 minutes or until set. Remove from oven to wire rack. While still warm, top cheesecakes with additional 1/2 measuring teaspoon of candy pieces. Cool completely. Refrigerate for 1 hour.
