Makes 24
24 mini Chips Ahoy
1 pkg 250 grams philadelphia cream cheese
1/4 cup sugar
1 tsp vanilla
1 egg
24 Milk Chocolate Buttons
Heat oven to 350 degrees.
Place 1 cookie, flat side down, in each of 24 paper-lined mini muffin cups.
Beat cream cheese, sugar and vanilla with mixer until blended. Add egg; beat on low speed just until blended. Spoon over cookies.
Bake 13 to 15 mins or until centres are almost set. Immediately top with buttons.
Cool for 1 hour or to room temperature before removing from pan. Refrigerate 2 hours.
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