CREAM CHEESE COOKIE CUPS

1 tube (18 oz) refrigerated chocolate chip cookie dough
4 oz cream cheese, softened
2 tbsp butter (land o' lakes stick)
1/2 tsp. vanilla extract
1 1/4 cups confectioners sugar

To make 12 cups; cut cookie dough in half before using and save other half for another use.
With floured hands, press about 1 tbsp of dough onto the bottom and up the sides of 12 miniature muffin cups. (I sprayed them lightly with Pam cooking spray) Bake at 350* for 8 - 10 minutes or until lightly browned.
Using the end of a wooden handled spoon, reshape the puffed cookie cups. Cool for 5 minutes before removing from pan to a wire cookie rack to cool completely.
In a small mixing bowl, beat the cream cheese, butter and vanilla until blended. Gradually beat in confectioners sugar. Using an icing bag; pipe into cookie cups or spoon filling into cups using a small spoon. Store in refrigerator. Yield 1 dozen

Can use almond or peppermint extract in place of vanilla.