Does anybody know how to make the cookie cups they sell at the mall..?

Question

im wanting to make my own....either from the orignal cookie or the great american cookie company has them...Thanks for any info...

Answer 1

Cheesecake Cookie Cups
Yields - 12

12 pieces NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
1 package (8 ounces) cream cheese, at room temperature
1/2 cup NESTLÉ® CARNATION® Sweetened Condensed Milk
1 large egg
1 teaspoon vanilla extract
1 can (21 ounces) cherry pie filling


PREHEAT oven to 325° F. Paper-line 12 muffin cups.

PLACE 1 piece of cookie dough in each prepared muffin cup.

BAKE for 10 to 12 minutes or until cookie has spread to edge of cup.

BEAT cream cheese, sweetened condensed milk, egg and vanilla extract in medium bowl until smooth. Pour about 3 tablespoons cream cheese mixture over each cookie in cup.

BAKE for an additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Top with pie filling. Refrigerate for 1 hour.

http://www.verybestbaking.com/recipes/detail.aspx?ID=29619

Answer 2

You can either use your favorite cookie recipe or you can get the cookie dough that comes in tubes in the refrigerated section at your grocery store. Turn a muffin pan upside down and form the cookie dough to the bottom side of the tin. Bake it in the oven with the bottom side up. I saw Paula Deen do this with biscuits a while back and thought I would give it a try with cookie dough. I put that Jello no bake cheese cake in the cups after it was cooled and boy was it good.

Answer 3

Mini German Cheesecakes with Apricot Compote

These festive little bites are much lighter in texture than most American cheesecakes are. If you'd like, for a creamier texture you can substitute 2 pounds quark for the ricotta and sour cream the recipe the recipe calls for — quark is a German-style yogurt cheese.

Serves: 12

Ingredients
2 pounds whole-milk ricotta
1/4 cup sour cream
1/2 cup heavy whipping cream
2/3 cup sugar
1 vanilla bean
1 teaspoon grated orange peel, orange part only
4 eggs
12 round German Lebkuchen (German gingerbread cookies), 3 inches in diameter
1 recipe apricot compote (recipe below)

Preparation
Preheat oven to 350° F. Line a muffin tin with 12 paper muffin liners.

Beat together ricotta, sour cream, whipping cream and sugar. Slit vanilla bean lengthwise and scrape out seeds; add seeds and orange zest to ricotta mixture. Beat in eggs 1 at a time.

Divide mixture among prepared muffin liners. Bake until a toothpick inserted in the center of one of the cakes comes out clean, 25 to 35 minutes. Cool on a rack, then refrigerate for at least 1 hour before removing paper liners. Invert each cheesecake on a gingerbread cookie, and top with warm apricot compote.

Apricot compote: Heat 1 (16-ounce) jar German apricot preserves in a small saucepan. Stir in 1/4-1/2 cup German apple juice or German brandy to thin. Bring to a simmer and serve.

Answer 4

You can use just about any cookie recipe you have. Just put the dough in a muffin cup, then mash down with a mortar or the back of a scoop. Bake until done, then fill with buttercream icing when cool.