Dark Chocolate and Peppermint Cheesecake cookie cups

1. 1

   preheat oven 325

2. 2

   paperline 24 muffin cups.

3. 3

   Cut each square of dough in half.

4. 4

   Place one half of dough in each muffin cup

5. 5

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

6. 6

   Beat cream cheese , condensed milk, eggs, and vanilla extract in med bowl until smooth.

7. 7

   Set aside.

8. 8

   Place peppermint candies in heavy duty plastic bag.

9. 9

   Then place bag between towel layers.

10. 10

    Crush candies using rolling pin or heavy object to about 1/4 size.

11. 11

    You should have a lttle over 1/2cup.

12. 12

    While holding strainer over batter, pour crushed candy into strainer.

13. 13

    Shake to release all small candy pieces into batter , stir.

14. 14

    Reserve larger candy pieces.

15. 15

    Spoon about 3 tblsp cream cheese mixture over each cookie in cup.Top each with spinkle of reserved candie pieces.

16. 16

    Bake for additional 15 to 18 minutes or until set.

17. 17

    Remove from oven to wire rack.

18. 18

    While still warm top cheesecakes with additional 1/2 measureing tsp of candy pieces.Cool completely.

19. 19

    Refrigerate for 1 hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.