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1
Preheat the oven to 325F and line the mini muffin tins with these teeny tiny mini muffin papers.
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2
Cut the cookie dough into pieces about the size of your thumbnail and place a piece into each muffin tin.
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3
You may have some leftover cookie dough; a standard tube will be more than enough to make 48 of these mini-muffin size concoctions.
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4
Bake the cookie dough pieces for about 7-10 minutes, or until they have covered the bottoms of the papers and appear baked through.
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5
While the cookie dough bakes, make the filling by beating the cream cheese, egg, and sweetened condensed milk together in a mixing bowl.
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6
Flavor with the extracts-- 1/8 tsp mint or about 10-12 drops, and about 5-6 drops chocolate extract.
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7
Use creme de cacao liquer (doesn't matter if it's light or dark) or vanilla extract if you don't have chocolate extract handy.
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8
Beat them in first.
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9
Then color with the food coloring, a lovely pale green should result.
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10
About 6-8 drops should do it, you'll be reminded of Shamrock Shakes from the 80's and that's just cool.
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11
Gently beat in the chocolate chips into the mixture.
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12
When the cookie dough is done baking, put about 2 teaspoons of the mixture into each mini cup.
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13
Bake again at the same temperature for 12-15 minutes, or until set.
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14
Let the cheesecake bites cool completely in the muffin tins on a wire rack for about 15-20 minutes.
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15
If serving the same day or next day-- let refridgerate for at least 1 hour prior to eating/serving.
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16
If freezing-- let cool to room temperature and store in an appropriate container with the paper still on.
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17
They will keep for about 3 months (but I doubt they will last that long!
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18
).
