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Midnight Chocolate Cheesecake Cookie Cups

Ingredients

  • 1/4 cup (1/2 stick) butter, softened
  • 1/4 cup shortening
  • 1/2 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 2 tablespoons HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • CHOCOLATE FILLING(recipe follows)
  • Whipped topping or sweetened whipped cream
  • 42 HERSHEY'S KISSES Brand SPECIAL DARK Mildly Sweet Chocolates, unwrapped and divided

Directions

  1. Heat oven to 350°F. Paper or foil line 30 small (1-3/4 inch diameter) muffin cups.

  2. Beat butter and shortening in medium bowl until fluffy. Beat in sugar, egg and vanilla. Stir together flour, cocoa, baking powder and salt. Gradually blend into butter mixture, blending well.

  3. Drop rounded teaspoonful of dough into each prepared muffin cup. Using back of spoon, push dough up sides of muffin cup forming crater in cup. (If you are having difficulty with this step, refrigerate pans for about 10 minutes and then continue.) Prepare CHOCOLATE FILLING; evenly divide into muffin cups. (Cups will be very full.)

  4. Bake 15 minutes or until cheesecake is set. Cool completely in pan on wire rack. Cover; refrigerate until ready to serve. To serve, top each cheesecake cup with whipped topping rosette and chocolate piece. Makes 30 dessert cups.

    CHOCOLATE FILLING: Beat 2 packages (3 oz. ea.) softened cream cheese and 1/4 cup sugar until well blended. Beat in 1 egg, 1 teaspoon vanilla extract and 1/8 teaspoon salt. Place 12 chocolates in small microwave-safe bowl. Microwave at MEDIUM (50%) 15 seconds at a time, stirring after each heating, until chocolates are melted and smooth when stirred. Cool slightly, blend into cheesecake batter.