Preheat oven to 350°F. Spray a 24-count mini muffin pan with non-stick cooking spray. Place one piece of cookie dough in each muffin cup. Gently press down with your fingers. Bake for 11-13 minutes or until light golden brown on the edges. Let cool for 10 minutes. Then use a small spice jar or wooden spoon handle to press down in the middle of the cookie cup to make room for the filling. Let cool completely. Remove to a serving dish, then refrigerate for one hour.

Meanwhile place cream cheese in a bowl and stir until creamy. Pour into a plastic zip-top bag. Seal bag and cut a small corner off. Pipe filling into chilled cookie cups.

Add semi-sweet morsels to a microwave safe bowl. Microwave on high for one minute. Add oil and stir until smooth. Drizzle over cookie cups. Add a strawberry on top. Store covered in the refrigerator for up to 3 days.