Strawberry Shortcake Cookie Cups

Strawberry Shortcake Cookie Cups

Servings 24 cookie cups


  • 1 16 oz Nestlé Tollhouse Refrigerated Strawberry Shortcake Cookie Dough
  • 2 7.5 oz tubs of strawberry flavored cream cheese
  • 1/2 cup Nestlé Tollhouse Semi-Sweet Morsels
  • 2 teaspoons vegetable oil
  • 24 fresh strawberries


  1. 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.
  2. 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.
  3. 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.