Ingredients
1
pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1
tablespoon unsweetened baking cocoa
1/2
cup butter, softened
2
teaspoons red food color
1
egg
5
oz cream cheese, softened
2
tablespoons butter, softened
1/4
teaspoon vanilla
1 3/4
cups powdered sugar
Preparation
Heat oven to 375°F. In large bowl, stir Cookie Cup ingredients until soft dough forms. Shape into 36 (1 1/4-inch) balls (about 1 tablespoon each); place in ungreased mini muffin cups.
Bake 8 to 10 minutes or until set when lightly touched in center. Cool in pan 5 minutes; press indentation into center of each with end of wooden spoon, cleaning off end with paper towel when needed. Remove from pan to cooling rack; cool completely.
Meanwhile, in medium bowl, beat cream cheese, 2 tablespoons butter and the vanilla with electric mixer on low speed about 1 minute or until well combined. Slowly add powdered sugar, beating on low speed until well blended. Increase speed to medium; beat 1 minute.
Spoon filling into resealable food-storage plastic bag. Snip off corner of bag. Gently insert cut corner of bag into indentation in each cookie cup. Squeeze bag to fill opening, about 2 teaspoons per cookie cup. Store covered in refrigerator.
