Creamy Rainbow Chip Cookie Cups Recipes

RAINBOW CHIP CAKE BATTER GOOEY BUTTER COOKIES

Steps:

• Heat oven to 350°F.
• In large bowl, beat cream cheese and softened butter with electric mixer on medium speed about 1 minute or until well blended; scrape side of bowl. Beat in egg until smooth. On low speed, beat in cake mix until blended. Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets. Sprinkle tops of cookies with sprinkles.
• Bake 13 to 15 minutes or until edges are light golden brown. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes. Store covered in airtight container at room temperature.

CREAM CHEESE COOKIE CUPS

Steps:

• Cut cookie dough in half (save 1 portion for another use). With floured hands, press about 1 tablespoon of dough onto the bottom and up the sides of 12 ungreased miniature muffin cups. Bake at 350° until lightly browned, 8-10 minutes. , Using the end of a wooden spoon handle, reshape the puffed cookie cups. Cool for 5 minutes before removing from pan to a wire rack to cool completely., In a small bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spoon into cookie cups. Store in the refrigerator.

RACHEL'S RAINBOW CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°.
• Cream the butter and sugar.
• Add the egg and vanilla; blend well.
• In another bowl, mix the flour, salt and baking soda.
• Add dry ingredients to the wet ingredients; mix well.
• Mix in the chocolate chips and mini M&Ms.
• Spoon the dough onto a greased cookie sheet.
• Bake for 8-10 minutes or until golden.