Roll cookie dough into 24 (1-inch) balls; place 1 ball in each of 24 mini muffin pan cups sprayed with cooking spray.
Bake 11 to 14 min. or until lightly browned. Immediately use handle of wooden spoon to make shallow indentation in center of each cookie cup. Cool 10 min. Run knife around edges of cups to loosen from pan. Remove from pan to wire racks; cool completely.
Beat cream cheese, sugar and vanilla in medium bowl with mixer until blended. Chop half the strawberries. Add to cream cheese mixture; mix well. Pipe or spoon into cookie cups.
Refrigerate 1 hour. Slice remaining strawberries, then place over filled cookie cups just before serving.
Since these indulgent cookie cups make 24 servings, they are the perfect dessert to serve at your next party.
Prepare using refrigerated chocolate chip cookie dough.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.