Bite-sized desserts! Take your basic store-bought cookie dough and turn it into amazing cups of gooey cheesecake filling covered in caramel and chocolate sauces for a delicious mess.
Preheat oven according to directions on cookie package
Slice the prepared cookie mix and press each slice into a greased mini muffin tin to form a cup. Bake for about 7 minutes.
Remove tray from oven when cups are rising. Take a small spoon and deflate the centers of the cups while leaving the sides of the cookie cup untouched. Put back in the oven and bake for another 5 minutes.
Again, remove from oven and with a small spoon, deflate the centers of the cups while leaving the sides of the cookie cup untouched.
Place back in the oven again and finish baking until the cookie cups are golden brown. Remove from oven and let cool completely.
In a mixing bowl, whip cream cheese, icing sugar and hazelnut spread together until light and fluffy.
Place cream cheese mixture into a piping back and pipe the mixture into the cooled cookie cups with a decorative tip.
Cool in the refrigerator until ready to serve. When ready to serve, drizzle caramel and chocolate topping over the cookie cups.