Let's take a little break from all this craftiness and get some nibbles. These bite-sized desserts are so delicious and really not hard to make! But you'll never know until you try!
You will need:
1 pkg. refrigerated chocolate chip cookie dough (the big rectangle that breaks down into 24 cookies)
2 (8 oz) packages cream cheese (room temperature)
1 (14 oz) can condensed milk
2 large eggs
2 tsps. vanilla extract
1 (21 oz) can cherry pie filling
Preheat your oven to 325 degrees. Line 24 standard size muffin cups with cupcake liners and place one cookie square into each one. See? You're already seeing how it's all falling into place!
Bake those for 10-12 minutes (you want the cookie spread to the edge of the cup). While they're baking, beat your cream cheese, condensed milk, eggs, and vanilla until smooth. Word to the wise: start slow. You don't want this sloshing all over the place! By this point, your cookies are out of the oven and on a cooling rack so you can ladle out about 3 Tbls. of cream cheese mixture into each paper cup. Bake for 15-18 minutes until set. Now they're ready to rest on the cooling racks again. They might be a bit poofy at first, but then they'll settle down and crack a bit on the tops.
Once they have cooled completely, it's time to top them. I find it easiest to pull the out of the muffin tins and put them in the Tupperware I'm going to be storing them in. Top each one with a level Tablespoon of pie filling (that's about three cherries and a little sauce and yes, I'm that picky). Refrigerate them for at least an hour and then eat nothing else. You won't want to!
Look at that! How can you resist that? You can't! Stop trying! Go make your own and see if I'm wrong! Then come back and tell me I'm so so right!