Oatmeal-Cappuccino Cream Cheese Cups

The creamy cheese filling enhances every bite of these tasty and chewy oatmeal cookie cups.

YIELDS 18 CHEESE CUPS

• ¾ cup margarine or butter, softened
• 1 cup brown sugar
• ½ cup sugar
• 2 eggs
• 2 tsp vanilla extract
• 1½ cups flour
• 1 tsp baking soda
• 1 tsp cinnamon
• ¼ tsp salt
• 3 cups quick oats
• 18 pieces praline milk chocolate (such as Rosemarie)
• caramel cream or cappuccino icing, for garnish

Filling

• 12 oz (340 g) cream cheese
• ½ cup sugar
• 1½ tsp vanilla sugar
• 1 egg

In a large mixing bowl, cream margarine or butter with sugars until fluffy. Add eggs and vanilla and beat until well-combined. Add flour, baking soda, cinnamon, and salt and beat until smooth. Add oats and slowly mix to combine.

Preheat oven to 350°F (175°C). Grease 18 cupcake holders and place in muffin pans, or grease the muffin pans directly.

Place 2¹⁄₂ Tbsp cookie dough into each cup. Using wet fingers, press the dough around and up the sides of the cup to form a cookie crust. Place a piece of praline milk chocolate in the center of each cup.