Holiday Treats with Albertsons, Betty Crocker™, and Hershey’s®!
Treats and desserts are fast and easy when you take advantage of the mixes and more offered by Betty Crocker and Hershey’s. In fact, here are several easy holiday recipes from Betty Crocker™ , Hershey’s®, and Albertsons! Four of them are EXCLUSIVE recipes for Albertsons – never before seen, but surely delicious!
Easy holiday treat recipes:
- Holiday Peppermint Swirl Cake NEW
- Pumpkin-Chocolate-Caramel Cookies NEW
- Peanut Butter Cup Cheesecake Brownies NEW
- Turtle Sugar Cookie Cups NEW
- Classic Peanut Butter Blossom Cookies
- Chocolate Snowballs
- Holiday Blossom Cookies
- Candy-Kissed Snowman Cookies
- Chocolate Mint Crinkles
- Peanut Butter Cookie Cups
And you can try my new recipe too! I was excited to come up with a fun treat using these convenient products. A quick and pleasant trip to my local Albertsons store and I was ready to go! After some fun in the kitchen and taste-testing, I decided to post these chocolate chip cookie cups filled with a no-bake cheesecake and topped off with more chocolate chips. Yum!
For the cookie cups, you just need a pouch of Betty Crocker Chocolate Chip Cookie Mix, a standard muffin pan, and the ingredients called for on the mix package – 1/2 cup butter and 1 egg. (If your Albertsons store happens to carry the cookie mix that includes 20% more, you will also need 1 tablespoon of water.) I start out mixing and mashing the dough with a spoon, then finish mixing it together with my hands. 
While it isn’t necessary for making the cups, I LOVE my cookie scoop and it is super handy for this recipe. It scoops about 1 tablespoon of dough, so you just place two scoops in each muffin cup. Then use your fingers to press the dough down and about halfway to 3/4 of the way up the sides of each cup. (Don’t grease or use a nonstick cooking spray on your pan because the cookies will just slide down the sides when baking. Although, I do use a nonstick muffin pan.)
See how the edges are a nice golden brown? Perfect! Right when they come out of the oven, you want to grab a kitchen spoon and use the handle to create in indentation for each cup. Then let the cookies cool for a bit in the pan. I slide a knife down the side to loosen the cookie, then it comes right out of the pan.
(However, I did try this with a mini muffin pan and the cookies did not come out of the pan easily. I think this is because the dough is spread more thinly. Standard muffin size worked much better for me!)
While the cookies cool, you can start whipping up the cheesecake filling. I like to let the cream cheese and sour cream sit out on the counter for at least a few hours, until they are close to room temperature, but not warm. This helps to keep the mixture smooth. I also happen to have clear vanilla extract, so I use this to help keep the mixture more white. (Not a big deal though if you use the traditional brown-colored vanilla.)
Smooth and creamy! This no-bake cheesecake filling has a light texture and great cheesecake flavor.
Now comes the additional chocolate. It doesn’t take much time or work, but it really finishes them off nicely! Melt some of the chocolate chips and drizzle it over the top of the cheesecakes. Then top it off with a sprinkle of chopped chocolate chips. Pretty and delicious! Let them set in the refrigerator for at least a few hours before serving.
#SpreadCheer by sharing the treats with family and friends this holiday season. You will find all of the ingredients and mixes you need for this recipe, to make any of the recipes above, or to create your own, at your local Albertsons store. Cookie cups are such a fun idea – imagine all of the different combinations you can create with these easy Betty Crocker cookie mixes!
Ingredients
- 1 pouch Betty Crocker Chocolate Chip Cookie Mix
- 1/2 cup butter, softened to room temperature
- 1 egg
- 8 ounces original cream cheese, softened to room temperature
- 1/2 teaspoon vanilla
- 1/2 cup powdered sugar
- 1/4 cup sour cream, room temperature
- 1/3 cup heavy whipping cream
- 1/3 cup Hershey's chocolate chips
- 1 to 2 tablespoons chocolate chips, chopped
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, stir cookie mix, softened butter, and egg until soft dough forms. Use a tablespoon cookie scoop to place about two tablespoons of dough in each ungreased standard-size muffin cup. Press the dough onto the bottom and about 1/2 to 3/4 of the way up the sides of each muffin cup.
- Bake for 9 to 12 minutes, or until edges are light golden brown. Once removed from the oven, immediately use the end of spoon handle to press gently against the bottom and sides of each cup to make an indentation for the filling. Allow cookies to cool in the pan for 15 to 20 minutes. Slide a knife down the side of each cup to loosen, then remove from pan and let cool completely on a cooling rack.
- While the cookies cool, beat the cream cheese, vanilla, and powdered sugar in a medium bowl, until smooth. Add the sour cream and whipping cream and mix for about 5 minutes, until thick and creamy. Scoop filling into cooled cookie cups.
- In a small microwaveable bowl, heat chocolate chips at 50% power for 1 minute, then stir. If needed, continue cooking for an additional 15 seconds at a time, stirring after each, until chocolate is melted and smooth. Spoon into small plastic bag and snip off the corner of bag. Squeeze to drizzle over the top of each cheesecake cookie cup. Chop up a tablespoon or two of chocolate chips and sprinkle pieces on top of the cheesecakes.
- Let set in the refrigerator for at least a few hours before serving. Store in refrigerator.
This recipe is adapted from the Turtle Sugar Cookie Cups from Albertsons and Mel’s Kitchen Cafe.
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This is a sponsored conversation written by me on behalf of Betty Crocker™ and Hershey’s® . The opinions and text are all mine.
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