Cookie Cups

Skill Level: Intermediate
Makes: 4 dozen

1 cup (2 sticks) butter, softened
2 packages (3 oz. each) cream cheese, soft
2 cups all-purpose flour
1/2 cup sugar
1/3 cup ground toasted almonds
2 eggs
1 can (14 oz.) sweetened condensed milk
1 tsp. vanilla extract
1 1/3 cups Hershey’s Cinnamon Chips, divided

Beat butter and cream cheese in large bowl until well blended; stir in flour, sugar and almonds. Cover; refrigerate about 1 hour.

Divide dough into 4 equal parts. Shape each part into 12 smooth balls. Place each ball in small muffin tin (1 3/4 in. in diameter); press evenly on bottom and up sides of each cup.

Heat oven to 375º. Beat eggs in small bowl. Add sweetened condensed milk and vanilla; mix well. Place 7 cinnamon chips in bottom of each cookie shell; fill a generous 3/4 full with sweetened condensed milk mixture.

Bake 18 to 20 minutes or until tops are puffed and just beginning to turn golden brown. Cool 3 minutes. Sprinkle about 15 chips on top of each cookie. Cool completely in pan on wire rack. Remove from pan using a small metal spatula or sharp knife. Store tightly covered at room temperature.