Preheat your oven to 350°F (175°C) and lightly grease a mini muffin tin.
In a medium bowl, whisk together the flour, baking powder, and salt.
1 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
1/2 cup unsalted butter, softened, 3/4 cup granulated sugar
Beat in the egg and vanilla extract until well combined.
1 large egg, 1 teaspoon vanilla extract
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
1 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1/2 cup unsalted butter, softened, 3/4 cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract
Roll small balls of dough (about 1 tablespoon each) and press them into the bottom and up the sides of each muffin tin cavity to form a cup shape.
Bake for 10-12 minutes, or until the edges are lightly golden brown.
Let the cookie cups cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
4 oz cream cheese, softened, 1/2 cup powdered sugar, 1 teaspoon vanilla extract
Gradually add the milk, one tablespoon at a time, until the filling reaches your desired consistency.
2 tablespoons milk
Once the cookie cups are completely cooled, spoon or pipe the cream cheese filling into each cup.
4 oz cream cheese, softened, 1/2 cup powdered sugar, 1 teaspoon vanilla extract, 2 tablespoons milk
Decorate with Valentine's Day sprinkles, heart-shaped candies, or a drizzle of melted chocolate.
Sprinkles, Heart-shaped candies, Melting chocolate
Serve immediately and enjoy! Store leftover cookie cups in an airtight container in the refrigerator.
