36 vanilla wafers
1 2/3 c. (1 10oz. package) Tollhouse Swirled chocolate chips
2 8oz. packages softened Philadelphia cream cheese
1/2 c. granulated sugar
2 Tbsp. flour
2 large eggs
1 tsp. vanilla extract
Directions:
Preheat oven to 350°F. On a baking sheet, arrange 36 2-inch foil baking cups.
Into each muffin cup, place one vanilla wafer, flat side down. Place 5-6 chips on top of the wafer.
In a large bowl, beat cream cheese, sugar, and flour until creamy. Add eggs, vanilla extract.
Spoon a heaping tablespoonful of the cream cheese mixture into each muffin cup.
Bake at 350°F for 15-17 min., or until just set - not browned. Remove from oven to rack. Top with remaining chips. (They'll soften but still be chip-shaped.) Cool completely. Cover, refrigerate.
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