For Brownie Hearts

• 1 bag ZenSweet Snickerdoodle Cookie mix

For the Filling

• 4 ounces cream cheese or non-dairy cream cheese softened
• 1/3-2/3 cup ZenSweet monk fruit sweetener (powdered in a high speed blender or coffee grinder)
• 1/2 tsp vanilla extract
• 1 pinch salt
• 1-2 tbsp cold brewed coffee to taste
• 8 ounces TruWhip OR 3 cups freshly whipped cream or coconut cream

For Cookie Cups

• Preheat oven to 350 degrees Fahrenheit
• Spray a 12 count muffin pan with nonstick cooking spray or rub with butter and sprinkle with some of the cookie mix flour
• Make the Snickerdoodle cookies according to package instructions
• Place a little less than 2 Tablespoons of dough into each muffin cup
• Press the dough flat along the bottom and halfway up the sides of the muffin cup. (It doesn’t need to be perfect because you’ll need to reform them after baking)
• Bake for 8-10 minutes until they’re just turning golden brown
• When cookie cups are slightly cool, use your fingers or the back of a glass (a shot glass is perfect) to press down in the center to re-form the cup shape. Spray the glass first with nonstick cooking spray to ensure it won’t stick
• Let the cups cool fully, then remove from the pans

For the Filling

• Beat cream cheese until smooth with a hand mixer
• Slowly beat in powdered ZenSweet, salt and vanilla until smooth and creamy
• Add coffee and more powdered ZenSweet to taste and stir
• Fold in the TruWhip or whipped cream
• Spoon about 2-3 tablespoons of filling per cooled cookie cup
• Dust with cocoa and serve

Store loosely covered in the refrigerator for up to 3 days. Cookie cups may be frozen for up to one month before filling.