Preheat oven to 350F. Grease or spray a mini muffin tin. Break off each preportioned cookie dough square and split in half, making two cookies from the preportioned one. Roll each 1/2 into a ball and drop in the mini muffin cups. This should make 24 cookies.

Bake at 350 for 12-15 minutes or until cookies are baked through. Right after taking the cookies out of the oven, use the end of a shot glass (awesome tip Erin!) to push down the dough in the center of each mini muffin tin, forming a 'cookie cup'.

Using a butter knife, remove each cookie from the muffin tin and allow to cool.

Prepare the filling:

In small microwave safe bowl melt the white chocolate until stirrable (melt in 30 second intervals, stirring in between. It will take about a minute total). Set aside to cool.

In a large bowl with an electric mixer beat 1/2 cup (1 sticks) of unsalted butter and 3/4 cups of white sugar until fluffy (about 1 to 2 minutes).

When melted chocolate is cooled (it should be stirrable but not hot, drizzle it over the butter/sugar mixture.

Add vanilla.

Switch to the whisk attachment and beat the mixture thoroughly until combined.

Turn your mixer to a medium speed and add your eggs, one at a time. beat each egg for at least 5 minutes before proceeding (important!)

continue mixing for 3-4 minutes until completely smooth. (ALWAYS on medium. do not increase the speed. mixing too quickly or adding the eggs too quickly will ruin the consistency and make the pie filling runny)

Once the pie filling is well mixed, place 1-2 tablespoons into each cookie cup.

Top with mini chocolate chips and refrigerate for an hour to set the pie filling.

Serve cold. Enjoy!