Roll cookie dough into 12 (1.5 inch) balls; place 1 ball in each of 12 muffin pan cups sprayed with cooking spray
Bake 12 to 15 minutes or until lightly browned… remove from oven and immediately use handle of wooden spoon to make a shallow indentation in center of each cookie cup; then cool for 10 minutes, run knife around edges of cups to loosen from pan; remove from pan to wire racks + cool completely
Beat cream cheese, sugar and vanilla in medium bowl with hand mixer until blended
Chop half the strawberries; add to cream cheese mixture and mix well… spoon mixture into cookie cups
Refrigerate for at least 1 hour… slice remaining strawberries, then place over filled cookie cups just before serving
Have you made strawberry shortcake cookie cups before?  Let me know in a comment below!