1 (18 ounce) package Nestle Toll House Refrigerated Chocolate Chip Cookie Dough
1 (8 ounce) package cream cheese, at room temperature
1/3 cup granulated sugar
20 fresh medium strawberries, sliced
3/4 cup fresh blueberries
2 tablespoons Nestle Toll House Semi-Sweet Chocolate Mini Morsels
Preheat oven to 350 degrees F.
Roll cookie dough to 1/4-inch thickness between two pieces of wax paper. Remove top piece of paper. Cut cookie dough into stars with 3-inch star cookie cutter. Transfer cookies to ungreased baking sheet. If stars have softened and are too difficult to remove from wax paper, refrigerate stars for 10 minutes. Roll remaining dough to 1/4-inch thickness; cut out additional stars.
Bake for 10-12 minutes or until light golden brown. While hot, reshape and pat edges of each star back into shape with knife. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely.
Beat cream cheese and sugar in small mixer bowl until fluffy. Spread onto cooled cookies. Place strawberry slices onto each cookie pointing outward. Place 5 to 6 blueberries in center of each cookie. Top with mini-morsels.
Makes about 20 cookies.