Preheat oven to 375 degrees Fahrenheit.

In a large bowl, beat butter and confectioners’ sugar until blended. Beat in egg and vanilla. Add flour, baking soda, and cream of tartar and mix until fully combined.

Cover dough with plastic wrap and refrigerate for 30 minutes or until firm enough to roll out.

On a lightly floured surface, roll out the dough to 1/8-inch thickness. Cut dough with a 2-and-3/4-inch flower-shaped cookie cutter. Place cutouts into ungreased mini-muffin cups, pressing onto the bottom and up the sides.

Bake for six to eight minutes or until edges are brown. Use the end of a spoon to reshape the puffed cookie cups.

Cool for five minutes, then remove from pans to wire racks to cool completely.

In a small bowl, beat cream cheese and chocolate spread until smooth. Pipe into cookie cups.

Store in the refrigerator.