Description
Delicious Cheesecake Cookie Cups with Chocolate Chips combine a rich, creamy cheesecake filling nestled inside a soft, chocolate chip cookie base. Perfect as an individual dessert, these cookie cups are easy to make and ideal for parties or a special treat.
Ingredients
Scale
Cookie Dough
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup semi-sweet chocolate chips
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 tablespoon all-purpose flour
Instructions
- Preheat and Prepare Muffin Tin: Preheat the oven to 350°F (175°C) and grease a 12-cup muffin tin or line it with paper liners to prevent sticking.
- Mix Dry Ingredients for Cookie Dough: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt, then set aside for later use.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which usually takes about 2-3 minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully combined and smooth, ensuring the mixture is homogenous.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing gently until just combined to avoid overmixing. Fold in the semi-sweet chocolate chips evenly.
- Shape Cookie Base: Drop heaping tablespoons of cookie dough into each muffin cup and press down lightly to form a flat base, creating a space for the cheesecake filling.
- Prepare Cheesecake Filling: In a separate bowl, beat together softened cream cheese, granulated sugar, vanilla extract, egg, and all-purpose flour until the mixture is smooth and lump-free.
- Add Filling to Cups: Spoon the cheesecake filling over the cookie dough bases in each muffin cup, filling almost to the top without overflowing.
- Bake: Bake the cups in the preheated oven for 18-22 minutes or until the cheesecake filling is set and cookie edges turn golden brown.
- Cool and Chill: Allow the cheesecake cookie cups to cool completely in the tin before removing them. Refrigerate for at least 1 hour to firm up before serving.
Notes
- Ensure cream cheese is fully softened before mixing to prevent lumps in the filling.
- Do not overmix the cookie dough to keep the texture tender.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips as preferred.
- Refrigeration not only firms up the filling but also enhances flavors.
- Use paper liners for easy removal or grease tins well if skipping liners.
