Description
Indulge in these delightful Cheesecake Cookie Cups with Chocolate Chips, a perfect blend of soft cookie shells filled with creamy cheesecake and studded with mini chocolate chips. Ideal as bite-sized desserts for parties or a sweet treat anytime.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups mini chocolate chips, divided
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly grease a 12-cup muffin tin to ensure the cookie cups do not stick.
- Prepare Cookie Dough: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually blend the dry ingredients into the wet ingredients until fully combined. Fold in 1 cup of the mini chocolate chips gently.
- Form Cookie Shells: Press approximately 2 tablespoons of the cookie dough into the bottom and up the sides of each muffin cup, shaping them into cups that will hold the cheesecake filling.
- Prepare Cheesecake Filling: In another bowl, beat the softened cream cheese until smooth. Add the granulated sugar, egg, and vanilla extract, mixing until the filling is creamy and well combined.
- Fill Cookie Cups: Spoon the cheesecake mixture into each cookie dough shell, filling nearly to the top. Evenly sprinkle the remaining mini chocolate chips over the cheesecake filling in each cup.
- Bake: Bake the filled cookie cups in the preheated oven for 16 to 18 minutes, or until the edges are golden and the centers are set but still slightly jiggly.
- Cool and Chill: Allow the cookie cups to cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely. For best results, chill the cookie cups in the refrigerator for at least 1 hour before serving to let the cheesecake filling firm up.
Notes
- These cookie cups can be made a day ahead and stored covered in the refrigerator for convenience.
- For a fun twist, add crushed graham crackers to the cookie dough to enhance texture and flavor.
- Swap out mini chocolate chips for white chocolate chips for a different taste experience.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 285
- Sugar: 20g
- Sodium: 135mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
