Description
Delight in these Cheesecake Cookie Cups with Chocolate Chips, a perfect blend of soft cookie base and creamy cheesecake topping. Baked in a muffin tin for an easy grab-and-go treat, these cupcakes combine rich cream cheese filling with classic chocolate chip cookie flavors, ideal for dessert or snack time.
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 Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease or line a 12-cup muffin tin with paper liners to prevent sticking.
- Mix Dry Ingredients for Cookie Dough: In a medium bowl, whisk together the flour, baking soda, and salt. Set this aside to be added later.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, creating a smooth base for the cookie dough.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract into the creamed mixture until fully combined, enhancing the dough’s flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough. Then fold in the semi-sweet chocolate chips evenly.
- Form Cookie Base: Drop a heaping tablespoon of the cookie dough into each muffin cup and gently press down to form an even base layer for the cheesecake filling.
- Prepare Cheesecake Filling: In a separate bowl, beat together the softened cream cheese, granulated sugar, vanilla extract, egg, and flour until the mixture is smooth and homogeneous.
- Add Cheesecake Layer: Spoon the cheesecake filling over the cookie dough base in each muffin cup, filling almost to the top but leaving a little room to prevent overflow.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until the cheesecake filling is set and the edges of the cookie base are golden brown.
- Cool and Chill: Allow the cheesecake cookie cups to cool completely in the muffin tin before removing. Refrigerate them for at least 1 hour to set fully before serving.
Notes
- Ensure cream cheese is softened to room temperature for smooth filling without lumps.
- Do not overmix the cookie dough to keep it tender and avoid tough cookies.
- For easy removal, use paper liners or grease well.
- Refrigerating the finished cups helps maintain the cheesecake texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
