Description
These Cheesecake Cookie Cups with Chocolate Chips combine the rich, creamy texture of cheesecake with the comforting, buttery flavor of chocolate chip cookie dough. Baked together in muffin tins, they offer a delightful handheld dessert perfect for any occasion, featuring a soft cookie base topped with a smooth cheesecake layer studded with chocolate chips.
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). Grease or line a 12-cup muffin tin with paper liners to prevent sticking.
- Combine Dry Ingredients for Cookie Dough: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this dry mixture aside.
- 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 typically takes about 2-3 minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla extract into the butter mixture until fully incorporated and smooth.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overmixing. Then fold in the semi-sweet chocolate chips evenly.
- Form Cookie Base: Drop a heaping tablespoon of cookie dough into each muffin cup. Press the dough down slightly to create an even base layer in the muffin cups.
- Prepare Cheesecake Filling: In a separate bowl, beat the softened cream cheese, granulated sugar, vanilla extract, egg, and flour together until the filling is smooth and creamy without lumps.
- Assemble Cups: Spoon the cheesecake filling over the cookie dough in each muffin cup. Fill them almost to the top without overflowing.
- Bake: Bake the filled muffin tin for 18-22 minutes, or until the cheesecake layer is set (no longer jiggly) and the edges of the cookie base turn a golden brown.
- Cool and Chill: Allow the cheesecake cookie cups to cool completely in the muffin tin. Once cooled, refrigerate for at least 1 hour before removing and serving to let the cheesecake fully firm up.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth filling.
- Do not overmix the cookie dough to keep it tender.
- Use paper liners for easy removal and cleaner presentation.
- These cups can be stored in the refrigerator for up to 3 days.
- For extra flavor, consider adding a pinch of cinnamon to the cookie dough.
