Description
Delight in these Cheesecake Cookie Cups with Chocolate Chips, a perfect marriage of chewy cookie bases and creamy, luscious cheesecake filling. Baked to golden perfection and chilled for a refreshing finish, these 12 individual treats are ideal for parties, dessert tables, or a special everyday indulgence.
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 your oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with paper liners to prevent sticking.
- Mix Dry Ingredients for Cookie Base: In a medium bowl, whisk together all-purpose flour, baking soda, and salt. Set this mixture aside for later.
- Cream Butter and Sugars: In a large bowl, beat the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy, ensuring a smooth cookie base texture.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamed mixture, beating until fully combined and uniform.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing carefully until just combined to avoid overworking the dough. Then, fold in the semi-sweet chocolate chips evenly.
- Form Cookie Bases: Spoon a heaping tablespoon of the cookie dough into each prepared muffin cup. Press down gently to flatten and create an even base 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 creamy without lumps.
- Add Cheesecake Filling on Top: Spoon the cheesecake mixture over the cookie dough bases in each muffin cup, filling nearly to the top for a nice layer of cheesecake.
- 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 cookie edges turn golden brown.
- Cool and Chill: Allow the cheesecake cookie cups to cool completely in the muffin tin. Once cooled, refrigerate for at least one hour to firm up the cheesecake layer before serving.
Notes
- Ensure the cream cheese is softened for easier mixing and a smoother filling.
- Do not overmix the cookie dough to maintain a tender texture.
- Chilling the cups helps the cheesecake layer set perfectly, enhancing flavor and texture.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips based on preference.
- Storing leftovers covered in the refrigerator will keep them fresh for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
