Description
These Cheesecake Cookie Cups with Chocolate Chips combine the rich, creamy texture of cheesecake with the delightful chewiness of chocolate chip cookie dough, all baked together in convenient individual servings. Perfectly portioned and easy to make, they are a delightful treat for dessert or special occasions.
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) and grease or line a 12-cup muffin tin with paper liners to prevent sticking.
- Mix dry ingredients for dough: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside for later.
- Cream butter and sugars: In a large bowl, use an electric mixer to cream unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which usually takes a few minutes.
- Add egg and vanilla: Beat the large egg and vanilla extract into the creamed butter and sugars until fully incorporated.
- Combine wet and dry dough ingredients: Gradually add the dry flour mixture to the wet cream mixture, mixing just until combined to avoid overworking the dough. Then gently fold in the semi-sweet chocolate chips evenly.
- Form cookie dough base: Drop a heaping tablespoon of cookie dough into each muffin cup and press it gently down to create a flat cookie base for the cheesecake filling.
- Prepare cheesecake filling: In a separate bowl, beat softened cream cheese, granulated sugar, vanilla extract, egg, and all-purpose flour together until the mixture is smooth and creamy.
- Fill muffin cups: Spoon the cheesecake filling onto the cookie dough bases in each muffin cup, filling almost to the top without overflowing.
- Bake: Place the muffin tin in the oven and bake 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. Then refrigerate for at least one hour to fully set the cheesecake layer before serving.
Notes
- Ensure cream cheese is softened at room temperature for smooth mixing.
- Do not overmix the cookie dough to keep it tender and soft.
- Use paper liners for easy removal and cleanup.
- Refrigerate cheesecake cookie cups thoroughly to allow firm texture before serving.
- These can be stored covered in the refrigerator for up to 3 days.
