Chocolate Chip Cookie Cups with Cheesecake Filling

A chocolate chips cookie cups on a counter with shaved chocolate on top.

Chocolate Chip Cookie Cups with Cheesecake Filling

A delicious cookie cup filled with creamy cheesecake! Yum!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 10

Total Time 30

Servings Mini Cookie Cups

Calories 351kcal

Equipment

mini cupcake pan
mixing bowl
Mixing spoon or spatula

Ingredients

2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened 2 sticks
¾ cup granulated sugar
¾ cup packed brown sugar light or dark
1 teaspoon pure vanilla extract
2 large eggs
2 cups semi-sweet chocolate chips

For Filling:

8 ounces cream cheese softened
4 tablespoons butter softened
1 teaspoon pure vanilla extract
2 ½ cups powdered sugar

Get Recipe Ingredients

Instructions

Prep: Preheat oven to 375 degrees F. Spray mini cupcake pan with non-stick spray.
Combine Dry Ingredients: Combine flour, baking soda, and salt in a small bowl. Set aside.
Make Batter: Beat butter, granulated sugar, brown sugar, and vanilla extract in a large mixing bowl with a stand mixer or hand-held electric mixer until creamy. Add eggs, one at a time, beating after each addition. Gradually beat in flour mixture. Stir in chocolate chips.
Create Cookie Cups: Place 1.5 - 2 tablespoons of batter into each cupcake cup. Press the cookie dough into the mini cupcake cavities, leaving a space in the center.
Bake: Bake for 8 to 10 minutes or until golden brown. Cool in pan for 2 minutes.
Create Well: Using the end of a wooden spoon handle, indent the puffed cookie cups. Cool for 5 minutes before removing from the pan to a wire rack to cool completely.
Make Filling: In a small bowl, beat the softened cream cheese, softened butter, and vanilla until smooth. Gradually beat in powdered sugar. Spoon or pipe into cookie cups.
Tip: Make sure cookie cups are cooled completely before filling.
Optional Garnish: top with additional chocolate chips, chocolate shavings, a drizzle of chocolate, or a sprinkle of finely chopped nuts.

Notes

- Cupcake Pan: This recipe uses a mini muffin or cupcake pan. Don't forget to grease or use mini muffin cup liners to prevent the cookie cups from sticking.

- Baking Time: Keep a close eye on the baking time. Mini cookie cups may bake faster than full-sized cookies. Bake until the edges are golden brown, but the centers are still soft.

- Cream Cheese: Soften the cream cheese to room temperature before mixing to ensure a smooth filling.

- Filling the Cups: You can use a spoon, piping bag, or a plastic sandwich bag with the corner snipped off for a neater result when filling.

- Make-Ahead: Make the cookie cups in advance and store them in an airtight container or freeze them for up to 3 months. Fill them with the cheesecake filling just before serving to maintain freshness.
- Storing: Store the cookie cups in an airtight container in the refrigerator if they are not consumed immediately.

Nutritional information is approximate and was calculated using a recipe nutrition label generator and will vary based on cooking methods and brands of ingredients used.

Nutrition