Description
These Chocolate Chip Cookie Cups with Cheesecake Filling are a delightful twist on classic cookies, combining a soft, chewy cookie shell with a creamy, luscious cheesecake center. Perfect for parties or an indulgent treat, these dessert cups are easy to make and sure to impress.
Ingredients
Scale
Cookie Dough
- 1 cup butter (softened)
- 1 cup sugar
- 1 cup brown sugar (packed)
- 2 eggs
- 1 tablespoon pure vanilla extract
- 2 teaspoons hot water
- 3 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups Ghirardelli mini chocolate chips
Cheesecake Filling
- 8 ounces cream cheese (softened)
- 1/2 cup heavy cream
- 1/2 cup sugar
- 1 teaspoon pure vanilla extract
- 2 drops lemon juice
- 1/2 cup Ghirardelli mini chocolate chips (melted)
Instructions
- Prepare the Cookie Dough: Preheat the oven to 350°F (175°C). In the bowl of a stand mixer, combine softened butter, sugar, and brown sugar. Mix until smooth and creamy with no lumps. Add eggs and vanilla extract, then mix well. Dissolve baking soda in hot water and add to the mixture. In a separate bowl, whisk together flour, salt, and mini chocolate chips. Gradually add the dry ingredients to the wet ingredients and mix on low speed until fully combined.
- Form and Bake Cookie Cups: Roll the cookie dough into large balls and place each one into the compartments of a muffin tin. Bake in the preheated oven for approximately 15 minutes. Remove from oven, and while still warm, use a shot glass to gently press down the center of each cookie ball, pushing dough up the sides of the muffin cup to create a cookie cup shape. Carefully remove the cup from the glass and transfer it to a wire rack to cool. Repeat until all dough is used.
- Make the Cheesecake Filling: Once cookie cups have cooled, prepare the filling by mixing softened cream cheese, heavy cream, sugar, vanilla extract, and lemon juice in a stand mixer bowl. Mix until the filling is smooth, creamy, and well blended.
- Fill Cookie Cups: Use a small spoon to scoop the cheesecake filling into the center of each cooled cookie cup. Melt the chocolate chips in the microwave and drizzle a small amount over the filling in each cup for a beautiful swirl garnish.
- Chill and Serve: Arrange the filled cookie cups in a single layer in a container and refrigerate for about 4 hours until set. Serve chilled and enjoy this indulgent dessert treat!
Notes
- Make sure the butter and cream cheese are softened to room temperature to ensure smooth mixing.
- The shot glass method for shaping cookie cups works best when the cookies are warm but not hot.
- Use a wire rack to cool the cookie cups completely before filling to prevent the cheesecake from melting.
- For a stronger lemon flavor, you may add 1/4 teaspoon lemon zest to the cheesecake filling.
- Store leftover cookie cups refrigerated in an airtight container for up to 3 days.
