Cheesecake Cookie Cups with Chocolate Chips Recipe
If you’re looking for the ultimate bite-sized treat, these Cheesecake Cookie Cups with Chocolate Chips are about to become your new obsession. Imagine the best parts of a chocolate chip cookie and rich cheesecake nestled together in a single, adorable cup—soft, creamy, and bursting with chocolate in every mouthful. They’re easy enough for a weeknight baking session but impressive enough to wow your friends at a party. Trust me, once you bake a batch of these, you’ll wonder how you ever lived without them.
Ingredients You’ll Need
The magic of Cheesecake Cookie Cups with Chocolate Chips comes from simple, everyday ingredients that work together to create something truly special. Each component matters: the dough provides that cookie crunch, the cream cheese brings decadence, and the chocolate chips are the irresistible finishing touch.
- All-purpose flour: The backbone of your cookie cup, keeping everything sturdy and chewy—no sinking here!
- Baking soda: Gives just the right lift and prevents your cookie cups from turning out too dense.
- Salt: A pinch brings out the deep flavors in both your dough and cream cheese.
- Unsalted butter, softened: Creates melt-in-your-mouth richness in every bite.
- Brown sugar: Lends a rich, caramel sweetness and adds chewiness to the cookie base.
- Granulated sugar: Sweetens the cookie and cream cheese layers, while giving just a touch of texture.
- Large egg (for cookie dough): Binds everything together and helps with the perfect soft center.
- Vanilla extract (for cookie dough): The aromatic kick that keeps you coming back for more.
- Semi-sweet chocolate chips: Scattered throughout, they’re the bursts of gooey chocolate that make this dessert irresistible.
- Cream cheese, softened: The heart of your cheesecake filling, delivering luscious creaminess.
- Granulated sugar (for cheesecake filling): Sweetens and smooths out the tangy cream cheese layer.
- Large egg (for cheesecake filling): Ensures the cheesecake sets firmly within each cookie cup.
- Vanilla extract (for cheesecake filling): Rounds out the flavors in your tangy cheesecake layer.
How to Make Cheesecake Cookie Cups with Chocolate Chips
Step 1: Prep Your Pan and Preheat
Start by preheating your oven to 350°F (175°C). Grab a 12-cup muffin tin and give it a light coating of nonstick spray. This little step ensures your Cheesecake Cookie Cups with Chocolate Chips pop out beautifully, without clinging to the edges.
Step 2: Whisk the Dry Ingredients
In a small bowl, whisk together the all-purpose flour, baking soda, and salt. This helps distribute the baking soda and salt evenly, so you get the same perfect bite in every cookie cup.
Step 3: Cream Butter and Sugars
In a large mixing bowl, beat the softened butter with both the brown sugar and granulated sugar. The goal here is to get a pale, fluffy mixture—it’s the secret to soft, pillowy cookie cups that contrast beautifully with the creamy filling.
Step 4: Add Egg and Vanilla
Mix in the large egg and vanilla extract until they disappear into the buttery clouds you just created. Don’t overbeat—just mix until everything looks lovely and smooth.
Step 5: Combine Wet and Dry, Add Chocolate Chips
Now, add the flour mixture a bit at a time to the wet mixture, gently folding until you have a soft dough. Stir in the chocolate chips at the end. You’ll want each bite of your Cheesecake Cookie Cups with Chocolate Chips to feature that classic chocolatey oomph.
Step 6: Shape the Cookie Cups
Scoop about 1½ tablespoons of cookie dough into each muffin cup, pressing the dough gently into the bottom and slightly up the sides. You’re creating little “wells” here, so the cheesecake filling has the perfect cozy spot to sit in and bake up just right.
Step 7: Make the Cheesecake Filling
In a clean bowl, beat together the softened cream cheese, granulated sugar, egg, and vanilla extract until smooth and silky. You’re looking for a pourable, lump-free filling—don’t rush this part! Spoon about a tablespoon of this luscious filling into the center of each cookie dough cup.
Step 8: Bake and Cool
Slide the muffin pan into your preheated oven and bake for 14 to 16 minutes. The cookie edges should be golden and the cheesecake centers just set. Let the Cheesecake Cookie Cups with Chocolate Chips cool completely in the pan before you try to remove them—this prevents breakage and helps the cheesecake set up properly.
How to Serve Cheesecake Cookie Cups with Chocolate Chips
Garnishes
Dress up your Cheesecake Cookie Cups with Chocolate Chips with a sprinkle of mini chocolate chips or a dusting of powdered sugar. For a party, a little whipped cream and a few fresh berries look gorgeous and add a pop of freshness that perfectly balances the richness.
Side Dishes
Because these sweet treats are so decadent, pair them with something fresh and bright. A fruit salad works wonderfully, or offer a platter of sliced strawberries or kiwi to cut through the creamy richness. If you’re feeling extra, a scoop of vanilla ice cream never hurts!
Creative Ways to Present
Make your dessert presentation extra special by serving the cookie cups on a tiered stand for afternoon tea vibes. Or, pop each one into a pretty cupcake liner and box them up as delightful edible gifts. At a gathering, you could even set up a “decorate your own” station with sprinkles, melted chocolate, and crunchy toppings—kids and adults alike will have a blast personalizing their Cheesecake Cookie Cups with Chocolate Chips.
Make Ahead and Storage
Storing Leftovers
If you somehow end up with leftovers (trust me, it’s a rare occurrence), Cheesecake Cookie Cups with Chocolate Chips keep beautifully in the fridge for up to 5 days. Place them in an airtight container so they don’t dry out or pick up any unwanted fridge odors. Enjoy them cold or let them sit at room temperature for a few minutes before devouring.
Freezing
Want to tuck some away for a future treat? No problem! Once cooled completely, arrange the cookie cups in a single layer in an airtight container or carefully wrap them individually in plastic wrap. Freeze for up to 2 months. When you’re ready to indulge, let them thaw in the refrigerator overnight for best results.
Reheating
While Cheesecake Cookie Cups with Chocolate Chips are naturally scrumptious cold or at room temperature, you can lightly warm them in the microwave for 10–15 seconds to enjoy a gooier, melt-in-your-mouth experience. Just don’t overdo it—the cheesecake should stay creamy, not runny!
FAQs
Can I use different types of chocolate chips?
Absolutely! Dark, milk, or even white chocolate chips all work—each brings its own unique twist to the flavor. If you’re feeling extra creative, try a blend for a more complex chocolatey experience in every bite.
What’s the best way to keep Cheesecake Cookie Cups with Chocolate Chips from sticking to the pan?
Generously greasing your muffin tin with nonstick spray does the trick. If you’re worried about sticking, use paper liners for stress-free removal and an easy, mess-free presentation.
Can I make these gluten-free?
Yes! Substitute the all-purpose flour with your favorite 1:1 gluten-free baking blend. The cups might be a bit more delicate, so take extra care when removing them from the pan.
Is there a trick to getting the perfect cheesecake center?
Be sure to use room temperature cream cheese and beat it until smooth for a velvety filling. Don’t overbake—remove them when the edges are golden and the center looks just set for that dreamy, creamy texture.
Can I double the recipe?
You bet! This batter doubles easily—just bake in batches or use multiple muffin tins. Your family and friends will thank you (and probably ask for the recipe, too).
Final Thoughts
If you’re ready to win over every sweet tooth in the house, it’s time to pull out your muffin tin and bake up a batch of Cheesecake Cookie Cups with Chocolate Chips. These are a guaranteed hit for celebrations or cozy nights in, and once you taste that chocolate-studded crunch with creamy cheesecake, you’ll find yourself making them again and again. Happy baking!
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Cheesecake Cookie Cups with Chocolate Chips Recipe
- Total Time: 36 minutes
- Yield: 12 cookie cups 1x
- Diet: Vegetarian
Description
Indulge in these delightful Cheesecake Cookie Cups with Chocolate Chips that offer a perfect blend of creamy cheesecake and chocolate chip cookie in each bite. These mini treats are a great addition to any dessert table or gathering.
Ingredients
Cookies:
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Cheesecake Filling:
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and lightly grease a 12-cup muffin tin.
- Prepare cookie dough: In a small bowl, whisk together flour, baking soda, and salt. In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy. Add egg and vanilla extract, mix until combined. Gradually add dry ingredients, then stir in chocolate chips.
- Form cookie cups: Scoop about 1 1/2 tablespoons of dough into each muffin cup, pressing it into the bottom and slightly up the sides to create a well.
- Make cheesecake filling: In another bowl, beat cream cheese, granulated sugar, egg, and vanilla extract until smooth. Spoon about 1 tablespoon of cheesecake filling into the center of each cookie cup.
- Bake: Bake for 14–16 minutes until cookie edges are golden and cheesecake is set. Cool completely before removing from the pan.
Notes
- For a festive twist, use mini chocolate chips in the cookie dough and sprinkle extra on top before baking.
- Store in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 250
- Sugar: 20g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
