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Chocolate Chip Cheesecake Cookie Cups

Close-up of a chocolate chip cheesecake cookie cup with a bite taken out, revealing creamy white cheesecake filling.
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Make these individual chocolate chip cookie cups filled with a creamy, baked cheesecake center. This easy recipe delivers a rich dessert bite perfect for any occasion.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
  2. Prepare the cookie dough: In a large bowl, cream together the softened butter, brown sugar, and 3/4 cup granulated sugar until light and fluffy.
  3. Beat in the 2 eggs one at a time, then mix in 1 tablespoon vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Stir in the chocolate chips.
  6. Press about 2 tablespoons of cookie dough into the bottom of each lined muffin cup, forming a base.
  7. Prepare the cheesecake filling: In a medium bowl, beat the softened cream cheese and 1/4 cup granulated sugar until smooth. Beat in 1 egg and 1/2 teaspoon vanilla extract until fully incorporated. Do not overmix.
  8. Spoon about 1 1/2 tablespoons of the cheesecake mixture over the cookie base in each cup.
  9. Bake for 18 to 22 minutes, or until the cookie edges are set and the cheesecake filling is mostly set but still slightly soft in the center.
  10. Remove the muffin tin from the oven and let the cookie cups cool completely in the tin on a wire rack before serving.

Notes

  • For the creamiest cheesecake filling, make sure your cream cheese is fully softened before mixing.
  • Do not overbake; the centers will firm up as they cool, preventing cracks.
  • You can use mini chocolate chips for a better chip-to-filling ratio in the cups.
  • If you prefer a no bake cheesecake cookie cups version, chill the filling mixture for 30 minutes before spooning it onto the baked cookie base and then chill the entire cup for at least 4 hours.

Nutrition

Find it online: https://delicerecipe.com/chocolate-chip-cheesecake-cookie-cups/