Soft, chewy chocolate chip cookie cups overflowing with creamy, no-bake cheesecake filling. So easy and so delicious!
There are few foods more classic, more comforting, more simply delightful than chocolate chip cookies. This timeless treat has been made and remade, reinvented more times than can possibly be calculated (I have a few variations and renditions on my blog alone, not including this one). They seem so timeless, in fact, that I was shocked when a quick Google/Wikipedia search revealed that they were only invented as recently as 1930… Not even 100 years ago. The automobile was invented before the chocolate chip cookie.
Obviously my historic predecessors had different priorities than I do, which is probably a good thing or we would all still be commuting via horseback, but eating the most decadent, elaborately evolved desserts.
While I can’t say exactly what it is with the world’s (America’s?) obsession with these delicious cookies, I am certainly on board. Chocolate chip cookies are the first recipe I can remember making by myself and I have never tired of them since. They are incredibly versatile, and it is because of this flexibility that I decided to mold them into something new entirely (new to me, anyway).
This recipe comes together unbelievably easily: rounded scoops of cookie dough are dropped into a mini-muffin tin, baked, indented, then cooled, filled with no-bake cheesecake batter, sprinkled with more mini chocolate chips (if desired) and then served.
No matter how hard I tried, I could not stop eating them; they are addicting in their adorable, pick-me-up miniature size, their simple, complementary flavors, and especially in their decadent texture. They are a new favorite of mine, truthfully one of the best desserts I’ve made in a while, outstanding despite their simplicity and ease of assembly.
I speak often of textures when describing my desserts, but not without good reason. After taste, texture is the most important characteristic of a pleasing dessert, the reason you sometimes find yourself standing in front of a jam-packed refrigerator not being able to find just the right thing because your mouth craves a particular feel.
The creamy cheesecake filling against the thick, chewy, (mini) chocolate chip studded cookie cups is nothing outlandish, but it is heaven on your tongue and between your teeth, a melding of textures and flavors that you won’t likely forget anytime soon.
Without a doubt, this recipe will be my future go-to anytime I’m invited to a potluck or a party or just want to say thank you with desserts.
Cheesecake Filled Cookie Cups
- 1 cup unsalted sweet cream butter 2 sticks
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp cornstarch
- 1/2 tsp baking soda
- 1 1/2 cup cups mini semisweet chocolate chips + additional 1/2for sprinkling on top of cheesecake filling if desired
- 12 oz cream cheese softened
- 1/2 cup granulated sugar
- 1/2 tsp vanilla extract
- 1/4 cup heavy cream
- 1/4 cup sour cream
- 1 1/2 cup powdered sugar
Preheat oven to 350F
In KitchenAid cream together butter, sugars and vanilla.
Stir in eggs, one at a time.
In separate bowl whisk together flour, salt, cornstarch and baking soda.
With mixer on low-medium speed, gradually add flour mixture to butter/sugar mixture, pausing periodically to scrape down sides of bowl with spatula.
Drop cookie dough by 1 1/2" balls into cups of two mini-muffin tins and bake on 350F for 10-12 minutes (until slightly golden-brown around edges).
Remove cookies from oven and allow to cool for 1 minute before creating a crater in the center of each cup by pressing hole halfway into cup using rounded teaspoon (or similar utensil).
Allow cookies to cool completely in muffin tins before filling.
In KitchenAid (or with hand mixer) cream together cream cheese, sugar and vanilla, pausing to scrape down sides of bowl.
Increase mixer speed to medium and gradually add in heavy cream, increasing speed to high and beating for one minute. Pause to scrape down sides of bowl and then beat again on medium-high for another 30 seconds.
Reduce speed to low and stir in sour cream.
Gradually stir in powdered sugar.
Scoop or pipe cheesecake filling into cookie cups. Keep uneaten cookie cups refrigerated in airtight container.
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