Description

These cheesecake cookie cups are a perfect fusion of soft, gooey chocolate chip cookie and creamy cheesecake filling. A simple and delicious treat for any occasion!

Ingredients

1 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1/4 cup granulated sugar

1/4 cup packed brown sugar

1 teaspoon vanilla extract

1 large egg

1 cup semi-sweet chocolate chips

8 oz cream cheese, softened

1/4 cup granulated sugar

1 teaspoon vanilla extract

1 large egg

1 tablespoon all-purpose flour

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Instructions

Preheat oven to 350°F (175°C) and grease or line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
Drop a heaping tablespoon of cookie dough into each muffin cup, pressing it down slightly to form a base.
In a separate bowl, beat together the cream cheese, granulated sugar, vanilla extract, egg, and flour until smooth.
Spoon the cheesecake filling over the cookie dough in each muffin cup, filling almost to the top.
Bake for 18-22 minutes, or until the cheesecake filling is set and the cookie edges are golden brown.
Let cool completely before removing from the muffin tin. Refrigerate for at least 1 hour before serving.

Notes

Ensure the cheesecake filling is fully set before removing from the oven to prevent it from collapsing.
Refrigerate the cookie cups for a minimum of 1 hour for the best texture and taste.
Store leftovers in an airtight container in the fridge for up to 3 days.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Desserts
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie cup
Calories: 300 kcal
Sugar: 18 g
Sodium: 150 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 50 mg