Chocolate Chip Cookie Cups with Cheesecake Filling

A hand holding a Chocolate Chip Cookie Cup with white filling and chocolate drizzle with more cookie cups in the background on a plate.

Chocolate Chip Cookie Cups with Cheesecake Filling

These chocolate chip cookie cups are next-level delicious. They're a fun upgrade to your classic chocolate chip cookie and have a yummy cheesecake filling too!

Prep Time30

Cook Time27

Chill Time4

Total Time4 57

Servings: Cookie Cups

Calories: 322kcal

Author: Karin and Ken

Ingredients

Cookie Cups

1 cup butter softened
1 cup sugar
1 cup brown sugar packed
2 large eggs
1 tablespoon vanilla extract
2 teaspoons hot water
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups Ghirardelli mini chocolate chips

Cheesecake Filling

8 ounces cream cheese softened
½ cup heavy cream
½ cup sugar
1 teaspoon vanilla extract
2 drops lemon juice
½ cup Ghirardelli mini chocolate chips melted

Instructions

Preheat oven to 350 degrees
In the mixing bowl of a stand mixer, add the butter, sugar, brown sugar. Mix until smooth and creamy (no lumps). Add eggs and vanilla extract and mix well.
Put baking soda in the hot water and dissolve. Then add to the mixture.
In a separate bowl, blend flour, salt and chocolate chips. Add to the other mixture and with the mixer, blend on low speed until well combined.
Roll cookie dough into large balls and place each one in each muffin tin compartment.
Place tin in the oven and let the dough bake for about 15 minutes. Remove from oven.
With a shot glass, press down the center of each cookie dough ball, pressing up the sides to form a cookie cup.
The cookie dough will stick to the shot glass. Just remove it by pushing it off the shot glass and place cookie dough on a rack to cool. Repeat until all the dough has been used.
When cookie cups have cooled, make the cheesecake filling.
In the bowl of a stand mixer, add the softened cream cheese, heavy cream, sugar, vanilla and lemon juice. Blend together until smooth and creamy.
Use a small spoon to fill the cookie cup centers with cheesecake filling.
Melt the chocolate chips in the microwave and swirl a small amount in the center of each cookie cup.
Place the cookie cups in a container (in a single layer) and refrigerate until set; about 4 hours.
Serve and enjoy every bite!

Notes

Use good quality muffin tins and make sure you grease them nicely before you add in the cookie dough. This will help the cookie cups slide out nicely.

Once the cookies are out of the oven, you’ll need to work fast and use the shot glasses to push down into them and make the cookie cups while they’re still warm.

If you’re baking these chocolate cookie cups for a party, it makes sense to assemble them towards the end, as the cups can absorb moisture and soften the longer they sit with the cheesecake filling.

Nutrition