Chocolate Chip Cookie Cups with Cheesecake Filling

A delicious cookie cup filled with creamy cheesecake! Yum!


2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup 2 sticks butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups 12-oz. pkg. semi-sweet chocolate chips

For Filling:

8 ounces cream cheese (softened)
4 tablespoons butter (softened)
1 teaspoon vanilla extract
2 1/2 cups powdered sugar


Preheat oven to 375 degrees. Spray mini cupcake pan with non-stick spray.
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
Add eggs, one at a time, beating after each addition.
Gradually beat in flour mixture. Stir in chocolate chips.
Place 2 tablespoon of batter into each cupcake cup. Bake for 9 to 11 minutes or until golden brown. Cool in pan for 2 minutes.
Using the end of a wooden spoon handle, indent the puffed cookie cups. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
In a small bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in powdered sugar. Spoon or pipe into cookie cups. Store in the refrigerator.

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