Chocolate Chip Cookie Cups with Cheesecake Filling
These Chocolate Chip Cookie Cups with Cheesecake Filling are a delicious dessert! A cookie with a crisp outer edge and soft chewy middle, filled with creamy cheesecake, make this recipe irresistible!
Readers just love my perfectly baked soft and chewy Chocolate Chip Cookies!
Who’s a fan of the cookie cup? Not only are they versatile, I think they’re cute, and can be filled with all kinds of deliciousness. Not to mention, they’re easy to make! They look impressive, but really, it’s not any harder than baking cookies.
My homemade Chocolate Chip Cookie Cups with Cheesecake Filling are simply amazing and worth trying. And don’t even get me started on the cheesecake filling!!
Cheesecake is one of my all-time favorite desserts, after the all-American classic chocolate chip cookie, so mixing the two in one bite-size dessert is pure heaven.
Why You’ll Love These Cookie Cups
- Easy Recipe
- So Cute
- Versatile
- Great Flavors and Texture
Ingredient Notes
- All-purpose flour: You’ll need to spoon and level it for accurate measurement.
- Baking soda is your leavening agent.
- Salt: to balance the sweetness.
- Butter: I usually use salted butter, and it needs to be softened.
- Sugar: You’ll use both white granulated sugar and packed brown sugar (light or dark).
- Pure vanilla extract
- Eggs
- Chocolate chips: Since the cups are on the smaller side, mini semi-sweet chocolate chips are best.
For Filling:
- Cream cheese: you’ll use a block of cream cheese, and you’ll need to soften it before making the filling.
- Butter: the butter will also need to be softened so that it mixes well with the cream cheese.
- Pure vanilla extract: enhances the overall flavor of the filling.
- Powdered sugar: the soft texture of powdered sugar (confectioner’s sugar) works perfectly in this creamy filling.
Find the full recipe in the printable recipe card below.
Step-By-Step Instructions
- Prep: Preheat oven to 375 degrees F. Spray mini cupcake pan with non-stick spray.
- Combine Dry Ingredients: Combine flour, baking soda, and salt in a small bowl. Set aside.
- Make Batter: Beat butter, granulated sugar, brown sugar, and vanilla extract in a large mixing bowl with a stand mixer or hand-held electric mixer until creamy. Add eggs, one at a time, beating after each addition. Gradually beat in flour mixture. Stir in chocolate chips.
- Create Cookie Cups: Place 1.5 – 2 tablespoons of batter into each cupcake cup. Press the cookie dough into the mini cupcake cavities, leaving a space in the center.
- Bake: Bake for 8 to 10 minutes or until golden brown. Cool in pan for 2 minutes.
- Create Well: Using the end of a wooden spoon handle, indent the puffed cookie cups. Cool for 5 minutes before removing from the pan to a wire rack to cool completely.
- Make Filling: In a small bowl, beat the softened cream cheese, softened butter, and vanilla until smooth. Gradually beat in powdered sugar. Spoon or pipe into cookie cups.
- Optional Garnish: top with additional chocolate chips, chocolate shavings, a drizzle of chocolate, or a sprinkle of finely chopped nuts.
Allow the cookie cups to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
TIP: To make your cookie cups pretty, use an icing bag with a fancy tip to pipe in your filling. Then, I top them with shaved chocolate, nuts, or candy.
Expert Tips
- Cupcake Pan: This recipe uses a mini muffin or cupcake pan. Don’t forget to grease or use mini muffin cup liners to prevent the cookie cups from sticking.
- Baking Time: Keep a close eye on the baking time. Mini cookie cups may bake faster than full-sized cookies. I say bake until the edges are golden brown, but the centers are still soft.
- Cream Cheese: Soften the cream cheese to room temperature before mixing to ensure a smooth filling.
- Filling the Cups: You can use a spoon, piping bag, or a plastic sandwich bag with the corner snipped off for a neater result when filling.
- Make-Ahead: Make the cookie cups in advance and store them in an airtight container or freeze them for up to 3 months. Fill them with the cheesecake filling just before serving to maintain freshness.
Customize Your Cookie Cups
Chocolate Chip Cookie Cups are perfect for an after-school snack or after-dinner treat. The best part? These cookie cups can be customized to your own taste because you can use a variety of fillings:
- Yogurt or fruit
- Jam or Jelly
- Ice cream (my personal fav!)
- Chocolate
- Fudge
- Peanut Butter
- Nuts
- And so much more! Get Creative!
Storing
Store the cookie cups in an airtight container in the refrigerator if they are not consumed immediately. This will help maintain the freshness of the cream cheese filling.
Freezing: Once baked and cooled, store them in an airtight container with layers separated by parchment paper. After thawing, fill them with the cheesecake filling.
Recipe FAQs
Yes, you can use store-bought cookie dough for convenience. However, homemade dough allows you to customize the flavor and texture to your liking.
Grease the pan or use mini cupcake liners to prevent sticking. You can also try using a non-stick cooking spray.
Yes, you can make the cookie cups in advance and store them in an airtight container. Fill them with the cheesecake filling just before serving.
More Perfect Cookie Recipes
Love this Cookie Cup Recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down.
Love this Cookie Cup Recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down.
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Chocolate Chip Cookie Cups with Cheesecake Filling
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, softened, 2 sticks
- ¾ cup granulated sugar
- ¾ cup packed brown sugar, light or dark
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 2 cups semi-sweet chocolate chips
For Filling:
- 8 ounces cream cheese, softened
- 4 tablespoons butter, softened
- 1 teaspoon pure vanilla extract
- 2 ½ cups powdered sugar
Equipment
- mini cupcake pan
- mixing bowl
- Mixing spoon or spatula
Instructions
- Prep: Preheat oven to 375 degrees F. Spray mini cupcake pan with non-stick spray.
- Combine Dry Ingredients: Combine flour, baking soda, and salt in a small bowl. Set aside.
- Make Batter: Beat butter, granulated sugar, brown sugar, and vanilla extract in a large mixing bowl with a stand mixer or hand-held electric mixer until creamy. Add eggs, one at a time, beating after each addition. Gradually beat in flour mixture. Stir in chocolate chips.
- Create Cookie Cups: Place 1.5 – 2 tablespoons of batter into each cupcake cup. Press the cookie dough into the mini cupcake cavities, leaving a space in the center.
- Bake: Bake for 8 to 10 minutes or until golden brown. Cool in pan for 2 minutes.
- Create Well: Using the end of a wooden spoon handle, indent the puffed cookie cups. Cool for 5 minutes before removing from the pan to a wire rack to cool completely.
- Make Filling: In a small bowl, beat the softened cream cheese, softened butter, and vanilla until smooth. Gradually beat in powdered sugar. Spoon or pipe into cookie cups.Tip: Make sure cookie cups are cooled completely before filling.
- Optional Garnish: top with additional chocolate chips, chocolate shavings, a drizzle of chocolate, or a sprinkle of finely chopped nuts.
Notes
-
- Cupcake Pan: This recipe uses a mini muffin or cupcake pan. Don’t forget to grease or use mini muffin cup liners to prevent the cookie cups from sticking.
-
- Baking Time: Keep a close eye on the baking time. Mini cookie cups may bake faster than full-sized cookies. Bake until the edges are golden brown, but the centers are still soft.
-
- Cream Cheese: Soften the cream cheese to room temperature before mixing to ensure a smooth filling.
-
- Filling the Cups: You can use a spoon, piping bag, or a plastic sandwich bag with the corner snipped off for a neater result when filling.
-
- Make-Ahead: Make the cookie cups in advance and store them in an airtight container or freeze them for up to 3 months. Fill them with the cheesecake filling just before serving to maintain freshness.
- Storing: Store the cookie cups in an airtight container in the refrigerator if they are not consumed immediately.
As delicious as these are, i do have to say that it was more of a frosting than a cheesecake!
Any tips on freezing them for a party ??
Good question, Shreya. I haven’t frozen this recipe before, but I have frozen both chocolate chip cookies and cheesecake, so I would say, bake these and then freeze them and see how it goes. Just make sure you freeze them so that they maintain their shape and won’t get crushed.
This recipe is definitely for the larger cupcake size pans NOT the minis!!!! The mini pan will overflow if you use them. I used regular sized muffin pans and had GREAT success with the quantity of dough.
I made my gluten free cookies which was approx. double this recipe. I only used a bag of dark choc chips in my recipe, which is quite enough. I did make some mini ones but even an even tablespoon filled and over flowed. 2 tablespoons did well in the regular muffin tin. In addition, making twice as many cookies, I still had filling left. There is definitely measurement discrepancies 🙁
Erin, this puppy went into my recipe folder and my Yummly, although I’m not sure what that means. It will be made in my kitchen, although, a less beautiful, yet just as tasty, distant cousin. My baking makes up for in taste what it loses unabashedly in aesthetics.
Thanks for the add to your recipe folder and Yummly (whatever that means 🙂 I appreciate you stopping by and checking out the recipe. I’m a huge fan of the cookie cup right now, and these little bites are no exception!
Yum!! My mouth is watering right now 🙂 These look so yummy, and I love how versatile they can be! Thanks for linking up with Merry Monday this week. I’m sharing this on Pinterest, Twitter & FB.
Ahh, thanks, Emily. They are sooo, so good! Who wouldn’t want to gobble these up? I appreciate the shares! Love your party. See you next week!