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 cheesecake, make this recipe irresistible!
Fans just love our Chocolate Chip Cookies!
Chocolate Chip Cookie Cups with Cheesecake Filling
Who's a fan of the cookie cup? We DEFINITELY are.
They're versatile, cute, and can be filled with all kinds of deliciousness. Not to mention easy to make! They look hard to pull together, but really it's not any harder than baking cookies.
These Chocolate Chip Cookie Cups with Cheesecake Filling are simply amazing and worth trying if you haven't made them before.
And don't even get us started on the cheesecake filling!!
Cheesecake is one of our all-time favorite desserts, after the all-American classic chocolate chip cookie, so mixing the two....wow, just wow!
We could eat just a bowl of cheesecake filling and be happy...well, that may have actually happened, but don't tell anyone 🙂
Other Cookie Recipes
Speaking of cookies, don't forget to try our Oreo Stuffed Chocolate Chip Cookies! You will not regret it! Oatmeal Butterscotch Cookies are another must-make cookie recipe!
We like making these when hosting a girl's night or when asked to bring a dessert for the potluck. They're like a single-serve dessert that looks fancy, but is simple to pull together.
Making the Cookie Cup
Making the actual cookie cup is part of the fun. You put the cookie dough in a mini cupcake pan. Bake. Then, you use your fingers or a spoon to depress the middle once they come out of the oven and have cooled for a little bit.
If you’ve tried these Chocolate Chip Cookie Cups or any other recipe on Suburban Simplicity, then don’t forget to rate the recipe and let me know how it went in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food, fun crafts + DIYs and what I’m up to on a daily basis!
Printable Recipe
Chocolate Chip Cookie Cups with Cheesecake Filling
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup 2 sticks butter, softened
- ¾ cup granulated sugar
- ¾ 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 ½ cups powdered sugar
Instructions
- 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.
Notes
Nutrition
Customize Your Cookie Cups
Chocolate Chip Cookie Cups are also perfect for an after-school snack or after-dinner treat. It's so cool that these cookie cups can be customized to your own taste because you can use a variety of fillings - yogurt and fruit, ice cream, chocolate, nuts, and so much more! Get Creative!
TIP: To make your cookie cups pretty, use an icing bag with a fancy tip to pipe in your filling. Then top with shaved chocolate, nuts, or candy.
More dessert recipes from Suburban Simplicity:
No-Bake Chocolate Peanut Butter Cookies
Amazing Oatmeal Butterscotch Cookies
Strawberry Shortcake in a Jar
Miranda says
As delicious as these are, i do have to say that it was more of a frosting than a cheesecake!
Shreya says
Any tips on freezing them for a party ??
Erin says
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.
T Duke says
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.
Eli at Coach Daddy says
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.
Erin says
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!
Emily says
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.
Erin says
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!