A decadent and visually delightful dessert, these cookie cups are perfect for any occasion! With a sugar cookie base and a creamy cheesecake filling, they are as easy to make as they are to eat. Follow these detailed steps to ensure your cookie cups turn out flawless.
Ingredients
- 1 package (16 oz) Pillsbury™ Ready to Bake!™ Sugar Cookie Dough
- 8 oz cream cheese, softened (ensure it’s at room temperature for easy mixing)
- ¾ teaspoon vanilla extract (use pure vanilla for the best flavor)
- 1½ cups powdered sugar (sifted for smooth consistency)
- Up to 1 cup miniature semisweet chocolate chips, divided
Equipment Needed
- Mini muffin pan (24-count or two 12-count pans)
- Non-stick cooking spray or butter for greasing
- Mixing bowl
- Hand mixer or stand mixer
- Measuring spoons
- Small spatula or butter knife
- ½-tablespoon measuring spoon (to make indentations)
- Piping bag or spoon for filling
Instructions
Step 1: Prepare the Oven and Pan
- Preheat your oven to 350°F (175°C).
- Lightly spray each cup of the mini muffin pan with non-stick cooking spray or grease it with butter. This will ensure easy removal of the cookie cups after baking.
Step 2: Prepare the Cookie Dough
- Remove the sugar cookie dough from the package and divide it into 24 equal pieces (each piece should be approximately the size of a small walnut).
- Roll each piece into a ball and place one dough ball into each cup of the mini muffin pan.
Step 3: Bake the Cookie Cups
- Place the pan in the preheated oven and bake for 15 to 20 minutes, or until the edges of the cookie cups are golden brown and the centers look set.
- Tip: Keep a close eye during the last few minutes to prevent overbaking.
Step 4: Form the Indentations
- Remove the pan from the oven and immediately press a ½-tablespoon measuring spoon into the center of each cookie cup to create a 1-inch-wide well.
- This indentation will hold the cheesecake filling.
- Allow the cookie cups to cool completely in the pan, about 30 minutes.
- Pro Tip: If the centers puff up slightly after pressing, gently reshape them once they’ve cooled a bit.
Step 5: Make the Cheesecake Filling
- In a medium mixing bowl, beat the softened cream cheese with a hand mixer until smooth and creamy.
- Gradually add the powdered sugar and vanilla extract, continuing to beat until the mixture is light and fluffy (about 2–3 minutes).
- Fold in ½ cup of the miniature chocolate chips, reserving the remaining chips for garnish.
Step 6: Assemble the Cookie Cups
- Use a small spatula or butter knife to carefully loosen the edges of the cooled cookie cups and gently remove them from the pan.
- Tip: If any cups are stubborn, give the pan a light tap on the counter to help release them.
- Fill each cookie cup with about 1 tablespoon of the cheesecake filling. Use a piping bag for a neat swirl or a spoon for a more rustic look.
- Sprinkle the tops with the reserved miniature chocolate chips for a decorative finish.
Step 7: Serve or Store
- Serve immediately for a fresh, creamy treat, or refrigerate the cookie cups until you’re ready to enjoy them.
- These are best served slightly chilled but can be enjoyed at room temperature as well.
Tips for Success
- Room Temperature Ingredients: Ensure the cream cheese is fully softened to avoid lumps in the filling.
- Chilling the Cookie Dough: If the dough is too soft to handle, chill it in the refrigerator for 10–15 minutes before rolling into balls.
- Perfect Indentations: Dip the measuring spoon in flour or powdered sugar before pressing to prevent sticking.
- Custom Garnish: Add a drizzle of melted chocolate, a sprinkle of crushed nuts, or even festive sprinkles to match the occasion.
- Make Ahead:
- The cookie cups can be baked 1–2 days ahead and stored in an airtight container.
- Fill them with the cheesecake mixture just before serving for maximum freshness.
With their rich cheesecake filling and delightful cookie crust, these Chocolate Chip Cheesecake Cookie Cups are guaranteed to be a hit at any gathering or simply as a treat for yourself! 🍪🍰✨