Cheesecake Cookie Cups: A Perfect Bite-Sized Delight!
菱 Ingredients
For the Cookie Cups:
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/3 cup granulated sugar
1/3 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup mini chocolate chips optional
For the Cheesecake Filling:
8 oz cream cheese, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
For Topping Optional:
Fresh berries, chocolate chips, or caramel sauce
Instructions
Preheat the Oven: Preheat your oven to 350F 175C. Grease a 12-cup muffin tin or line with paper liners.
Make the Cookie Dough: In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl, beat the softened butter, granulated sugar, and brown sugar until creamy. Add the egg and vanilla extract, mixing until combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If desired, fold in the mini chocolate chips.
Form the Cookie Cups: Roll the cookie dough into 12 equal-sized balls and place them in the muffin tin. Press the dough balls down slightly to form a cup shape, making a well in the center.
Make the Cheesecake Filling: In a separate bowl, beat the softened cream cheese, sugar, vanilla extract, and egg until smooth and creamy.
Fill the Cookie Cups: Spoon the cheesecake mixture into each cookie cup, filling them almost to the top.
Bake: Bake for 12-15 minutes, or until the cookie edges are golden brown and the cheesecake filling is set. Allow the cookie cups to cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
Serve: Once cooled, top each cheesecake cookie cup with your favorite toppings, such as fresh berries, chocolate chips, or a drizzle of caramel sauce.
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