If chocolate chip cookies & cheesecake had a baby, it would be these little gems. These are perfect to bring to a potluck or party & they will be quickly devoured. They are best served cold so make the night before & chill overnight!
Cheesecake Cookie Cups
Cookie Crust
2 cups flour
1/2 tsp baking soda
1/2 tsp salt
8 tbsp softened butter
1 cup brown sugar
1/4 cup white sugar
1 tbsp vanilla
2 eggs
1 cup chocolate chips
Cheesecake Filling
2 x 8 oz cream cheese packages
1/2 cup sugar
1 egg
1/4 cup sour cream
1 tsp vanilla
Preheat oven to 350 & grease 2 large muffin tins (note, I used LARGE muffin tins, not regular sized ones!). In a stand mixer, add the butter, sugar, vanilla & eggs and mix. Add in flour, baking soda & salt, mix until just combined then add in chocolate chips. Divide mixture in half & press 1 half of the mixture into the bottom of the muffin tins. Scoop the second half of the mixture out and set aside. Next to make the cheesecake filling by adding the cream cheese, sugar, egg, sour cream & vanilla in a stand mixer until combined. Scoop mixture on top of the cookie pressed into muffin tins. Once evenly distributed, crumble the remaining cookie batter on top of the cheesecake filling. Bake for 20 minutes, until cheesecake filling has just set. Let cool & then store in fridge overnight to chill. Using a spoon you can pop the cups out of the muffin tins to serve!
