When you can’t decide between cheesecake, sprinkles, or chocolate chip cookies for dessert… have all three!
From now on, let’s celebrate Sprinkle Fridays. Fridays are a perfect excuse for sprinkles, right?!
Brainstorming another excuse to make chocolate chip cookie cups, I began thinking of how tasty sprinkles are with chocolate chip cookies. Cake Batter Chocolate Chip Cookie, anyone? And how tasty is cheesecake with chocolate chip cookies? I once had a fat slice of chocolate chip cookie dough cheesecake at a restaurant and I think I fainted from how good it was. So today’s recipe was born from my love for chocolate chip cookies, a love for sprinkles, and my love for cheesecake. A trifecta of awesome.
Sprinkles & chocolate chips are just meant to be…. The chocolate chip cookie recipe calls for cornstarch in the dough—cornstarch makes the cookies unbelievably soft and thick, much like it does to soups, pie fillings, and gravies. Make the cookie dough (no dough chilling required!), press 1.5 Tablespoons of it into each lined cupcake tin and bake for 10 minutes before making the cheesecake layer. My super-soft, thick chocolate chip cookie cups act as the cheesecake crust today.
Take the chocolate chip cookie cup “crusts” out of the oven at 10 minutes. Spoon 1 heaping Tablespoon of the cheesecake batter on top and return to the oven to bake for about 18 minutes longer. There, you’re done. Wasn’t that easy?
You will love sinking your teeth into these cookie cups. I mean, you’re getting two desserts in one! Soft, chewy cookies + creamy cheesecake. Sprinkles + chocolate chip cookies. Needless to say, we gobbled these up like there is no tomorrow.
Sprinkle Cheesecake Cookie Cups Recipe
Ingredients You’ll Need
Instructions
- Preheat oven to 350°F (177°C). Line two 12-count muffin pans with muffin liners. Set aside.
- In a large bowl using a handheld mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients. Stir in chocolate chips. Dough will be thick.
- Press 1.5 Tablespoons of dough into each muffin liner. Bake for only 10 minutes. They will not be cooked through at this point, but they will be going back in the oven.
- With a handheld mixer on medium speed, beat the cream cheese, sugar, egg, and vanilla together until completely smooth. Stir in the sprinkles, making sure not to overmix so their color does not bleed. Dollop 1 heaping Tablespoon of cheesecake batter onto each cookie cup, spreading it to make sure it completely covers the cookie.
- Return the cookie cups to the oven and continue to bake for about 18 more minutes, making sure the tops of the cheesecake does not get too brown. The cups are done in the oven when the cheesecake topping no longer jiggles when you shake the pan. Cover the cups with aluminum foil if the tops are getting too brown too soon. Allow to cool and enjoy. Makes 24 cups. Cookie cups stay fresh covered at room temperature for 12-24 hours, and then must be refrigerated after that for up to 4 more days.
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