Sprinkle Cheesecake Cookie Cups
Ingredients
Cookie Cups
-
¾
cup
unsalted butter, softened to room temperature
-
¾
cup
packed light or dark brown sugar
-
¼
cup
granulated sugar
-
1
large
egg, at room temperature
-
2
teaspoons
pure vanilla extract
-
2
cups
all-purpose flour (spooned & leveled)
-
2
teaspoons
cornstarch
-
1
teaspoon
baking soda
-
½
teaspoon
salt
-
1¼
cups
semi-sweet chocolate chips
Cheesecake Layer
-
16
ounces
full-fat brick cream cheese, softened to room temperature
-
½
cup
granulated sugar
-
1
large
egg
-
¾
teaspoon
pure vanilla extract
-
½
heaping cup
sprinkles (do not use nonpareils)
Instructions
- Preheat the oven to 350°F (177°C) and line two 12-count muffin pans with muffin liners.
- In a large bowl, cream the butter and sugars together until fluffy, then mix in the egg and vanilla.
- In a separate bowl, combine flour, cornstarch, baking soda, and salt, then slowly mix into the wet ingredients and stir in chocolate chips.
- Press 1.5 tablespoons of dough into each muffin liner and bake for 10 minutes.
- For the cheesecake layer, beat the cream cheese, sugar, egg, and vanilla until smooth, then stir in the sprinkles.
- Dollop 1 heaping tablespoon of cheesecake batter onto each cookie cup and spread it to cover the cookie.
- Return the cookie cups to the oven and bake for about 18 more minutes until the cheesecake topping is set.
- Allow to cool before enjoying.
Nutrition Facts (estimated)
Servings
24 cookie cups
Calories
150
Total fat
8g
Total carbohydrates
20g
Total protein
2g
Sodium
150mg
Cholesterol
30mg
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