Chocolate Chip Cheesecake Cookie Cups
Ingredients
• 250 g cream cheese, softened
• 60 g unsalted butter, softened
• 100 g granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 120 g all-purpose flour
• ½ tsp baking powder
• ¼ tsp salt
• 180 g chocolate chips
Instructions
Preheat your oven to 170°C (340°F). Grease a muffin pan or line it with cupcake liners.
In a large bowl, beat the cream cheese, butter, and sugar until smooth and creamy.
Add the egg and vanilla extract, then mix until fully combined.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the cream cheese mixture and mix until a soft batter forms.
Fold in most of the chocolate chips, reserving a few for topping.
Scoop the batter into the prepared muffin pan, filling each cavity about ¾ full.
Sprinkle the remaining chocolate chips on top.
Bake for 18–22 minutes or until the edges are golden brown and the centers are set.
Allow the cookie cups to cool in the pan for 10 minutes before transferring them to a wire rack.
Serve warm for a gooey center or chill for a firmer cheesecake texture.
Yield: 12 cookie cups
Baking Tip: For extra richness, add 50 g of mini chocolate chips to the batter and drizzle melted chocolate over the cooled cookie cups before serving.