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Chocolate Chip Cookie Cups Recipe

Chocolate Chip Cookie Cups Recipe
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★★★★★

4.9 from 11 reviews

Delight in these irresistible Chocolate Chip Cookie Cups filled with a creamy cheesecake mousse, combining the warm, buttery goodness of classic cookie dough with a luscious whipped cream and cream cheese filling. Perfect for parties, dessert tables, or anytime you crave a sweet treat that’s both fun to make and delicious to eat.

Ingredients

Scale

Cookie Dough:

  • 2 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1 tsp sea salt
  • 1 cup unsalted butter (room temperature)
  • 1/2 cup granulated sugar
  • 1 cup light brown sugar (packed)
  • 2 large eggs (room temperature)
  • 2 tsp vanilla extract
  • 1 1/2 cups mini chocolate chips (semi-sweet)

Cheesecake Mousse Filling:

  • 1 cup heavy whipping cream (cold)
  • 8 oz cream cheese (softened)
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • Chocolate sauce (optional)

Instructions

  1. Preheat and Prep Muffin Tins: Preheat your oven to 350°F (175°C). Lightly spray two regular-sized muffin tins with cooking spray to prevent sticking.
  2. Mix Dry Ingredients: Whisk together the all-purpose flour, baking soda, and sea salt in a bowl. Set aside for later use.
  3. Cream Butter and Sugars: In a large mixing bowl, beat the butter, granulated sugar, and light brown sugar on medium-high speed until the mixture is pale and fluffy, about 2 to 3 minutes.
  4. Add Eggs and Vanilla: Reduce the mixer speed to low and add eggs one at a time, beating well after each addition. Then add the vanilla extract and mix until fully combined.
  5. Combine with Dry Ingredients & Fold in Chips: Gradually add the flour mixture to the wet ingredients, mixing just until combined. Gently fold in the mini chocolate chips.
  6. Scoop Dough into Muffin Tins: Using a large cookie scoop (about 3 tablespoons), scoop the dough evenly into the prepared muffin tins.
  7. Bake Cookie Cups: Bake the cookie cups for approximately 15 minutes or until they are lightly browned and mostly set but still slightly soft in the center.
  8. Create Wells: Remove the muffin tins from the oven immediately. Using the bottom of a small jar or container, press firmly down into the center of each cookie to create a well. Let them cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
  9. Prepare Cheesecake Mousse Filling: Whip the cold heavy cream in a chilled bowl until stiff peaks form. In a separate bowl, beat the softened cream cheese and granulated sugar until smooth, then add the vanilla extract and continue mixing until fully incorporated.
  10. Combine and Fill: Gently fold the cream cheese mixture into the whipped cream until smooth and creamy. Pipe or spoon this cheesecake mousse into the cooled cookie cups.
  11. Garnish and Chill: Drizzle chocolate sauce on top if desired and swirl it with a toothpick for decoration. Refrigerate the cookie cups for approximately 2 hours or until the filling is set.
  12. Serve and Store: Serve the cookie cups chilled. Store leftovers covered in the refrigerator for up to 2-3 days, or freeze for up to 4 weeks.

Notes

  • Make sure butter and eggs are at room temperature for better mixing and texture.
  • Using cold heavy cream and a chilled bowl helps achieve stiffer whipped cream.
  • Do not overbake the cookie cups; they should be just set and lightly browned to maintain softness.
  • Pressing down the center while warm is crucial to create the perfect size well for the mousse filling.
  • If you don’t have mini chocolate chips, regular-sized chocolate chips chopped in half work fine.
  • For easier removal, let cookie cups cool completely before filling or removing from the muffin tin.
  • Can be made ahead and stored refrigerated or frozen, just thaw before serving if frozen.

Nutrition

Keywords: Chocolate chip cookie cups, cheesecake mousse filling, cookie desserts, mini chocolate chip treats, baked cookie cups

Find it online: https://thefoodrecipe.com/chocolate-chip-cookie-cups-recipe/