CHOCOLATE CHIP COOKIE CUPS

Chocolate Chip Cookie Cups

THESE CHEWY CHOCOLATE CHIP COOKIE CUPS ARE TRULY ONE OF THE EASIEST DESSERTS YOU’LL EVER MAKE.  FILLED WITH VANILLA CREAM CHEESE MOUSSE AND A SWIRL OF CHOCOLATE SAUCE.

• Course Dessert 
• Cuisine Cookie, Tart
• Prep Time 2 hours 30 minutes
• Cook Time 15 minutes
• Total Time 2 hours 45 minutes
• Servings 24
• Calories 308kcal
• Author Olivia

INGREDIENTS

Chocolate Chip Cookie Cups:

• 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
• chocolate sauce optional

INSTRUCTIONS

Chocolate Chip Cookie Cups:

1. Preheat oven to 350°F. Spray 2 regular sized muffin tins with cooking spray.
2. Whisk together flour, baking soda, and salt, set aside.
3. Beat butter and sugars on med-high until pale and fluffy (approx. 2-3mins). Reduce speed and add eggs (one at a time), and vanilla. Beat until combined.
4. Add flour mixture and mix until just combined. Fold in chocolate chips.
5. Using a large cookie scoop (3 Tbsp), scoop dough into muffin tins.
6. Bake for approximately 15 mins or until lightly browned and mostly set (but not completely).
7. Remove from oven and immediately use a small jar or container to press firmly down in the center to create a well. Cool in pans for 10 mins, then place on wire rack to cool completely.

Cheesecake Mousse Filling:

1. Whip heavy cream until stiff peaks (ideally with a cold whisk and in a cold bowl).
2. In a separate bowl, beat cream cheese and sugar until smooth, add vanilla and beat until smooth.
3. Fold cream cheese mixture into whipped cream. Pipe into cooled cookie cups. Top with chocolate sauce if desired and swirl with a toothpick. Refrigerate until set (approx. 2 hours).
4. Serve cold and eat within 2-3 days. Or freeze for up to 4 weeks.