I made these delicious scrumtiliumptious Chocolate Chip Cheesecake Cookie Cups last weekend for my daughter’s Christmas Dance Recital.  I knew all of the mothers would jump for joy when I came strolling in with a little sweet pick me up.

Come on how could you say no to a chocolate chip cookie layered with creamy cheesecake mixture, then topped with fresh whipped cream and sprinkled with mini chocolate chips.

Trust me they did! 😀

These babies were soooooo good that even my poor dad, who by the way has completely sworn off sweets, fell for one and said “Hey Tash… these puppies are dangerous!”

I knew I had a winner!

You can also see these little munchkins on my previous post I did for the “12 Days Of Sharing.”

Hope you enjoy them, I think you will!

First make the chocolate chip cookie dough.  Beat 2 1/2 sticks of butter, 3/4 cup of dark brown sugar, and 3/4 cup of granulated sugar until fluffy.  Then beat in 1 teaspoon vanilla and 2 eggs.  Whisk 2 1/2 cups of flour, 3/4 teaspoon baking soda, and 1 teaspoon salt.  Stir into a butter mixture.  Add 2 cups of semi-sweet chocolate chips and chill for 30 minutes or freeze.  I used a loaf I had in the freezer a few days ago.

**If you find you do not have time to make the chocolate chip cookie dough then you can always purchase one of the pre-made cookie doughs in your supermarkets refrigerator aisle.**

Preheat oven to 325 degrees F. Paper-line 24 muffin cups.  Chop the cookie dough and place in each muffin cup.

Bake for 10-12 minutes until cookie has spread to the edge of the muffin cup.  If you would like your cookie to be tougher and crunchier then you can bake for a little but longer time.  I prefer mine to be soft.

In a medium-sized bowl beat cream cheese.

Add sweetened condensed milk.

Then add two large eggs.

Last but not least add vanilla extract.

Beat all of the combined ingredients until smooth.

Now that is what I call smooooooooottttthhhhhhhhhhh.

Spoon 3 tablespoons of cream cheese mixture over each cookie in cup.  This may be a little too much per muffin cup.  If so then just add two tablespoons.  In case you have left over cheesecake filling you can always put it aside and use for another delicious recipe.

Bake for additional 15 minutes or until cream cheese sets.  Cool completely on wired rack and then place in the fridge to cool for at least an hour.

Now try not to attack these babies yet… I know pure and utter torture!

While the cheesecake cups cool make the whipped cream.  Whisk heavy cream until soft peaks form.  Add confectioners sugar and whisk until combined.  Cover tightly and refrigerate.

Once the cheesecake cups are cooled, place a dollop of whipped cream on top and sprinkle mini chocolate chips.

Enjoy!

Chocolate Chip Cheesecake Cookie Cups with Crushed Candy Canes

2 sticks of butter

3/4 cup brown sugar

3/4 cup granulated sugar

1 teaspoon vanilla

2 large eggs

3/4 teaspoon baking soda

1 teaspoon salt

INGREDIENTS FOR CHEESECAKE TOP LAYER

2 packages (8 oz) of cream cheese

1 (14-oz) can of sweetened condensed milk

2 large eggs

2 teaspoons of vanilla extract

mini chocolate chips

INGREDIENTS FOR WHIPPED CREAM

2 cups of heavy cream

1/4 cup confectioners sugar

ADDITIONAL ITEMS

mini chocolate chips

DIRECTIONS

**If you find you do not have time to make the chocolate chip cookie dough then you can always purchase one of the pre-made cookie doughs in your supermarkets refrigerator aisle.**

First make the chocolate chip cookie batter. Beat 2 1/2 sticks of butter, 3/4 cup of dark brown sugar, and 3/4 cup of granulated sugar until fluffy. Then beat in vanilla and eggs. Whisk 2 1/2 cups of flour, 3/4 teaspoon baking soda, and 1 teaspoon salt. Stir into a butter mixture. Add 2 cups of semi-sweet chocolate chips and chill for 30 minutes or freeze. I used a loaf I had in the freezer a few days ago.

Preheat Oven to 325 degrees F. Paper-line 24 muffin cups. Chop the cookie dough and place in each muffin cup.

Bake for 10-12 minutes until cookie has spread to the edge of the muffin cup.  If you would like your cookie to be tougher and crunchier then you can bake for a little but longer time.  I prefer mine to be soft.

In a medium-sized bowl beat cream cheese, sweetened condensed milk, eggs, and vanilla extract until smooth. Spoon 3 tablespoons of cream cheese mixture over each cookie in cup.

**This may be a little too much per muffin cup.  If so then just add two tablespoons.  In case you have left over cheesecake filling you can always put it aside and use for another delicious recipe.**

Bake for additional 15 minutes or until cream cheese sets. Cool completely on wired rack and then place in the fridge to cool for at least an hour.

While the cheesecake cups cool make the whipped cream. Whisk heavy cream until soft peaks form. Add confectioners sugar and whisk until combined. Cover tightly and refrigerate.

Once the cheesecake cups are cooled, place a dollop of whipped cream on top and sprinkle mini chocolate chips.

Enjoy!!! 🙂