Description
These delightful cookie cups combine fudgy chocolate cookie walls with a creamy strawberry cheesecake filling, making them perfect for parties, bake sales, or a cozy dessert at home.
Ingredients
Scale
- 1 cup (120g) all-purpose flour
- 1/2 cup (45g) Dutch-process cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/2 cup (113g) unsalted butter, melted and cooled
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 8 oz (225g) cream cheese, softened
- 1/3 cup (40g) powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup (75g) fresh strawberries, finely chopped
- 1/4 cup (40g) mini chocolate chips (optional)
- Sprinkles (optional, for decorating)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners.
- In a medium bowl, whisk together the flour, Dutch-process cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, stir melted and cooled butter with granulated sugar and brown sugar until slightly glossy. Add the egg and 1 teaspoon vanilla extract; stir until smooth.
- Add the dry ingredients to the wet and mix just until combined. Fold in mini chocolate chips if using. The dough will be soft but scoopable.
- Scoop about 1 1/2 tablespoons of dough into each muffin cup. Press dough up the sides with your thumb or the back of a spoon to form a well in the center and create cookie cups.
- Bake for 10–12 minutes. The edges should look set while the centers remain slightly soft. If the centers puff, gently press them down with the back of a spoon right after they come out of the oven.
- While the cups bake, beat the softened cream cheese with powdered sugar and 1/2 teaspoon vanilla until smooth and lump-free. Fold in the finely chopped strawberries. Mash a few pieces slightly if you want streaks of color.
- Let the cookie cups cool in the tin for about 10 minutes, then transfer to a wire rack until just warm or room temperature. Spoon the cheesecake filling into each cup, swirl extra mashed strawberry on top if desired.
- Chill the filled cookie cups in the refrigerator for at least 30 minutes to let the filling firm up.
- Decorate with sprinkles, extra strawberry bits, or a quick drizzle of melted chocolate. Serve chilled or at room temperature.
Notes
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg