Ingredients
Method
- Preheat the oven to 350°F and line a muffin tin with paper liners.
- In a bowl, beat the softened butter with both sugars until light and fluffy.
- Add the egg and vanilla extract, mixing until fully incorporated.
- In a separate bowl, combine flour, baking soda, and salt, then gradually fold into the wet mixture.
- Fold in chocolate chips and scoop about two tablespoons of dough into each muffin cup, creating a well in the center.
- In another bowl, beat the cream cheese until smooth, then gradually add sugar while mixing.
- Incorporate one egg and vanilla extract into the cream cheese mixture, mixing gently.
- Spoon cheesecake filling into each cookie cup, filling just below the edges.
- Bake for 18 to 22 minutes until the edges are golden brown and the centers are slightly soft.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Ensure cream cheese is at room temperature to avoid lumps. Chill the cookie cups for at least two hours before serving for best texture.