Easy Salted Caramel and White Chocolate Chip Cheesecake Cookie Cups recipe. Nut free dessert that the whole family will love.
Today was officially my last day at my job in Toronto. And tomorrow I am going to Italy to see my husband for the first time in 3 months.
I am getting all of the feels. Why is everything happening so fast??
So this afternoon, I am slowing down and making these Salted Caramel and White Chocolate Chip Cheesecake Cookie Cups.
Even though I am leaving tomorrow. And even though I probably won’t be able to eat them all.
Scratch that. I DEFINITELY won’t be eating them before I leave. Because this recipe makes a LOT of cheesecake cups!
But that’s the thing. When I am stressed, I bake.
And, as you may have already noticed, the word “stressed” spelled backwards is “desserts”. So I must be on the right track.
So.. these cheesecake cups are very similar to my Chocolate Chip Cheesecake Cookie Cups that I made a couple of years ago.
Actually, they are almost identical. But I wanted to have a photo refresh. And also, I have been wayy too busy with exams lately to recipe test much this week. Going with a tried and true is always a good idea.
The cookie base recipe makes some VERY good cookies on it’s own. If you ONLY wanted the cookies, all you need to do is put the dough on a cookie sheet and bake for 10-15 mins.
But do you really ONLY want the cookies when you can have cookies AND cheesecake all in one bite-sized dessert?
Plus, it is nut free, which is always a bonus for me. Especially since I work at a school!
I guess.. I don’t work at a school anymore. Maybe my trip to Italy will make me forget how sad I am about leaving my job. Or maybe these cheesecake cups will do the trick!
Salted Caramel and White Chocolate Chip Cheesecake Cookie Cups
Ingredients
Cookie Layer
- 3/4 cup salted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup white chocolate chips
- 3/4 cup salted caramel chips
Cheesecake Layer
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F. Line two muffin pans with paper liners (I actually prefer silicone liners) and set aside.
- In a large bowl, cream together the butter and sugars until light and fluffy. Add in the egg and vanilla, and mix until fully incorporated.
- In a separate bowl, mix together the flour, cornstarch, baking soda and salt. Mix the dry ingredients into the wet ingredients until fully combined. Fold in the white chocolate and salted caramel chips.
- Scoop 1.5 Tablespoons of cookie dough into the prepared muffin pans, and pack it in. Bake for 10 minutes in the preheated oven.
- Meanwhile in a separate bowl, cream together the cream cheese, white sugar, egg and vanilla until smooth.
- Scoop 1 Tablespoon of cheesecake mixture on each cookie cup, and continue to bake for around 18 more minutes. Remove from oven and allow to cool.
What a great dessert, and enjoy your reunion with your hubby xxx
Thanks Emma! Definitely having a blast in Italy
What a lovely combination. I wish I could grab one right away.
It is so good, you need to give it a go!
These cookie cups look delicious! I could definitely eat a lot of these. I hope you have a fantastic time in Italy x
Thanks Michelle 🙂
Ha! I never noticed till you pointed it out that stressed is desserts spelled backwards! Have fun on your trip. Those cheesecake cups look delish. I bet the salted caramel and cheesecake tastes amazing!
I am sure it is no coincidence 😉
Thanks Alisa!
WOW those cookie cups look delicious! Pinned for later. I am low carb but still make treats for the rest of my family and they will LOVE these!
Thanks for the pin!! I love making these 🙂
Ohhh yes. Cookies and cheesecake and salted caramel?!? All in one treat? I’ll have 10 thank you! These look amazing!
It’s such a good combo!!