I’m the type of girl who eats the cookie to get to the icing. “Minimize the cookie, maximize the icing” is the way I look at it. I know some prefer the cookie, and that’s okay, but I think everyone will agree that these Peanut Butter Chocolate Chip Cheesecake Cookie Cups are delicious and a winning combo for everyone!
The cookie cups themselves are super easy to make. I just used a store-bought sugar cookie mix, followed the package directions for rolled cookies, then rolled balls and flattened them out inside a mini muffin tin. For this recipe, I also added a 1/2 tsp of cocoa powder. SO yummy and pretty simple, too!
What are the best peanut butter brands?
The cheesecake icing or cheesecake filling is rich and creamy and I just added the finished product to a sandwich bag, clipped off one corner, squeezed it in and added mini chocolate chips.
Don’t miss these delicious peanut butter dessert nachos!
I did find that these crisped up pretty quickly, so make sure to store in an airtight container and place an apple slice inside to make them moist!
Who wouldn’t love all of that peanut butter cheesecake icing??
Peanut Butter Chocolate Chip Cheesecake Cookie Cups
Peanut Butter Chocolate Chip Cheesecake Cookie Cups
These decadent peanut butter chocolate chip cheesecake cookie cups have a really long name, but are packed with delicious flavor!!
Ingredients
- one 17.5 oz package dry sugar cookie mix
- 3 TBSP flour
- 1 stick butter, softened
- 1 egg (check your specific package to make sure)
- 1 TBSP cocoa powder
- 8 oz cream cheese, softened
- 1 stick (1/2 cup) butter, softened
- 1 tsp vanilla
- dash salt
- 1 cup peanut butter
- 2 cups powdered sugar
- 1/2 cup mini chocolate chips
Instructions
- Make cookie dough according to package directions. (My package said add one stick of softened butter, one egg) and 3 TBSP flour.
- Add 1 TBSP cocoa powder and mix well.
- Preheat oven to 350°.
- Spray a mini muffin tin with spray oil.
- Roll out individual balls of dough, about 1-2 TBSP of dough in each ball.
- Place one dough ball in each cavity of mini muffin tin.
- Press down on the ball and press out to make a cup.
- Cook for about 10 minutes and check for done-ness.
- Cook for another 5 minutes. If done, remove from oven.
- Dough will reform while cooking, so upon removing the cookie cups, use a round teaspoon to make indentions in cookie cups.
- While cookie cups are cooling, make the filling.
- Cream together cream cheese, butter, vanilla, and peanut butter.
- Slowly mix in powdered sugar.
- Fill a pastry bag or sandwich bag with icing, cut off a small corner, and fill each cooled cup with icing.
- Top with mini chocolate chips and enjoy!
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