Thursday, May 9, 2013

Funfetti Cheesecake Cookies

As I write this blog, I know that I don't have to worry about calculus ever again (or until August). That test is out of the way and all of this school stuff ending is so sweet, I can taste it.

I guess that little pun was intended, because now I'm writing about a new GREAT recipe I tried and loved. I've been on a little bit of a baking moratorium because of 'school' (baking always beats school, but whatever). But yesterday, after my test, I got the whole afternoon to do whatever I wanted.

Seriously craving cheesecake, I wanted to make cheesecake bars, but I couldn't keep them refrigerated for the whole day until lunch, so I turned to these superb cheesecake cookie cups from Sally's Baking Addiction.

It's funny because I used to be very anti-cheesecake, but now I'm in love with it. One time I made Cookies in a Cloud, which was essentially just a layer of cookie, cream cheese spread, and more cookie (cut into bars). Those were delicious and taste a lot like these cookie cups, but this recipe is a lot prettier and a lot less messy.

What's even better about these is that they're FUNFETTI! I mean, they're hard to resist when they're full of pretty colors. I guess you could say I'm a fan of funfetti  fanfetti.

My friends thought they were pretty great, too.

Funfetti Cheesecake Cookie Cups
Makes 24


Cookie Cups
  • 3/4 cup unsalted butter, softened to room temperature
  • 1/4 cup sugar
  • 3/4 cup brown sugar (preferably light)
  • 1 large egg
  • 2 tsp. vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp. cornstarch
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 and 1/4 cup semi-sweet chocolate chips
Cheesecake Layer
  • 16 oz. cream cheese, softened to room temperature
  • 1/2 cup sugar
  • 1 large egg
  • 3/4 tsp. vanilla extract
  • 1/2 cup sprinkles (the longer ones, we call them 'jimmies')
  • Preheat oven to 350 and line two 12 count muffin pans with liners, spray with non-stick spray, and set aside.
  • To make the cookie cups, you'll need to cream the butter, then add the sugars and cream until fluffy. Mix in the egg and vanilla. In a separate bowl, combine cornstarch, flour, baking soda, and salt, then slowly add into the wet ingredients. Stir in the chocolate chips.
  • Scoop 1.5 tablespoons of the dough into each muffin liner, then press down. Bake these for only 10 minutes, even though they won't be cooked thoroughly when they come out.
  • To make the funfetti cheesecake layer, beat the cream cheese, sugar, egg, and vanilla until it's very smooth. Be sure to scrape down the sides so you don't get any solid cream cheese in your mixture. Carefully stir in the sprinkles.
  • Spoon about 1 tablespoon of the cream cheese mixture onto the cookie cups and bake for 20 minutes. You want the tops of the cookie cups to not jiggle when you shake the pan. Let them cool (they'll be very hot!) and enjoy!
Source: Sally's Baking Addiction


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