Chocolate Chip Cheesecake Cookie Cups


INGREDIENTS FOR CHOCOLATE CHIP BOTTOM LAYER
1 cup (2 sticks) butter
3/4 cup packed brown sugar
3/4 cup granulated sugar
1 teaspoon vanilla
2 large eggs
2.5 cups flour
1 tsp baking soda
1 tsp salt
2 cups semi-sweet chocolate chips

INGREDIENTS FOR CHEESECAKE TOP LAYER
2 8-oz packages of cream cheese (16 oz total)
1  can of sweetened condensed milk (14 oz)
2 large eggs
2 teaspoons of vanilla extract
mini chocolate chips

INGREDIENTS FOR WHIPPED CREAM
2 cups of heavy cream
1/4 cup confectioners sugar

ADDITIONAL INGREDIENTS:
mini chocolate chips
optional: mint leaves for garnish

DIRECTIONS:

“First make the chocolate chip cookie dough. Beat butter, sugar, and granulated sugar until fluffy, then beat in vanilla and eggs. Whisk flour, baking soda, and salt in a separate bowl, then slowly stir into the butter mixture.  Add chocolate chips and chill for 30 minutes or freeze until ready to use.

Preheat Oven to 325 degrees F. Paper-line 24 muffin cups. Fill the bottom of each muffin cup with layer of cookie dough (approximately 1 tablespoon or more, depending on how thick you want the cookie crust).

Bake for 10-12 minutes until cookie crust has spread to the edge of the muffin cup.

In a medium-sized bowl beat cream cheese, add sweetened condensed milk, then add eggs & vanilla, and beat all of the combined ingredients until smooth. Spoon 3 tablespoons of cream cheese mixture over each cookie in cup. Bake for additional 15 minutes or until cream cheese sets.  Cool completely on wired rack and then place in the fridge to cool for at least an hour.

While the cheesecake cups cool, make the whipped cream. Whisk heavy cream until soft peaks form. Add confectioners sugar and whisk until combined. Cover tightly and refrigerate.

Once the cheesecake cups are cooled, place a dollop of whipped cream on top and sprinkle mini chocolate chips.

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