Ingredients
Chocolate Cookie Cups
- 2 cups all-purpose flour
- 1/4 cup Dutch-processed cocoa powder, sifted
- 1/4 cup black cocoa powder, sifted
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs, room temperature
- 1 tsp vanilla extract
Baileys Chocolate Cheesecake Filling
- 1 cup heavy whipping cream, chilled
- 8 oz cream cheese, full fat, softened
- 1/2 cup granulated sugar
- 2 oz semi-sweet chocolate, melted and cooled
- 1/4 cup Baileys Irish Cream
Instructions
- Preheat and Prepare Muffin Tins: Preheat your oven to 350°F (175°C). Spray two regular-sized muffin tins with cooking spray to prevent sticking.
- Mix Dry Ingredients: In a bowl, whisk together all-purpose flour, Dutch-processed cocoa powder, black cocoa powder, baking soda, and salt. Set this mixture aside for later use.
- Cream Butter and Sugars: Using a mixer on medium-high speed, beat the unsalted butter, granulated sugar, and light brown sugar for approximately 2-3 minutes until the mixture is light and fluffy.
- Add Eggs and Vanilla: Reduce mixer speed and add eggs one at a time, blending well after each addition, followed by the vanilla extract. Beat until fully combined.
- Combine Dry and Wet Ingredients: Gradually add the flour and cocoa mixture to the wet ingredients, mixing just until combined to avoid overmixing.
- Form Cookie Cups: Using a large cookie scoop (about 3 tablespoons), portion dough into each muffin cup. Press down the dough to flatten it evenly in each cup.
- Bake Cookies: Place the muffin tins in the oven and bake for 10-13 minutes or until the cookie edges are set but the centers remain slightly soft.
- Create Wells in Cookies: Remove the muffin tins from the oven and immediately press down the center of each cookie with a small jar or container to create a well for the filling. Allow them to cool in the pans for 10 minutes.
- Cool Cookies: Loosen each cookie slightly by twisting gently in the pan, then cool for an additional 5 minutes before removing to a wire rack to cool completely.
- Whip Heavy Cream: Whip the chilled heavy cream in a cold bowl with a cold whisk until stiff peaks form, ensuring firm volume for the filling.
- Prepare Cheesecake Filling: In a separate bowl, beat the softened cream cheese and granulated sugar until smooth. Add the melted and cooled semi-sweet chocolate and Baileys Irish Cream, beating until fully incorporated.
- Combine Filling Mixtures: Gently fold the cream cheese mixture into the whipped heavy cream until well combined, forming a smooth and light cheesecake filling.
- Fill Cookie Cups: Pipe or spoon the cheesecake filling into the cooled cookie cups’ wells.
- Chill to Set: Refrigerate the filled cookie cups for about 2 hours until the filling is firmly set.
- Serve and Store: Optionally sprinkle with chocolate shavings or cocoa powder before serving chilled. Consume within 2-3 days or freeze for up to 4 weeks for best quality.
Notes
- For easier whipping, use a stand mixer to whip heavy cream first, then reuse the same bowl and whisk to mix the cream cheese filling without cleaning between steps.
- Ensure butter and eggs are at room temperature to achieve smooth cookie dough.
- Pressing the cookie centers immediately after baking helps form perfect wells for the filling without cracking.
- For best results, chill heavy cream and whisk before whipping to achieve stiff peaks more easily.
- Use a large cookie scoop to maintain consistent cookie sizes for even baking and filling.
- Prep Time: 25 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Irish-American
