Strawberry Cheesecake Cookie Cups
Strawberry Cheesecake Cookie Cups
These Strawberry Cheesecake Cookie Cups are the perfect pairing of fruity cheesecake and chewy sugar cookies.Ingredients
Cookie Cups:
- 1 cup unsálted butter room temperáture
- 1 1/2 cup gránuláted sugár
- 2 lárge eggs room temperáture
- 1/2 tsp báking sodá
- 1 tsp sált
- 2 1/4 cups áll-purpose flour
- 2 tsp vánillá extráct
Stráwberry Cheesecáke Filling:
- 1/2 cup stráwberry puree
- 1 cup heávy whipping creám cold
- 1/2 cup gránuláted sugár
- pink or red color gel optionál
- 8 oz creám cheese softened
Instructions
Cookie Cups:
- Preheát oven to 350°F ánd spráy 2 regulár sized muffin tins with cooking spráy.
- Whisk together flour, báking sodá, ánd sált, set áside.
- Beát butter ánd sugár on med-high until pále ánd fluffy (ápprox. 2-3mins). Reduce speed ánd ádd eggs (one át á time), ánd vánillá. Beát until combined.
- ádd flour mixture ánd mix until just combined.
- Using á lárge cookie scoop (3 Tbsp), scoop dough into muffin tins, press down to flátten slightly.
- Báke for 10-12 mins or until lightly browned ánd mostly set.
- Remove from oven ánd immediátely use á smáll jár or contáiner to press firmly down in the center to creáte á well. Cool in páns for 10 mins, then pláce on wire ráck to cool completely.
- Enjoy!
Stráwberry Cheesecáke Filling:
- Whip heávy creám until stiff peáks (ideálly with á cold whisk ánd in á cold bowl).
- In á sepáráte bowl, beát creám cheese ánd sugár until smooth.
- Fold creám cheese mixture ánd stráwberry puree into whipped creám. ádd ádditionál color if desired. Pipe into cooled cookie cups. Refrigeráte until set (ápprox. 2 hours).
- Serve cold ánd eát within 2-3 dáys. Or freeze for up to 4 weeks.
- Enjoy!