Chocolate Chip Cookie Cups

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cookie cup

Made with aromatic Heilala Pure Vanilla Bean Paste and Heilala Pure Vanilla Extract, these Chocolate Chip Cookie Cups are the best way to get your fix for both delicious chocolate chip cookies and silky cream cheese filling in one bite. These all-in-one treats take the classic milk and cookie combination and elevate it to a whole new level. 

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Chocolate Chip Cookie Cups
Makes 16 cookie cups
  • 1 cup (227 grams) unsalted butter, softened
  • ½ cup (110 grams) firmly packed dark brown sugar
  • 2 large egg yolks (37 grams), room temperature
  • 2 teaspoons (8 grams) Heilala Pure Vanilla Extract
  • 1½ teaspoons (9 grams) Heilala Pure Vanilla Bean Paste
  • 3½ cups (438 grams) all-purpose flour
  • 2 teaspoons (6 grams) kosher salt
  • 2 tablespoons plus 2 teaspoons (40 grams) ice water
  • ½ cup (85 grams) finely chopped 70% cacao dark chocolate
  • Vanilla Cream Cheese Filling (recipe follows)
  • Vanilla Bean Swirl (recipe follows)
  • Garnish: shaved chocolate
  1. Spray 16 standard muffin pan wells with cooking spray.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium speed until creamy, about 2 minutes. Add egg yolks, vanilla extract, and vanilla bean paste, and beat until smooth, about 1 minute. Add flour and salt, and beat at low speed just until combined. Add 2 tablespoons plus 2 teaspoons (40 grams) ice water, and beat just until combined and dough holds together when pressed. Beat in chopped chocolate until evenly distributed. Divide dough into 16 portions (about 59 grams each). Roll each portion into a ball. Evenly press 1 dough ball into bottom and up sides of each prepared well until dough is even with top of well. Refrigerate until firm, about 30 minutes.
  3. Preheat oven to 350°F (180°C).
  4. Cut 16 (5-inch) squares of parchment paper. Place a parchment square in each well. Add pie weights.
  5. Bake until edges look dry, about 10 minutes. Carefully remove parchment and weights. Bake until fragrant, cookies look dry, and top edges are slightly golden, 10 to 12 minutes more. Let cool in pans for 15 minutes. Remove from pans, and let cool completely on wire racks.
  6. Place Vanilla Cream Cheese Filling in a pastry bag; cut a ½-inch opening in tip. Pipe filling into center of each cookie. Dip the tip of a knife into Vanilla Bean Swirl, and swirl into top of filling. Garnish with shaved chocolate, if desired. Cover and refrigerate until filling is set, at least 30 minutes, or until ready to serve.

Vanilla Cream Cheese Filling
Makes about 2⅔ cups
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium speed until smooth, about 1 minute. Add sugar, and beat at medium- low speed until sugar has melted and mixture is smooth, stopping to scrape sides of bowl. Add cold cream, 2 tablespoons (30 grams) at a time, beating until combined. Thoroughly scrape sides of bowl. Slowly increase mixer speed to high, beating until stiff peaks form, about 1 minute. Beat in vanilla bean paste and vanilla extract.

Vanilla Bean Swirl
Makes about 1 tablespoon
  1. In a small bowl, stir together honey and vanilla bean paste.


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