Chocolate Chip Cookie Peanut Butter Cheesecake Cups
Serves: 15
  • Chocolate Chip Cookie Recipe
  • PB Cheesecake Filling
  • 4 oz. cream cheese at room temperature
  • ⅓ c. peanut butter
  • ½ c. brown sugar
  • 2 c. cream, whipped (will be divided later)
  • Chocolate Whipped Ganache
  • ⅔ c. cream
  • ⅓ c. chips
  • 3 T. cocoa
  • 1 c. leftover whipped cream to fold in
  1. Make one batch of batter for chocolate chip cookies and use a cookie scoop to scoop balls of dough into 15 greased muffin tins. Freeze extra dough balls or save for later. Using a wet finger or the bottom of a cup, press dough up the sides of the muffin tin to form a cookie cup. Bake recipe as directed and cool in tins. Place on cooling rack or serving plate.
  2. Peanut Butter Cheesecake Filling: Combine all ingredients except for cream. Make sure you've whipped your cream to stiff peaks and then gently fold in HALF of the whipped cream three times until combined. Refrigerate the other half. Portion into cookie cups.
  3. Chocolate Whipped Ganache Place chips and cocoa in a medium bowl. Heat cream until very hot. Pour over chips and cocoa. Allow to sit 2 minutes and then stir together. Refridgerate until cooled but not quite solid. Whip until it thickens up and then gently stir in leftover whipped cream. Pipe on top of cookie cups and refrigerate until serving.
Recipe by Jellibean Journals at