Thursdays: my one day off a week. My one day to have my oven turned on the entire day and bake until my kitchen looks like a bakery.
Why do I do this to myself? Well, this way I can get 3 months off for the summer. 3 months of making ice cream, travelling the world and spending days at home in my pajamas. Sounds like the dream.
But there are 3 more weeks of school left. And I am already planning on what to bake my students on the last day to celebrate. Luckily, none of my students have any allergies or food sensitivities, so I can go nuts with my ideas. Peanut butter chocolate chip cupcakes? Nutella filled cupcakes?
Or these white chocolate cheesecake cookie cups! With sprinkles to make it festive of course.
I made this recipe a couple of weeks ago, and gave some to my landlord to have someone other than myself as a taste tester.
She loved them! She told me that they are the best things that I have made for her. She even requested more, and I happily obliged. Nothing gives me more pleasure than seeing someone else enjoying a dessert I made. She said it is best with a cup of coffee.
Also, she complimented my efforts in making them look “rustic”. Even though that was not what was going for at all, I appreciate the compliment.
I also made some chocolate cup cheesecake cookie cups that are very similar, but without the sprinkles. Whichever one you try out, you won’t be disappointed!
Perfectly proportioned white chocolate cheesecake cookie cups with sprinkles. Rich and sweet dessert idea.
- 3/4 cup salted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups white chocolate chips
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup sprinkles
Preheat the oven to 350°F. Line two muffin pans with paper liners and set aside.
In a large bowl, cream together the butter and sugars until light and fluffy. Add in the egg and vanilla, and mix until fully incorporated.
In a separate bowl, mix together the flour, cornstarch, baking soda and salt. Mix the dry ingredients into the wet ingredients until fully combined. Fold in the white chocolate.
Scoop 1.5 Tablespoons of cookie dough into the prepared muffin pans, and pack it in. Bake for 10 minutes in the preheated oven.
Meanwhile in a separate bowl, cream together the cream cheese, white sugar, egg and vanilla until smooth. Stir in the sprinkles.
Scoop 1 Tablespoon of cheesecake mixture on each cookie cup, and continue to bake for around 18 more minutes. Remove from oven and allow to cool.