Oreo Cookie Cups (Printable Version)
Simple Oreo Cookie Cups with a rich chocolatey base and smooth cheesecake inside.
# What You'll Need:
→ Chocolate Cookie Cups
01 -
1 tsp vanilla extract
02 -
2 large eggs, room temp
03 -
1 cup light brown sugar, packed
04 -
1/2 cup granulated sugar
05 -
1 cup unsalted butter, brought to room temp
06 -
1/2 tsp salt
07 -
1 tsp baking soda
08 -
1/4 cup black cocoa powder, sifted
09 -
1/4 cup Dutch-process cocoa powder, sifted
10 -
2 cups all-purpose flour
→ Oreo Cheesecake Filling
11 -
3/4 cup Oreo crumbs
12 -
1/2 cup white sugar
13 -
8 oz full-fat cream cheese, softened
14 -
1 cup heavy cream, chilled well
# Step-by-Step Guide:
01 -
Eat them chilled, and sprinkle more Oreo on top if you want. They'll last in the fridge for a couple of days, or just freeze for a month if you need.
02 -
Add the creamy cheesecake filling right into the cooled cookies with a spoon or a piping bag. Let them chill out in the fridge for at least an hour.
03 -
Gently stir the whipped cream into the sweetened cream cheese Orea mix. You want it smooth and blended well.
04 -
Beat up the soft cream cheese and sugar in a mixing bowl until it's super smooth. Toss in the Oreo crumbs and mix it all together.
05 -
Grab your chilled cream and whip it up with a cold bowl and whisk until it gets thick and you see stiff peaks.
06 -
Bake for about 10 to 13 minutes. Centers should still be soft but edges set. Right from the oven, use a little jar to press a dent into each cup. Let them cool in the tin 10 minutes, gently twist, and pop them onto a rack to finish cooling.
07 -
Scoop out balls of dough (about 3 tablespoons each) and press lightly into your greased muffin pan.
08 -
Dump the dry stuff into the wet, bit by bit, and mix just until it looks like dough—don't over-stir.
09 -
Beat together the butter and both sugars until nice and fluffy (about 2 minutes on medium-high). Add eggs one at a time, then dump in the vanilla. Keep mixing until it all comes together.
10 -
Grab another bowl, mix up the flour, cocoa powders, baking soda, and salt. Put it to the side for now.
11 -
Turn your oven to 350°F. Spray two muffin pans with nonstick spray to keep things from sticking.
# Additional Notes:
01 -
Can't find black cocoa? Just swap for Dutch cocoa, but your cookies won't look or taste exactly the same.
02 -
No Oreo crumbs on hand? Smash up some Oreos—the regular kind works fine.