Ingredients
¾cupunsalted butter,(170 grams) softened to room temperature
¾cuppacked light sugar,(150 grams) or dark brown
¼cupgranulated sugar,(50 grams)
1large egg,at room temperature
2tsppure vanilla extract
2cupsall-purpose flour,(250 grams) spoon & leveled
2tspcornstarch
1tspBaking Soda
½tspsalt
1¼cupssemi-sweet chocolate chips,(225 grams)
16ozcream cheese,(448 grams) softened to room temperature
½cupgranulated sugar,(100 grams)
1large egg
¾tsppure vanilla extract
½cupsprinkles
Preparation
Preheat oven to 350°F (177°C). Line two 12 count muffin pans with liners. Set aside.
In a large bowl using a hand-held mixer or stand mixer with a paddle attachment, cream the butter and sugars together on medium speed until fluffy and light in color.
Mix in egg and vanilla. Scrape down the sides as needed. In a separate bowl, combine flour, cornstarch, baking soda, and salt.
At low speed, slowly mix into the wet ingredients. Stir in chocolate chips. The dough will be thick.
Press 1½ Tablespoons of dough into each muffin liner. Bake for only 10 minutes.
With a hand-held mixer on medium speed, beat the cream cheese, sugar, egg, and vanilla together until completely smooth. Stir in the sprinkles, making sure not to overmix so their color does not bleed.
Dollop 1 heaping Tablespoon of cheesecake batter onto each cookie cup, spreading it to make sure it completely covers the cookie.
Return the cookie cups to the oven and continue to bake for about 18 more minutes, making sure the tops of the cheesecake do not get too brown.
The cups are done in the oven when the cheesecake topping no longer jiggles when you shake the pan. Cover the cups with aluminum foil if the tops are getting too brown too soon.
Allow to cool and enjoy.
