Ingredients
1½cupsall purpose flour,plus 1 tbsp, spoon & leveled
¼cupcocoa powder,unsweetened
1tspbaking soda
¼tspsalt
½cupunsalted butter,softened to room temperature
¾cuplight or dark brown sugar,packed
¼cupgranulated sugar
1egg,at room temperature
1tbspmilk
2tsppure vanilla extract
1tbspred food coloring,liquid or gel
12ozfull fat cream cheese,softened to room temperature
2tbspyogurt
⅓cupgranulated sugar
1large egg,at room temperature
1tsppure vanilla extract
½cupmini or regular semi sweet chocolate chips
Preparation
Preheat oven to 350 degrees F. Line two 12-count muffin pans with cupcake liners. Set aside.
Toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
Using a handheld or stand mixer with a paddle attachment, beat the butter at high speed for about 1 minute until creamy. Scrape down the sides and the bottom of the bowl as needed.
Switch the mixer to medium speed and beat in the brown sugar and granulated sugar until combined. Beat in the egg, milk, and vanilla extract, scraping down the sides and bottom of the bowl as needed.
Once mixed, add the food coloring and beat until combined. Turn the mixer off and pour the dry ingredients into the wet ingredients.
Turn the mixer on low and slowly beat until a very soft dough is formed. Beat in more food coloring if desired. The dough will be sticky.
Press 1 scant tablespoon of cookie dough into the bottom of each cupcake liner. Bake each batch for 8 minutes to pre-bake the crust before layering the cheesecake on top.
Using a handheld or stand mixer with a paddle attachment, beat the cream cheese on medium-high until completely smooth.
Add the yogurt and sugar, beating on high until combined. Add the egg and vanilla and beat on medium until combined. Try not to overbeat, which will cause cheesecake cracks.
Gently fold in the chocolate chips. Dollop 1 tablespoon of cheesecake batter on top of the pre-baked cookie, spreading it to make sure it completely covers the cookie.
Return the mini cheesecakes to the oven and continue to bake for about 20 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 shaken. Cover the cups with aluminum foil if the tops are getting too brown too soon.
Allow to cool for 30 minutes on the counter, then in the refrigerator to set for another 1.5 hours.
Cookie cups stay fresh covered at room temperature for 12 to 24 hours, and then must be refrigerated after that for up to 3 more days.
Cheesecakes can be frozen for up to 2 months. Thaw overnight in the refrigerator before enjoying.
