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These Baileys Cheesecake Cookie Cups are so yummy!
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Ingredients:
Chocolate Cookie Cups:
* 2 cups all-purpose flour.
* 1/4 cup cocoa powder sifted.
* 1/4 cup black cocoa powder sifted.
* 1 tsp baking soda.
* 1/2 tsp salt.
* 1 cup unsalted butter room temperature.
* 1/2 cup granulated sugar.
* 1 cup light brown sugar packed.
* 2 large eggs room temperature.
* 1 tsp vanilla extract.
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Baileys Chocolate Cheesecake Filling:
* 1 cup heavy whipping cream chilled.
* 8 oz cream cheese full fat,softened.
* 1/2 cup granulated sugar.
* 2 oz semi-sweet chocolate melted, cooled.
* 1/4 cup Baileys Irish Cream.
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Instructions:
* Preheat oven to 350°F.
* Whisk together flour, cocoa powders, baking soda, and salt. Set aside.
* Beat butter and sugars on med-high until light and fluffy (approx. 2-3mins). Reduce speed and add eggs one at a time and vanilla. Beat until combined. Add flour mixture and mix until just combined.
* Scoop dough into muffin tins, press down to flatten.
* Bake for approx. 10-13mins or until mostly set, but still soft in the middle.
* Remove from oven and immediately use a small jar or container to press firmly down in the center to create a well. Cool in pans for 10mins, loosen each slightly by twisting it in the pan. Cool for 5 more minutes then remove from pan and cool completely on a wire rack.
Baileys Chocolate Cheesecake Filling:
* Whip heavy cream until stiff peaks (ideally with a cold whisk and in a cold bowl).
* In a separate bowl, beat cream cheese and sugar until smooth. Add chocolate and Baileys and beat until incorporated.
* Fold cream cheese mixture into whipped cream and pipe into cooled cookie cups. Refrigerate until set (approx. 2 hours).
* Sprinkle with chocolate shavings or cocoa powder if desired. Serve chilled and eat within 2-3 days. Or freeze for up to 4 weeks.
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Make it a great day!
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