Cookie Butter Cheesecake Brownie Cups Recipes

COOKIE BUTTER CHEESECAKE BROWNIE CUPS

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups.
• Make brownie batter as directed on box. Set aside.
• In medium bowl, mix cream cheese, sugar, vanilla and egg. Scoop 1/4 cup of the cream cheese mixture into a separate bowl, and stir in cookie butter.
• Divide brownie batter among muffin cups--about three-fourths full. Top each cup with cream cheese mixture, followed by cookie butter mixture, and swirl with knife.
• Bake about 25 minutes or until toothpick inserted in center comes out mostly clean. Cool completely before serving.

BROWNIE-BATTER COOKIE CUPS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Mix flour and sugar together in a large bowl. Set aside.
• Beat cream cheese and butter together using an electric mixer in a mixing bowl until combined. Stir into flour mixture until just combined. Press pastry dough evenly into the bottom and up the sides of each cup of an ungreased 24-cup mini muffin pan.
• Heat milk chocolate chips and butter in a saucepan over medium-low heat until melted and chocolate is only slightly lumpy, 2 to 3 minutes. Cool slightly and stir in sugar, egg, and vanilla extract.
• Spoon roughly 1 teaspoon batter into each pastry-lined muffin cup.
• Bake in the preheated oven until pastry is golden and filling is slightly puffed, about 20 minutes. Let cool in pan 10 minutes before transferring to a wire rack to cool completely.

CHOCOLATE COOKIE CHEESECAKE-STUFFED BROWNIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C). Grease a rimmed baking sheet with nonstick spray.
• Combine the melted butter and 3 cups (600 g) of sugar in a large bowl and whisk to combine. Let sit for a minute to cool before adding the eggs, to avoid cooking them, then add 6 eggs and 2 tablespoons of vanilla and whisk to combine.
• Sift in the flour, cocoa powder, baking soda, baking powder, and salt. Whisk until just combined.
• Use a spatula to fold in the chocolate chips.
• Pour the batter onto the prepared baking sheet, spreading to the edges with a spatula. Bake for 25 minutes, or until brownies appear be nearly fully cooked.
• While the brownies are beginning to bake, beat together the cream cheese and the remaining sugar in a medium bowl with an electric hand mixer until there are no lumps.
• Add the remaining egg and remaining teaspoon of vanilla, beating until evenly combined.
• After 25 minutes, remove the brownies from the oven and use the bottom of a ¼-cup (60 ml) measuring cup to make 24 evenly spaced indentations in the brownies.
• Carefully fill the indentations with cheesecake filling. Top each with a chocolate sandwich cookie.
• Return to the oven for 15 more minutes, until the cheesecake filling is set.
• Let cool, then cut into squares and serve.
• Enjoy!