Gemma’s Triple Grands (Cookie Cupcakes With Cheesecake Filling)

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Ingredients

• 2 cups (10oz/284g) all purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 3/4 cup (6oz/170g) butter, melted
• 2/3 cup (4oz/115g) light brown sugar
• 1/3 cup (2 ½ oz/71g) sugar
• 1 egg and 1 egg yolk*, at room temperature
• 1 1/2 teaspoons vanilla extract
• 2 cups or 1 bag (11oz/312g) Ghirardelli Grand Chips

Cream cheese filling:

• 3/4 cup (6oz/170g) cream cheese, room temperature
• 1/4 cup (2oz/57g) sour cream
• 2 eggs*, room temperature
• 1/4 cup (2oz/57g) sugar
• 2 teaspoons vanilla extract

Instructions

First Make the Triple Grand Cookie Dough:

1. Preheat your oven to 375°F (190°C), then generously butter a 12 well cupcake tin. Set aside.
2. In a medium bowl combine flour, baking soda, and salt. Set aside.
3. In a large bowl combine the melted butter, brown sugar, and sugar. Mix for 2 minutes, scraping down the bowl as needed until combined.
4. Add eggs* one at a time. Then add the vanilla.
5. Next, add the dry ingredients to the wet and mix only until just combined.
6. Lastly, fold in the Ghirardelli Grand chips and stir until incorporated.
7. Cover and chill dough for 1 hour or up to overnight. This dough also freezes really well!

Make the Cream Cheese Filling:

1. While the cookie dough is chilling, make the cream cheese filling: In a large bowl cream together the cream cheese and sugar together until smooth and there are no lumps.
2. Add in the eggs* one at a time until incorporated.
3. Lastly, mix in the sour cream and vanilla. Place in the fridge until needed.

Assemble the Triple grands:

1. For each cupcake, scoop 1 heaped tablespoon of the chilled cookie dough and roll into a ball. Press the cookie dough balls into the shape of the cupcake pan to create a cup.
2. In each cookie cup scoop 1 tablespoon of cheesecake mix, or ¾ way full. Don’t be tempted to over fill as it can leak out.
3. Once the cupcakes are filled, scoop a level tablespoon cookie dough and press into a flat disc. Place it on top sealing in the filling
4. Bake for 20 to 22 minutes or until golden brown.
5. Allow to cool in the cupcake pan for 10 minutes before transferring them to a cooling rack.
6. Enjoy as is! Store any leftovers in the fridge for 2 days.

Recipe Notes

• The eggs in the cookie dough recipe can be replaced with flax egg.
• The eggs in the cream cheese filling can be replaced with 2 tablespoons of corn starch.