Gemma’s Triple Grands are the ultimate indulgence, combining the best of cookies, cupcakes, and cheesecake in one irresistible treat. Each bite offers a buttery cookie base, a creamy cheesecake filling, and a fluffy cupcake crown, creating a symphony of textures and flavors. The rich vanilla and tangy cream cheese balance perfectly, while the golden edges add a satisfying crunch. Ready in just one hour, this dessert is surprisingly simple to make yet feels decadently special.
These Triple Grands are perfect for any occasion, from casual gatherings to celebratory moments. The soft, moist cupcake paired with the smooth, velvety cheesecake center is a match made in dessert heaven. With only 30 minutes of prep, you’ll have a show-stopping treat that’s as fun to bake as it is to eat. Serve them warm for a gooey, comforting experience or chilled for a refreshing twist. Your taste buds—and your guests—will thank you!
Delicious Ingredients for Gemma’s Triple Grands
- Cookie Dough:
- 2 cups (10oz/284g) all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup (6oz/170g) butter, melted (unsalted preferred)
- 2/3 cup (4oz/115g) light brown sugar (packed)
- 1/3 cup (2 ½ oz/71g) granulated 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) granulated sugar
- 2 teaspoons vanilla extract
Step-by-Step Instructions for Perfect Triple Grands
- Prepare the Cookie Dough: Preheat your oven to 375°F (190°C) and generously butter a 12-well cupcake tin. In a medium bowl, combine flour, baking soda, and salt; set aside. In a large bowl, mix melted butter, brown sugar, and sugar for 2 minutes until combined. Add eggs* one at a time, then vanilla. Gradually add dry ingredients to wet, mixing until just combined. Fold in Ghirardelli Grand chips. Cover and chill dough for 1 hour or overnight.
- Make the Cream Cheese Filling: While dough chills, cream together cream cheese and sugar in a large bowl until smooth. Add eggs* one at a time, then mix in sour cream and vanilla. Refrigerate until needed.
- Assemble the Triple Grands: Roll 1 heaped tablespoon of chilled dough into a ball and press into cupcake tin to form a cup. Fill each cup with 1 tablespoon of cheesecake mix (¾ full). Seal with a flat disc of cookie dough.
- Bake: Bake for 20–22 minutes until golden brown. Cool in tin for 10 minutes, then transfer to a cooling rack. Enjoy warm or store in the fridge for up to 2 days.
Perfect Pairings: Sauce and Topping Ideas
Take your Triple Grands to the next level with a drizzle of warm caramel sauce or a dollop of whipped cream. For a fruity twist, top with fresh raspberries or a spoonful of strawberry compote. Chocolate lovers can add a dusting of cocoa powder or a drizzle of melted Ghirardelli chocolate for extra indulgence.
Storage and Reheating Tips
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, pop them in the microwave for 10-15 seconds or warm them in a preheated oven at 300°F (150°C) for 5 minutes. This will bring back that freshly baked texture and gooey cheesecake center.
Time-Saving Hacks for Busy Bakers
Prepare the cookie dough and cream cheese filling the night before and refrigerate. This way, you can assemble and bake the Triple Grands the next day. Alternatively, freeze the cookie dough in pre-portioned balls for up to 3 months—just thaw and use whenever the craving strikes!
Equipment Guidance for Success
Use a sturdy 12-well cupcake tin to ensure even baking and easy removal. A cookie scoop or tablespoon measure will help portion the dough consistently. For the cream cheese filling, a hand mixer or stand mixer works best to achieve a smooth, lump-free texture.
Common Questions Answered
Can I use regular chocolate chips instead of Ghirardelli Grand Chips? Absolutely, but the larger Grand Chips add a richer, more decadent bite. Can I skip chilling the dough? Chilling is key to prevent spreading, so don’t skip it! For a nutty variation, try adding chopped pecans or walnuts to the cookie dough.
Gemma’s Triple Grands (Cookie Cupcakes With Cheesecake Filling)
Ingredients
Triple Grand Cookie Dough
- 2 cups all purpose flour (10oz/284g)
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup butter (6oz/170g), melted
- 2/3 cup light brown sugar (4oz/115g)
- 1/3 cup sugar (2 ½ oz/71g)
- 1 egg and 1 egg yolk at room temperature
- 1 1/2 teaspoons vanilla extract
- 2 cups Ghirardelli Grand Chips or 1 bag (11oz/312g)
Cream Cheese Filling
- 3/4 cup cream cheese (6oz/170g), room temperature
- 1/4 cup sour cream (2oz/57g)
- 2 eggs room temperature
- 1/4 cup sugar (2oz/57g)
- 2 teaspoons vanilla extract
Instructions
- First Make the Triple Grand Cookie Dough: Preheat your oven to 375°F (190°C), then generously butter a 12 well cupcake tin. Set aside.
- In a medium bowl combine flour, baking soda, and salt. Set aside.
- In a large bowl combine the melted butter, brown sugar, and sugar. Mix for 2 minutes, scraping down the bowl as needed until combined.
- Add eggs* one at a time. Then add the vanilla.
- Next, add the dry ingredients to the wet and mix only until just combined.
- Lastly, fold in the Ghirardelli Grand chips and stir until incorporated.
- Cover and chill dough for 1 hour or up to overnight. This dough also freezes really well!
- Make the Cream Cheese Filling: 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.
- Add in the eggs* one at a time until incorporated.
- Lastly, mix in the sour cream and vanilla. Place in the fridge until needed.
- Assemble the Triple grands: 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.
- 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.
- 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.
- Bake for 20 to 22 minutes or until golden brown.
- Allow to cool in the cupcake pan for 10 minutes before transferring them to a cooling rack.
- Enjoy as is! Store any leftovers in the fridge for 2 days.
