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

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

Shaziya
Gemma’s Triple Grands are the ultimate indulgence, combining the best of cookies, cupcakes, and cheesecake in one irresistible treat. With only 30 minutes of prep, you’ll have a show-stopping treat that’s as fun to bake as it is to eat.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 minute
Servings 12 triple grands

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.
Keyword baked treats, cheesecake filling, cookie cupcakes, dessert recipe, indulgent sweets
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