My DF is sitting next to me freaking out about the current Argentina game that’s playing right now, while I decided to blog so I could keep my blood pressure down. I’m not into soccer, but the way my DF is during soccer matches would make anyone’s blood pressure rise.
Let’s focus on sprinkles instead, yeah?
Lots and lots of sprinkles.
I was actually in my local Mexican supermarket and I realized that they sell sprinkles for dirt cheap! They sell them in bulk and in large salsa containers for less than three dollars a box. Now I know where to buy my sprinkles from now on.
These cookie cups take a bit of time because you’re basically making two desserts and putting them together. Here’s the cookie portion fresh out of the oven.
You put a dollop of cheesecake batter on top, and then right back into the oven it goes.
Oh, it helps if you spread it out evenly first.
These sprinkles are vibrant!
Cheesecake and cookies, now you don’t have to decide between the two. You can have both!
Speaking of all these sprinkles, remember my previous post from SweetXO? Well here’s the big news I wanted to share with you!
This will be my first party that I’ll be hosting, so I’d love to see and meet some readers there (even if you can only drop by)! I also made a Facebook Event if you wanted to share it or RSVP. The event is only two weeks away, so make sure to mark your calendars now! Looking forward to seeing you guys!!
Recipe from Sally’s Baking Addiction.
P.S. Oh Lordy, we’re going into overtime. Let’s cross my fingers that Argentina wins!
Ingredients
- 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
- 3/4 cup light brown sugar (or dark brown)
- 1/4 cup sugar
- 1 large egg, at room temperature preferred
- 2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/4 cup semi-sweet chocolate chips
- 16 ounces cream cheese (two 8 oz packages), softened to room temperature
- 1/2 cup sugar
- 1 large egg
- 3/4 teaspoon vanilla extract
- 1/2 heaping cup sprinkles (not the little ball sprinkles, aka nonpareils; those will bleed their color)
Directions
- Preheat oven to 350F degrees. Line 24 muffins with liners.
- First, make the bottom layer of cookie cups.
- Cream together the butter and both sugars. Add in the egg and vanilla.
- Gradually stir in the flour, cornstarch, baking soda and salt.
- Mix in the chocolate chips.
- Press about 1 1/2 tablespoons of dough into each muffin liner. Bake for only 10 minutes.
- Next, make the cheesecake layer while the cookie cups are baking.
- Beat the cream cheese, sugar, egg, and vanilla together until completely smooth. Add in the sprinkles.
- Drop 1 heaping tablespoon of cheesecake batter onto each cookie cup, spreading evenly.
- Bake for another 18 minutes, until set.
Notes
They must be refrigerated about 12 hours.
I came across this post on Blogher, and I just wanted to say These cookie cups are so cute!! I especially love the funfetti layer. Thanks for sharing!
Ray ban 4187 due to this fact, claws evolve instantly all of oakley sunglass which cheap oakley jawbone sunglasses will typically need to be taken care of continually. Also, that Not so serious Cal. King Charles Spaniels generally have situation feet that must be tested every time the nails are usually attached. Ln, about Chardon, might be ray ban 4187 locked up inside the ray ban say prison around Lima (Of all through north west ray ban 4187 Tennessee. And they was indeed picky a few different