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

User Reviews

4.7

131 reviews
Excellent
  • Prep Time

    30 mins

  • Cook Time

    30 mins

  • Total Time

    1 hr

  • Servings

    12 Triple Grands

  • Course

    Dessert

  • Cuisine

    American

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

Gemma's Triple Grands combine a thick chocolate chip cookie base with a smooth cream cheese cheesecake filling, baked in cupcake form for an individual treat. The recipe uses a cookie dough enriched with vanilla and brown sugars, while the filling blends cream cheese, sugar, sour cream, and eggs for a creamy texture. Chilling the dough before baking enhances the texture and flavor balance, and the mix of chocolate chips adds bursts of sweetness throughout.

Description

Gemma's Triple Grands start with a cookie dough made from all-purpose flour, brown and granulated sugar, melted butter, eggs, baking soda, and vanilla, enriched with Ghirardelli chocolate chips for richness and texture. The cream cheese filling is smoothened through creaming the cheese with sugar and integrating sour cream for slight tang and extra creaminess. Both components are chilled before assembly to ensure stability during baking.

The assembled cupcakes feature a chewy, chocolate-studded cookie shell holding a soft cheesecake center. Baking at 375°F helps set the filling while developing a gentle golden crust on the cookie. The combination offers distinct textures and flavors—rich, slightly sweet cookie contrasting with a smooth, tangy filling.

Notes suggest possible substitutions for eggs in both dough and filling using flax eggs or corn starch, making this adaptable for dietary preferences. Chilling the dough overnight or freezing it also helps with shaping and storing. The recipe thus supports preparation flexibility and ingredient swaps without compromising results.

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Ingredients

Servings
  • 2 cups (10oz/284g) all-purpose flour
  • 3/4 cup (6oz/170g) cream cheese room temperature
  • 1/2 teaspoon salt
  • 1/4 cup (2oz/57g) sour cream
  • 1/2 teaspoon baking soda
  • 2 egg room temperature
  • 3/4 cup (6oz/170g) butter melted
  • 1/4 cup (2oz/57g) sugar
  • 2/3 cup (4oz/115g) light brown sugar
  • 2 teaspoons vanilla extract
  • 1/3 cup (2 ½ oz/71g) sugar
  • 1 egg at room temperature, and 1 yolk
  • 1 1/2 teaspoons vanilla extract
  • 2 cups or 1 bag (11oz/312g) chocolate chips Ghirardelli Grand

Notes

  • Replace eggs in the cookie dough with flax egg if preferred.
  • Use 2 tablespoons of corn starch as an egg substitute in the cream cheese filling.
  • Chilling the cookie dough for at least one hour or overnight improves texture and handling.
  • The cookie dough freezes well, facilitating future use.
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Overall Rating

4.7

131 reviews
Excellent

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