Celebrations Cookie Bars

Celebrations cookie bars

Although this recipe is perfect all year round, it does have a Christmas twist. Let me tell you why. 

There is a UK Christmas tradition that each year it is compulsory to buy a selection box of choccies for your family. The box sits proudly on the table in the lounge or kitchen, and throughout Christmas the chocolates disappear one by one, with the least favourite (normally Bounty) left at the bottom. You could walk into any supermarket in November or December and see stacks on stacks of Celebrations, Quality Street, Cadbury Heroes and Roses tubs. This is a sign that Christmas has arrived!!! 

I wanted to find out which chocolate box was the BEST, so after a very controversial vote off on my Instagram stories, Celebrations came out on top! From there I created this delicious recipe… Celebrations Cookie Bars. 

Celebrations chocolate box

Speed. Hurrah a recipe where you don’t have to chill the cookie dough! Just mix the ingredients together in a bowl, press it into the tin and bake. Within 1 hour you can prep, bake and enjoy these Celebrations cookie bars. 

Flavour. There’s 8 different types of miniature choccies thrown into these babies. Imagine pockets of caramel, chocolate, nuts, nougat and biscuit, all encased in a buttery soft-baked cookie dough. 

Texture. This recipe has it all when it comes to texture. The cookie dough is slightly underbred so it’s soft-baked and melts in the mouth. Then the mix of Celebrations chocolates add a bit of crunch, gooeyness and fudge-like textures. 

Celebrations cookie dough
  1. Under-bake for a soft and gooey cookie texture. The cookie bars will continue to firm up and cook through as they cool down, which is why its best to under-bake them slightly. I’ve recommended 18-20 minutes at 180°C (fan) for these Celebrations cookie bars. 
  2. Don’t skip the salt. With all the choccies going into these cookie bars you need the salt to balance the sweetness. Half a teaspoon may seem like a lot of salt, but just trust me it will really elevate the overall flavour. 
  3. Save some chopped up Celebrations to decorate the top. I like to push a few choccie chunks in the top of the cookie bars as soon as they’re out the oven. The reason I don’t do this before putting the cookie bars in the oven is because the chocolate can end up burning. I don’t know if you’ve ever tasted burnt chocolate, but it’s not pretty! 

What ingredients do I need?

  • Melted butter. Gives the cookie bars their melt-in-mouth flavour and soft texture.
  • Sugar. A mix of brown and white sugar is used to achieve a soft-centre texture and richer flavour. 
  • Eggs. 1 whole egg and an extra egg yolk makes the cookie dough more rich and flavoursome. 
  • Vanilla extract. The cookie dough is delicately flavoured with vanilla extract. 
  • Self-raising flour. Gives the cookie bars structure and rise. 
  • Salt. Balances the overall sweetness and enhances the flavours.
  • Celebrations. The star of the show! The chocolates are chopped up and folded into the cookie dough. 
Celebrations cookie dough

What equipment do I need?

  • Medium/large mixing bowl. Used to make the cookie dough. 
  • Wooden spoon. Used to mix the ingredients together.
  • Microwave. Used to melt the butter, but you could also do this on the hob. 
  • 8x8inch square baking tin. Try to use the same size, otherwise the baking time with be affected. Bigger baking tin = decrease baking time. Smaller baking tin = increase baking time. 
  • Greaseproof paper. Used to line the baking tin to stop the cookie bars from sticking.
  • Knife and chopping board. Used to chop up the Celebrations chocolate. 
Celebrations cookie bars

Yes absolutely! Once they’re baked, wrap the Celebrations cookie bars individually in clingfilm and store in the freezer for up to 1 month. Defrost at room temperature (1-2 hours) or in the microwave for 30 seconds.

Celebrations cookie bars

Celebrations Cookie Bars

These soft and chewy Celebrations Cookie Bars are filled with an assortment of your favourite miniature choccy bars. From Milky Way to Twix, Maltesers to Galaxy, there's a chocolate surprise in every bite!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dessert
Cuisine Baking
Servings 12

Ingredients
  

  • 160 g Unsalted butter
  • 100 g White caster sugar
  • 150 g Light brown sugar
  • 1 tsp Vanilla extract
  • 1 medium Whole egg at room temperature
  • 1 medium Egg yolk at room temperature
  • 275 g Self-raising flour
  • 0.5 tsp Salt
  • 250 g Celebrations

Instructions
 

  • Preheat the oven to 180°C (fan) and line an 8x8inch square baking tin with greaseproof paper.
  • Place the unsalted butter in a microwave safe bowl. Microwave for 20-30 seconds until melted.
  • Add the two sugars, vanilla extract, whole egg and egg yolk into the melted butter and mix together until fully combined.
  • Add the flour and salt, and fold the mixture together to form a cookie dough.
  • Chop up the Celebrations into bite-sized pieces and fold into the cookie dough. Remember to save a handful to decorate the top of the cookie bars later.
  • Press the cookie dough out into the baking tin.
  • Bake for 18-20 minutes until lightly golden on top. If you give the baking tin a gently shake the cookie bars should be slightly wobbly underneath. Gently push the leftover Celebrations into the top.
  • Leave the cookie bars to cool for 30 minutes in the baking tin, then lift them out of the baking tin, slice and enjoy!

Notes

Store your Celebrations Cookie Bars at room temp, in an airtight container, for up to 4 days.
Keyword Butter, Caster sugar, Celebrations, Eggs, Self-raising flour, Vanilla extract

This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!

Mars Bar Cookies

I have a new baking obsession… chocolate bar cookies (aka chopped up classic chocolate bars added to cookie dough and baked to perfection 😍)

So far, I’ve ticked Kinder Cookies and M&M Cookies off my list, and now I’m sharing my brand new chocolate bar recipe Mars Bar Cookies! I love the different flavours and texture that the Mars Bars add to these cookies. The milk chocolate coating melts into the cookie, the caramel is gooey and soft, and the nougat adds a lovely nutty flavour. It’s a 10/10 cookie!

The question is… what chocolate bar cookie should I make next?

Crunchie? Double Decker? Twix?

Comment your favourite at the bottom of this post 👇🏼 Right back to the recipe…

Reasons to love these Mars Bar Cookies

  • Soft and gooey in the middle
  • Chewy and golden on the outside
  • Filled with chopped Mars Bars
  • Flavours of chocolate, caramel and nougat
  • An easy one-bowl recipe
Mars bar cookies

Read these top tips before you start

Mars Bar Cookies are super easy to make, but here are a few tips that will take your cookies from good, to game changer:

  1. Use a mix of brown and white sugar for a soft and chewy texture.
  2. Chill the cookie dough for a deeper flavour.
  3. Roll the cookie dough into balls for thicker cookies.
  4. Leave plenty of space between each cookie so they have enough room to spread out.
  5. Under-bake and leave to cool for a soft and gooey centre.
  6. Push a few extra chunks of Mars Bar into the top of each baked cookie.
Mars bar cookies

How to make Mars Bar Cookies (step-by-step photos & details)

Step 1: Make the cookie dough

You’ll start by making the cookie dough. First melt the butter, then mix in two types of sugar (one white, one light brown), the eggs and vanilla extract. Add the flour and salt, and fold together until the mixture comes together and forms a cookie dough. Now for the best bit, chop up the Mars Bars into bite-sized chunks and fold them into the cookie dough. It should look something like this 👇🏼

Mars bar cookie dough

Step 2: Chill the cookie dough (this is so important)

Chilling the cookie dough develops the flavours and improves the texture. Cold cookie dough = less spread = thicker and softer cookies.

I would recommend making the cookie dough and leaving it overnight in the fridge. In fact, the dough for these Mars Bar Cookies was left for 48 hours. If you’re short on time, chill for at least 4 hours.

Step 3: Roll into balls

First let the cookie dough soften at room temperature for 15 minutes.

Then take one heaped tablespoon of cookie dough and use your hands to roll it into a ball. Place on a lined baking tray and repeat until all your cookie dough is used up. You should get between 10-12 cookies in total.

Leave plenty of space between each cookie so they have enough room to spread out (see image below). I bake mine in batches, with no more than 4 cookies on a large baking tray each time.

Step 4: Bake the cookies

Did you know cookies continue to cook as they cool down? That’s why if you want soft and chewy Mars Bar Cookies, it’s best to under-bake them.

First preheat your oven to 180°C (fan oven). Once the oven reaches the correct temperature, bake the cookies for 10-12 minutes. They’re ready when the outer edge of the cookie is set and golden, but the middle is soft and pale (but not wet).

Whilst the cookies are still warm, use a large round cutter to scoot them into shape (see image below). Leave your Mars Bar Cookies to cool for at least 15 minutes on the baking tray before moving onto a cooling rack.

Recipe troubleshooting

  • Cookies are thin and flat: Did you chill the cookie dough overnight? Did you roll the dough into balls? Make sure you follow these two steps.
  • Cookies are cakey: It’s possible that the dough was overworked or cake flour was used instead of all-purpose self-raising flour.
  • Cookies are hard and crispy: The cookies were over-baked, next time reduce the baking time by 2 minutes .
  • Cookies are burnt and black on the bottom: Avoid using dark nonstick baking sheets, which promote browning and can lead to burning. Instead use a silver/grey baking tray and remember to line with greaseproof paper.

Can I freeze Mars Bar Cookies?

Yes absolutely! Roll the cookie dough into balls, then wrap individually in clingfilm. Store in the freezer for up to 1 month. When you’re craving a cookie, just bake from frozen for 13-14 minutes at 180°C (fan oven).

Equipment & ingredients used for this recipe


Mars Bar Cookies

These delicious Mars Bar Cookies are soft in the middle, chewy on the outside and filled with chopped Mars Bar – caramel, chocolate and nougat, what's not to love!
Prep Time 10 mins
Cook Time 10 mins
Chill time 4 hrs
Total Time 4 hrs 20 mins
Course Dessert
Cuisine Baking
Servings 10

Ingredients
  

  • 150 g Unsalted butter
  • 100 g White caster sugar
  • 150 g Light brown sugar
  • 1 tsp Vanilla extract
  • 1 medium Whole egg at room temperature
  • 1 medium Egg yolk at room temperature
  • 280 g Self-raising flour
  • Pinch of Salt
  • 200 g Mars Bars

Instructions
 

Make the cookie dough

  • Place the unsalted butter in a microwave safe bowl. Microwave for 20-30 seconds until the butter has melted.
  • Add the two sugars, vanilla extract, whole egg and egg yolk into the melted butter and mix together until fully combined.
  • Now fold in the flour and salt. The mixture will come together to form a cookie dough.
  • Chop up the Mars Bars into bite-sized pieces and add them into the cookie dough (save a handful for later) and fold into the cookie dough.
  • Cover the bowl with clingfilm and refrigerate overnight, or for at least 4 hours.

Roll and bake the cookies

  • Preheat the oven to 180°C (fan oven) and line 2 large, flat baking trays with greaseproof paper.
  • Take the cookie dough out of the fridge and leave to soften at room temperature for 15 minutes.
  • Scoop up a heaped tablespoon of cookie dough and use your hands to roll it into a ball. Place on the baking tray and do not flatten. Repeat this step until all the cookie dough has been used up. Remember to leave roughly 8-10cm between each ball so they have enough room to spread out.
  • Bake for 10-12 minutes. The cookies should be golden on the outside but the middle still pale and soft. Don't worry if the middle still looks under-baked, this is how they are meant to be and the cookies will carry on baking as they cool down.
  • As soon as the cookies are out of the oven, push a few leftover Mars Bar chunks into the top of each cookie.
  • Leave on the baking tray for 15 minutes to cool down and firm up. This will change the cookie texture so try to resist the temptation to tuck in straight away.

Notes

Store your Mars Bar Cookies at room temp, in an airtight container, for up to 4 days.
Keyword Eggs, Flour, Light brown sugar, Mars bars, Self-raising flour

This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!

Kinder Cookies

kinder cookies

Is there any other chocolate that compares to Kinder? Nope, didn’t think so 😅 That creamy white chocolate filling encased in delicious milk chocolate. You guys absolutely LOVE my Kinder Bueno Brownies recipe, so that got me thinking about other Kinder recipe ideas. First thought… Kinder Cookies!!! Trust me when I say you need to bake these ASAP.

Reasons to love these Kinder Cookies

  • Soft and gooey in the middle
  • Chewy and golden on the outside
  • Packed full with chunks of Kinder Chocolate
  • Flavours of white and milk chocolate
  • An easy one-bowl recipe, perfect for newbie bakers

Read these top tips before you start

Kinder Cookies are super easy to make, but there are a few top tips that will take your cookies from good to amazing!

  1. Use a mix of brown and white sugar for a soft and chewy texture.
  2. Chill the cookie dough for a deeper flavour.
  3. Roll the cookie dough into balls for thicker cookies.
  4. Leave plenty of space between each cookie so they have enough room to spread out (see image below).
  5. Under-bake and leave to cool for a soft and gooey centre.
  6. Push a few extra chunks of Kinder chocolate into the top of each baked cookie.

Cookie dough balls

Why do I need to chill the cookie dough?

Refrigerating the cookie dough develops the flavours and massively improves the cookie texture. Cold cookie dough = less spread = thicker softer cookies.

Chill the cookie dough in the fridge for at least 4 hours, or for best results leave it overnight. Let the cookie dough soften at room temperature for 15 minutes before rolling into balls.

How long do I bake Kinder Cookies for?

Did you know cookies continue to cook as they cool down? That’s why if you want soft and chewy Kinder cookies, it’s best to take them out of the oven whilst they’re still under-baked.

For all of my cookie recipes, I recommended preheating your oven to 180°C (fan). Once preheated, put the cookies in the oven and set your timer for 10-12 minutes. They’re ready to come out of the oven when the outer edge of the cookie is set and golden, but the middle is still soft and pale but not wet.

  • Are you having trouble with your oven temperature? I highly recommend using an oven thermometer to accurately measure the temperature inside your oven. You pop it inside your oven and it will tell you the temperature on the dial as the oven heats up. I started using one last year and I soon realised my oven took much longer to preheat than I thought.
Kinder Cookies

How long will they stay fresh for?

Store your Kinder Cookies in an airtight container, at room temperature for up to 4 days.

Can I freeze Kinder Cookies?

Yes absolutely! Roll the cookie dough into balls, then wrap individually in clingfilm. Store in the freezer for up to 1 month. When you’re craving a cookie, just bake the cookie dough balls from frozen for 13-14 minutes at 180°C (fan oven).

Kinder cookie dough

Equipment & ingredients used for this recipe


Kinder Cookies

These delicious Kinder Cookies are soft in the middle, chewy on the outside and packed full with chunks of melted Kinder Chocolate!
5 from 2 votes
Prep Time 10 mins
Cook Time 10 mins
Chill time 4 hrs
Total Time 4 hrs 20 mins
Course Dessert
Cuisine Baking
Servings 10

Ingredients
  

  • 160 g Unsalted butter
  • 100 g White caster sugar
  • 150 g Light brown sugar
  • 1 tsp Vanilla extract at room temperature
  • 1 medium Whole egg at room temperature
  • 1 medium Egg yolk
  • 275 g Self-raising flour
  • 200 g Kinder Chocolate Bars broken into chunks

Instructions
 

Make the cookie dough

  • Place the unsalted butter in a microwave safe bowl. Microwave for 30-40 seconds until the butter has melted.
  • Add the two sugars, vanilla extract, whole egg and egg yolk into the melted butter and mix together until fully combined.
  • Now fold in the flour. The mixture will come together into a cookie dough.
  • Add the Kinder Chocolate chunks (save a handful for later) and fold into the cookie dough.
  • Cover the bowl with clingfilm and refrigerate for at least 4 hours or overnight for best results.

Roll and bake the cookies

  • Preheat the oven to 180°C (fan oven) and line 2 large, flat baking trays with greaseproof paper.
  • Take the cookie dough out of the fridge and leave to soften at room temperature for 15 minutes.
  • Scoop a heaped tablespoon of cookie dough and use your hands to roll it into a ball. Place on the baking tray and do not flatten. Repeat this step until all the cookie dough has been used up. Remember to leave roughly 8-10cm between each ball so they have enough room to spread out.
  • Bake for 10-12 minutes. The cookies should be golden on the edges but the middle still soft, pale and under-baked.
  • As soon as the cookies are out of the oven, push a few chunks of Kinder Chocolate into the top of each cookie.
  • Leave on the baking tray for 15 minutes to cool down and firm up. This will change the cookie texture so resist temptation to tuck in straight away!

Notes

Store your Kinder Cookies at room temp, in an airtight container, for up to 4 days.
Keyword Butter, Cookies, Eggs, Flour, Kinder Chocolate, Light brown sugar

This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!

Millionaires Cookie Cups

Millionaires Cookie Cups

Okay, confession time, I’ve become a bit obsessed with cookie cups. I know they are pretty old school now, but I just love how easy they are to make and I honestly believe they are making a come back. I mean who doesn’t love a cookie shaped like a cup, and filled with deliciousness!?

A few weeks ago I shared my Strawberry Cheesecake Cookie Cups (also a must try recipe) and now we have these seriously indulgent Millionaires Cookie Cups. I’ve decorated them with Cake Angels Salted Caramel & Brownie Fudge Posh Toppers which were kindly sent to me as a gift.

Reasons to love these Millionaires Cookie Cups

  • The cookies cups are soft and chewy
  • They’re filled with cheat’s caramel (more on this below) and a layer of creamy cheesecake
  • Quick and easy recipe perfect for beginners
  • Perfect for picnics, BBQ’s or a quick and easy dessert
Millionaires Cookie Cups

Imagine the same delicious flavour and texture as a soft baked cookie, but moulded into the shape of a “cup”. The cups can then be filled with different mixtures or sauces. These Millionaires Cookie Cups are filled with caramel, cheesecake and melted chocolate. Yum!

Making cookie cups couldn’t be easier, but there are a few tips I’ve learnt along the way that are worth sharing with you:

Tip 1: Make sure you have the right equipment
You will need a cupcake or muffin baking tray that has a least 9 holes (this recipe will make 9 cookie cups). Here is a link to the exact cupcake tray I used, it’s rose gold and super cute 😊
You will also need a round flat-bottomed small jar, or a teaspoon – you’ll use this to press down the middle of each cookie and create a cup shape.

Tip 2: It’s best to under-bake the cookies
The cookies are baked first then shaped into cups, which is why it’s important that the middle of the cookies are still soft and under-baked. I’ve recommended a baking time of 14-16 minutes at 170°C (fan oven). The outside edge of the cookies should be firm and golden in colour, but the middle should still look pale and really soft.

Tip 3: Shape the cookies whilst they’re warm
As soon as the cookies are out of the oven, grab your small jar or teaspoon and firmly press down the middle of each cookie. You will need to create a hole that’s roughly 3-4cm deep, so that there is enough room to fill the cookie cups. Don’t worry if they look raw and under-baked in the middle, as the cookie cups cool down they will firm up and set properly.

Tip 4: Remove the cookie cups when cool
The best way to do this is to first leave the cookie cups to cool completely in the baking tin, this will most likely take an hour. Then run a sharp knife around the edge and gently pop them out.

Cookie cups

What is cheat’s caramel?

I’m not ashamed to admit that I used shop-bought Carnation Caramel for this recipe, because sometimes you just need to cut corners and after all these years I still struggle to make caramel from scratch 😅 With Carnation Caramel you just crack open the tin, give it a really good stir and spoon it into the cookie cups. Simple!

Quick-method cheesecake filling

There’s no chilling, setting or baking required for the cheesecake filling. It’s simple, quick and can be enjoyed straight away. I call it my “quick-method” cheesecake 😊

You’ll only need 4 ingredients to make it:

  • Full-fat cream cheese (my favourite brand is Philadelphia) – pleaseeeee do not swap this for a reduced or low fat version, as the consistency will be too thin.
  • Icing sugar – sift it first to remove any lumps
  • Double Cream
  • Vanilla extract – I love the delicate flavour vanilla adds to the cheesecake

To make the cheesecake filling, first whisk the cream cheese and icing sugar together until smooth. Then add the double cream and vanilla extract, and whisk on high speed until the mixture is thick. Test the consistency by holding the whisk in the air, the mixture should stay put and not fall off.

Cookie cups with caramel

How to store your Millionaires Cookie Cups

Place your Millionaires Cookie Cups in an airtight container and pop them in the fridge. They will keep fresh for up to 2-3 days.

Can they be frozen? Yes absolutely! Wrap in clingfilm and then again in foil, place in the freezer and enjoy within 1 month. To defrost the cookie cups, take them out of the freezer and leave them in the fridge overnight.

Millionaires cheesecake


Millionaires Cookie Cups

Step aside millionaires shortbread, and say hello to these epic Millionaires Cookie Cups. Each soft and chewy cookie cup is filled with layers of caramel, cheesecake and melted chocolate – now this is a recipe you HAVE to try!
5 from 1 vote
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Dessert
Cuisine Baking
Servings 9

Ingredients
  

Cookie cups

  • 140 g Unsalted butter  soft at room temperature
  • 100 g Caster sugar
  • 150 g Light brown sugar
  • 1 tsp Vanilla extract
  • 1 medium Whole egg at room temperature
  • 250 g Self-raising flour
  • Pinch of Salt

Cheesecake filling

  • 150 g Full-fat Philadelphia Cream Cheese cold from the fridge
  • 100 g Icing Sugar
  • 75 ml Double cream
  • 1 tsp  Vanilla extract

Decoration

  • 9 tsp Carnation Caramel I bought a tin of Carnation Caramel (397g)
  • 50 g Milk chocolate

Instructions
 

Start by making the cookie cups

  • Preheat the oven to 170°C (fan oven).
  • Lightly grease a cupcake or muffin tray with butter.
  • In a large bowl, beat the butter and two sugars together until creamy.
  • Mix in the egg and vanilla extract.
  • Fold in the flour and salt until the mixture comes together and forms a cookie dough.
  • Take 2 heaped tablespoons of cookie dough and roll it into a ball. Place in one of cupcake tray holes. Repeat this until all the cookie dough has been used up, you should get 9 cookies in total.
  • Bake for 14-16 minutes until golden around the edge, but the middle is still pale, soft and under-baked.
  • Remove from the oven and immediately use the base of a small jar (or the back of a teaspoon) to press down the middle of each cookie to create a well.
  • Leave to cool completely in the baking tin.

Make the cheesecake filling

  • Mix the cream cheese and icing sugar together until smooth.
  • Add the double cream and vanilla extract and whisk on high speed until the mixture is thick, smooth and holds its shape.

Fill the cookie cups

  • Fill the base of each cookie cup with a teaspoon of caramel.
  • Spoon the cheesecake mixture on top.
  • Break the milk chocolate up into a bowl and melt in the microwave until smooth. Spoon the melted chocolate on top of each cookie cup.
  • Place in the fridge to set for 30 minutes. Slice and serve!

Notes

Store your Millionaires Cookie Cups in an airtight container, in the fridge for 2-3 days. 
Keyword Butter, Caramel, Cookie dough, Milk chocolate, Vanilla extract

This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!

Strawberry Cheesecake Cookie Cups

Strawberry Cheesecake Cookie Cups

These delicious Strawberry Cheesecake Cookie cups are my modern day twist on a classic cheesecake flavour. They just scream summer! This bake really does have it all in terms of texture and flavour. The cookie cups are crunchy on the outside and soft in the middle, the jam is sweet and sticky and the cheesecake filling is smooth and creamy. I decided to keep the decoration simple by placing a whole fresh strawberry on top, but if you fancy something even more special, try making a strawberry purée and drizzle it over the cheesecake.

Watch me bake these strawberry cheesecake cookie cups

Reasons to love Strawberry Cheesecake Cookie Cups

  • Soft and chewy cookie cups
  • Filled with a surprise jammy middle
  • Topped with smooth vanilla cheesecake
  • An easy recipe perfect for beginners
Strawberry Cheesecake Cookie Cups

Imagine the same delicious flavour and texture as a soft baked cookie, but moulded into the shape of a “cup”. The cups can then be filled with different mixtures or sauces. These strawberry cheesecake cookie cups are filled with jam and vanilla cheesecake. Yum!

Making cookie cups couldn’t be easier, but there are a few tips I’ve learnt along the way that are worth sharing with you:

Tip 1: Make sure you have the right equipment
You will need a cupcake or muffin baking tray that has a least 9 holes (this recipe will make 9 cookie cups). Here is a link to the exact cupcake tray I used, it’s rose gold and super cute 😊
You will also need a round flat-bottomed small jar, or a teaspoon – you’ll use this to press down the middle of each cookie and create a cup shape.

Tip 2: It’s best to under-bake the cookies
The cookies are baked first then shaped into cups, which is why it’s important that the middle of the cookies are still soft and under-baked. I’ve recommended a baking time of 14-16 minutes at 170°C (fan oven). The outside edge of the cookies should be firm and golden in colour, but the middle should still look pale and really soft.

Tip 3: Shape the cookies whilst they’re warm
As soon as the cookies are out of the oven, grab your small jar or teaspoon and firmly press down the middle of each cookie. You will need to create a hole that’s roughly 3-4cm deep, so that there is enough room to fill the cookie cups with jam and cheesecake. Don’t worry if the middle of the cookies look raw and under-baked, they will firm up and set properly as they cool down.

Tip 4: Remove the cookie cups when cool
The best way to do this is to first leave the cookie cups to cool completely in the baking tin, this will most likely take an hour. Then run a sharp knife around the edge and gently pop them out.

Cookie Cups

Quick-method cheesecake filling

There’s no chilling, setting or baking required for the cheesecake filling. It’s simple, quick and can be enjoyed straight away. I call it my “quick-method” cheesecake 😊

You’ll only need 4 ingredients to make it:

  • Full-fat cream cheese (my favourite brand is Philadelphia) – pleaseeeee do not swap this for a reduced or low fat version, as the consistency will be too thin.
  • Icing sugar – sift it first to remove any lumps
  • Double Cream
  • Vanilla extract – I love the delicate flavour vanilla adds to the cheesecake

To make the cheesecake filling, first whisk the cream cheese and icing sugar together until smooth. Then add the double cream and vanilla extract, and whisk on high speed until the mixture is thick. Test the consistency by holding the whisk in the air, the mixture should stay put and not fall off.

Strawberry Cheesecake Cookie Cups

How to store Strawberry Cheesecake Cookie Cups

Place your cookie cups in an airtight container and pop them in the fridge. They will keep fresh for up to 2-3 days.

Can these strawberry cheesecake cookie cups be frozen? Yes absolutely! Remove the strawberries on top first, then wrap the cookie cups in clingfilm and then again in foil, place in the freezer and enjoy within 1 month. To defrost the cookie cups, take them out of the freezer and leave them in the fridge overnight.

Want to try something different? Here are a few ways you can upgrade this recipe:

  1. Add white chocolate chips to the cookie dough
  2. Swirl strawberry purée into the cheesecake filling
  3. Scatter crushed Oreo’s on top


Strawberry Cheesecake Cookie Cups

Say hello to summer baking with these Strawberry Cheesecake Cookie Cups – filled with strawberry jam and vanilla cheesecake!
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Dessert
Cuisine Baking
Servings 9

Ingredients
  

Cookie cups

  • 140 g Unsalted butter Soft at room temperature
  • 100 g Caster sugar
  • 150 g Light brown sugar
  • 1 tsp Vanilla extract
  • 1 medium Whole egg At room temperature
  • 250 g Self-raising flour
  • Pinch Salt

Cheesecake filling

  • 150 g Full-fat Philadelphia Cream Cheese
  • 100 g Icing Sugar
  • 75 ml Double cream
  • 1 tsp Vanilla extract

Decoration

  • 9 tsp Strawberry Jam
  • 9 small Strawberries

Instructions
 

Start by making the cookie cups

  • Preheat the oven to 170°C (fan oven).
  • Lightly grease a cupcake or muffin tray with butter.
  • In a large bowl, beat the butter and two sugars together until creamy.
  • Mix in the egg and vanilla extract.
  • Fold in the flour and salt until the mixture comes together and forms a cookie dough.
  • Take 2 heaped tablespoons of cookie dough and roll it into a ball. Place in one of cupcake tray holes. Repeat this until all the cookie dough has been used up, you should get 9 cookies in total.
  • Bake for 14-16 minutes until golden around the edge, but the middle is still pale, soft and under-baked.
  • Remove from the oven and immediately use the base of a small jar (or the back of a teaspoon) to press down the middle of each cookie to create a well.
  • Leave to cool completely in the baking tin.

Make the cheesecake filling

  • Mix the cream cheese and icing sugar together until smooth.
  • Add the double cream and vanilla extract and whisk on high speed until the mixture is thick, smooth and holds its shape.

Fill the cookie cups

  • Fill the base of each cookie cup with a teaspoon of strawberry jam.
  • Spoon or pipe the cheesecake on top of the jam, filling each cookie cup to the top.
  • Finish by placing a fresh strawberry on top. Tuck in and enjoy!

Notes

Store your strawberry cheesecake cookie cups in an airtight container, in the fridge for 2-3 days. 
Keyword Butter, Cookie cup, Cookie dough, Jam, Strawberry, Sugar, Vanilla extract

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