• Barth Bakery

Cinnamon Chip Cream Cheese Cookie Cups

Updated: Mar 17

With a tender cinnamon cream cheese cookie cup layered with cinnamon chips, filled to the brim with a creamy custard-like vanilla filling, and topped with another cluster of cinnamon chips, these cute bite-sized treats are perfectly sweet, tasty, and bursting with cinnamon flavor.





Makes about 4 dozen


Ingredients

Cinnamon Cream Cheese Cookie Cups

  • 1 cup unsalted butter, softened

  • 6 oz full-fat cream cheese, softened

  • 1 cup granulated sugar

  • 1 large egg

  • 1 tsp pure vanilla extract

  • 2 cups all-purpose flour

  • ⅓ cup almond flour

  • 1 tsp ground cinnamon

  • ½ tsp baking powder

  • ½ tsp salt

Vanilla Filling

  • 2 large egg yolks

  • 14 oz sweetened condensed milk

  • 1 tsp pure vanilla extract

  • 1 cup cinnamon baking chips, divided


Directions

Cinnamon Cream Cheese Cookie Cups

  1. Preheat oven to 350°F. Spray a mini muffin pan with nonstick cooking spray.

  2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and cream cheese until light and creamy. Add in the sugar, egg, and vanilla and mix until combined.

  3. In a separate bowl, whisk together the flour, almond flour, cinnamon, baking powder, and salt. Gradually add the flour mixture to the butter mixture and beat on medium low speed until incorporated. Cover and refrigerate the dough for about 1 hour.

  4. Divide the dough into four equal parts. Shape each part into 12 smooth and equal balls. Place each ball in a muffin cup. Use your fingers to press the dough evenly onto the bottom and up the sides of each muffin cup.

  5. Bake the cookies for 10-12 minutes, or until light golden brown. Remove the cookies from the oven and gently press a spoon (or a shot glass sprayed with cooking spray) in the center of each baked cookie to re-make the shape of the cup. (A shot glass is quicker and works perfectly!)

Vanilla Filling

  1. In a small bowl, beat the egg yolks with a whisk. Add the sweetened condensed milk and vanilla and whisk until well combined. Place 8 cinnamon chips in the bottom of each cookie shell. Fill each cookie shell nearly to the top (without overflowing!) with the sweetened condensed milk mixture.

  2. Bake the cookie cups for 14-18 minutes, or until the tops are puffed and just beginning to turn golden brown. Cool for 3 minutes in the pan. While still warm, sprinkle 4-6 cinnamon chips on top of each cookie. Allow the cookies to cool in the pan set on top of a wire rack. Once cooled, remove the cookie cups from the pan using a small metal spatula or a sharp knife. (These taste good both warm and cooled, but I think they're best warm.)

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