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My Triple Grands are a sight to behold: cookie cupcakes with a cheesecake filling — featuring Ghirardelli's Grand Chips.
By Gemma Stafford | | 116
Last updated on November 20, 2019
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I could not be more proud to announce that this year I am the ambassador for Ghirardelli Chocolate! Cue the dance music, because this is really something to celebrate!
As Ghirardelli is my favorite brand of chocolate, this is a huge honor. And it’s all in celebration of Ghirardelli’s new Grand Chips, their largest chocolate chips ever. So, to properly kick off this partnership, I created what I call “Gemma’s Triple Grands” — and you are in for a real treat.
My brand new recipe is 3 of my favorite desserts all wrapped into one — cookies, cupcakes, and cheesecakes — and they feature Ghirardelli’s Grand Chips in all their glory.
What are Ghirardelli Grand Chips?
Ghirardelli has done it again taking their world-famous premium baking chocolate and making it into the largest chocolate chips available to buy. Ghirardelli Grand Chips are 2x the size of regular chocolate chips, and that means everyone gets a bigger chocolate bite per cookie.
Plus, Ghirardelli has also released their new Grand Chocolate Chip Cookie Recipe so there’s just a whole lot to enjoy right now.
Why these are called Gemma’s “Triple Grands?”
Teaming up with Ghirardelli means I’m able to get creative in showing off what these massive chips can do. Instead of taking the Grand Chips and just making chocolate chip cookies, I decided to create a dessert that is 3 times as Bold: my Triple Grands.
So, it’s not just a cookie, not just a cheesecake, and not just a cupcake — it’s ALL 3 IN ONE! That’s right: cookie cupcakes stuffed with cheesecake.
How to make a cheesecake stuffed cookie cupcake
These impressive desserts are really straightforward to make. After I whip up Ghirardelli’s Grand Chocolate Chip Cookie recipe, I press the cookie dough into the bottom on a cupcake tin. Once that’s done, I then spoon over a mixture of cream cheese, sour cream, eggs, and sugar.
All that’s left is to seal the cheesecake layer with another layer of the Ghirardelli’s Ultimate Chocolate Chip Cookie dough. After baking, these puff up to look like the perfect chocolate chip cookie cupcake. Once cooled and cut open these reveal the most perfect cheesecake center. Can you imagine a better combination? If so, let me know what other fillings you’d use in the comments below.
Other Recipes That Would Go Great With Ghirardelli’s Grand Chips!
- No-Bake Chocolate Chip Cookies
- 3-Ingredient Oatmeal Chocolate Chip Cookies
- Chocolate Banana Bread
And try my 5-Ingredient Flourless Brownie Roll featuring Ghirardelli Chocolate.
Don’t forget to follow Bigger Bolder Baking on Pinterest!
Try These Recipes!
Watch The Recipe Video!
Gemma's Triple Grands (Cookie Cupcakes With Cheesecake Filling)
4.68 from 77 votes
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My Triple Grands are a sight to behold: cookie cupcakes with a cheesecake filling — featuring Ghirardelli's Grand Chips.
Author: Gemma Stafford
Servings: 12 Triple Grands
- Dessert
- Chocolate
- Baking Pans
- Electric Mixer
Prep Time 30 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr
My Triple Grands are a sight to behold: cookie cupcakes with a cheesecake filling — featuring Ghirardelli's Grand Chips.
Author: Gemma Stafford
Servings: 12 Triple Grands
Ingredients
- 2 cups (10oz/284g) all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup (6oz/170g) butter, melted
- 2/3 cup (4oz/115g) light brown sugar
- 1/3 cup (2 ½ oz/71g) sugar
- 1 egg and 1 egg yolk*, at room temperature
- 1 1/2 teaspoons vanilla extract
- 2 cups or 1 bag (11oz/312g) Ghirardelli Grand Chips
Cream cheese filling:
- 3/4 cup (6oz/170g) cream cheese, room temperature
- 1/4 cup (2oz/57g) sour cream
- 2 eggs*, room temperature
- 1/4 cup (2oz/57g) sugar
- 2 teaspoons vanilla extract
Instructions
First Make the Triple Grand Cookie Dough:
Preheat your oven to 375°F (190°C), then generouslybutter 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 addthe 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.
Recipe Notes
- The eggs in the cookie dough recipe can be replaced with flax egg.
- The eggs in the cream cheese filling can be replaced with 2 tablespoons of corn starch.
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Amie
5 years ago
Hi Gemma.I like most of your cooking video.For this recipe instead of putting cream chesse,can i put peanut butter .Like to try it.
3
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Teresa Miller
4 years ago
Hi Gemma; I made your versatile cake recipe but put a big dollop of peanut butter in it. I then baked some of the batter in flat bottomed ice cream cones. Just enough so the cake came to the top of the cone. When I served it to the kids I then added a scoop of ice cream on top. This sure was a hit with my grandkids. The rest of the batter I made into cupcakes. I sifted icing sugar on top and drizzled with chocolate topping. Also a huge hit. I’m not able to send pics right now…Read more »
Jackie
1 year ago
Hello Gemma, I tried to bake this twice and my cookies doesn’t puff up. What am I doing wrong? After I take out the dough from the fridge, it is sticky. Did I beat the batter too long?
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Raquel
2 years ago
Hello Gemma,
My cream cheese filling was watery. What could I have done wrong?
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Hilarie
2 years ago
Gemma- these sound lively!! I typically cook my cookies less than 20 minutes at 375 so they are gooier. If I only cook for 10-12 minutes will the cheesecake be cooked enough? Thanks!!
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Bernadette
2 years ago
These look amazing & so simple to make.
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Myra Chheda
3 years ago
Hi Gemma!!
I am making this recipe for my friends birthday. She doesn’t eat egg or flax egg. So what can I put instead of egg and flax egg. Can I use condensed milk. You had told flax egg or condensed milk would work well in the video. So can I put condensed milk?? If yes then how much.
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_xxEnTxx_
3 years ago
Hi Gemma!
I would like to ask if you have any suggestions on the filling that can last longer? Thank you and more power ❤️❤️
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Emily Cadag
3 years ago
Hi Gemma, I just want to confirm if this will only last for 2 days in the fridge? How could we make it longer? Thanks!
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Heba
3 years ago
OMG this is absolutely out of this world tusm Gemma for showing us how to make this beauty!!
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About Us
Meet Gemma
About Us
Meet Gemma
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.
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