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

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My Triple Grands are a sight to behold: cookie cupcakes with a cheesecake filling — featuring Ghirardelli’s Grand Chips.


Hi Bold Bakers!

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.

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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.
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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.

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Other Recipes That Would Go Great With Ghirardelli’s Grand Chips!

Don’t forget to follow Bigger Bolder Baking on Pinterest!

4.62 from 13 votes
Gemma's Triple Grands (Cookie Cupcakes With Cheesecake Filling)
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 

My Triple Grands are a sight to behold: cookie cupcakes with a cheesecake filling — featuring Ghirardelli's Grand Chips.

Course: Dessert
Cuisine: American
Servings: 12 Triple Grands
Author: Gemma Stafford
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:
  1. Preheat your oven to 375°F (190°C), then generously butter a 12 well cupcake tin. Set aside.

  2. In a medium bowl combine flour, baking soda, and salt. Set aside. 

  3. In a large bowl combine the melted butter, brown sugar, and sugar. Mix for 2 minutes, scraping down the bowl as needed until combined. 

  4. Add eggs* one at a time. Then add the vanilla.

  5. Next, add the dry ingredients to the wet and mix only until just combined.

  6. Lastly, fold in the Ghirardelli Grand chips and stir until incorporated.

  7. Cover and chill dough for 1 hour or up to overnight. This dough also freezes really well! 

Make the Cream Cheese Filling:
  1. 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.

  2. Add in the eggs* one at a time until incorporated. 

  3. Lastly, mix in the sour cream and vanilla. Place in the fridge until needed. 

Assemble the Triple grands:
  1. 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. 

  2. 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.

  3. 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

  4. Bake for 20 to 22 minutes or until golden brown. 

  5. Allow to cool in the cupcake pan for 10 minutes before transferring them to a cooling rack. 

  6. Enjoy as is! Store any leftovers in the fridge for 2 days. 

Watch the Recipe Video!

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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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.

32 Comments

Write a Comment and Review

  1. karla butler on November 11, 2018 at 5:57 pm

    I love all your recipes, im new in all this and i just love it!!!

    • Gemma Stafford on November 11, 2018 at 6:21 pm

      Thanks so much, Karla. I’m really glad you like my recipes 🙂

      Best,
      Gemma.

  2. Melanie Cravens on November 9, 2018 at 12:23 pm

    I know it wouldn’t be using the chocolate chips but would this work with sugar cookie dough (maybe white chocolate chips) and make the cheesecake filling with key lime flavor?

    • Gemma Stafford on November 9, 2018 at 12:50 pm

      I dont think sugar cookie dough would bake up the same but i do think you could swap out the chocolate for white chocolate then flavor the cheesecake filling with lime juice. Very creative, let me know how you get on!

  3. SHAZAM!! on November 9, 2018 at 9:03 am

    I love this recipe…..it turned out very well😍😍😍….thank you so much….and I used melting chocolate filling in middle

    • Gemma Stafford on November 9, 2018 at 9:48 am

      Hi there! I’m delighted to hear that! Send us a picture next time!

  4. JoAnn Culpepper on November 9, 2018 at 7:52 am

    So glad I found your site! I’m retired and baking is my new passion. Looking forward to trying all you wonderful recipes.

    • Gemma Stafford on November 9, 2018 at 9:56 am

      I’m so glad you’ve taken up baking! Please do let me know what you end up making!

  5. Joan Dobert on November 9, 2018 at 4:29 am

    Can these be frozen?

    • Gemma Stafford on November 9, 2018 at 10:06 am

      Hi there, yes they freeze really well!

  6. Salma on November 9, 2018 at 4:18 am

    Ii i omit the eggs in the cheesecake filling will it becomes gooey?

    • Gemma Stafford on November 9, 2018 at 10:10 am

      If you omit the eggs, it might not set up the same once baked. I suggest replacing the eggs with flax egg.

  7. Celia OppMens on November 9, 2018 at 1:54 am

    Thanks for the video but my buttercream curds when I add evaporated milk notwithstanding I made a great cake thanks

    • Gemma Stafford on November 11, 2018 at 5:13 pm

      I’m thrilled to hear that, Celia !! Thanks for trying it out 🙂

      Best,
      Gemma.

  8. Xena on November 9, 2018 at 1:15 am

    Thanks Gemma Stafford you the best😉 just love your recipes 💝

    • Gemma Stafford on November 9, 2018 at 12:58 pm

      Thank you so much for the lovely message!

  9. Farah on November 9, 2018 at 12:27 am

    Hi Gemma thank you for the wonderful recipe. Just wondering how long to bake the cookies in the oven without the filling. Thank you so much.

    • Gemma Stafford on November 11, 2018 at 5:08 pm

      Hi Farah,

      Really glad you like this recipe. Hum, I’m guessing bake for around 16-18 minutes. I haven’t tried it so It’s just a guess.

      Best,
      Gemma.

  10. Minna on November 8, 2018 at 3:16 pm

    What should I change to the recipe if I want to make this into a cake/quick bread? Temperature? Baking time? I want to make this into a birthday cake!

    • Gemma Stafford on November 11, 2018 at 5:24 pm

      Hi Minna,

      I have something even better. Check out this cookie cake recipe

      If you still want to make this one a cake then bake at 350 for roughly 25-30 minutes 🙂
      Best,
      Gemma.

  11. Farah on November 8, 2018 at 1:37 pm

    Hello Gemma thank you for your recipe. If I would to make the recipe without the filling what is the time for the cookies in the oven? Thank you =)

    • Gemma Stafford on November 9, 2018 at 10:18 am

      With out the filling the bake time will be about the same. I might check on them minutes before the bake time. Enjoy!

  12. Elizabeth on November 8, 2018 at 12:23 pm

    Hi,
    Can I add some mint extract to the cookie mix and/or the cheesecake mix? If so, how much?

    • Gemma Stafford on November 8, 2018 at 5:07 pm

      You could add this to the cheesecake filling for a mint cheesecake flavor. I would add just a few drops of peppermint extract.

  13. Chana on November 8, 2018 at 11:50 am

    Hi Gemma,

    These look amazing, and I will definitely make them. I watched the video on YouTube before coming to the site for the recipe. I was confused that you didn’t put any sugar in the filling in the video; I actually watched it twice to make sure I didn’t miss it. I see in the written recipe that there is sugar. I just wanted to point it out in case no one else has.

    Thank you for another AMAZING recipe!

    • Gemma Stafford on November 9, 2018 at 10:22 am

      Thanks for letting me know, so glad to hear you liked this recipe!

  14. Dalaine on November 8, 2018 at 9:31 am

    YUM, GEMMA!!!!
    I cannot wait to try these Triple Grandes!!! They will Be the STAR IN MY BAKED GOODS GIFT BASKETS FOR CHRISTMAS GIFTS THIS YEAR. 😀
    YUMMY! YUMMY!! YUMMY!!! If I don’t eat them up myself! 😅😛

    • Gemma Stafford on November 9, 2018 at 10:34 am

      Aw, i am delighted to hear that 🙂 ENJOY!

  15. Hamsi on November 8, 2018 at 9:21 am

    Hi Gemma,

    Thanks for such a wonderful recipe.
    How long can we store these cookie cupcakes once made? Is it possible to keep it for more than week if kept in an air tight container?

    Thanks & Regards,
    Hamsi

    • Gemma Stafford on November 9, 2018 at 10:37 am

      Hi there, if you freeze them they will keep for up to 3 weeks. Just thaw then heat slightly in a low oven. Enjoy!

  16. Mei Highfill on November 8, 2018 at 9:04 am

    Wow! Congratulations on your appointment as Ghirardelli Chocolate Embassador! I am so pleased and happy for you! I loved Ghirardelli before they were famous. We have a lot of super recipes to look forward to. I’m also so very pleased with this recipe that you included the egg replacement right from the beginning. You and your team are so on it right now. I’m going to try this recipe this weekend (even your timing is perfect!).

    • Gemma Stafford on November 11, 2018 at 4:56 pm

      That is such a lovely message, Mei. Thank you so much. We are working hard over here at BBB creating content and keeping the community happy.
      I’m glad you liked this recipes.

      Best,
      Gemma.

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