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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!

And try my 5-Ingredient Flourless Brownie Roll featuring Ghirardelli Chocolate.

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

4.73 from 33 votes
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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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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.

60 Comments

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  1. Sarah on April 8, 2019 at 2:17 pm

    Hi Gemma! Can I substitute cane sugar instead of white sugar?

    Thanks,
    Sarah

    • Gemma Stafford on April 9, 2019 at 5:01 am

      Hi Sarah,
      Certainly, that will be good,
      Gemma 🙂

  2. shareen on March 14, 2019 at 9:13 am

    Hi Gemma i’m for trinidad were the weather is all hot like (VERY) so i try your buttercream frosting mine you it was very good but i can get it hard and remain hard when it is out of ref-righter so can please tell what can i do.

    • Gemma Stafford on March 15, 2019 at 3:47 am

      Hi Shareen,
      Butter melts at high ambient temperature. It would need to be refrigerated up to serving time. i am sorry, there is no fix for this. some people would use a little cornstarch/cornflour to stabilize it, and it works to a degree. A fudge prosting may be better for your needs, ot look up a recipe for Ermine frosting, I have this on my to do list. (https://www.biggerbolderbaking.com/chocolate-fudge-frosting/) this one will be good for another occasion, Gemma 🙂

  3. Javeria on March 8, 2019 at 1:50 pm

    I thought you couldn’t go any bolder than your chocolate chip cookie pie! boy, was I wrong!
    This will be my birthday present to myself! If I can wait that long. Probably not, haha
    but there’s nothing wrong with an early birthday present (-:

    • Gemma Stafford on March 11, 2019 at 4:42 pm

      HAHAH, happy birthday, delighted to hear you liked the recipe!

  4. Amie on January 31, 2019 at 9:46 pm

    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.

    • Gemma Stafford on February 1, 2019 at 1:47 pm

      Hi there, yes you can, i love peanut butter and chocolate.

  5. Ashley on January 15, 2019 at 4:26 pm

    Hi Gemma! I have recreated just about all of your recipes but for some reason when I try making this cheesecake filling, it comes out more liquidy than creamy. Do you have any tips for me?

    • Gemma Stafford on January 16, 2019 at 4:04 am

      Hi Ashley,
      Thank you for your kind words.
      The cream and the cream cheese you use for a no bake cheesecake need to be just right in order that they set up nicely. The cream which I use for most of my recipes is fresh dairy cream. This needs to be at least 35% fat content to whip well. This is from cows milk. It is a liquid product found in the chill cabinet in your store. It will spoil in a few days, even when refrigerated. It has no additives, it is just natural cream, skimmed from milk.
      In some places, where there is no dairy industry, there are manufactured products, usually made with milk powders and fats. These are good for some applications, but they are not fresh cream, and will collapse when you add to another ingredient.
      The cream cheese needs to be a firm one, here in the UIs I get a block of cream cheese, not a tub. The tubs vary, but most are soft and designed for spreading, though there are exceptions. A full fat version will be a bit more firm.
      If you use gelatin then you can firm it up like this: Take two sheets of gelatin, or two teaspoons of gelatin. Sponge the gelatin according to the pack, in a little cold water. When it is softened drain off the water. Then, if you have a microwave pop the gelatin in for about 10 secs, or until the gelatin has turned to liquid.You can do this over a pan of hot water too.Then, take a little of the cream, warm it and combine with the gelatin. Start whipping up the cheesecake mixture, and as it is forming add the gel/cream mix. Then straight into the pan.
      *You can use agar, carrigeen moss, china grass too, these are plant based gelling agents, but you need to follow the directions on the packs for these, they come in different forms.
      *Do prepare the base before you start mixing.
      *Do not overheat the cream.
      This is easy when you try it!
      I hope this is of help to you,
      Gemma 🙂

  6. Janine on January 5, 2019 at 8:07 pm

    Hi Gemma I used carmel and my family loved it for Christmas thank you so much!!!

    • Gemma Stafford on January 7, 2019 at 11:00 am

      😀 i am delighted to hear that, great job and happy holidays!

  7. ANISAH MOHD ARSHAD on December 7, 2018 at 4:01 pm

    Hi Gemma, thank you for the delicious recipe. I’ve tried it but with other brand of choc chips. We don’t have Girardelli here. Can we store the baked cookie cake in a jar outside refrigerator?

    Love all your videos😍

    • Gemma Stafford on December 7, 2018 at 4:47 pm

      Hi there, yes this can be stored at room temperature for a day, but after 1 day i would pop it in the fridge. Enjoy!

  8. Shikha on November 30, 2018 at 10:32 am

    I tried the recipe… it was just so awesome 👏🏻

    • Gemma Stafford on November 30, 2018 at 4:13 pm

      I’m delighted to hear that!

  9. Emberlorin on November 28, 2018 at 3:22 pm

    Thank you Gemma for all the wonderful recipes and tips you bring on your site and vlog. This recipe is especially delightful. I substituted the cheescake filling with caramel and it came out really well.

    • Gemma Stafford on November 28, 2018 at 3:31 pm

      Wow, great idea! YUM!

  10. L on November 21, 2018 at 9:48 pm

    I love the recipes on this website. I love watching your show! This recipe sounds really good, but it’s disappointing after I made it. The cheesecake filling is not very creamy, and you have to eat it warm or at least room temp so the cookie layer is softer to eat. The warm filling is not as tasty as it is cold. The cookie outer layer is more crispy than chewy. This combination doesn’t allow the best state of cheesecake (being cold) and the cookie (being warm) to exist at the same time.

    • Gemma Stafford on November 22, 2018 at 2:52 pm

      oh I’m sorry to hear you didn’t like the result. We ate ours in 24 hours so we didn’t need to put them in the fridge.

      Maybe you might prefer them without being put in the fridge and actually straight from the oven.
      Best,
      Gemma.

  11. Michelle on November 19, 2018 at 9:23 am

    Hello Gema so so so love you. I would like to try this recipe but had a question in the ingredient list for The Triple Grands. It states 1/2 teaspoon of baking soda. Is that correct and not baking powder? Just wasn’t sure and I’m new at this. Wishing you much love and blessings during this holiday season. I so love to watch your videos and have made a few recipies, (they think I know what I’m doing….lol) all have turned out well gotta thank you for that.

    • Gemma Stafford on November 21, 2018 at 2:14 am

      Hi Michelle,
      What a great question! you are awake 😉
      Bicarbonate of soda has more than one function in baking.
      It reacts with an acid ingredient, such as lemon juice/buttermilk/yogurt etc to create a leavening effect/raising the bake.
      It reacts with hot sugar, and that is HOT, in a cookie type recipe to create a crisp finish. Think honeycomb.
      This recipe is a cookie type thing, we do not want it to rise, the soda is there to crisp the bake.
      I hope this is of help,
      Gemma 🙂

  12. Sadaf on November 13, 2018 at 10:18 pm

    Hi .can we make chococolate chip cookie cake with this recipe without the filling.can we use ur best ever chocolte chip cookies recipe for the cake?

    • Gemma Stafford on November 14, 2018 at 12:59 am

      Hi Sadaf,
      I am not too clear about your objective. Here is a chocolate chip cookie cake (https://www.biggerbolderbaking.com/cookie-cake/).
      You can use any chocolate chip cookie for this, but I think, having made the cookies, you may be reluctant to use them in this way. Take a look at this recipe and see if this is what you mean,
      Gemma 🙂

  13. Roob on November 13, 2018 at 10:15 pm

    Do this recipe need any changes if we just want to make simple chocolate chip cookies from this recipe?

    • Gemma Stafford on November 14, 2018 at 1:01 am

      Hi Roob,
      No! you can make a simple cookie form this recipe and it will be lovely too. (https://www.biggerbolderbaking.com/?s=Chocolate+chip). I have a whole range of chocolate chip cookies here for you, take a look through these too.
      Thank you for being in touch,
      Gemma 🙂

  14. 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.

  15. Sze Ying on November 11, 2018 at 9:08 am

    Hi I really want to make these cupcakes but I would like to use a square cake tin to make these. May I ask if i would need to cook them longer?

    • Gemma Stafford on November 12, 2018 at 7:15 pm

      Hi,

      Yes you will need to bake them off for a little longer. Maybe 25-30 minutes. 🙂

      Hope this helps,
      Gemma.

  16. 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!

  17. 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!

  18. 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!

  19. 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!

  20. 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.

  21. 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.

  22. 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!

  23. 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.

  24. 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.

  25. 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!

  26. 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.

  27. 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!

  28. 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!

  29. 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!

  30. 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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