Lovin's Chocolate Cookie Cheescake Cups

Servings: Makes 24 cups.

Ingredients:

Chocolate Cookie Cups

• 2 cups all purpose flour
• ½ cup cocoa powder (sifted)
• 1 tsp salt
• 1 cup salted butter (room temp)
• ½ cup granulated sugar
• 1 cup light brown sugar (packed)
• 2 large eggs (room temp)
• 1 tsp vanilla
• 1 gram rosin
• ½ tsp sunflower lecithin

Chocolate Cookie Cheesecake Filling

• 1 cup heavy whipping cream
• 8 oz softened cream cheese
• ½ cup granulated sugar
• 1 cup Oreo cookie crumbs

The amount of bubble hash or rosin that you use is up to you and depends on the desired dose. It’s always better to start with less and add more if needed.

Supplies:

• 2 nonstick cupcake pans (12 cups in each pan)
• 2-3 large mixing bowls (wash between steps as needed)
• 1 medium bowl
• 1 shot glass

Serving Notes:

4 cheesecake cookies will be approx. 30mg each if using 1 gram of rosin (assuming the rosin is approx. 80% THC).

You can use a half gram of rosin if you want milder edibles or the option of eating more cookie cups.

Be careful. It’s incredibly important to mix the rosin thoroughly and evenly so there are no pockets of concentrated rosin. Mixing evenly is crucial to ensuring proper distribution

Instructions:

1. In a large bowl, combine flour, cocoa powder, baking soda and salt. Set aside. Preheat the oven to 250ºF.
2. Decarb 1 gram of rosin in the oven until the rosin almost stops bubbling. Add 1/2 tsp lecithin and mix well.
3. Change temperature to 350ºF.
4. In a different large bowl, beat butter and the rosin-lecithin mixture until blended. Blend well! Add sugars and continue to beat on medium-high for approximately 3 minutes, until smooth. Reduce speed and add eggs and vanilla. Mix thoroughly. Add flour mixture and continue to mix evenly.
5. Spray cupcake pans with nonstick cooking spray. Take the cookie mixture and evenly distribute the mix into the cupcake pans. Bake in your preheated oven for 12 minutes.
6. Remove pans from the oven and immediately take the bottom of the shot glass and press firmly into the center of each cookie, creating a crater to hold the cheesecake mixture. Do this quickly as the cookie will harden rapidly. Once you create a crater for the filling, allow the cookie mixture to cool in the pan for another 20 minutes.
7. While the cookies are cooling you can start making the cheesecake mixture.
8. In a clean large bowl, combine 8 oz cream cheese, 1/2 cup granulated sugar and 1 cup of Oreo cookie crumbs. Set aside.
9. In a pre-chilled medium sized bowl, add 1 cup of heavy cream and hand-whip for several minutes until it’s the consistency of whipped cream. Add this mixture to the cream cheese bowl and mix thoroughly.
10. Use a spoon to fill each cookie cup. Add crumbled Oreo cookies to the top of each cup for fun, or even a maraschino cherry and use Peach Maraschino rosin! You can have as much fun with this part as your heart desires. Have fun with toppings, be creative.
11. Refrigerate for 2 hours and serve. Eat within 3 days or freeze for up to 4 weeks.

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This article is featured in Vol. 5 of The ETHOS Magazine.

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