3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
3/4 cup light brown sugar (or dark brown)
1/4 cup sugar
1 large egg, at room temperature preferred
2 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoon cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/4 cup semi-sweet chocolate chips
Funfetti Cheesecake Layer
16 ounces cream cheese (two 8 oz packages), softened to room temperature
1/2 cup sugar
1 large egg
3/4 teaspoon vanilla extract
1/2 heaping cup sprinkles (not the little ball sprinkles, aka nonpareils; those will bleed their color)
Preheat oven to 350F degrees. Line two 12 count muffin pans with liners. Set aside.
Make the cookie cups: In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients. Stir in chocolate chips. Dough will be thick.
Press 1.5 Tablespoons of dough into each muffin liner. Bake for only 10 minutes. They will not be cooked through at this point, but they will be going back in the oven.
Make the funfetti cheesecake: With a hand-held mixer on medium speed, beat the cream cheese, sugar, egg, and vanilla together until completely smooth. Stir in the sprinkles, making sure not to overmix so their color does not bleed. Dollap 1 heaping Tablespoon of cheesecake batter onto each cookie cup, spreading it to make sure it completely covers the cookie.
Return the cookie cups to the oven and continue to bake for about 18 more minutes, making sure the tops of the cheesecake does not get too brown. The cups are done in the oven when the cheesecake topping no longer jiggles when you shake the pan. Cover the cups with aluminum foil if the tops are getting too brown too soon. Allow to cool and enjoy.