1-First, preheat your oven to 350 degrees F and spray two regular muffin tins with cooking spray. This gets everything ready for baking without any sticking issues.

2-Once that’s done, whisk together 2 cups all-purpose flour, 1/4 cup black cocoa powder (sifted), 1/4 cup Dutch-processed cocoa powder (sifted), 1 teaspoon baking soda, and 1/2 teaspoon salt in a bowl, then set it aside.

3-Next, in another bowl, beat 1 cup unsalted butter (at room temperature) with 1/2 cup granulated sugar and 1 cup packed brown sugar on medium-high speed until it’s light and fluffy, which takes about 2-3 minutes. Reduce the speed and add 2 large eggs (one at a time) along with 1 teaspoon vanilla extract, beating until everything combines smoothly.

4-Now, add the flour mixture to the butter mix and stir until just combined. Use a large cookie scoop (about 3 tablespoons) to scoop the dough into the muffin tins and press it down to flatten. Bake for 10-13 minutes until mostly set but still soft in the middle. Right after removing from the oven, press down the center with a small jar to create a well, then cool in the pans for 10 minutes, loosen by twisting slightly, cool for 5 more minutes, and finally remove to a wire rack to cool completely.

5-For the filling, whip 1 cup heavy whipping cream (chilled) until stiff peaks form using a cold whisk and bowl. In a separate bowl, beat 8 ounces full-fat cream cheese (softened) with 1/2 cup granulated sugar until smooth, then add 3/4 cup cookie crumbs and beat until combined. Fold the whipped cream into this mixture gently. Pipe the filling into the cooled cookie cups and refrigerate for 1-2 hours until set. For an extra touch, sprinkle with more cookie crumbs before serving chilled.