Description
These Gooey Reese’s Cheesecake Cookies are a decadent treat, combining the creamy richness of cheesecake with the irresistible taste of Reese’s peanut butter cups. The soft, gooey texture, stuffed with chunks of Reese’s, makes these cookies a must-try for peanut butter and cheesecake lovers alike.
Ingredients
Scale
- For the Cookie Dough:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups Reese’s Peanut Butter Cups (chopped into small pieces)
- For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs, one at a time, and add the vanilla extract. Mix until fully combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the chopped Reese’s Peanut Butter Cups. Set the dough aside.
- In another bowl, combine the cream cheese, powdered sugar, vanilla extract, flour, and a pinch of salt for the cheesecake filling. Mix until smooth and creamy.
- Scoop about a tablespoon of cookie dough and roll it into a ball. Flatten it slightly and make an indent in the center using your thumb.
- Place a teaspoon of the cheesecake filling in the indent and carefully fold the dough around the filling, sealing it inside the cookie dough.
- Place the filled dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-14 minutes, or until the cookies are golden around the edges and slightly soft in the center.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Be careful not to overbake the cookies, as they’re best when slightly soft and gooey in the center.
- For extra flavor, try drizzling melted peanut butter over the cookies once they’re cooled.
- You can refrigerate the dough for 30 minutes to make it easier to work with if the dough is too soft.
- Prep Time: 20 minutes
- Cook Time: 12-14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 280 kcal
- Sugar: 20g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40 mg