Gooey Reese's Cheesecake Cookies
Delightful cookies filled with creamy cheesecake and chunks of rich peanut butter cups, perfect for any occasion.
Ingredients
Cookie Base
- 2.5 cups All-purpose flour The foundation for a tender and slightly chewy cookie.
- 0.5 teaspoon Baking soda Helps the cookies rise and gives them a light texture.
- 0.5 teaspoon Baking powder Adds lift for that perfect softness.
- 0.5 teaspoon Salt Enhances the flavors and balances the sweetness.
- 0.5 cup Unsalted butter, softened Provides a rich buttery flavor and ensures the cookies are tender.
- 0.5 cup Granulated sugar Sweetness with a bit of crunch.
- 0.5 cup Brown sugar, packed Offers a deep, caramel-like flavor that complements the cookies beautifully.
- 1 large Egg Binds the ingredients together for a cohesive dough.
- 1 teaspoon Vanilla extract Infuses the cookies with a warm, sweet aroma.
Cheesecake Filling
- 4 oz Cream cheese, softened Creates that gooey cheesecake filling that makes these cookies extra special.
Mix-ins
- 1 cup Mini Reese's Pieces Adds delightful bursts of peanut butter and chocolate.
- 0.5 cup Chopped Reese's Peanut Butter Cups For those rich, chocolatey chunks in every bite.
- 0.5 cup White chocolate chips Introduces a creamy sweetness.
- 0.5 cup Semi-sweet chocolate chips, melted for drizzling Adds decadence and visual appeal.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined, then add the softened cream cheese and mix until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the mini Reese's Pieces, chopped Reese's Peanut Butter Cups, and white chocolate chips.
- Scoop the dough onto the prepared baking sheet, using about 2 tablespoons per cookie and slightly flatten each scoop.
Baking
- Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Finishing Touches
- Drizzle the cooled cookies with melted semi-sweet chocolate.
Notes
For best results, ensure butter and cream cheese are at room temperature. Chill dough for about 30 minutes if too soft, use a cookie scoop for uniform size.