Description
These Gooey Reese’s Cheesecake Cookies are the epitome of decadence, merging the irresistible taste of peanut butter cups with the unique creaminess of cheesecake.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 4 oz cream cheese, softened
- 1 cup mini Reese’s Pieces
- 1/2 cup Reese’s Peanut Butter Cups, chopped
- 1/2 cup white chocolate chips
- 1/2 cup semi-sweet chocolate chips, melted (for drizzling)
Instructions
- Start by preheating your oven to 350°F (175°C). This step may seem simple, but it’s crucial for that perfectly baked cookie texture.
- In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
- In a large mixing bowl, cream together the softened butter and both sugars using either a hand mixer or stand mixer.
- Add in the egg and vanilla extract to the creamed butter-sugar mixture. Beat on low speed until everything is well combined.
- Add the softened cream cheese to the bowl and continue to beat until the mixture is smooth and creamy.
- Gradually add your prepared dry ingredient mixture to the wet ingredients, mixing gently until just combined.
- Fold in the mini Reese’s Pieces, chopped Reese’s Peanut Butter Cups, and white chocolate chips.
- Using a cookie scoop or tablespoon, scoop out the dough onto the prepared baking sheet.
- Bake them in your preheated oven for 10-12 minutes or until the edges have a golden color while the centers still appear soft.
- Once baked, allow the cookies to rest on the baking sheet for about 5 minutes, then drizzle the top with melted semi-sweet chocolate chips.
Notes
Store any leftover cookies in an airtight container at room temperature for up to one week, or freeze them for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
Nutrition
- Calories: 220 per cookie
- Sodium: 150 mg
- Protein: 3 g