Gooey Reese's Cheesecake Cookies
Delightful treat combining soft, chewy cookies with rich peanut butter flavor and creamy cheesecake filling, perfect for any occasion.
Ingredients
Cookie Ingredients
- 1 cup creamy peanut butter A rich, velvety base that adds depth to the cookies.
- 1/2 cup unsalted butter, softened Makes the cookies soft and chewy.
- 1 cup granulated sugar For sweetness and a tender crumb.
- 1/2 cup brown sugar, packed Adds warmth and molasses flavor.
- 1 large egg Acts as a binding agent and adds moisture.
- 1 teaspoon vanilla extract Enhances flavor.
- 1 1/2 cups all-purpose flour The heart of the cookie dough.
- 1 teaspoon baking soda For a little lift and puff.
- 1/4 teaspoon salt Brings all the flavors together.
- 1 1/2 cups mini Reese's peanut butter cups, chopped Provides a delightful chocolate-peanut butter contrast.
Cream Cheese Filling
- 8 ounces cream cheese, softened Creamy and dreamy.
- 1/4 cup powdered sugar For sweetness in the filling.
- 1/2 teaspoon vanilla extract To complement the creaminess.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat together the creamy peanut butter, softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Add the egg and vanilla extract to the creamed mixture, continuing to beat until fully incorporated.
- In a separate bowl, combine the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until everything is combined.
- Stir in the chopped mini Reese's peanut butter cups.
Filling
- In another bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
Assembly & Baking
- Roll the cookie dough into 1-inch balls and create a small well in the center of each ball.
- Spoon about 1/2 teaspoon of the cream cheese mixture into the well of each cookie dough ball.
- Bake for 10-12 minutes, or until the edges are golden brown. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Notes
For added chocolate flavor, you can sprinkle chocolate chips into the cookie dough. Allow butter and cream cheese to come to room temperature for smoother mixing. Store cookies in an airtight container for up to a week, and freeze cookie dough for future use.