Gooey Reese’s Cheesecake Cookies
Delightful cookies filled with creamy cheesecake and chunks of Reese’s peanut butter cups, creating a perfect balance of sweet and salty.
Ingredients
For the cookie dough
- 1.5 cups all-purpose flour Forms the foundation, offering a tender texture.
- 0.5 tsp baking soda Essential for lightness.
- 0.25 tsp salt Enhances and deepens the flavors.
- 0.5 cups unsalted butter, softened Brings warmth and richness.
- 1 cup granulated sugar Sweetens and melts into the cookie’s embrace.
- 1 large egg Adds moisture and richness.
- 1 tsp vanilla extract Elevates the flavor profile.
- 8 oz cream cheese, softened Star of the filling.
- 0.5 cups mini Reese’s peanut butter cups, chopped Adds rich peanut butter flavor and crunch.
For the cheesecake filling
- 8 oz cream cheese, softened Essential for a rich filling.
- 0.25 cups powdered sugar Ensures the cheesecake flavor isn't overpowered.
- 0.5 tsp vanilla extract Adds warmth to the filling.
- 0.25 cups mini Reese’s peanut butter cups, chopped Richens the flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until smooth.
- Gradually mix in the 8 oz of cream cheese until fully incorporated, then add the dry ingredients and mix until just combined.
- Stir in the chopped mini Reese’s.
Cheesecake Filling
- In a separate bowl, beat together 8 oz cream cheese, powdered sugar, and ½ tsp vanilla extract until smooth.
Assembly
- Drop spoonfuls of the cookie dough onto the prepared baking sheet and make an indentation in each.
- Fill each indentation with a dollop of the cheesecake mixture.
Baking
- Bake for 10-12 minutes, until the edges are golden and centers are soft.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
For best results, use room-temperature cream cheese. Line baking sheets with parchment to avoid sticking. Avoid overcooking for optimal gooeyness.