Gooey Reese's Cheesecake Cookies
A dreamy combination of chewy cookies and rich cheesecake, filled with mini Reese's peanut butter cups that create a deliciously gooey treat.
Ingredients
For the Cookies
- 1.5 cups all-purpose flour Soft and silky, it provides the perfect foundation.
- 0.5 tsp baking soda A little lift for those tender cookies.
- 0.25 tsp salt A hint of contrast that enhances flavors.
- 0.5 cups unsalted butter, softened Creamy and rich, it adds depth.
- 1 cup granulated sugar Sweet granules that contribute to that perfect chewy texture.
- 1 large egg Binding everything together with its silky richness.
- 1 tsp vanilla extract Aromatic sweetness that wafts through your kitchen.
- 0.5 cups mini Reese's peanut butter cups, chopped Chocolatey morsels adding delightful crunch and flavor.
For the Cheesecake Filling
- 8 oz cream cheese, softened Luxurious and velvety, it’s the heart of the cheesecake filling.
- 0.25 cups powdered sugar Sweetness without the grittiness, for the filling.
- 0.5 tsp vanilla extract An aromatic touch adds depth.
- 0.25 cups mini Reese's peanut butter cups, chopped Echoes the cookie's essence with rich peanut butter flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the egg and vanilla extract to the butter mixture and mix until smooth.
- Beat in 8 oz of cream cheese until fully incorporated, then gradually add the dry mixture until just combined.
- Gently stir in the chopped mini Reese's to distribute throughout the dough.
- For the cheesecake filling, mix together the remaining 8 oz cream cheese, powdered sugar, and 0.5 tsp vanilla extract until smooth.
- Drop generous spoonfuls of cookie dough onto the baking sheet, creating indentations in the centers.
- Spoon a small amount of cheesecake filling into each indentation.
Baking
- Bake for 10-12 minutes or until the edges are golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Ensure butter and cream cheese are at room temperature for better mixing. Avoid overmixing the dough to keep cookies chewy and prevent lumps in the filling.