Description
Indulge in the perfect blend of creamy cheesecake and rich chocolate-peanut butter goodness with these Reese’s Cheesecake Cookies. Featuring a soft and fluffy cookie dough filled with a smooth cheesecake center and packed with chopped Reese’s peanut butter cups, these cookies deliver an irresistible combination of textures and flavors. Ideal for peanut butter lovers and dessert enthusiasts, this recipe brings bakery-style treats to your home oven with ease.
Ingredients
Scale
Cheesecake Filling
- 8 oz (225g) cream cheese, softened
- ¼ cup (30g) powdered sugar
- ½ teaspoon vanilla extract
Cookie Dough
- 1 cup (225g) unsalted butter, softened
- ¾ cup (150g) brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups (310g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (180g) mini Reese’s peanut butter cups, chopped
Decoration
- ½ cup (90g) Reese’s Pieces or extra chopped Reese’s peanut butter cups
Instructions
- Prepare cheesecake filling: In a small bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy.
- Chill filling: Cover the cheesecake mixture and refrigerate for 15-20 minutes to firm it up, making it easier to handle when filling the cookies.
- Cream butter and sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy, which usually takes a few minutes of vigorous mixing.
- Add eggs and vanilla: Incorporate the eggs one at a time into the creamed mixture, beating well after each addition. Stir in the 2 teaspoons of vanilla extract for flavor.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt, ensuring these ingredients are evenly mixed.
- Mix dry into wet ingredients: Gradually add the flour mixture to the wet ingredients, mixing just until combined to avoid overworking the dough, which can toughen the cookies.
- Fold in chopped Reese’s cups: Gently fold the chopped mini Reese’s peanut butter cups into the dough, distributing them evenly throughout.
- Preheat oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
- Scoop dough for cookies: Using about 1 ½ tablespoons of dough per cookie, scoop and flatten slightly in your hand to prepare for filling.
- Add cheesecake filling: Place approximately ½ teaspoon of the chilled cheesecake filling in the center of each dough portion.
- Seal cookies: Take another small scoop of dough and place it on top of the filling, then carefully seal the edges to encase the cheesecake filling within the cookie.
- Arrange on baking sheet: Place the prepared cookies on the lined baking sheet with about 2 inches of space between each to allow for spreading.
- Bake cookies: Bake the cookies in the preheated oven for 10-12 minutes until the edges are golden brown and the centers remain slightly soft for a perfect chewy texture.
- Cool cookies: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely.
- Decorate cookies: While the cookies are still warm, press extra chopped Reese’s or Reese’s Pieces gently on top for a decorative and flavorful touch.
Notes
- Do not overmix the dough once the flour has been added to keep cookies tender.
- Chilling the cheesecake filling is crucial to prevent it from melting out of the cookies during baking.
- You can substitute mini Reese’s peanut butter cups with chopped standard size cups if mini ones are unavailable.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For extra chocolaty cookies, add mini chocolate chips along with the Reese’s cups.
