Gooey Reese's Cheesecake Cookies
Indulge in these delightful cookies that combine the creamy flavors of cheesecake and the sweet crunch of peanut butter and chocolate.
Ingredients
For the cookie dough
- 1 cup creamy peanut butter The heart of our cookie dough, providing rich flavor and a smooth texture.
- 1/2 cup unsalted butter, softened Adds a light and fluffy texture, essential for baking.
- 1 cup granulated sugar Sweetens the dough, creating a delightful contrast with the peanut butter.
- 1/2 cup brown sugar, packed Enhances the cookie's moisture and gives a deeper flavor.
- 1 large egg Binds the ingredients together while also adding richness.
- 1 teaspoon vanilla extract Infuses the dough with a warm, inviting aroma.
- 1 1/2 cups all-purpose flour Provides structure and stability.
- 1 teaspoon baking soda Helps the cookies rise and become fluffy.
- 1/4 teaspoon salt A touch of salt enhances the sweetness and balances the flavors.
- 1 1/2 cups mini Reese's peanut butter cups, chopped The star of the show, delivering bursts of chocolate and nutty flavor.
For the cream cheese filling
- 8 ounces cream cheese, softened Forms the luscious filling that gives these cookies their unique cheesecake flavor.
- 1/4 cup powdered sugar Sweetens the cream cheese mixture and gives it a smooth finish.
- 1/2 teaspoon vanilla extract Adds depth to the cream cheese filling.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper.
- In a large bowl, beat together the creamy peanut butter, softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy (about 2-3 minutes).
- Incorporate the large egg and 1 teaspoon of vanilla extract into the peanut butter mixture and continue to beat until fully integrated.
- In a separate bowl, mix together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, combining until just mixed.
- Gently fold in the chopped mini Reese's peanut butter cups.
- In another bowl, beat together the softened cream cheese, powdered sugar, and 1/2 teaspoon of vanilla extract until smooth.
- Roll the cookie dough into 1-inch balls and press your thumb gently into the center of each ball to create a small well.
- Spoon about 1/2 teaspoon of the cream cheese mixture into each thumbprint well.
- Place the cookies in the oven and bake for 10-12 minutes, or until they’re golden brown around the edges.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
Use room temperature ingredients for a smoother batter. Don’t overmix the dough, and consider chilling it if too soft. Different fillings can add unique variations.