Description
Reeses cheesecake cookies deliver a heavenly fusion of creamy cheesecake and peanut butter chocolate goodness. Rich crumbly textures and indulgent flavors promise a delightful experience you’ll crave with every delectable bite.
Ingredients
Scale
Cookies:
- 2 cups all-purpose flour
- 1 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 large egg yolk
- 1 tsp vanilla extract
Reeses Peanut Butter Elements:
- 10 Reeses peanut butter cups, chopped
- 1/2 cup Reeses pieces
- 1/4 cup peanut butter chips
- 2 tbsp chocolate chips
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper, creating a smooth surface for your cookie preparation.
- Cream together the butter and both sugars in a large mixing bowl until the mixture becomes light, fluffy, and completely integrated.
- Incorporate the egg and vanilla extract into the butter mixture, stirring until the ingredients are thoroughly combined and create a smooth, uniform texture.
- Gradually fold in the flour, baking soda, and salt, mixing until a soft cookie dough forms without overmixing.
- In a separate bowl, whip the cream cheese with powdered sugar, egg yolk, and vanilla extract until the cheesecake filling becomes silky and well-blended.
- Chop the Reeses peanut butter cups into small, bite-sized pieces and set aside the Reeses pieces and peanut butter chips for later use.
- Scoop a tablespoon of cookie dough and flatten it into a disc, creating a small well in the center for the cheesecake filling.
- Carefully spoon a small amount of cheesecake mixture into the center of each cookie disc, ensuring it doesn’t overflow.
- Sprinkle chopped Reeses cups, Reeses pieces, peanut butter chips, and chocolate chips over the top of each cookie.
- Gently fold the edges of the cookie dough over the filling, completely encasing the cheesecake center.
- Arrange the cookies on the prepared baking sheet, leaving enough space between each for spreading during baking.
- Bake for 12-15 minutes, or until the edges turn golden brown and the cookies appear slightly set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, the cookies will have a delightful combination of crisp edges, creamy cheesecake center, and delectable Reeses elements.
Notes
- Chill the dough for 30 minutes before baking to prevent excessive spreading and maintain the cookie’s shape.
- Use room temperature cream cheese for a smoother, lump-free cheesecake filling that blends effortlessly.
- For a gluten-free version, swap regular flour with a 1:1 gluten-free baking blend to accommodate dietary restrictions.
- To prevent the cheesecake filling from leaking, ensure the cookie dough edges are fully sealed and pinched closed before baking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 210
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg