Description
Reese’s Cheesecake Cookies bring peanut butter and chocolate lovers together in one delightful treat. Creamy cheesecake meets classic cookie texture, making your dessert dreams come true with each sweet, crumbly bite.
Ingredients
Scale
Main Ingredients:
- 2 ½ cups (310g) all-purpose flour
- 1 cup (225g) unsalted butter, softened
- 2 large eggs
- 1 cup (180g) mini Reeses peanut butter cups, chopped
- 8 oz (225g) cream cheese, softened
Sweet Components:
- ¾ cup (150g) brown sugar
- ½ cup (100g) granulated sugar
- ¼ cup (30g) powdered sugar
- ½ cup (90g) Reeses Pieces or extra chopped Reeses cups
Supporting Ingredients:
- 2 teaspoons vanilla extract
- ½ teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Whip 8 ounces (225g) cream cheese with ¼ cup (30g) powdered sugar and ½ teaspoon vanilla extract until silky smooth in a mixing bowl.
- Refrigerate the cream cheese mixture for 15-20 minutes to help it firm up and become easier to handle.
- Cream 1 cup (225g) softened butter with ¾ cup (150g) brown sugar and ½ cup (100g) granulated sugar until the mixture becomes light and airy.
- Incorporate 2 large eggs one at a time, blending thoroughly after each addition, then mix in 2 teaspoons vanilla extract.
- In a separate bowl, combine 2 ½ cups (310g) all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually blend dry ingredients into the wet mixture until just combined, avoiding overmixing.
- Gently fold 1 cup (180g) chopped mini Reeses peanut butter cups into the dough.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop 1 ½ tablespoons of cookie dough and flatten it in your palm.
- Place ½ teaspoon of chilled cream cheese filling in the center of the flattened dough.
- Cover the filling with another small dough scoop, carefully sealing the edges.
- Space cookies 2 inches apart on the prepared baking sheet.
- Bake for 10-12 minutes until edges turn golden brown while centers remain slightly soft.
- Allow cookies to rest on the baking sheet for 5 minutes after removing from the oven.
- Transfer cookies to a wire rack and garnish with ½ cup (90g) additional chopped Reeses or Reeses Pieces while still warm.
Notes
- Refrigerating the cheesecake filling helps prevent it from spreading too much during baking, ensuring a neat and contained center.
- Use room temperature cream cheese and butter for smoother mixing and better cookie texture.
- For a gluten-free version, swap the all-purpose flour with a 1:1 gluten-free baking blend to make the cookies accessible to more people.
- If the dough feels too sticky, chill it for 15-20 minutes before shaping the cookies to make handling easier.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 289 kcal
- Sugar: 21 g
- Sodium: 135 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg