Description
Reeses cheesecake cookies blend creamy peanut butter magic with classic chocolate chip comfort. Rich chocolate chips and peanut butter cups create a perfect harmony that melts in your mouth, promising pure indulgence with each delightful bite.
Ingredients
Scale
Cookies
- 2 cups all-purpose flour
- 1 cup peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 package reese’s peanut butter cups, chopped
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Binding and Flavor Enhancers
- 1/2 cup unsalted butter, softened
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper, ensuring a smooth, non-stick surface for your cookies.
- In a large mixing bowl, cream together softened butter, peanut butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, creating a smooth base for the cookies.
- Incorporate eggs one at a time into the butter mixture, mixing thoroughly after each addition to ensure a uniform consistency.
- In a separate bowl, whisk together flour, baking soda, and salt, creating a dry ingredient blend that will provide structure to the cookies.
- Gradually fold the dry ingredients into the wet mixture, stirring until just combined to prevent overmixing and maintain a tender cookie texture.
- For the cheesecake filling, beat cream cheese, powdered sugar, and vanilla extract in a separate bowl until smooth and creamy, creating a luscious filling.
- Scoop a portion of cookie dough onto the prepared baking sheet, creating small mounds with a slight indentation in the center.
- Carefully spoon a dollop of cheesecake filling into each cookie’s center, ensuring an even distribution.
- Sprinkle chopped Reese’s peanut butter cups generously over the top of each cookie, adding a delightful crunch and chocolate-peanut butter flavor.
- Bake for 12-15 minutes, or until the edges turn golden brown and the centers appear set but still slightly soft.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, the cookies will develop a rich, decadent texture with a perfect balance of creamy cheesecake and classic peanut butter cookie flavors.
Notes
- Swap out butter for coconut oil to create a dairy-free version that maintains the rich, indulgent taste of the original recipe.
- Use gluten-free flour blend to transform these cookies into a celiac-friendly treat without compromising texture or flavor.
- Chill the dough for 30 minutes before baking to prevent excessive spreading and ensure a perfectly shaped, bakery-style cookie.
- Store leftover cookies in an airtight container between layers of parchment paper to maintain their soft, cheesecake-like consistency for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 250
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 25 mg