Gooey Reese's Cheesecake Cookies
These cookies combine the rich flavors of cheesecake and cookies with creamy peanut butter and chocolate for an indulgent treat.
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour Creates a perfect base for the dough
- 0.5 teaspoon baking soda Provides a soft and chewy texture
- 0.5 teaspoon baking powder Helps the cookies rise
- 0.5 teaspoon salt Balances the sweetness beautifully
Wet Ingredients
- 0.5 cups unsalted butter, softened Gives a rich creaminess
- 0.5 cups granulated sugar For classic sweetness
- 0.5 cups brown sugar, packed Enhances the depth of flavor
- 1 large egg Binds the ingredients together
- 1 teaspoon vanilla extract Adds a warm, aromatic touch
- 4 oz cream cheese, softened Brings a luscious smoothness
Mix-ins
- 1 cup mini Reese’s Pieces Adds crunch and color
- 0.5 cup chopped Reese’s Peanut Butter Cups For authentic peanut butter taste
- 0.5 cup white chocolate chips Infuses a sweet richness
- 0.5 cup semi-sweet chocolate chips, melted For drizzling over finished cookies
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract, then add the softened cream cheese, mixing until smooth and creamy.
- Gradually add the dry ingredients to the wet mixture until just combined.
- Gently fold in the mini Reese’s Pieces, chopped peanut butter cups, and white chocolate chips.
- Scoop the cookie dough onto the prepared baking sheet and slightly flatten each scoop.
Baking
- Bake for 10-12 minutes until the edges are golden and the centers are soft.
- Allow cooling on the baking sheet for 5 minutes before transferring to a wire rack.
- Drizzle with melted semi-sweet chocolate before serving.
Notes
For an extra gooey center, slightly underbake the cookies. Use a cookie scoop for uniform sizes.