Description
These Gooey Reese’s Cheesecake Cookies are the ultimate indulgence for peanut butter and cheesecake lovers. Soft, chewy cookies are stuffed with a creamy cheesecake filling and loaded with chunks of Reese’s peanut butter cups, creating a perfect combination of textures and flavors. The gooey cheesecake center melts in your mouth, while the crunchy, chocolatey peanut butter cups add the perfect bite. These cookies are a must-try for anyone with a sweet tooth!
Ingredients
Scale
For the Cookie Dough:
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ cup peanut butter (creamy or chunky)
- 1 cup Reese’s peanut butter cups, chopped into small pieces
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Instructions
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Preheat Oven & Prepare Baking Sheets:
- Preheat the oven to 350°F (175°C).
- Line two baking sheets with parchment paper or silicone baking mats.
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Make the Cheesecake Filling:
- In a medium bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
- Set the cheesecake filling aside and chill in the refrigerator while you prepare the cookie dough.
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Make the Cookie Dough:
- In a large bowl, whisk together the flour, baking soda, and salt.
- In a separate bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy.
- Add the egg and vanilla extract, and beat until combined.
- Mix in the peanut butter until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until fully combined.
- Gently fold in the chopped Reese’s peanut butter cups.
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Assemble the Cookies:
- Scoop about 1 tablespoon of cookie dough and flatten it slightly in the palm of your hand.
- Place about 1 teaspoon of the chilled cheesecake filling in the center of the dough.
- Take another tablespoon of cookie dough and flatten it. Place it on top of the cheesecake filling and pinch the edges to seal it inside.
- Roll the dough into a ball and place it onto the prepared baking sheets, spacing the cookies about 2 inches apart.
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Bake the Cookies:
- Bake the cookies for 10-12 minutes, or until the edges are lightly golden and the center is slightly soft.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
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Serve & Enjoy:
- Once the cookies have cooled, enjoy the gooey cheesecake center and the peanut butter goodness with every bite!
Notes
- These cookies are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 4 days.
- You can freeze the unbaked cookie dough for up to 3 months—just scoop the dough into balls and freeze on a baking sheet, then transfer to a freezer bag. When ready to bake, simply bake straight from frozen, adding an extra minute or two.
- For extra peanut butter flavor, feel free to drizzle some melted peanut butter on top of the cooled cookies.
- Prep Time: 20 minutes
- Chilling Time: 13 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American