These Reese’s Cheesecake Cookies combine the flavors of creamy cheesecake and peanut butter for a truly decadent treat! With a rich cream cheese filling and a drizzle of melted Reese’s peanut butter and chocolate, these cookies are perfect for any peanut butter lover.
Ingredients:
For the Cookies:
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup mini Reese’s peanut butter cups, chopped
For the Cheesecake Filling:
- 4 oz cream cheese, softened
- ¼ cup powdered sugar
For the Drizzle:
- ¼ cup Reese’s peanut butter chips
- ¼ cup semisweet chocolate chips
Directions:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: Prepare the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Step 3: Cream the Butter and Sugars
In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
Step 4: Add the Wet Ingredients
Beat in the egg and vanilla extract until fully combined.
Step 5: Combine the Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped mini Reese’s peanut butter cups.
Step 6: Make the Cheesecake Filling
In a separate bowl, mix the softened cream cheese and powdered sugar until smooth.
Step 7: Assemble the Cookies
Take a tablespoon of cookie dough, roll it into a ball, and flatten it slightly. Place a teaspoon of the cream cheese mixture in the center. Top with another tablespoon of dough, encasing the cream cheese filling, and gently pinch the edges to seal.
Step 8: Bake the Cookies
Place the filled cookie dough balls on the prepared baking sheet, spacing them a few inches apart. Bake for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 9: Make the Drizzle
While the cookies cool, melt the Reese’s peanut butter chips and semisweet chocolate chips in separate bowls, either in the microwave in 30-second intervals or using a double boiler. Stir until smooth.
Step 10: Drizzle and Serve
Drizzle the melted peanut butter and chocolate over the cooled cookies. Allow the drizzle to set before serving.
Serving and Storage Tips:
- Serving: These cookies are delicious at room temperature, but the cream cheese center will be extra gooey if enjoyed warm.
- Storage: Store the cookies in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best flavor.
- Freezing: You can freeze the cookie dough balls (before baking) for up to 2 months. Thaw in the refrigerator and bake as directed.
Helpful Notes:
- Filling Tips: Be sure the cream cheese is softened for easy mixing and a smooth filling texture. Also, seal the edges of the cookie dough well to prevent the filling from oozing out during baking.
- Chocolate Drizzle: For an extra-rich drizzle, add a teaspoon of coconut oil to each melted chocolate bowl to help it set smoothly on the cookies.
Tips from Well-Known Chefs:
- Sally McKenney (Sally’s Baking Addiction): “To get perfect drizzles, transfer the melted chocolate to a small zip-top bag, cut a tiny corner off, and drizzle directly onto the cookies.”
- Christina Tosi: “For an added crunch, sprinkle some chopped peanuts or Reese’s Pieces on top of the melted chocolate before it sets.”
Frequently Asked Questions:
- Can I use Reese’s Pieces instead of mini Reese’s cups?
Absolutely! Chopped Reese’s Pieces will add crunch and color, making a great alternative to mini Reese’s cups. - Do I have to use the cheesecake filling?
The cheesecake filling adds a creamy center, but you can skip it for a more traditional cookie. - Can I make these cookies gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free version. - What if I don’t have peanut butter chips?
If you don’t have peanut butter chips, you can substitute with an additional drizzle of melted peanut butter for a similar flavor. - Can I freeze the baked cookies?
Yes! Freeze the baked cookies in a single layer in an airtight container for up to 2 months. Thaw at room temperature before enjoying.
These Reese’s Cheesecake Cookies are a peanut butter and chocolate lover’s dream! With a soft, rich cookie dough, creamy cheesecake center, and chocolatey peanut butter drizzle, each bite is pure bliss.