Gooey Reese's Cheesecake Cookies
Indulge in Gooey Reese's Cheesecake Cookies, combining rich peanut butter, creamy cheesecake filling, and delightful mini Reese's cups for the ultimate dessert treat.
Servings 24 cookies
Calories 210kcal
Ingredients
For the Cookie Dough
- 1 cup creamy peanut butter Provides a smooth, nutty flavor.
- 1/2 cup unsalted butter, softened Adds richness and tenderness.
- 1 cup granulated sugar Sweetens the cookies.
- 1/2 cup brown sugar, packed Gives depth of flavor and moisture.
- 1 large egg Binds the ingredients.
- 1 teaspoon vanilla extract Adds aromatic essence.
- 1 1/2 cups all-purpose flour Provides structure.
- 1 teaspoon baking soda Helps cookies rise.
- 1/4 teaspoon salt Enhances the cookies' flavors.
- 1 1/2 cups mini Reese's peanut butter cups, chopped Adds delicious chocolate-peanut butter flavor.
For the Cream Cheese Filling
- 8 ounces cream cheese, softened Creates the gooey filling.
- 1/4 cup powdered sugar Sweetens the cream cheese.
- 1/2 teaspoon vanilla extract Enhances flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the creamy peanut butter, softened butter, granulated sugar, and brown sugar. Beat until light and fluffy, about 2-3 minutes.
- Add the egg and 1 teaspoon of vanilla extract, and beat until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Stir in the chopped mini Reese's peanut butter cups.
Making the Filling
- In a medium bowl, beat together the softened cream cheese, powdered sugar, and 1/2 teaspoon of vanilla extract until smooth.
Assembly and Baking
- Roll cookie dough into 1-inch balls and create a well in each ball with your thumb.
- Fill each well with about 1/2 teaspoon of the cream cheese mixture.
- Place stuffed cookies on the prepared baking sheet, leaving space between each.
- Bake for 10-12 minutes until edges are golden brown and centers are soft.
- Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack.
Notes
For best results, make sure butter and cream cheese are at room temperature. Don’t overmix the dough once wet and dry ingredients are combined.