Kitchen Equipment Needed
- Mixing bowls: For combining the cookie dough and cheesecake filling.
- Electric mixer: For creaming the butter and sugars, and mixing the cheesecake filling.
- Baking sheets: For baking the cookies.
- Parchment paper: To line the baking sheets for easy cleanup.
- Cookie scoop or tablespoon: For portioning the cookie dough.
- Spatula: For spreading the cheesecake filling and transferring cookies.
How to Make Irresistible Reese’s Cheesecake Cookies
Step 1: Prepare the Cookie Dough
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the semi-sweet chocolate chips until evenly distributed.
Step 2: Make the Cheesecake Filling
- In another bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
- Gently fold in the chopped mini Reese’s peanut butter cups until well combined.
Step 3: Assemble the Cookies
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Using a cookie scoop or tablespoon, drop a generous amount of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Make a small indentation in the center of each cookie dough ball and fill it with a spoonful of the cheesecake filling.
- Use a little extra cookie dough to cover the cheesecake filling, ensuring it’s sealed.
Step 4: Bake the Cookies
- Bake in the preheated oven for 12-15 minutes or until the edges are golden brown and the centers look set but slightly soft.
- Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Tips and Variations
Storage: Store leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 1 week.
Make Ahead: You can prepare the cookie dough and cheesecake filling in advance. Store them separately in the refrigerator for up to 2 days before baking.
Nutty Twist: Add chopped peanuts or peanut butter chips to the cookie dough for an extra crunch.
Chocolate Lovers: Substitute half of the flour with cocoa powder for a chocolate cookie base.
How to Serve Reese’s Cheesecake Cookies
These cookies are delightful on their own, but they can also be paired with:
- Milk: A classic pairing that enhances the flavors of chocolate and peanut butter.
- Coffee: The bitterness of coffee balances the sweetness of the cookies beautifully.
- Ice Cream: Serve alongside a scoop of vanilla or chocolate ice cream for an indulgent dessert.