Gooey Reese’s Cheesecake Cookies

Gooey Reese’s Cheesecake Cookies

Ingredients

For the Cookie Dough:

• 1 cup (2 sticks) unsalted butter, softened

• 1 cup granulated sugar

• 1 cup light brown sugar, packed

• 2 large eggs

• 2 teaspoons vanilla extract

• 3 cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon salt

For the Cheesecake Filling:

• 8 oz cream cheese, softened

• ¼ cup granulated sugar

• 1 teaspoon vanilla extract

Extras:

• Reese’s Peanut Butter Cups, chopped (about 12-15 cups, depending on size)

• Optional: Extra Reese’s pieces for topping

Instructions

1. Make the Cheesecake Filling:

• In a medium bowl, beat the softened cream cheese with sugar and vanilla extract until smooth and creamy.

• Cover and refrigerate while preparing the cookie dough so it firms up slightly.

2. Prepare the Cookie Dough:

• In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3-4 minutes).

• Add eggs one at a time, beating well after each addition.

• 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. Avoid overmixing.

3. Assemble the Cookies:

• Preheat oven to 350°F (175°C).

• Scoop about 2 tablespoons of cookie dough and flatten it slightly in your hand.

• Place about 1 teaspoon of cheesecake filling in the center.

• Add a piece of chopped Reese’s peanut butter cup on top of the cheesecake filling.

• Cover with another 2 tablespoons of cookie dough and seal the edges well, forming a ball.

• Place the cookie balls onto a baking sheet lined with parchment paper or a silicone mat, spacing them about 2 inches apart.

• Optionally, press a small piece of Reese’s on top of each cookie for decoration.

4. Bake:

• Bake for 10-12 minutes until the edges are lightly golden but the center still looks soft.

• Remove from oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips for Best Results:

• Don’t overbake! The cookies should look slightly underdone in the center to keep that gooey texture.

• Use room temperature cream cheese and butter for easier mixing.

• Refrigerate the cheesecake filling beforehand so it holds up better inside the cookies.

• You can swap Reese’s cups with Reese’s pieces if you prefer smaller chunks.

Would you like me to help with variations or maybe a quick video guide for these cookies?