Gooey Reese's Cheesecake Cookies
Indulge in these delightful Gooey Reese's Cheesecake Cookies that combine the creamy richness of cheesecake with the charm of cookies, featuring mini Reese's peanut butter cups.
Ingredients
Cookie Dough Ingredients
- 1.5 cups all-purpose flour powdery and pure
- 0.5 tsp baking soda a light and airy booster
- 0.25 tsp salt to elevate the sweetness
- 0.5 cups unsalted butter softened to creamy perfection
- 1 cup granulated sugar sparkling like fairy dust
- 1 large egg binding everything together
- 1 tsp vanilla extract aromatic and warm
- 0.5 cups mini Reese's peanut butter cups chopped
Cheesecake Filling Ingredients
- 8 oz cream cheese soft and velvety
- 0.25 cup powdered sugar softened sweetness for the filling
- 0.5 tsp vanilla extract for added depth
- 0.25 cups mini Reese's peanut butter cups chopped for the lush filling
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the egg and vanilla extract to the mixture and whisk until smooth.
- Beat in 8 oz of cream cheese until incorporated, then gradually add the dry ingredient mixture, folding in the chopped mini Reese's.
Cheesecake Filling
- In a separate bowl, mix together the remaining 8 oz of cream cheese, powdered sugar, and vanilla extract for the filling.
Baking
- Dollop spoonfuls of cookie dough onto the prepared baking sheet, creating mounds.
- Make a small indentation in the center of each mound and spoon in the cheesecake filling.
- Bake for 10-12 minutes until the edges are golden. Let cool on the baking sheet for a few moments before transferring to a wire rack.
Notes
Ensure all ingredients are at room temperature for a creamy consistency. Avoid overmixing the dough for a tender texture, and allow cooling to enhance flavor.