If you’re a fan of cheesecake and Reese’s, these cookies are your dream come true! These Reese’s Cheesecake Cookies combine the tangy richness of cheesecake with the irresistible flavors of Reese’s peanut butter cups. With a soft, creamy texture and chunks of chocolatey peanut butter goodness, they’re perfect for any occasion!
Ingredients
For the Cookies:
1/2 cup (115g) unsalted butter, softened
8 oz (225g) cream cheese, softened
1 cup (200g) granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract
2 cups (250g) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup (200g) mini Reese’s peanut butter cups, chopped
For Garnish (Optional):
Extra Reese’s pieces
Drizzle of melted chocolate or peanut butter
Equipment Needed
Mixing bowls
Electric mixer
Baking sheets
Parchment paper or silicone baking mats
Instructions
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy. Mix in the granulated sugar until fluffy. Beat in the egg and vanilla extract until fully incorporated. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the chopped Reese’s peanut butter cups. Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the edges are set and the tops are slightly golden. Avoid overbaking for soft, cheesecake-like cookies. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Drizzle the cooled cookies with melted chocolate or peanut butter and sprinkle extra Reese’s pieces on top if desired.
Tips for Success
Use mini Reese’s for easy folding, but regular-sized Reese’s chopped into pieces work too. Chill the dough for 20-30 minutes if it’s too soft to handle. Store cookies in an airtight container in the refrigerator to maintain their creamy texture.
These Reese’s Cheesecake Cookies are the ultimate treat for anyone who loves the creamy, tangy flavor of cheesecake paired with the iconic combination of peanut butter and chocolate. Soft, rich, and utterly indulgent, they’re bound to become a family favorite. One bite, and you’ll be hooked!
Irresistible Reese's Cheesecake Cookies
Equipment
- Mixing bowls
- Electric mixer
- Baking sheets
- Parchment paper or silicone baking mats
Ingredients
- For the Cookies:
- 1/2 cup 115g unsalted butter, softened
- 8 oz 225g cream cheese, softened
- 1 cup 200g granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 2 cups 250g all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup 200g mini Reese's peanut butter cups, chopped
- For Garnish Optional:
- Extra Reese's pieces
- Drizzle of melted chocolate or peanut butter
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy. Mix in the granulated sugar until fluffy. Beat in the egg and vanilla extract until fully incorporated. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the chopped Reese's peanut butter cups. Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the edges are set and the tops are slightly golden. Avoid overbaking for soft, cheesecake-like cookies. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Drizzle the cooled cookies with melted chocolate or peanut butter and sprinkle extra Reese's pieces on top if desired.
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