Delicious Reese's Cheesecake Cookies From Scratch
These cookies combine the rich, creamy flavor of cheesecake with chocolate and peanut butter, creating a delightful treat perfect for any occasion.
Equipment
- Mixing Bowl
- Baking Sheet
- Electric Mixer
- Parchment Paper
Ingredients
Dry Ingredients
- 2.5 cups All-purpose flour Spoon into measuring cup and level off for accuracy.
- 1 cup Granulated sugar Adds sweetness and helps achieve golden color.
- 0.5 cup Brown sugar Packed for moisture and richer flavor.
- 1 teaspoon Baking soda Acts as a leavening agent.
- 0.5 teaspoon Salt Enhances sweetness and balances flavors.
Wet Ingredients
- 1 cup Unsalted butter Softened to room temperature.
- 2 large Eggs For binding and moisture.
- 1 cup Creamy peanut butter Adds rich, nutty flavor.
- 1 teaspoon Vanilla extract Enhances flavor profile.
Cheesecake Filling
- 8 ounces Cream cheese Softened for creamy filling.
- 1 cup Chopped Reese's peanut butter cups Adds chocolate and peanut butter chunks.
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then add the peanut butter and vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients.
- Fold in the chopped Reese's peanut butter cups.
- Prepare the cheesecake filling by beating the cream cheese until smooth.
- Scoop about 1 tablespoon of cookie dough, flatten it, place a teaspoon of cheesecake filling in the center, and fold the dough over the filling.
- Place on a baking sheet lined with parchment paper and bake for 12-15 minutes.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Enjoy warm or at room temperature.
Notes
Store leftovers in an airtight container for up to 3 days or refrigerate for longer storage.