Gooey Reese’s Cheesecake Cookies

Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats. This will help prevent the cookies from sticking and ensure they bake evenly.

Step 2: Make the Cheesecake Filling

In a medium bowl, beat the softened cream cheese, granulated sugar, and vanilla extract together until smooth and creamy. Add the egg yolk and flour, mixing until everything is combined. Set the cheesecake filling aside. It should be smooth and thick, like the filling of a cheesecake.

Step 3: Prepare the Cookie Dough

In a separate large bowl, whisk together the flour, baking soda, and salt. Set it aside. In another bowl, use a hand mixer or stand mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2-3 minutes. Add the eggs, one at a time, and vanilla extract, mixing well after each addition.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Once the dough comes together, fold in the chopped Reese’s Peanut Butter Cups, ensuring they’re evenly distributed throughout the dough.

Step 4: Form the Cookies

Using a cookie scoop or tablespoon, scoop out about 1 1/2 tablespoons of cookie dough at a time. Roll the dough into a ball and create a small indentation in the center of each ball using your finger or the back of a spoon.

Next, spoon about 1/2 to 1 teaspoon of the cheesecake filling into the center of each cookie dough ball. Be careful not to overfill it, as the filling might spill out during baking. Gently press the edges of the cookie dough around the cheesecake filling to encase it.

Step 5: Bake the Cookies

Place the stuffed cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake the cookies in the preheated oven for 10-12 minutes or until the edges are golden, but the centers are still soft and slightly gooey. Keep in mind that the cookies will continue to set as they cool on the baking sheet.

Step 6: Let Them Cool

Once the cookies are done baking, remove them from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up just enough so they don’t fall apart when you pick them up.

Tips for the Perfect Gooey Reese’s Cheesecake Cookies

• Chill the Dough: If you find that the cookie dough is too soft to handle, or if you want to make the cookies in advance, refrigerate the dough for about 30 minutes before shaping it. This will help the dough hold its shape and prevent excessive spreading.
• Don’t Overbake: These cookies are meant to be soft and gooey, so it’s important not to overbake them. Pull them out of the oven when the edges are golden but the centers are still soft to maintain that perfect texture.
• Add More Reese’s: If you’re a true peanut butter cup lover, feel free to add more Reese’s Peanut Butter Cups to the dough for extra peanut butter and chocolate goodness in each bite.
• Use Mini Reese’s: Mini Reese’s Peanut Butter Cups work best in these cookies as they’re easier to chop and distribute throughout the dough. Plus, they melt beautifully inside the cookie.

Conclusion

These Gooey Reese’s Cheesecake Cookies are the perfect combination of two of your favorite treats—cheesecake and peanut butter cups—wrapped up in a soft, chewy cookie. With the tangy cheesecake filling and the rich, melty chocolate and peanut butter, each bite is a heavenly experience. Whether you’re baking for a special occasion or just treating yourself, these cookies will surely become a new go-to recipe for any dessert lover. Enjoy!