Reese’s Cheesecake Cookies

Description:
These Reese’s Cheesecake Cookies are the perfect indulgence for peanut butter and chocolate lovers! A soft and chewy cookie base is topped with a creamy cheesecake layer and a Reese’s Peanut Butter Cup, creating a delicious blend of textures and flavors. Whether you’re making them for a holiday treat or a special occasion, these cookies are sure to be a hit!

Ingredients (Makes ~18 cookies)

For the Cookie Dough:

• Unsalted butter (softened): 1 cup (2 sticks or 230 g)
• Granulated sugar: ½ cup (100 g)
• Brown sugar (packed): ½ cup (100 g)
• Egg: 1 large
• Vanilla extract: 1 tsp
• All-purpose flour: 2 cups (250 g)
• Baking soda: 1 tsp
• Salt: ¼ tsp
• Peanut butter (creamy): ¼ cup (60 g)

For the Cheesecake Layer:

• Cream cheese (softened): 8 oz (225 g)
• Granulated sugar: ¼ cup (50 g)
• Egg yolk: 1 large
• Vanilla extract: 1 tsp

For Topping:

• Reese’s Peanut Butter Cups (mini or regular): 9-12 pieces, chopped or halved
• Mini chocolate chips (optional): ¼ cup (for extra chocolatey goodness)

Instructions:

Step 1: Prepare the Cookie Dough

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the egg and vanilla extract, and mix until well combined.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until fully incorporated.
5. Stir in the peanut butter until combined.

Step 2: Make the Cheesecake Layer

1. In a medium bowl, beat together the softened cream cheese and sugar until smooth and creamy.
2. Add the egg yolk and vanilla extract, and beat until well combined and smooth.

Step 3: Form the Cookies

1. Scoop about 1-1 ½ tablespoons of cookie dough and roll it into a ball. Place the dough ball on the prepared baking sheet. Repeat until all the dough is used, spacing the cookies about 2 inches apart.
2. Use your thumb or the back of a spoon to create an indentation in the center of each cookie dough ball.
3. Spoon a small amount of the cheesecake mixture into the indentation, about 1 teaspoon per cookie.

Step 4: Bake the Cookies

1. Bake the cookies at 350°F (175°C) for 10-12 minutes, or until the edges are lightly golden. The centers may look a little soft but will firm up as they cool.
2. While the cookies are baking, chop the Reese’s Peanut Butter Cups into smaller pieces.
3. Once the cookies are out of the oven, immediately press a piece of Reese’s Peanut Butter Cup (or a few pieces) into the center of each cookie. If desired, sprinkle mini chocolate chips over the top for extra chocolatey flavor.
4. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips for Success:

• Softened cream cheese: Make sure the cream cheese is softened to room temperature to ensure a smooth cheesecake layer.
• Chill the dough: If the cookie dough is too soft to work with, chill it in the fridge for 30 minutes before scooping.
• Customize toppings: For an extra peanut butter flavor, drizzle melted peanut butter over the cookies after baking.

Recommendations:

• Serve with a glass of milk or a hot cup of coffee for the perfect pairing.
• Storage: Store these cookies in an airtight container at room temperature for up to 4-5 days.
• Freezing: Freeze the unbaked cookie dough (before adding the cheesecake layer) for up to 2 months. When ready to bake, bake directly from frozen, adding a minute or two to the baking time.

Nutrition (Per Cookie):

• Calories: ~210
• Protein: 4 g
• Fat: 14 g
• Carbohydrates: 22 g
• Sugar: 16 g
• Fiber: 1 g

These Reese’s Cheesecake Cookies combine the best of both worlds—creamy cheesecake and indulgent peanut butter chocolate! Perfect for any sweet tooth.