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Reese’s Peanut Butter Cheesecake Cookies

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These Reese’s Peanut Butter Cheesecake Cookies are a decadent treat that combines the rich flavors of cheesecake, peanut butter, and chocolate. Packed with chunks of Reese’s candies, these soft and chewy cookies are perfect for peanut butter lovers and indulgent dessert fans alike.

Ingredients

Scale
  • For the Cookie Dough:
    • 1/2 cup unsalted butter, softened
    • 1/2 cup cream cheese, softened
    • 3/4 cup granulated sugar
    • 1/2 cup light brown sugar, packed
    • 1/2 cup creamy peanut butter
    • 1 large egg
    • 1 teaspoon vanilla extract
    • 2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
  • Mix-ins:
    • 1 cup chopped Reese’s Peanut Butter Cups
    • 1/2 cup Reese’s Pieces

Instructions

  • Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  • Prepare the Cookie Dough:
    • In a large mixing bowl, beat together the softened butter, cream cheese, granulated sugar, and brown sugar until light and fluffy.
    • Add the peanut butter, egg, and vanilla extract. Mix until well combined.
  • Combine Dry Ingredients:
    • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
    • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • Add Mix-ins:
    • Fold in the chopped Reese’s Peanut Butter Cups and Reese’s Pieces.
  • Scoop the Dough:
    • Using a cookie scoop or spoon, drop dough balls (about 1 1/2 tablespoons each) onto the prepared baking sheets, spacing them 2 inches apart.
  • Bake:
    • Bake for 10-12 minutes, or until the edges are set and the tops look slightly underbaked (they will firm up as they cool).
    • Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
  • Serve:
    • Enjoy warm with a glass of milk or store in an airtight container at room temperature for up to 5 days.

Notes

  • Chill the dough for 20-30 minutes before baking if the mixture is too soft or sticky.
  • For extra flair, press a few Reese’s Pieces onto the tops of the cookies before baking.
  • Freeze leftover cookies for up to 3 months.

Find it online: https://ukfinda.com/reeses-peanut-butter-cheesecake-cookies/