Description
Reese’s cheesecake cookies melt chocolate and peanut butter into one irresistible dessert sensation. Rich peanut butter chips and creamy cheesecake swirls create a luxurious cookie experience you won’t forget.
Ingredients
Scale
Base Ingredients:
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup brown sugar, packed
Dairy and Protein Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 8 ounces (226 grams) cream cheese, softened
- 2 large eggs
Flavor and Mix-in Ingredients:
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 1 cup Reeses Peanut Butter Cups, chopped into small pieces
- 1 cup semi-sweet chocolate chips
Instructions
- Prepare the oven at 350F (175C) and line two baking sheets with parchment paper or silicone mats.
- Cream butter and cream cheese in a large mixing bowl until smooth and uniform in texture.
- Incorporate both sugars into the butter mixture, beating until light and airy.
- Add eggs individually, thoroughly mixing after each addition to ensure even distribution.
- Blend in vanilla extract to enhance the flavor profile.
- In a separate bowl, thoroughly combine flour, baking soda, and salt using a whisk.
- Gradually integrate dry ingredients into the wet mixture, stirring until just combined to prevent overmixing.
- Gently fold chopped Reeses Peanut Butter Cups and chocolate chips into the cookie dough, ensuring even distribution.
- Using a cookie scoop, portion dough onto prepared baking sheets, maintaining approximately 2 inches of space between each cookie.
- Bake for 12-15 minutes, watching for golden edges and soft, slightly gooey centers.
- Let cookies rest on baking sheets for a few minutes to stabilize their structure.
- Transfer cookies to a wire rack, allowing them to cool completely and set their texture.
Notes
- Chill the dough for 30 minutes before baking to prevent excessive spreading and create thicker, chewier cookies.
- For a gluten-free version, swap regular flour with a 1:1 gluten-free baking blend to maintain the same texture and consistency.
- Adjust baking time slightly if using different-sized Reeses Cups; smaller pieces may require less time to prevent burning.
- Store cookies in an airtight container at room temperature for up to 5 days, separating layers with parchment paper to prevent sticking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 231
- Sugar: 15 g
- Sodium: 102 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg