REESE’S PEANUT BUTTER CHEESECAKE COOKIES
These Reese’s peanut butter cheesecake cookies are soft, rich, and bursting with chocolatey-peanut butter goodness. With a creamy cheesecake filling and Reese’s pieces, they’re the ultimate treat for cookie lovers and peanut butter fans alike.
Ingredients
For the Cookie Dough:
- ½ cup unsalted butter softened
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup Reese’s Pieces or chopped mini Reese’s cups
For the Cheesecake Filling:
- 4 oz cream cheese softened
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Instructions
Make Cheesecake Filling:
- In a small bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Chill in freezer for 10–15 minutes to firm up.
Prepare Cookie Dough:
- In a large bowl, cream together butter, peanut butter, and both sugars until fluffy. Add egg and vanilla and mix well. Stir in flour, baking soda, and salt. Fold in Reese’s Pieces.
Assemble Cookies:
- Scoop 1 tablespoon of dough, flatten it, and place a small spoonful of cheesecake mixture in the center. Cover with another flattened dough piece and seal edges to encase filling.
Chill and Bake:
- Chill filled cookies for 10 minutes. Meanwhile, preheat oven to 350°F (175°C). Place cookies on a lined baking sheet and bake for 12–14 minutes or until golden at the edges.
Cool:
- Cool on baking sheet for 5 minutes before transferring to a wire rack.
Notes
Make Ahead:
Prepare the dough and cheesecake filling ahead. Store separately in the fridge up to 24 hours. Custom Flavors:
Try with Nutella or Biscoff spread instead of cheesecake for a fun twist. Serving Suggestions:
Serve warm for gooey centers or chilled for a firmer cheesecake bite. Allergy-Friendly Options:
Use nut-free spread and chocolate candy alternatives if needed. Storage Tips:
Store in an airtight container in the fridge for up to 5 days. Freeze unbaked cookie balls for up to 1 month.
Prepare the dough and cheesecake filling ahead. Store separately in the fridge up to 24 hours. Custom Flavors:
Try with Nutella or Biscoff spread instead of cheesecake for a fun twist. Serving Suggestions:
Serve warm for gooey centers or chilled for a firmer cheesecake bite. Allergy-Friendly Options:
Use nut-free spread and chocolate candy alternatives if needed. Storage Tips:
Store in an airtight container in the fridge for up to 5 days. Freeze unbaked cookie balls for up to 1 month.