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Reese’s Peanut Butter Cheesecake Cookies

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  • Author: KimEasy
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: 20 cookies 1x
  • Category: Dessert, Cookies
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Indulge in these decadent Reese’s Peanut Butter Cheesecake Cookies, combining the rich flavors of peanut butter, chocolate, and creamy cheesecake in a soft, chewy treat.

Ingredients

Units Scale
  • Dry Ingredients:
    • 2 1/2 cups all-purpose flour
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
  • Wet Ingredients:
    • 1/2 cup unsalted butter, softened
    • 1/2 cup granulated sugar
    • 1/2 cup packed brown sugar
    • 1 large egg
    • 1 teaspoon vanilla extract
    • 4 oz cream cheese, softened
  • Mix-ins:
    • 1 cup mini Reese’s Pieces
    • 1/2 cup Reese’s Peanut Butter cups, chopped
    • 1/2 cup white chocolate chips
  • Chocolate Drizzle:
    • 1/2 cup semi-sweet chocolate chips, melted

Instructions

  1. Preheat Oven:
    • Preheat your oven to 350°F (175°C).
    • Line a baking sheet with parchment paper.
  2. Prepare Dry Ingredients:
    • In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
  3. Cream Butter and Sugars:
    • In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add Egg and Vanilla:
    • Beat in the egg and vanilla extract until well combined.
  5. Incorporate Cream Cheese:
    • Add the softened cream cheese and mix until smooth.
  6. Combine Wet and Dry Ingredients:
    • Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.
  7. Fold in Mix-ins:
    • Gently fold in the mini Reese’s Pieces, chopped Reese’s Peanut Butter Cups, and white chocolate chips.
  8. Shape Cookies:
    • Scoop about 2 tablespoons of dough per cookie onto the prepared baking sheet.
    • Slightly flatten each dough ball.
  9. Bake:
    • Bake for 10-12 minutes, or until the edges are lightly golden.
    • The centers may appear slightly undercooked; they will set as they cool.
  10. Cool Cookies:
    • Allow the cookies to cool on the baking sheet for 5 minutes.
    • Transfer to a wire rack to cool completely.
  11. Add Chocolate Drizzle:
    • Once the cookies are completely cooled, drizzle the melted semi-sweet chocolate over the top.
    • Let the chocolate set before serving.

Notes

  • For thicker cookies, chill the dough for 30 minutes before baking to prevent excessive spreading.
  • Ensure all ingredients, especially butter and cream cheese, are at room temperature for a smoother batter.
  • Store cookies in an airtight container at room temperature for up to 5 days.

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