Description
Reeses cheesecake cookies blend rich chocolate and creamy peanut butter in an irresistible dessert mashup. Sweet indulgence meets classic comfort, promising pure bliss with each delectable bite you’ll savor.
Ingredients
Scale
Cheesecake Filling:
- 6 ounces (170 grams) cream cheese, room temperature
- 3 tablespoons (45 milliliters) granulated sugar
- 1/2 teaspoon (2.5 milliliters) vanilla extract
Cookie Dough Base:
- 1 cup (227 grams) unsalted butter, for browning
- 1 1/4 cups (250 grams) packed brown sugar
- 1/4 cup (50 grams) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons (10 milliliters) vanilla extract
- 2 1/2 cups (313 grams) all-purpose flour, spooned and leveled
- 1 teaspoon (5 grams) baking soda
- 1/2 teaspoon (2.5 grams) salt
Chocolate and Topping Mix-ins:
- 1/4 cup (43 grams) semi-sweet chocolate chips, plus extra for topping
- 1/4 cup (43 grams) milk chocolate chips, plus extra for topping
- 1/2 cup (85 grams) white chocolate chips, plus extra for topping
- 1 cup (170 grams) mini Reese’s peanut butter cups, plus extra for topping
Instructions
- Craft the cheesecake filling by whipping cream cheese, sugar, and vanilla until silky smooth using an electric mixer for 3-5 minutes.
- Spread 12 small dollops of filling onto a parchment-lined baking sheet and freeze for 45 minutes until solid.
- Transform butter into golden brown liquid by heating in a heavy saucepan over medium heat, stirring constantly until nutty and caramelized. Transfer immediately to a heat-safe bowl for cooling.
- Sift flour, baking soda, and salt together in a separate mixing bowl.
- Warm the oven to 350°F and prepare a parchment-lined baking sheet.
- Whisk cooled brown butter with brown and granulated sugars until thoroughly combined and smooth.
- Incorporate room temperature eggs and vanilla extract into the sugar mixture, blending until glossy and uniform.
- Gently fold dry ingredients into wet ingredients, mixing minimally to prevent toughening the dough.
- Fold chocolate chips and mini Reese’s cups throughout the mixture, distributing evenly.
- Create cookie portions by forming discs, embedding frozen cheesecake centers, and completely enclosing the filling.
- Decorate cookie tops with additional chocolate and Reese’s pieces.
- Arrange 6 cookies per baking sheet, allowing ample spacing, and bake for 10 minutes until edges turn golden.
- Optional: Use a cookie cutter to reshape warm cookies into perfect circles immediately after removing from oven.
- Let cookies cool completely on baking sheet to ensure proper setting of cheesecake filling.
- Serve and savor these luxurious, multi-textured treats.
Notes
- Freeze the cheesecake filling properly to ensure it stays intact during baking, preventing leakage and maintaining a smooth, creamy center.
- Brown butter carefully to develop a rich, nutty flavor without burning, which can make the cookies taste bitter and ruin the overall taste.
- Handle the dough gently when mixing and forming cookies to prevent overworking, which can lead to tough, dense cookies instead of soft, tender ones.
- Try different chocolate variations or nut butter cups to customize the recipe and suit personal taste preferences or dietary restrictions.
- Prep Time: 1 hour 15 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 210
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg