Name: Gooey Reese's Cheesecake Cookies
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 1 cup brown sugar, packed; 2 large eggs; 1 tsp vanilla extract; 3 cups all-purpose flour; 1 tsp baking soda; ½ tsp salt; 1 cup chocolate chips (semi-sweet or milk chocolate); 1 ½ cups Reese’s Peanut Butter Cups, chopped into small pieces; 8 oz cream cheese, softened (full-fat); ¼ cup powdered sugar; 1 tsp vanilla extract

Ingredients

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For the Cookie Dough:

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
1 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 cup chocolate chips (semi-sweet or milk chocolate)
1 ½ cups Reese’s Peanut Butter Cups, chopped into small pieces

For the Cheesecake Filling:

8 oz cream cheese, softened (full-fat)
¼ cup powdered sugar
1 tsp vanilla extract

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Instructions

1. Prepare the Cheesecake Filling:

In a medium bowl, beat the softened cream cheese until smooth and creamy.
Add the powdered sugar and vanilla extract, then mix until fully combined. Set the filling aside to chill while you make the cookie dough.

2. Make the Cookie Dough:

Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or silicone mats.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix.
Fold in the chocolate chips and chopped Reese’s Peanut Butter Cups.

3. Assemble the Cookies:

Scoop out about 1-2 tablespoons of cookie dough and flatten it into a disk shape in the palm of your hand.
Place a small spoonful of the cheesecake filling in the center of the dough disk.
Gently fold the edges of the dough around the filling, sealing it inside, and roll the dough into a ball.
Place the cookie dough balls onto the prepared baking sheet, spacing them about 2 inches apart.

4. Bake the Cookies:

Bake for 10-12 minutes, or until the edges are lightly golden, but the centers are still soft and gooey. The cookies will firm up as they cool.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

5. Serve and Enjoy:

These gooey Reese’s cheesecake cookies are best enjoyed warm, but they also store well for later.

Notes

Cream Cheese Selection: Use full-fat cream cheese for the best creamy texture. Be sure to allow it to soften at room temperature to avoid lumps in your cheesecake filling.
Reese’s Peanut Butter Cups: Chop them into small, even pieces to ensure they distribute evenly throughout the cookie dough, adding crunch and flavor to every bite.
Baking Tip: The key to achieving that perfect gooey center is to watch the baking time carefully. Start checking at 10 minutes—once the edges are set but the center remains soft, they’re done. Overbaking will cause them to lose their gooey texture.
Storage: Let your cookies cool completely before storing them in an airtight container at room temperature for up to 5 days. To keep them fresh and gooey, avoid refrigerating them as this can dry them out. For longer storage, freeze the cookies (after they’ve cooled) in a freezer-safe container for up to 3 months.