Irresistible Reese’s Cheesecake Cookies

Kitchen Equipment Needed

• Mixing bowls: For combining the cookie dough and cheesecake filling.
• Electric mixer: For creaming the butter and sugars, and mixing the cheesecake filling.
• Baking sheets: For baking the cookies.
• Parchment paper: To line the baking sheets for easy cleanup.
• Cookie scoop or tablespoon: For portioning the cookie dough.
• Spatula: For spreading the cheesecake filling and transferring cookies.

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How to Make Irresistible Reese’s Cheesecake Cookies

Step 1: Prepare the Cookie Dough

1. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy.
2. Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
4. Fold in the semi-sweet chocolate chips until evenly distributed.

Step 2: Make the Cheesecake Filling

1. In another bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
2. Gently fold in the chopped mini Reese’s peanut butter cups until well combined.

Step 3: Assemble the Cookies

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Using a cookie scoop or tablespoon, drop a generous amount of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
3. Make a small indentation in the center of each cookie dough ball and fill it with a spoonful of the cheesecake filling.
4. Use a little extra cookie dough to cover the cheesecake filling, ensuring it’s sealed.

Step 4: Bake the Cookies

1. Bake in the preheated oven for 12-15 minutes or until the edges are golden brown and the centers look set but slightly soft.
2. Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

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Tips and Variations

Storage: Store leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 1 week.

Make Ahead: You can prepare the cookie dough and cheesecake filling in advance. Store them separately in the refrigerator for up to 2 days before baking.

Nutty Twist: Add chopped peanuts or peanut butter chips to the cookie dough for an extra crunch.

Chocolate Lovers: Substitute half of the flour with cocoa powder for a chocolate cookie base.

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How to Serve Reese’s Cheesecake Cookies

These cookies are delightful on their own, but they can also be paired with:

• Milk: A classic pairing that enhances the flavors of chocolate and peanut butter.
• Coffee: The bitterness of coffee balances the sweetness of the cookies beautifully.
• Ice Cream: Serve alongside a scoop of vanilla or chocolate ice cream for an indulgent dessert.

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