Ingredients
To make these decadent Gooey Reese’s Cheesecake Cookies, you will need:
For the Cookie Dough:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup mini Reese’s pieces
For the Cheesecake Filling:
- 8 oz cream cheese, room temperature
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Kitchen Equipment
You’ll need the following equipment to prepare this recipe:
- Mixing bowls
- Electric mixer or hand mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Spoon or cookie scoop
- Spatula
Directions
- Prepare the Cheesecake Filling:
- In a mixing bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
- Cover and refrigerate for at least 30 minutes to firm up the filling.
- Make the Cookie Dough:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract, and beat until combined.
- Gradually add the flour mixture, mixing until just combined.
- Fold in the mini Reese’s pieces.
- Assemble the Cookies:
- Using a spoon or cookie scoop, scoop a tablespoon of cookie dough and flatten it slightly in your hand.
- Place a small amount (about 1 teaspoon) of the chilled cheesecake filling in the center of the dough.
- Scoop another tablespoon of cookie dough, flatten it, and place it over the cheesecake filling. Seal the edges by pressing the dough together, forming a ball.
- Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake the Cookies:
- Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are slightly golden.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Tips and Tricks
- Chill the Filling: Ensure the cheesecake filling is well chilled before assembling the cookies to prevent it from oozing out during baking.
- Softened Butter: Make sure your butter is at room temperature to achieve a smooth and creamy cookie dough.
- Mini Reese’s Pieces: Using mini Reese’s pieces ensures even distribution and a perfect balance of chocolate and peanut butter in each bite.
Storing Leftovers
Store any leftover cookies in an airtight container in the refrigerator for up to 5 days. You can also freeze the cookies for up to 3 months. To enjoy, simply thaw them at room temperature or warm them in the microwave for a few seconds.
Pairings
Gooey Reese’s Cheesecake Cookies pair wonderfully with:
- A glass of cold milk
- Hot coffee or tea
- A scoop of vanilla ice cream
FAQs
Q: Can I use regular Reese’s cups instead of mini Reese’s pieces? A: Yes, you can chop regular Reese’s cups into small pieces and fold them into the cookie dough.
Q: Can I make the dough ahead of time? A: Yes, you can prepare the cookie dough in advance and refrigerate it for up to 2 days. Allow the dough to come to room temperature before assembling and baking the cookies.
Q: What if I don’t have an electric mixer? A: You can mix the ingredients by hand using a whisk and a sturdy spatula. Ensure the butter is well softened to make mixing easier.
Q: Can I make these cookies without the cheesecake filling? A: Yes, you can omit the cheesecake filling if you prefer. The cookies will still be delicious with just the Reese’s pieces.
Q: How can I make the cookies chewier? A: To make the cookies chewier, you can add an extra egg yolk to the dough and reduce the baking time slightly.
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