Reese's Cheesecake Cookies (Print Version)
Ingredients:
01 -
All-purpose flour: 2 1/2 cups.
02 -
Baking soda: 1/2 teaspoon.
03 -
Baking powder: 1/2 teaspoon.
04 -
Salt: 1/2 teaspoon.
05 -
Unsalted butter: 1/2 cup, softened.
06 -
Granulated sugar: 1/2 cup.
07 -
Brown sugar: 1/2 cup, packed.
08 -
Large egg: 1.
09 -
Vanilla extract: 1 teaspoon.
10 -
Cream cheese: 4 oz, softened.
11 -
Mini Reese's Pieces: 1 cup.
12 -
Reese's Peanut Butter Cups: 1/2 cup, chopped.
13 -
White chocolate chips: 1/2 cup.
14 -
Semi-sweet chocolate chips: 1/2 cup, melted (for drizzling).
Instructions:
01 -
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
02 -
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
03 -
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
04 -
Beat in the egg and vanilla extract until combined. Add the softened cream cheese and mix until smooth.
05 -
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
06 -
Gently fold in the mini Reese's Pieces, chopped Reese's Peanut Butter Cups, and white chocolate chips.
07 -
Scoop the dough onto the prepared baking sheet, about 2 tablespoons per cookie, and slightly flatten each one.
08 -
Bake for 10-12 minutes, or until the edges are lightly golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
09 -
Drizzle the cooled cookies with melted semi-sweet chocolate.
Notes:
01 -
These cookies are best enjoyed slightly warm for that gooey, indulgent texture.
02 -
Store leftovers in an airtight container at room temperature for up to 3 days.