Gooey Reese's Cheesecake Cookies

Gooey Reese's Cheesecake Cookies are a decadent treat that combines the best of both worlds: the creamy richness of cheesecake and the beloved flavors of Reese's candies. These cookies are made with a soft, rich dough that incorporates mini Reese's Pieces and chopped Reese's Peanut Butter Cups, creating a delightful blend of textures and flavors in every bite. The addition of cream cheese to the dough adds an extra layer of creaminess, making these cookies irresistibly soft and gooey. After baking, they are drizzled with melted semi-sweet chocolate for an added touch of decadence, making them perfect for any occasion where you want to impress with something truly special.

• All-purpose flour: 2 1/2 cups
• Baking soda: 1/2 teaspoon
• Baking powder: 1/2 teaspoon
• Salt: 1/2 teaspoon
• Unsalted butter: 1/2 cup, softened
• Granulated sugar: 1/2 cup
• Brown sugar: 1/2 cup, packed
• Large egg: 1
• Vanilla extract: 1 teaspoon
• Cream cheese: 4 oz, softened
• Mini Reese's Pieces: 1 cup
• Reese's Peanut Butter Cups: 1/2 cup, chopped
• White chocolate chips: 1/2 cup
• Semi-sweet chocolate chips: 1/2 cup, melted (for drizzling)

Step 1:

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Step 2:

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.

Step 3:

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Step 4:

Beat in the egg and vanilla extract until combined. Add the softened cream cheese and mix until smooth.

Step 5:

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Step 6:

Gently fold in the mini Reese's Pieces, chopped Reese's Peanut Butter Cups, and white chocolate chips.

Step 7:

Scoop the dough onto the prepared baking sheet, about 2 tablespoons per cookie, and slightly flatten each one.

Step 8:

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.

Step 9:

Drizzle the cooled cookies with melted semi-sweet chocolate.

• These cookies are best enjoyed slightly warm for that gooey, indulgent texture.
• Store leftovers in an airtight container at room temperature for up to 3 days.
• If you prefer crispier cookies, bake them for an additional 2 minutes.

• For an extra chocolatey treat, try using dark chocolate chips for the drizzle instead of semi-sweet.
• To make the cookies even more indulgent, add a sprinkle of sea salt on top of the melted chocolate drizzle.

Tips from Well-Known Chefs

• Chef Lisa recommends chilling the dough for 30 minutes before baking to help the cookies maintain their shape and prevent excessive spreading.
• Chef Alex suggests adding a teaspoon of espresso powder to the dough for a subtle coffee flavor that enhances the richness of the chocolate.

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