Reese's Cheesecake Cookies (Print Version)

# Ingredients:

→ Cheesecake Filling

01 - 6 ounces cream cheese, room temperature
02 - 3 tablespoons granulated sugar
03 - ½ teaspoon vanilla extract

→ Cookie Dough

04 - 1 cup unsalted butter, for browning
05 - 1¼ cups packed brown sugar
06 - ¼ cup granulated sugar
07 - 2 large eggs, room temperature
08 - 2 teaspoons vanilla extract
09 - 2½ cups all-purpose flour, spooned and leveled
10 - 1 teaspoon baking soda
11 - ½ teaspoon salt

→ Mix-ins & Toppings

12 - ¼ cup semi-sweet chocolate chips, plus extra for topping
13 - ¼ cup milk chocolate chips, plus extra for topping
14 - ½ cup white chocolate chips, plus extra for topping
15 - 1 cup mini Reese's peanut butter cups, plus extra for topping

# Instructions:

01 - In a medium bowl using a hand mixer or stand mixer with paddle attachment, beat cream cheese, sugar, and vanilla until smooth and creamy, about 3-5 minutes. Line a baking sheet with parchment paper and drop 12 half-tablespoon dollops of the filling onto the sheet. Freeze for 30 minutes to 1 hour.
02 - Cut butter into cubes and place in a heavy saucepan over medium heat. Stir constantly as the butter melts and begins to foam. Continue stirring until the butter turns golden brown and develops a nutty aroma. Immediately remove from heat and transfer to a heat-safe bowl to cool.
03 - While the brown butter cools, sift together the flour, baking soda, and salt in a medium bowl.
04 - Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
05 - In a large bowl, combine the cooled brown butter, brown sugar, and granulated sugar. Whisk until well combined and no lumps remain.
06 - Add the room temperature eggs and vanilla extract to the butter-sugar mixture. Whisk until completely incorporated and the mixture looks smooth and glossy.
07 - Add the sifted dry ingredients to the wet ingredients. Fold together gently with a spatula until just combined, being careful not to overmix.
08 - Gently fold in the semi-sweet chocolate chips, milk chocolate chips, white chocolate chips, and mini Reese's cups until evenly distributed throughout the dough, being careful not to overmix.
09 - Using a ¼ cup measure or ice cream scoop, portion the dough. Flatten each portion into a disc, place a frozen cheesecake dollop in the center, then fold the cookie dough around it, completely enclosing the filling. Add extra chocolate chips and mini Reese's to the top of each cookie.
10 - Place 6 cookies at a time on the prepared baking sheet, leaving plenty of space between them. Bake for 10 minutes, until the edges are set and the bottoms are golden brown. The centers may look slightly underdone.
11 - If desired, immediately after removing from the oven, use a large round cookie cutter or measuring cup to shape the cookies into perfect circles by gently swirling around each cookie.
12 - While the cookies are still warm, press additional chocolate chips and mini Reese's cups onto the tops.
13 - Allow the cookies to cool completely on the baking sheet. This is important for them to set properly with the cheesecake filling.
14 - Once completely cooled, serve and enjoy these decadent cookies!

# Notes:

01 - This cookie dough must be baked immediately after mixing and cannot be stored for later use.
02 - The cookies will look slightly underdone when removed from the oven but will continue to bake on the hot cookie sheet.
03 - Brown butter adds a rich, nutty flavor that elevates these cookies to the next level.
04 - Make sure cream cheese is fully at room temperature for the smoothest cheesecake filling.

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