These Reese’s Cheesecake Cookies combine the best of both worlds—chewy cookies with creamy cheesecake, packed with Reese’s Pieces and Peanut Butter Cups, and finished with a decadent chocolate drizzle.

Ingredients:

For the Cookies:

2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
4 oz cream cheese, softened
1 cup mini Reese’s Pieces
1/2 cup Reese’s Peanut Butter Cups, chopped
1/2 cup white chocolate chips

For the Drizzle:

1/2 cup semi-sweet chocolate chips, melted

Directions:

1. Preheat and Prep:

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

2. Mix Dry Ingredients:

In a medium bowl, combine the flour, baking soda, baking powder, and salt. Set aside.

3. Cream the Butter and Sugars:

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

4. Add Egg and Vanilla:

Beat in the egg and vanilla extract until well combined.

5. Blend in Cream Cheese:

Add the softened cream cheese to the mixture and beat until smooth.

6. Combine Wet and Dry Ingredients:

Gradually add the dry ingredients to the creamy mixture, stirring until just combined.

7. Add Reese’s and Chocolate:

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

8. Shape and Bake:

Drop about 2 tablespoons of dough per cookie onto the prepared baking sheet, gently flattening each one. Bake for 10-12 minutes or until the edges turn lightly golden.

9. Cool the Cookies:

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

10. Drizzle with Chocolate:

Once the cookies are cooled, drizzle with the melted semi-sweet chocolate.

Serving:

Prep Time: 20 minutes
Cooking Time: 10-12 minutes
Total Time: 30-35 minutes
Servings: 24 cookies

Variations:

Add Nuts: For extra crunch, fold in 1/2 cup chopped pecans or walnuts.
Dark Chocolate Drizzle: Swap semi-sweet chocolate for dark chocolate to add a richer flavor.

Storage:

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies without the drizzle for up to 3 months.

FAQs:

Q: Can I use regular Reese’s Pieces instead of mini?
A: Yes, you can substitute regular Reese’s Pieces, but chopping them slightly might help distribute them more evenly in the cookies.

Q: Can I make the dough ahead of time?
A: Yes, you can refrigerate the cookie dough for up to 24 hours before baking. Just let it sit at room temperature for 10-15 minutes before scooping.

Conclusion:

These Reese’s Cheesecake Cookies are the ultimate indulgence for anyone who loves the combination of peanut butter, chocolate, and cheesecake flavors. With their rich, creamy texture and bursts of Reese’s goodness, they’re sure to be a crowd-pleaser!