Gooey Reese’s Cheesecake Cookies

1. Prepare the Cream Cheese Filling:

1.1. Mix the Filling:

In a small bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Cover the bowl with plastic wrap and refrigerate while you prepare the cookie dough. Chilling the filling will make it easier to stuff the cookies later.
2. Make the Cookie Dough:

2.1. Cream the Butter and Sugars:

In a large mixing bowl, beat together the softened butter, cream cheese, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. This step ensures a smooth and creamy base for your cookies.
2.2. Add the Egg and Vanilla:

Mix in the egg and vanilla extract until fully incorporated, scraping down the sides of the bowl as needed.
2.3. Combine the Dry Ingredients:

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing, as it can lead to tough cookies.
2.4. Fold in the Reese’s and Chocolate Chips:

Gently fold in the chopped Reese’s peanut butter cups and mini chocolate chips, if using. The dough will be thick and slightly sticky.
3. Assemble the Cookies:

3.1. Preheat the Oven:

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
3.2. Stuff the Cookies:

Using a tablespoon, scoop out a ball of cookie dough and flatten it slightly in your hand. Place a small spoonful of the chilled cream cheese filling in the center. Carefully fold the edges of the dough around the filling, ensuring it’s completely sealed. Roll the dough into a smooth ball and place it on the prepared baking sheet. Repeat with the remaining dough, spacing the cookies about 2 inches apart.
4. Bake the Cookies:

4.1. Bake Until Golden:

Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set but still slightly soft. The cookies may appear slightly underbaked, but they’ll continue to set as they cool.
4.2. Cool the Cookies:

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The cookies will be soft and gooey, with a deliciously creamy center.
5. Serve and Enjoy:

5.1. Indulge in the Gooey Goodness:

These cookies are best enjoyed slightly warm when the center is still gooey and melty. Serve with a glass of cold milk or a cup of hot coffee for the ultimate treat.
Tips for the Best Gooey Reese’s Cheesecake Cookies:
Chill the Dough: If your dough is too sticky to handle, refrigerate it for 20-30 minutes before stuffing the cookies. This will make the dough easier to work with and prevent it from spreading too much during baking.
Customize the Filling: For an extra peanut buttery twist, you can mix a tablespoon of peanut butter into the cream cheese filling.
Storage: Store the cookies in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week. These cookies can also be frozen for longer storage.
These Gooey Reese’s Cheesecake Cookies are the perfect combination of rich, creamy cheesecake and sweet, chocolatey Reese’s peanut butter cups. Each bite delivers a burst of flavors and textures that will leave you craving more. Whether you’re baking for a special occasion or simply treating yourself, these cookies are sure to satisfy your sweet tooth. Enjoy!