Description
Reeses cheesecake cookies blend creamy peanut butter and chocolate in a heavenly dessert that melts hearts. Chocolate chunks and peanut butter chips create a rich, indulgent treat sure to satisfy sweet cravings.
Ingredients
Scale
Cookies
- 2 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 tsp baking soda
- 0.5 tsp salt
Cheesecake and Peanut Butter Components
- 8 oz cream cheese, softened
- 0.5 cup creamy peanut butter
- 0.5 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Reeses Mix-ins and Toppings
- 12 Reeses peanut butter cups, chopped
- 0.5 cup Reeses pieces
- 0.25 cup brown sugar
- 0.25 cup unsalted butter, softened
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper, ensuring a smooth surface for even cookie placement.
- Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl until thoroughly combined and lump-free.
- In a separate large mixing bowl, cream together softened butter and brown sugar until light and fluffy, creating a smooth base for the cookie dough.
- Beat cream cheese, peanut butter, and granulated sugar in another bowl until completely smooth and well-integrated, eliminating any potential lumps.
- Incorporate the egg and vanilla extract into the cream cheese mixture, stirring until the texture becomes uniform and silky.
- Gradually fold the dry flour mixture into the butter mixture, mixing until a rich chocolate cookie dough forms with a consistent texture.
- Gently fold chopped Reeses peanut butter cups and Reeses pieces into the cookie dough, distributing the candy pieces evenly throughout.
- Drop rounded tablespoon-sized portions of dough onto the prepared baking sheet, spacing cookies about 2 inches apart to allow for spreading.
- Swirl the cream cheese mixture on top of each cookie dough ball, creating a marbled effect with the chocolate base.
- Bake for 10-12 minutes, or until the edges appear set and the centers look slightly soft but not wet.
- Remove from the oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, the cookies will have a decadent, fudgy texture with bursts of peanut butter and chocolate candy pieces.
Notes
- Soften butter and cream cheese at room temperature to ensure smooth, lump-free mixing and easy incorporation of ingredients.
- Use high-quality cocoa powder for a rich, intense chocolate flavor that elevates the overall taste of the cookies.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend, maintaining the same measurements and mixing technique.
- Chill the dough for 30 minutes before baking to prevent excessive spreading and create a more compact, chewy cookie texture.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 220
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 20 mg