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Step 1: Prepare the Cheesecake Filling
- In a medium bowl, beat together the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
- Add the egg yolk and flour, mixing until fully combined. Set this aside to chill in the refrigerator while you prepare the cookie dough.
Step 2: Make the Cookie Dough
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This will take about 2-3 minutes with an electric mixer.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Gently fold in the chopped Reese’s Peanut Butter Cups, ensuring they’re evenly distributed throughout the dough.
Step 3: Form the Cookies
- Take a tablespoon-sized portion of the cookie dough and flatten it slightly in the palm of your hand.
- Spoon a small dollop of the cheesecake filling (about 1 teaspoon) into the center of the dough.
- Carefully fold the edges of the dough around the cheesecake filling to seal it inside. Roll the dough into a ball and place it on the prepared baking sheet.
- Repeat this process for the remaining dough and cheesecake filling, spacing the cookies about 2 inches apart.
Step 4: Bake the Cookies
- Bake for 10-12 minutes, or until the edges of the cookies are golden and the tops are set. The center may look a little soft, but it will firm up as the cookies cool.
- Remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
Tips for Success:
- Chill the Cheesecake Filling: It’s important to chill the cheesecake filling before you start assembling the cookies. This makes it easier to handle and prevents it from oozing out during baking.
- Don’t Overbake: These cookies are best when they’re soft and gooey in the center. Keep an eye on them as they bake, and remove them from the oven as soon as the edges turn golden.
- Use Mini Reese’s: Mini Reese’s Peanut Butter Cups work best for this recipe because they’re easier to chop and distribute evenly throughout the dough.
Serving Suggestions:
These Gooey Reese’s Cheesecake Cookies are perfect on their own, but they can also be paired with a cold glass of milk, a scoop of vanilla ice cream, or even a drizzle of chocolate sauce for an extra indulgent treat.
Whether you’re baking for a special occasion or simply satisfying your sweet tooth, these cookies are sure to be a crowd-pleaser. The combination of cheesecake, peanut butter, and chocolate is a match made in dessert heaven, and these Gooey Reese’s Cheesecake Cookies take it to the next level.
Enjoy!
FAQs:
Can I make these cookies ahead of time?
Yes! You can prepare the cookie dough and cheesecake filling a day ahead of time and store them in the refrigerator. When you’re ready, form the cookies and bake as usual.
Can I freeze these cookies?
Absolutely. After baking, let the cookies cool completely. Store them in an airtight container or freezer bag and freeze for up to 3 months. To enjoy, simply thaw at room temperature.
What other fillings can I use?
If you’re not a fan of Reese’s, you can swap them out for other candies like Snickers, M&Ms, or even white chocolate chips for a twist on this indulgent treat.
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