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Gooey Reese's Cheesecake Cookies – Soft, Sweet Treats

Gooey Reese’s Cheesecake Cookies – Soft, Sweet Treats

Description

Welcome, cookie enthusiasts! 🍪😍 If you’re a fan of Reese’s treats and creamy cheesecake, you’re in for a real treat today with this Gooey Reese’s Cheesecake Cookies recipe. These delectable cookies combine the indulgent flavors of peanut butter cups, mini Reese’s Pieces, and a rich cream cheese base to create a cookie that’s equal parts chewy, creamy, and irresistible. Perfect for dessert lovers, peanut butter fanatics, and anyone with a sweet tooth, these cookies are sure to become a household favorite. Let’s dive into the magic of this recipe and create your next favorite treat!

Ingredients

Scale
  • 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
  • 1/2 cup semi-sweet chocolate chips, melted (for drizzling)

Optional substitutions:

  • If you’re looking to make this recipe gluten-free, simply substitute the all-purpose flour for a 1:1 gluten-free flour blend.
  • For a dairy-free option, swap out the butter and cream cheese for plant-based alternatives.
  • Nut allergies? You can substitute the Reese’s candies with allergen-friendly chocolate pieces.

Instructions

1. Preheat the Oven

Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. Preheating ensures even cooking from the moment your cookies hit the oven.

2. Mix Dry Ingredients

In a medium bowl, whisk together the 2 1/2 cups of all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt. This step ensures all dry ingredients are evenly distributed for better consistency in the dough.

3. Cream Butter and Sugars

In a large bowl, cream together 1/2 cup unsalted butter, 1/2 cup granulated sugar, and 1/2 cup packed brown sugar using a hand mixer or stand mixer. Beat until the mixture is light and fluffy, which usually takes around 2-3 minutes. This aeration step is key for creating soft, gooey cookies.

4. Add Egg and Vanilla

Beat in 1 large egg and 1 teaspoon of vanilla extract until combined. Make sure the egg is fully incorporated for a smooth dough consistency.

5. Incorporate Cream Cheese

Add 4 oz softened cream cheese to the wet mixture and continue to beat until smooth and creamy. This is where the cheesecake flavor comes into play!

6. Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to maintain a tender cookie texture.

7. Fold in Candy and Chocolate

Gently fold in 1 cup mini Reese’s Pieces, 1/2 cup chopped Reese’s Peanut Butter Cups, and 1/2 cup white chocolate chips. The mini Reese’s and peanut butter cups will add bursts of peanut buttery goodness with every bite.

8. Shape and Bake

Using a cookie scoop or tablespoon, scoop dough onto the prepared baking sheet, about 2 tablespoons per cookie. Slightly flatten each dough ball with your fingers to create a flat cookie shape. Bake the cookies for 10-12 minutes or until the edges are lightly golden. The centers will look slightly underbaked, but that’s what makes them gooey!

9. Cool and Drizzle

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Once completely cooled, drizzle with melted semi-sweet chocolate chips for an extra touch of decadence.

Equipment

Notes

  1. Room Temperature Ingredients: Make sure your butter, egg, and cream cheese are at room temperature before mixing. This will help them blend together smoothly and prevent any curdling.
  2. Don’t Overbake: The cookies should look slightly underbaked in the center when you remove them from the oven. They’ll firm up as they cool, leaving you with a deliciously gooey texture.
  3. Chill the Dough: For thicker cookies, chill the dough for 30 minutes before baking. This helps prevent spreading during baking and results in a chewier cookie.
  4. Chocolate Drizzle Options: If semi-sweet chocolate isn’t your favorite, feel free to experiment with dark or milk chocolate for the drizzle.

Find it online: https://optimalrecipes.com/gooey-reeses-cheesecake-cookies-soft-sweet-treats/