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Reese’s Peanut Butter Cheesecake Cookies

Ingredients:

For the Peanut Butter Cookie Dough:

1 ½ cups all-purpose flour

½ tsp baking soda

¼ tsp salt

½ cup unsalted butter, softened

½ cup creamy peanut butter

½ cup granulated sugar

½ cup brown sugar, packed

1 large egg

1 tsp vanilla extract

For the Cheesecake Filling:

4 oz cream cheese, softened

¼ cup powdered sugar

½ tsp vanilla extract

For the Add-ins:

1 cup chopped Reese’s Peanut Butter Cups (or mini Reese’s cups)

Instructions:

For the Cheesecake Filling:

Prepare the filling: In a small bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Cover and refrigerate for at least 30 minutes to firm up.

For the Peanut Butter Cookie Dough:

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

Whisk dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

Cream the butter and sugars: In a large bowl, beat the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.

Add egg and vanilla: Beat in the egg and vanilla extract until combined.

Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in Reese’s cups: Gently fold the chopped Reese’s peanut butter cups into the cookie dough.

Assembling the Cookies:

Form the cookie dough balls: Using about 1 ½ tablespoons of cookie dough, roll it into a ball. Flatten the dough ball slightly with your hands, making an indent in the center.

Add cheesecake filling: Scoop about 1 teaspoon of the chilled cheesecake filling into the center of the flattened dough. Carefully fold the dough around the filling, ensuring it's completely enclosed, then roll back into a ball.

Bake the cookies: Place the filled cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and slightly golden.

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