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Reese's Peanut Butter Cheesecake Cookies

Imagine biting into a warm cookie that blends the rich, creamy essence of cheesecake with the irresistible crunch of peanut butter cups.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 1/2 cup cream cheese softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup Reese's Peanut Butter Cups chopped

Equipment

  • Mixing bowls
  • Electric mixer
  • Baking sheet
  • Parchment paper
  • Cookie scoop or tablespoon
  • Measuring cups and spoons

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Line a baking sheet with parchment paper.
  3. In a large mixing bowl, combine the peanut butter, granulated sugar, and brown sugar and beat with an electric mixer until creamy and well blended.
  4. Add the softened cream cheese, egg, and vanilla extract to the bowl and beat until smooth and fully incorporated.
  5. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
  6. Gradually add the dry ingredients to the peanut butter mixture and mix until just combined.
  7. Gently fold in the chopped Reese's Peanut Butter Cups until evenly distributed.
  8. Using a cookie scoop or tablespoon, drop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  9. Bake for 10 to 12 minutes, or until the edges are lightly golden.
  10. Allow the cookies to cool on the baking sheet for 3 to 5 minutes before transferring them to a wire rack to cool completely.

Notes

Store cooled cookies in an airtight container at room temperature for up to one week.