Indulge in the perfect blend of flavors with Irresistible Reese’s Cheesecake Cookies. These soft and chewy cookies feature rich peanut butter cups, creamy chocolate, and a hint of cheesecake flavor that makes them a delightful treat for any occasion. Whether you’re baking for a party or simply craving something sweet, these cookies are sure to impress.
Ingredients
1 cup butter, softened
1 cup granulated sugar
1 cup brown sugar
2 large eggs
1 tsp vanilla extract
1 tsp baking soda
1/2 tsp salt
3 cups all-purpose flour
1 cup mini chocolate chips
1 cup chopped Reese’s peanut butter cups
Directions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until well combined and fluffy.
- Add the eggs and vanilla extract to the mixture, mixing until fully incorporated.
- Stir in the baking soda, salt, and flour until a soft dough forms.
- Gently fold in the mini chocolate chips and chopped Reese’s peanut butter cups.
- Using a cookie scoop, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Servings and Timing
This recipe yields approximately 24 cookies. The prep time is about 15 minutes, with a cooking time of 10-12 minutes, leading to a total time of approximately 25-27 minutes.
Variations
- Peanut Butter Swirl: Add a swirl of creamy peanut butter on top of each cookie before baking for an extra peanut butter flavor.
- Nutty Crunch: Incorporate chopped nuts like peanuts or pecans for added texture.
- Different Chocolates: Use dark chocolate or white chocolate chips in place of mini chocolate chips for a unique twist.
- Cheesecake Flavoring: Add 1/2 teaspoon of cheesecake extract for a more pronounced cheesecake flavor.
Storage/Reheating
Store leftover cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a single layer, then transfer to a freezer-safe bag or container for up to 3 months. To reheat, simply pop them in the microwave for a few seconds.
10 FAQs
- Can I use margarine instead of butter?
Yes, margarine can be used, but it may affect the texture slightly. - How do I make these cookies gluten-free?
Substitute all-purpose flour with a gluten-free flour blend. - What if I don’t have mini chocolate chips?
Regular chocolate chips can be used; just chop them into smaller pieces if desired. - Can I add more Reese’s?
Absolutely! Feel free to add more chopped Reese’s peanut butter cups for an even richer flavor. - How do I know when the cookies are done?
The edges should be golden brown, while the centers may appear slightly underbaked. - Can I chill the dough before baking?
Yes, chilling the dough for 30 minutes can help prevent spreading. - What can I use as a substitute for eggs?
For a vegan option, use flax eggs or applesauce as a binding agent. - Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 2 days before baking. - What’s the best way to store them?
Keep them in an airtight container to maintain freshness. - Can I freeze the cookie dough?
Yes, you can freeze the dough in balls and bake them straight from the freezer, adding a couple of extra minutes to the baking time.
Conclusion
Irresistible Reese’s Cheesecake Cookies are a delightful fusion of flavors that will satisfy any sweet tooth. Their soft, chewy texture combined with the rich taste of peanut butter and chocolate makes them an instant favorite. Whether enjoyed fresh from the oven or shared with friends and family, these cookies are sure to become a go-to recipe in your baking repertoire!