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Peanut Butter Cheesecake Cookies

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Peanut Butter Cheesecake Cookies combine the richness of cheesecake with the irresistible flavors of peanut butter and chocolate. With a creamy, soft base and crunchy Reese’s Pieces, chopped Reese’s Peanut Butter Cups, and chocolate chips, topped off with a chocolate drizzle, these cookies are the ultimate indulgence for peanut butter and chocolate lovers.

Ingredients

For the Cookies:

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 brown sugar, packed

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)

Instructions

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

  • Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside.

  • Cream butter, sugars, and cream cheese: In a large mixing bowl, cream together the softened butter, granulated sugar, brown sugar, and cream cheese until light and fluffy (2-3 minutes with an electric mixer).

  • Add the egg and vanilla: Beat in the egg and vanilla extract until fully combined, scraping the sides of the bowl as needed.

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

  • Add the mix-ins: Gently fold in the mini Reese’s Pieces, chopped Reese’s Peanut Butter Cups, and white chocolate chips until evenly distributed throughout the dough.

  • Scoop and bake: Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheets, spacing cookies about 2 inches apart. Flatten each cookie slightly with the back of a spoon or your fingers.

  • Bake: Bake for 10-12 minutes or until the edges of the cookies are golden brown but the centers are still soft. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

  • Drizzle with chocolate: Once cooled, melt the semi-sweet chocolate chips in a microwave-safe bowl in 20-30 second intervals, stirring between. Drizzle the melted chocolate over the cooled cookies with a spoon or piping bag.

  • Serve and enjoy: Once the chocolate drizzle sets, the cookies are ready to enjoy!

Notes

Storage: Store leftover cookies in an airtight container at room temperature for up to 5 days. They can be frozen for up to 2 months. Thaw at room temperature or microwave for a few seconds to reheat.

Variations:

Add more chocolate: Add extra chocolate chips to the dough for an even richer chocolate experience.

Peanut butter drizzle: Drizzle melted peanut butter over the cookies for an extra peanut buttery flavor.

Vegan Option: Substitute dairy-free cream cheese and butter, and use vegan chocolate chips to make this recipe vegan-friendly.

Chopped nuts: Add chopped peanuts for an added crunch.

Find it online: https://familydinnercooking.com/peanut-butter-cheesecake-cookies/