Description
Irresistible cookies combining the rich flavors of cheesecake with the classic taste of Reese’s.
Ingredients
Scale
- 310 grams all-purpose flour
- 0.5 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon fine salt
- 113 grams unsalted butter, softened
- 100 grams granulated sugar
- 110 grams packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 113 grams cream cheese, softened
- 170 grams mini Reese’s Pieces
- 90 grams Reese’s Peanut Butter Cups, chopped
- 85 grams white chocolate chips
- 85 grams semi-sweet chocolate chips, melted, for drizzling
Instructions
- Preheat oven to 175°C and line a baking tray with parchment paper to ensure cookies do not stick.
- In a medium mixing bowl, whisk together all-purpose flour, baking soda, baking powder, and salt until homogeneous.
- In a large bowl, beat softened butter, granulated sugar, and brown sugar until pale and fluffy, approximately 2–3 minutes using an electric mixer.
- Add the egg and vanilla extract to the creamed mixture and mix until smooth.
- Mix softened cream cheese into the wet ingredients until the batter is velvety and uniform, with no visible lumps.
- Gradually add the dry ingredients to the wet mixture, folding gently and only until just combined to avoid overdevelopment of gluten.
- Gently incorporate mini Reese’s Pieces, chopped Reese’s Peanut Butter Cups, and white chocolate chips until evenly dispersed.
- Scoop approximately 2 tablespoons of dough per portion onto the prepared tray, spacing evenly. Lightly flatten each dough mound with fingertips for uniform baking.
- Bake in the preheated oven for 12 minutes, or until edges are lightly golden while centers remain soft.
- Allow cookies to cool on the tray for 5 minutes to set, then carefully transfer to a wire rack to cool completely.
- Once fully cooled, drizzle melted semi-sweet chocolate chips decoratively over the cookies.
Notes
- For best results, ensure that all ingredients are at room temperature before starting.
- Store cookies in an airtight container to keep them fresh.
- These cookies can be frozen for up to 2 months – just thaw before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg