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Cheesecake-Stuffed Cookies with White Chocolate and Reese’s

Cheesecake-Stuffed Cookies with White Chocolate and Reese’s
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Indulge in the delightful world of Cheesecake-Stuffed Cookies with White Chocolate and Reese’s. These soft, buttery cookies are filled with a creamy cheesecake center, making them a unique treat that’s sure to impress at any gathering. The luscious drizzle of white chocolate and the crunch of chopped Reese’s peanut butter cups make each bite an unforgettable experience. Perfect for parties, holidays, or just a sweet snack at home, these cookies combine the best of both worlds—decadent cookies and rich cheesecake—creating a dessert that everyone will love.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup light brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup white chocolate chips, melted
  • 1 cup Reese’s peanut butter cups, chopped

Instructions

  1. In a large mixing bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until light and fluffy.
  2. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
  3. In another bowl, whisk together the all-purpose flour, baking soda, and salt.
  4. Gradually mix the dry ingredients into the wet mixture until fully combined.
  5. Cover the dough and chill in the refrigerator for 1 hour.
  6. In a medium bowl, beat the softened cream cheese until smooth.
  7. Add in the granulated sugar, egg, and additional vanilla extract. Mix until creamy and well-blended.
  8. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  9. Scoop out a tablespoon of chilled cookie dough and flatten it into a disk.
  10. Place a spoonful of cheesecake filling in the center, fold over the edges of dough to cover it completely, then roll it into a sealed ball.
  11. Arrange cookie dough balls on your prepared baking sheet, keeping them about 2 inches apart.
  12. Bake for 10-12 minutes or until cookie edges are lightly golden.
  13. Allow cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
  14. Melt white chocolate chips in a microwave-safe bowl in 30-second intervals until smooth.
  15. Drizzle melted white chocolate over cooled cookies.
  16. Top with chopped Reese’s peanut butter cups, letting everything set before serving.

Nutrition

Find it online: https://chefharper.com/cheesecake-stuffed-cookies-with-white-chocolate-and-reeses/

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