Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 4 oz cream cheese, softened
- 1 cup mini Reese’s Pieces
- 1/2 cup chopped Reese’s Peanut Butter Cups
- 1/2 cup white chocolate chips
- 1/2 cup semi-sweet chocolate chips, melted for drizzling
Instructions
- Preheat oven to 350°F (175°C). Line baking sheet with parchment paper.
- In a medium bowl, whisk flour, baking soda, baking powder, and salt.
- In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in egg and vanilla. Add cream cheese and mix until smooth.
- Gradually add dry ingredients to wet ingredients; mix until just combined.
- Fold in mini Reese’s Pieces, chopped Peanut Butter Cups, and white chocolate chips.
- Scoop dough (≈2 tbsp per cookie) onto baking sheet, slightly flatten.
- Bake 10–12 minutes until edges lightly golden. Cool 5 minutes on baking sheet, then transfer to wire rack.
- Drizzle cooled cookies with melted semi-sweet chocolate.
Notes
- Best enjoyed slightly warm for gooey texture.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Sweet Treats
- Method: Baked
- Cuisine: American
- Diet: Vegetarian