{"id":1929,"date":"2024-07-05T14:04:37","date_gmt":"2024-07-05T14:04:37","guid":{"rendered":"https:\/\/univerti.com\/?p=1929"},"modified":"2024-07-05T14:04:37","modified_gmt":"2024-07-05T14:04:37","slug":"gooey-reeses-cheesecake-cookies-2","status":"publish","type":"post","link":"https:\/\/recipesw.com\/index.php\/2024\/07\/05\/gooey-reeses-cheesecake-cookies-2\/","title":{"rendered":"Gooey Reese&#8217;s Cheesecake Cookies"},"content":{"rendered":"\n<p>Ingredients:<br>For the Cookie Dough:<\/p>\n\n\n\n<p>1\/2 cup unsalted butter, softened<br>4 oz cream cheese, softened<br>1\/2 cup granulated sugar<br>1\/2 cup light brown sugar, packed<br>1 large egg<br>1 tsp vanilla extract<br>2 cups all-purpose flour<br>1\/2 tsp baking powder<br>1\/2 tsp salt<br>1 cup Reese&#8217;s peanut butter cups, chopped (about 10-12 mini cups)<br>For Garnish:<\/p>\n\n\n\n<p>Extra chopped Reese&#8217;s peanut butter cups, for topping (optional)<br>Instructions:<br>Preheat Oven:<\/p>\n\n\n\n<p>Preheat your oven to 350\u00b0F (175\u00b0C). Line baking sheets with parchment paper or silicone baking mats.<br>Prepare Cookie Dough:<\/p>\n\n\n\n<p>In a large mixing bowl, cream together the softened butter, softened cream cheese, granulated sugar, and brown sugar until light and fluffy.<br>Add the egg and vanilla extract, mixing well until fully combined.<br>Combine Dry Ingredients:<\/p>\n\n\n\n<p>In a separate bowl, whisk together the flour, baking powder, and salt.<br>Mix the Dough:<\/p>\n\n\n\n<p>Gradually add the dry ingredients to the creamed mixture, mixing until just combined.<br>Fold in the chopped Reese&#8217;s peanut butter cups until evenly distributed throughout the dough.<br>Shape and Bake:<\/p>\n\n\n\n<p>Drop tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.<br>If desired, press a few extra chopped Reese&#8217;s peanut butter cups onto the tops of the dough mounds for extra decoration.<br>Bake the Cookies:<\/p>\n\n\n\n<p>Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers should still be soft and slightly gooey.<br>Cool and Serve:<\/p>\n\n\n\n<p>Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.<br>Enjoy:<\/p>\n\n\n\n<p>Once cooled, serve these Gooey Reese&#8217;s Cheesecake Cookies and enjoy the gooey texture and rich peanut butter chocolate flavor!<br>Yield:<br>This recipe makes about 24 Gooey Reese&#8217;s Cheesecake Cookies, depending on the size of your cookie dough scoops.<\/p>\n\n\n\n<p>Note:<br>Store any leftover cookies in an airtight container at room temperature for up to 3-4 days. They can also be frozen for longer storage.<br>Indulge in these decadent cookies that combine the best of cheesecake and Reese&#8217;s peanut butter cups in every bite!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients:For the Cookie Dough: 1\/2 cup unsalted butter, softened4 oz cream cheese, softened1\/2 cup granulated sugar1\/2 cup light brown sugar, packed1 large egg1 tsp vanilla extract2 cups all-purpose flour1\/2 tsp baking powder1\/2 tsp salt1 cup Reese&#8217;s peanut butter cups, chopped (about 10-12 mini cups)For Garnish: Extra chopped Reese&#8217;s peanut butter cups, for topping (optional)Instructions:Preheat Oven: &#8230; <a title=\"Gooey Reese&#8217;s Cheesecake Cookies\" class=\"read-more\" href=\"https:\/\/recipesw.com\/index.php\/2024\/07\/05\/gooey-reeses-cheesecake-cookies-2\/\" aria-label=\"Read more about Gooey Reese&#8217;s Cheesecake Cookies\">Read more<\/a><\/p>\n","protected":false},"author":2,"featured_media":1930,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1929","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes-2"],"_links":{"self":[{"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/posts\/1929","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/comments?post=1929"}],"version-history":[{"count":0,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/posts\/1929\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/media\/1930"}],"wp:attachment":[{"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/media?parent=1929"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/categories?post=1929"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/tags?post=1929"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}