Step 1: Make the Cheesecake Filling
In a medium bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
Scoop small teaspoons of the mixture onto a parchment-lined tray and freeze for 30-45 minutes, until firm.
This makes it easier to wrap with cookie dough later.

Step 2: Prepare the Cookie Dough
In a large mixing bowl, cream together the butter, peanut butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture and mix until a thick dough forms.
Fold in mini Reese’s Pieces and mini chocolate chips (if using).

Step 3: Shape the Cookies
Take about 1½ tablespoons of dough and flatten it into a disc.
Place one frozen cheesecake dollop in the center, then top with another tablespoon of dough.
Seal the edges and roll into a ball, making sure the cheesecake filling is fully enclosed.
Place dough balls on a baking sheet lined with parchment paper.
Chill in the fridge for 20-30 minutes to prevent spreading.

Step 4: Bake the Cookies
Preheat your oven to 350°F (175°C).
Bake chilled cookie dough balls for 10-12 minutes, until the edges are just set and the centers still look slightly underbaked.
Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
The centers will continue to set as they cool, keeping that gooey texture.

Step 5: Serve and Enjoy
Once cooled, break open a cookie and marvel at that gooey cheesecake center!
Serve warm for the ultimate melt-in-your-mouth experience.