1. Preheat the Oven

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Prepare the Dry Mixture

In a medium bowl, whisk together 1 cup of all-purpose flour, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. This is your dry mixture.

3. Cream Butter and Sugar

In a separate large bowl, cream 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy, about 2-3 minutes.

4. Add Egg and Vanilla

Add 1 large egg and 1 teaspoon of vanilla extract to the butter-sugar mixture, beating until smooth and well combined.

5. Combine Wet and Dry Mixtures

Gradually blend the dry mixture into the wet ingredients until just combined.

6. Fold in Reeses

Gently fold in 1 cup of chopped mini Reeses peanut butter cups.

7. Prepare the Cream Cheese Filling

In another bowl, mix 4 oz of softened cream cheese with 1/2 cup of powdered sugar until smooth and creamy. Set aside.

8. Assemble the Cookies

To assemble the cookies, roll a tablespoon of cookie dough into a ball, flatten it, and place a teaspoon of the cream cheese mixture in the center. Top with another tablespoon of dough, sealing the edges around the filling.

9. Arrange and Bake

Arrange the cookie balls on the prepared baking sheet and bake for 10-12 minutes until the edges are lightly golden.

10. Cool the Cookies

Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack.

11. Melt the Chips

Melt 1/2 cup of Reeses peanut butter chips and 1/2 cup of semisweet chocolate chips in separate bowls.

12. Drizzle and Serve

Once the cookies are cool, drizzle them with the melted peanut butter and chocolate for a delightful finish.