In a large mixing bowl, combine 1 cup of softened unsalted butter with 1 cup of granulated sugar and 1 cup of light brown sugar. Use an electric mixer to beat the mixture on medium speed for 2–3 minutes until it is light and fluffy.

Next, add 2 large room-temperature eggs to the creamed butter and sugars, one at a time. Beat well after each addition until the batter is smooth.

Pour in 2 teaspoons of pure vanilla extract and mix it into the batter until evenly distributed.

In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Gradually add this mix to the wet ingredients, mixing on low speed.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour.

In a mixing bowl, beat 8 oz of softened cream cheese until creamy. Add 1/4 cup of granulated sugar, 1 large egg, and 1 teaspoon of vanilla extract, mixing until silky.

Preheat your oven to 350°F (175°C) about 10 minutes before baking and line a baking sheet with parchment paper.

Scoop out portions of the chilled dough and flatten them into disks, approximately 2 tablespoons of dough for each cookie.

Place a spoonful of cheesecake filling in the center of each dough disk, wrap the edges around and roll into balls.

Place the filled cookie balls on the baking sheet, spacing them 2 inches apart. Bake for 10–12 minutes until lightly golden.

Allow the cookies to rest on the baking sheet for about 5 minutes before transferring them to a wire rack.

Melt 1 cup of white chocolate chips in a microwave-safe bowl. Microwave in intervals until smooth.

Drizzle the melted white chocolate over the cooled cookies and sprinkle chopped Reese’s on top.