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

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

In a large bowl, beat the softened unsalted butter, granulated sugar, and brown sugar together until creamy and fluffy.

Add in the eggs one at a time, beating well after each addition. Stir in the vanilla extract and creamy peanut butter until smooth.

Gradually add the dry mixture to the wet ingredients, mixing until just combined.

Gently fold in the chopped mini Reese’s peanut butter cups.

In a separate bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth.

Scoop tablespoon-sized portions of the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.

Flatten each dough ball slightly and place a dollop of cheesecake filling in the center.

Fold the cookie dough around the cheesecake filling to seal it inside.

Bake for 10-12 minutes, until the edges are golden brown. Allow to cool for 5 minutes on the baking sheets before transferring to a wire rack.