Preheat your oven to 350°F (175°C).

Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, and salt.

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

In another bowl, beat the cream cheese and powdered sugar until smooth and creamy.

Fold in the chopped Reese’s peanut butter cups into the cookie dough.

Scoop out about 2 tablespoons of cookie dough and flatten it slightly in your palm. Place about a teaspoon of the cream cheese mixture in the center, then fold the cookie dough over the filling, sealing it well.

Place the cookies on a baking sheet lined with parchment paper, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the edges are lightly golden.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.