Preheat Oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

Cream Butter and Sugars:
In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.

Add Wet Ingredients:
Beat in the egg and vanilla extract until smooth. Then add the softened cream cheese and mix until just combined.

Combine Wet and Dry:
Gradually add the dry mixture into the wet mixture, mixing on low speed just until the dough comes together.

Fold in the Mix-ins:
Gently fold in the mini Reese’s Pieces, chopped Reese’s Peanut Butter Cups, and white chocolate chips.

Scoop and Bake:
Scoop about 2 tablespoons of dough for each cookie, roll into balls, and slightly flatten on the prepared baking sheet. Bake for 10–12 minutes or until the edges are lightly golden and centers look slightly underdone.

Cool and Drizzle:
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Once cooled, drizzle with melted semi-sweet chocolate for a decadent finish.