Short Description
Gooey Reese’s Cheesecake Cookies are a delightful fusion of creamy cheesecake and the beloved flavors of Reese’s candies. These cookies feature a soft, rich dough infused with cream cheese, studded with mini Reese’s Pieces and chopped Reese’s Peanut Butter Cups, and finished with a drizzle of melted semi-sweet chocolate. Perfect for any occasion, these indulgent treats are sure to satisfy your sweet tooth.
pinterest.com
+3
recipesbyclare.com
+3
middleeastsector.com
+3
Why You’ll Love This Recipe
These cookies offer the perfect balance of textures and flavors. The cream cheese in the dough adds a luscious creaminess, while the combination of Reese’s candies provides bursts of peanut butter and chocolate in every bite. The melted semi-sweet chocolate drizzle adds an extra layer of decadence, making these cookies an irresistible treat for any dessert lover.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cookies:
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
4 oz cream cheese, softened
1 cup mini Reese’s Pieces
1/2 cup Reese’s Peanut Butter Cups, chopped
1/2 cup white chocolate chips
1/2 cup semi-sweet chocolate chips, melted (for drizzling)
instagram.com
cookefast.com
+8
pinterest.com
+8
middleeastsector.com
+8
facebook.com
+7
middleeastsector.com
+7
recipesbyclare.com
+7
recipesbyclare.com
+3
instagram.com
+3
middleeastsector.com
+3
Directions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
Cream the butter and sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the egg and vanilla: Beat in the egg and vanilla extract until combined.
Incorporate the cream cheese: Add the softened cream cheese and mix until smooth.
Combine the mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the add-ins: Gently fold in the mini Reese’s Pieces, chopped Reese’s Peanut Butter Cups, and white chocolate chips.
Shape the cookies: Scoop the dough onto the prepared baking sheet, about 2 tablespoons per cookie, and slightly flatten each one.
Bake for 10-12 minutes, or until the edges are lightly golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Drizzle with chocolate: Drizzle the cooled cookies with melted semi-sweet chocolate.
Servings and Timing
Servings: 24 cookies
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 25-27 minutes
facebook.com
+10
cookefast.com
+10
middleeastsector.com
+10
Variations
Triple Chocolate: Add white and dark chocolate chips to the dough for an extra chocolatey twist.
Peanut Butter Lovers: Swirl a teaspoon of peanut butter into the cheesecake filling for more peanut butter flavor.
Holiday Edition: Add festive sprinkles to the cookie dough for a holiday-themed treat.
Caramel Bliss: Drizzle caramel sauce over the cookies after baking for an indulgent finish.
recipes.evsroad.com
+1
cookefast.com
+1
Storage/Reheating
Room Temperature: Store in an airtight container for up to 3 days.
Refrigeration: Store in an airtight container for up to 1 week; bring to room temperature before serving.
Freezing: Freeze the cookies in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag for up to 3 months. Warm in the microwave for a gooey, just-baked texture.
recipes.evsroad.com
FAQs
Can I use full-sized Reese’s cups instead of minis?
Yes, you can chop up full-sized Reese’s peanut butter cups, though mini ones are easier to work with and distribute more evenly throughout the dough.
cookefast.com
Can I freeze these cookies?
Yes, these cookies freeze well. You can freeze the dough before baking or freeze the baked cookies in an airtight container for up to 3 months.
cookefast.com
What if I don’t have cream cheese?
Cream cheese is essential for the cheesecake-like texture of these cookies. If you don’t have any, you could try substituting mascarpone, but the flavor will be slightly different.
cookefast.com
Can I use other candy instead of Reese’s?
You can substitute Reese’s with any other chocolate-peanut butter combination or candy of your choice, like Snickers or Milky Way.
cookefast.com
How do I store the cookies?
Store these cookies in an airtight container at room temperature for up to 5 days. If you prefer a gooey texture, you can warm them in the microwave for a few seconds before eating.
cookefast.com
Can I make the dough ahead of time?
Absolutely! Store it in the fridge for up to 2 days or freeze for up to 3 months.
recipes.evsroad.com
Why is my cheesecake filling leaking out?
Make sure to fully enclose the filling in the cookie dough and chill the filling before using.
recipes.evsroad.com
Can I use crunchy peanut butter?
Sure! It will add some texture to the cookies.
recipes.evsroad.com
Can I make these cookies gluten-free?
Yes! Use a gluten-free flour blend in place of all-purpose flour.
recipes.evsroad.com
What can I serve with these cookies?
These decadent cookies pair beautifully with a glass of cold milk, hot cocoa, or espresso.
recipes.evsroad.com
Conclusion
Gooey Reese’s Cheesecake Cookies are a delightful fusion of two beloved desserts—cheesecake and cookies—infused with the perfect amount of chocolate and peanut butter. They’re easy to make, decadent, and utterly irresistible. Whether you’re baking for a special occasion or simply craving something sweet, these cookies are sure to be a hit. Their soft and gooey center with chunks of Reese’s in every bite will have you reaching for seconds, maybe even thirds! Give them a try and experience the joy of a cookie like no other
Gooey Reese’s Cheesecake Cookies
- Total Time: 45 minutes
- Yield: About 24 cookies
- Diet: Vegetarian
Description
These Gooey Reese’s Cheesecake Cookies are the ultimate dessert mashup—soft and chewy cookies loaded with mini Reese’s and a creamy cheesecake swirl. Perfectly indulgent and irresistibly sweet, they’re a hit at any gathering or cookie swap.
Ingredients
-
1 cup unsalted butter, softened
-
1 cup granulated sugar
-
1 cup packed brown sugar
-
2 large eggs
-
2 teaspoons vanilla extract
-
3 cups all-purpose flour
-
1 teaspoon baking soda
-
1/2 teaspoon salt
-
1 cup mini Reese’s Pieces or chopped Reese’s Peanut Butter Cups
-
1 cup white chocolate chips
For the Cheesecake Swirl:
-
8 oz cream cheese, softened
-
1/4 cup granulated sugar
-
1 teaspoon vanilla extract
Instructions
-
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
-
Make the cookie dough: In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Add eggs and vanilla; mix until smooth.
-
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture until combined.
-
Fold in mini Reese’s and white chocolate chips.
-
Prepare cheesecake filling: In a small bowl, mix cream cheese, sugar, and vanilla until smooth.
-
Assemble cookies: Scoop about 1 tablespoon of cookie dough onto the baking sheet. Create a small indentation in the center and add a teaspoon of cheesecake mixture. Cover with a bit more dough to seal the filling inside.
-
Bake: Bake for 10–12 minutes, or until edges are lightly golden. Let cool on the sheet for 5 minutes before transferring to a wire rack.
Notes
-
Chill dough for 30 minutes for thicker cookies.
-
Substitute mini Reese’s with peanut butter chips for variety.
-
Cookies can be frozen for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American