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
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1 cup unsalted butter, softened
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1 cup granulated sugar
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1 cup packed brown sugar
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2 large eggs
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2 teaspoons vanilla extract
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3 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 cup mini Reese’s Pieces or chopped Reese’s Peanut Butter Cups
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1 cup white chocolate chips
For the Cheesecake Swirl:
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8 oz cream cheese, softened
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1/4 cup granulated sugar
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1 teaspoon vanilla extract
Instructions
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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
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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.
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In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture until combined.
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Fold in mini Reese’s and white chocolate chips.
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Prepare cheesecake filling: In a small bowl, mix cream cheese, sugar, and vanilla until smooth.
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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.
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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
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Chill dough for 30 minutes for thicker cookies.
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Substitute mini Reese’s with peanut butter chips for variety.
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Cookies can be frozen for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American