Description
These Gooey Reese’s Cheesecake Cookies combine the creamy richness of cheesecake with the irresistible flavors of chocolate and peanut butter. Made with cream cheese, mini Reese’s cups, and chocolate chips, these cookies are incredibly soft, chewy, and gooey in the center. Unlike traditional cookies, the cream cheese in the dough keeps them moist and tender, while the melted Reese’s cups create pockets of peanut butter goodness in every bite.
Perfect for holidays, bake sales, parties, or an indulgent snack, these cookies are easy to make and require simple ingredients. Whether you enjoy them warm, chilled, or even frozen, they’ll satisfy your sweet tooth and peanut butter cravings instantly. Pair them with a glass of milk, ice cream, or coffee, and you’ve got a dessert that everyone will love!
Ingredients
- 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)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until combined.
- Add the softened cream cheese and mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in mini Reese’s Pieces, chopped Reese’s Peanut Butter Cups, and white chocolate chips.
- 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 the cooled cookies with melted semi-sweet chocolate.
Notes
- Use Softened Ingredients – Let butter, cream cheese, and eggs sit at room temperature before mixing for a smooth dough.
- Don’t Overmix – Stir just until combined to keep cookies soft and tender.
- Chill for Thicker Cookies – If you want extra thick cookies, refrigerate the dough for 30 minutes before baking.
- Slightly Underbake – Take cookies out when the edges are set but the center looks slightly soft; they’ll finish setting as they cool.
- Space Out Cookies – These cookies spread, so leave at least 2 inches between them on the baking sheet.
- Storage Tip – Keep cookies in an airtight container for up to 5 days or freeze for later. Warm in the microwave for 10 seconds for that fresh-baked taste!
- Customization Ideas – Add nuts, swap chocolate chips for white chocolate, or drizzle melted chocolate on top for extra indulgence.