Irresistible Gooey Reeses Cheesecake Cookies Recipe for Sweet Bliss

Soft, chewy Reese’s cheesecake cookies promise a delightful twist on classic dessert expectations.

Peanut butter lovers will instantly fall for this irresistible treat.

Sweet chocolate chips mingle with creamy peanut butter centers, creating a mouthwatering combination.

Every bite delivers rich, decadent flavors that dance across your palate.

Chocolate and peanut butter fans understand the magic of this classic pairing.

Crumbling reeses pieces add a delightful crunch to each delectable morsel.

You won’t be able to resist these indulgent, easy-to-make cookies that satisfy every sweet craving.

Gooey Reese’s Cheesecake Cookies To Satisfy Cravings

• Indulge in Decadence: Dive into a mouthwatering fusion of creamy cheesecake and classic Reese's peanut butter flavor, creating an irresistible treat that satisfies intense sweet cravings.
• Customize with Ease: Swap or add mix-ins like different chocolate chips, nuts, or candies to make these cookies uniquely yours, perfect for personalizing your baking adventure.
• Quick and Simple Preparation: Whip up these delightful cookies with basic pantry ingredients and minimal baking skills, making them accessible for home bakers of all experience levels.
• Crowd-Pleasing Dessert: Impress friends and family with a show-stopping cookie that combines multiple beloved flavors – chocolate, peanut butter, and cheesecake – in one delectable bite.

Gather These Ingredients For Reese’s Cheesecake Cookies

• Flour: A key dry ingredient that provides structure and texture to the cookies.
• Butter: Softened butter adds richness and helps create a tender cookie base.
• Sugar: Granulated and brown sugar provide sweetness and contribute to the cookies' soft texture.
• Cream Cheese: Softened cream cheese creates a gooey and creamy element in the cookies.

• Reese's Pieces, Chopped Reese's Peanut Butter Cups, White Chocolate Chips: These mix-ins add delightful chocolate and peanut butter flavors and create fun texture variations.
• Semi-Sweet Chocolate: Used for drizzling and adding an extra layer of chocolate goodness.

• Egg: Helps bind the ingredients together and provides structure to the cookies.
• Vanilla Extract: Enhances the overall flavor profile of the cookies.
• Baking Soda, Baking Powder, Salt: These ingredients help the cookies rise and balance the flavors.

Steps For Gooey Reese’s Cheesecake Cookie Magic

Step 1: Prepare Baking Station

Warm your oven to 350F (175C).

Arrange parchment paper across your baking sheet to prevent sticking and ensure easy cookie removal.

Step 2: Blend Dry Mixture

Grab a medium mixing bowl and whisk flour, baking soda, baking powder, and salt until perfectly combined and free of lumps.

Step 3: Whip Butter And Sugars

In a spacious bowl, transform butter, granulated sugar, and brown sugar into a fluffy, creamy mixture using an electric mixer.

Beat until the texture becomes light and airy.

Step 4: Incorporate Liquid Elements

Introduce egg and vanilla extract into the butter mixture.

Blend smoothly.

Add softened cream cheese and mix until the consistency becomes silky and uniform.

Step 5: Merge Dry And Wet Components

Slowly incorporate dry ingredients into wet ingredients.

Stir gently until just combined, avoiding overmixing which can create tough cookies.

Step 6: Sprinkle Delightful Extras

• Mini Reese's Pieces
• Chopped Reese's Peanut Butter Cups
• White chocolate chips

Distribute ingredients evenly throughout the dough.

Step 7: Form Cookie Shapes

Scoop dough onto prepared baking sheet using a spoon or cookie scoop.

Each cookie should be approximately 2 tablespoons.

Gently flatten the tops for even baking.

Step 8: Bake To Perfection

Slide the baking sheet into the preheated oven.

Bake for 10-12 minutes until edges turn golden brown.

Allow cookies to rest on the baking sheet for 5 minutes, then transfer to a wire cooling rack.

Step 9: Add Chocolate Finale

Melt semi-sweet chocolate and drizzle elegantly across the cooled cookies, creating a beautiful decorative finish.

Tips For Extra Gooey Reese’s Cheesecake Cookies

• Refrigerate the cookie dough for 30 minutes before baking to prevent spreading and enhance flavor depth.
• Let cream cheese sit at room temperature for easier mixing and smoother texture in the cookie batter.
• Use a spoon or piping bag for precise and elegant chocolate decoration on top of the cookies.
• Use a silicone baking mat or parchment paper to ensure easy cookie removal and clean baking surface.
• Keep cookies in an airtight container at room temperature for up to 5 days to maintain their gooey, soft consistency.

Reese’s Cheesecake Cookie Variations Worth Trying

• Gluten-Free Chocolate Lovers: Replace wheat flour with almond or coconut flour for a gluten-free version that maintains rich chocolate flavor.
• Vegan Peanut Butter Dream: Swap butter and cream cheese with dairy-free alternatives like coconut oil and vegan cream cheese, using egg replacer for binding.
• Low-Sugar Protein Boost: Substitute granulated sugar with monk fruit sweetener and add protein powder to create a healthier, lower-calorie cookie option.
• Keto-Friendly Nutty Delight: Use coconut flour, erythritol instead of sugar, and sugar-free chocolate chips to create a low-carb, keto-compatible cookie version.

Presenting Reese’s Cheesecake Cookies For Parties

• Chocolate Lover's Dream: Drizzle extra melted chocolate or caramel sauce over the cooled cookies for an indulgent touch that enhances the Reese's flavor profile.
• Milk Pairing Perfection: Serve these cookies alongside a cold glass of milk or creamy vanilla milkshake to complement the rich, sweet textures.
• Party Platter Presentation: Arrange cookies on a decorative platter with additional Reese's Pieces scattered around for a stunning dessert display that'll impress guests.
• Ice Cream Sandwich Twist: Create decadent ice cream sandwiches by placing a scoop of chocolate or peanut butter ice cream between two cookies for an ultimate dessert experience.

Storing Gooey Reese’s Cheesecake Cookies Soft

• Store cookies in an airtight container in the refrigerator for up to 5 days. Place parchment paper between layers to prevent sticking and maintain their soft texture.
• Wrap individual cookies tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months. Thaw at room temperature for 30 minutes before enjoying.
• Warm cookies on a baking sheet at 275F for 3-5 minutes to restore their gooey, fresh-baked texture. Watch carefully to prevent over-browning.
• Heat cookies for 10-15 seconds on a microwave-safe plate. Use low power to prevent chocolate from burning and maintain cookie's softness.

FAQs

• Can I use regular-sized Reese's Peanut Butter Cups instead of mini ones?

Yes, you can chop regular-sized Reese’s Peanut Butter Cups into smaller pieces to mix into the cookie dough.

• Is it necessary to use cream cheese in this recipe?

Cream cheese helps create a gooey, soft texture and adds richness to the cookies. It’s a key ingredient for achieving the unique cheesecake-like consistency.

• How do I know when the cookies are perfectly baked?

Look for lightly golden edges and a slightly soft center. The cookies will continue to set as they cool on the baking sheet.

Gooey Reeses Cheesecake Cookies Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 28 reviews

• Total Time: 32 minutes
• Yield: 24 1x

Print Recipe

Pin Recipe

Description

Reeses cheesecake cookies blend creamy peanut butter goodness with rich chocolate chunks in a delightful dessert. Sweet indulgence meets comfort, promising irresistible moments of pure culinary bliss you cannot resist.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 large egg
• 4 ounces (113 grams) cream cheese, softened
• 1/2 cup (113 grams) unsalted butter, softened
• 1 cup mini Reese’s Pieces
• 1/2 cup chopped Reese’s Peanut Butter Cups

Dry Ingredients:

• 2 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Flavor and Decoration Ingredients:

• 1 teaspoon vanilla extract
• 1/2 cup white chocolate chips
• 1/2 cup semi-sweet chocolate chips, melted (for drizzling)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the oven to 350°F (175°C) and line a baking sheet with parchment paper for optimal cookie performance.
2. Whisk flour, baking soda, baking powder, and salt in a medium bowl to create a uniform dry mixture.
3. Cream butter, granulated sugar, and brown sugar in a large bowl until the mixture becomes airy and pale.
4. Incorporate egg and vanilla extract, blending thoroughly. Add softened cream cheese and mix until silky smooth.
5. Gradually integrate dry ingredients into the wet mixture, stirring until just combined to maintain cookie texture.
6. Delicately fold mini Reese’s Pieces, chopped Reese’s Peanut Butter Cups, and white chocolate chips throughout the dough.
7. Portion dough onto the prepared baking sheet using a 2-tablespoon scoop, gently pressing each mound to slightly flatten.
8. Bake for 10-12 minutes until edges turn golden brown. Rest cookies on the baking sheet for 5 minutes before transferring to a wire rack for complete cooling.
9. Embellish cooled cookies with a luxurious drizzle of melted semi-sweet chocolate for a decadent finishing touch.

Notes

• Ensure butter and cream cheese are at room temperature for smoother, easier mixing and better cookie texture.
• Chill the dough for 30 minutes before baking to prevent excessive spreading and maintain a thicker cookie shape.
• Use parchment paper or silicone baking mats to prevent sticking and ensure even baking without burning.
• For gluten-free option, substitute all-purpose flour with a 1:1 gluten-free baking blend to maintain similar consistency.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 181 kcal
• Sugar: 14 g
• Sodium: 71 mg
• Fat: 11 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.1 g
• Carbohydrates: 19 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 24 mg