Gooey Reese’s Cheesecake Cookies Recipe

If you’re a fan of decadent desserts that combine chocolate and peanut butter, these Gooey Reese’s Cheesecake Cookies are going to blow your mind! Imagine biting into a soft, buttery cookie studded with chunks of Reese’s Peanut Butter Cups and finished with a drizzle of rich chocolate and creamy white chocolate. They’re soft, gooey, and absolutely irresistible—a dream dessert for any sweet tooth. Whether you’re baking for a party or just treating yourself, these cookies will have everyone coming back for more.

I first made these cookies on a rainy Sunday when I was craving something delicious and fun. My kids were glued to their cartoons, and I decided to search my pantry for inspiration. When I found a bag of Reese’s Peanut Butter Cups, I knew exactly what I had to do. Baking these cookies filled the kitchen with their warm, nutty aroma and turned an ordinary afternoon into something truly memorable. My family still orders these cookies every other week—they’ve officially become a household favorite!

this RECIPE

A little backstory on cheesecake cookies

Cheesecake cookies take the creaminess and richness of cheesecake and transform it into a portable, bite-sized treat. While traditional cheesecake requires hours of chilling and careful handling, these cookies deliver that same velvety texture in a fraction of the time. Reese’s Peanut Butter Cups add an American classic twist to this concept, elevating a simple cookie into a decadent dessert hybrid. These cookies are like a love letter to anyone who can’t resist the chocolate-peanut butter combo, and I’ll admit—they’re dangerously addictive.

Let’s talk ingredients: the stars of the show

Each ingredient in this recipe plays a key role in creating that gooey, cheesecake-like texture and flavor.

• Unsalted butter: This gives the cookies their soft, rich base. Make sure it’s fully softened for easy creaming. In a pinch, salted butter works—just reduce the added salt slightly.
• Brown sugar and granulated sugar: Brown sugar adds a caramel-like depth of flavor, while granulated sugar helps achieve the perfect balance of sweetness.
• Eggs: They bind everything together and add moisture. Room-temperature eggs work best for smooth mixing.
• Vanilla extract: A splash of vanilla enhances the flavor and brings out the richness of the Reese’s.
• All-purpose flour: The foundation of the cookies. For a gluten-free version, swap with a 1-to-1 gluten-free flour blend.
• Baking soda: This helps the cookies spread and rise just the right amount.
• Reese’s Peanut Butter Cups: The star ingredient, adding bursts of peanut butter goodness in every bite. Can’t find Reese’s? Substitute with mini peanut butter cups or even peanut butter chips.
• Melted chocolate and white chocolate chips: These create that eye-catching drizzle on top. High-quality chocolate makes a noticeable difference here.

Kitchen gear: what you need (and what you can skip)

For these cookies, you won’t need any fancy gadgets, just a few reliable tools:

• Mixing bowls: You’ll need one large bowl for wet ingredients and one medium bowl for dry ingredients.
• Hand or stand mixer: Creaming butter and sugar is much easier with a mixer, but a wooden spoon and elbow grease can work in a pinch!
• Baking sheets: Line them with parchment paper to prevent sticking and for easy cleanup.
• Wire rack: This is essential for cooling the cookies evenly.
• Piping bag or spoon: For drizzling chocolate, a piping bag is ideal, but you can also use a small spoon for a more rustic look.

Step-by-step: my foolproof method for perfect cookies

Let’s get baking! Here’s how to make these deliciously gooey Reese’s Cheesecake Cookies:

1. Preheat your oven and prep your tray: Start by setting your oven to 350°F (175°C). Line a baking sheet with parchment paper—it saves you from scrubbing later!
2. Cream the butter and sugars: Using a hand or stand mixer, beat softened butter, brown sugar, and granulated sugar until fluffy. This step creates the soft, chewy texture you want. (Tip: If you don’t cream long enough, your cookies might come out dense.)
3. Add eggs and vanilla: Mix in the eggs one at a time. This ensures they’re evenly incorporated. Don’t rush—take a moment to savor that sweet aroma of vanilla.
4. Combine dry ingredients: In a separate bowl, whisk flour, baking soda, and salt. Gradually add this dry mix to the wet ingredients, mixing until just combined. Overmixing can lead to tough cookies, so stop when there are no streaks of flour.
5. Fold in Reese’s: Gently fold in the chopped Reese’s Peanut Butter Cups. Make sure they’re evenly distributed so every bite has peanut butter goodness.
6. Scoop and bake: Drop tablespoon-sized portions of dough onto your prepared baking sheet, spacing them 2 inches apart. Bake for 10-12 minutes or until the edges are lightly golden. (Tip: If the centers look slightly underdone, that’s okay—they’ll set as they cool!)
7. Drizzle with chocolate: Once cooled, drizzle the cookies with melted chocolate and white chocolate for that extra “wow” factor. Let the drizzle harden before serving.

Variations and creative spins

Baking is all about experimenting, right? Here are some fun ways to switch things up:

• Gluten-free version: Swap the all-purpose flour with a 1-to-1 gluten-free baking flour.
• Vegan twist: Use vegan butter, flaxseed eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), and dairy-free chocolate.
• Nut-free option: Replace Reese’s with chocolate chips or a nut-free candy to make these safe for allergies.
• Dark chocolate lover’s dream: Swap the white chocolate drizzle for a drizzle of dark chocolate.

I’ve tried a few of these variations myself, and the seasonal ones are always a hit at parties. The peppermint version, in particular, is incredibly refreshing and festive!

Serving and presentation tips

When it comes to serving these beauties, let’s keep it simple but impressive. Arrange the cookies on a white platter to let the drizzles pop visually. Add a sprinkle of chopped Reese’s on top as a garnish if you’re feeling extra fancy. Serve them slightly warm with a scoop of vanilla ice cream for an indulgent dessert.

Perfect drink pairings

Cookies and milk are a classic combo, but why stop there? Pair these Reese’s Cheesecake Cookies with:

• A glass of cold, creamy chocolate milk for a double chocolate experience.
• Hot cocoa topped with whipped cream for cozy vibes.
• Freshly brewed coffee or espresso for a grown-up contrast to the sweetness.
• A tall glass of iced chai latte for a spicy, refreshing twist.
• Smooth peanut butter banana smoothie for a thematic pairing.

Storing and reheating tips

Store leftover cookies in an airtight container at room temperature for up to five days—if they last that long! To keep them extra soft, toss a slice of bread in the container (the cookies absorb the moisture). For longer storage, freeze the cookies in a single layer before transferring them to a freezer-safe bag. They’ll stay fresh for up to two months. To enjoy, simply thaw at room temperature or warm in the oven for a few minutes.

Adjusting for different serving sizes

This recipe makes about 24 cookies, but it’s easy to adjust. Halve the ingredients for a smaller batch (12 cookies) or double them for a crowd. Just keep in mind that larger batches may require baking in multiple rounds, so plan accordingly.

Wrapping it up

Whether you’re a peanut butter fanatic or just love trying new cookie recipes, these Gooey Reese’s Cheesecake Cookies are worth the effort. They’re rich, decadent, and completely customizable, making them perfect for any occasion. So, gather your ingredients, roll up your sleeves, and get baking—you’ll thank me later!

FAQs

1. Can I use crunchy peanut butter instead of Reese’s?
Sure! Just note that it’ll change the texture and flavor slightly, but it’s still delicious.

2. My cookies spread too much—what happened?
The butter might have been too soft. Try chilling the dough for 30 minutes before baking.

3. Can I skip the chocolate drizzle?
Absolutely! The cookies are still fantastic without it, though the drizzle adds a nice finishing touch.

4. How can I make the cookies less sweet?
Cut back on the sugar by about ¼ cup or use dark chocolate instead of white chocolate for a less sweet drizzle.

5. Can I make the dough ahead of time?
Yes! Store the dough in the fridge for up to 2 days or freeze it for up to 2 months. Let it thaw slightly before baking.

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