Easy Reeses Cheesecake Cookies Recipe: Sweet Treats Done Right

Chocolate chip cookies meet their decadent match with these gooey Reese’s cheesecake cookies that promise pure dessert bliss.

Creamy cheesecake swirls dance through rich, soft cookie dough studded with peanut butter cups.

Every bite delivers a luxurious combination of tangy cream cheese and sweet chocolate-peanut butter goodness.

The cookies emerge from the oven with irresistible golden edges and a center that melts in your mouth.

Reese’s lovers will absolutely swoon over this indulgent treat that elevates the classic chocolate chip cookie.

These cookies bring serious dessert magic to any gathering or quiet evening at home.

Prepare to fall in love with the ultimate sweet sensation that satisfies every craving.

Fun Twists on Reeses Cheesecake Cookies

• Gluten-Free Chocolate Peanut Butter Cookies: Replace wheat flour with almond or coconut flour for a celiac-friendly version. Use gluten-free Reese's or chop gluten-free chocolate peanut butter cups.
• Vegan Peanut Butter Delight: Swap butter with coconut oil, use flax eggs instead of regular eggs, and select dairy-free chocolate. Choose vegan Reese's-style peanut butter cups from specialty brands.
• Low-Sugar Wellness Cookies: Substitute granulated and brown sugar with monk fruit sweetener or stevia. Use sugar-free chocolate chips and reduce overall sweetness while maintaining rich flavor profile.
• Keto-Friendly Nutty Treats: Replace flour with almond flour, use sugar substitutes like erythritol, and incorporate sugar-free chocolate. Choose keto-approved peanut butter cups or create homemade low-carb alternatives.

FAQs

• Can I use different types of Reese's Peanut Butter Cups?

Absolutely! You can use mini cups, regular-sized cups, or even seasonal varieties like dark chocolate or white chocolate Reese’s. Just chop them into similar-sized pieces for even distribution.

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

Look for lightly golden edges and slightly underdone centers. The cookies will continue to set as they cool, ensuring a soft, gooey texture. Remove them from the oven when they look just shy of fully done.

• Can I make the dough ahead of time?

Yes! You can prepare the cookie dough and refrigerate it for up to 24 hours before baking. This can actually enhance the flavor and help prevent spreading during baking. Just let the dough sit at room temperature for 10 minutes before scooping and baking.

• What if I don't have a stand mixer?

No worries! You can use a hand mixer or even mix by hand with a wooden spoon. The key is to cream the butter and sugars until they’re light and fluffy, which might take a bit more elbow grease when mixing manually.

Why Reeses Cheesecake Cookies Are a Hit

• Combine the irresistible combo of chocolate and peanut butter that'll make everyone's taste buds dance with joy, guaranteed to be a hit at parties or family gatherings.
• These gooey cookies work magic as a casual snack, dessert, potluck contribution, or sweet gift that'll earn you serious culinary kudos from friends and family.
• Add your personal touch by experimenting with different chocolate drizzles or extra Reese's pieces, making each batch uniquely delicious and exciting.

Ingredients for Reeses Cheesecake Cookies

• All-Purpose Flour: The primary dry ingredient that provides structure and texture to the cookies.
• Butter: Creates a rich, tender base for the cookie dough.
• Brown Sugar, Granulated Sugar: Adds sweetness and helps create a soft, chewy cookie texture.
• Eggs: Bind the ingredients together and contribute to the cookie's structure.

• Vanilla Extract: Provides a warm, aromatic flavor that complements the other ingredients.
• Baking Soda: Helps the cookies rise and creates a light, tender crumb.
• Salt: Balances the sweetness and enhances the overall flavor profile.

• Reese's Peanut Butter Cups: Delivers a delicious chocolate and peanut butter burst in every bite.
• Chocolate, White Chocolate: Creates a decorative and flavorful drizzle on top of the cookies.

Steps to Make Cheesecake Cookies

Step 1: Warm Up The Oven

Fire up your oven to a toasty 350°F.

Grab a baking sheet and line it with parchment paper for easy cleanup.

This simple trick saves you from scrubbing later.

Step 2: Create A Creamy Base

• Softened butter
• Brown sugar
• Granulated sugar

Beat these ingredients until they transform into a fluffy, cloud-like mixture.

The longer you mix, the softer your cookies will become.

Step 3: Blend In Liquid Goodness

Pour in eggs one at a time, mixing thoroughly after each addition.

Splash in vanilla extract for an extra burst of flavor.

Stir until everything looks smooth and inviting.

Step 4: Mix Dry Ingredients

• All-purpose flour
• Baking soda
• Salt

Slowly incorporate this dry mixture into your wet ingredients.

Mix gently to avoid creating tough cookies.

Step 5: Add Peanut Butter Cup Magic

Chop up Reese’s Peanut Butter Cups and fold them into the cookie dough.

Distribute evenly so every bite delivers maximum deliciousness.

Step 6: Bake To Perfection

Scoop tablespoon-sized dough balls onto your prepared baking sheet.

Space them about 2 inches apart.

Slide into the oven and bake for 10-12 minutes until edges turn golden brown.

Step 7: Decorate With Chocolate Drizzle

• Milk chocolate
• White chocolate

Let the chocolate set before serving these irresistible treats.

Helpful Tips for Reeses Cookies

• Mix the dry ingredients into wet ingredients just until combined to keep the cookies tender and soft, avoiding a tough, dense texture.
• Refrigerate the cookie dough for 30 minutes before baking to prevent spreading and create a thicker, chewier cookie with more concentrated flavors.
• Melt chocolate in short microwave bursts or using a double boiler, stirring frequently to achieve a smooth, glossy drizzle that sets beautifully.
• Ensure butter and eggs are at room temperature for better mixing and a more consistent cookie texture that blends smoothly.
• Use a cookie scoop or tablespoon to create uniform-sized cookies that bake evenly and look professionally made.

Storing and Reheating Reeses Cookies

• Store cookies in an airtight container with parchment paper between layers. Keeps fresh for 5-7 days in the refrigerator. Prevents cookies from getting soggy or losing their delicious texture.
• Wrap individual cookies tightly in plastic wrap, then place in freezer-safe container. Freeze up to 3 months. Thaw at room temperature for best taste and soft texture.
• Warm cookies for 10-15 seconds on medium power. Check carefully to avoid overcooking. Adds back that fresh-from-the-oven softness and melts chocolate drizzle slightly.
• Place cookies on plate, cover loosely with clean kitchen towel. Brings back slight crispness to edges. Best consumed within 2 days for maximum flavor and texture.

Good Pairings for Cheesecake Cookies

• Pair Sweet Indulgence with Complementary Beverages: Choose milk, coffee, or hot chocolate to enhance the rich, chocolatey Reese's flavor.
• Elevate Dessert Experience with Wine: Select a sweet dessert wine like port or moscato that matches the cookie's decadent peanut butter and chocolate notes.
• Create Contrasting Flavor Combinations: Serve alongside a slightly tart raspberry sorbet or fresh berries to cut through the cookie's intense sweetness.
• Balance Richness with Refreshing Drinks: Opt for cold brew coffee or an espresso martini to provide a sophisticated counterpoint to the gooey, sweet cookies.

Gooey Reeses Cheesecake Cookies Recipe

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4.9 from 11 reviews

• Total Time: 27 minutes
• Yield: 24 1x

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Description

Reese’s Cheesecake Cookies blend creamy peanut butter and chocolate in a delightful dessert that melts hearts. Rich layers of indulgence promise sweet satisfaction for cookie enthusiasts craving a memorable treat you won’t soon forget.

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Ingredients

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Gooey Reeses Cheesecake Cookies

Primary Ingredients:

• 2 3/4 cups (340 grams) all-purpose flour
• 1 cup (227 grams) unsalted butter, softened
• 1 1/2 cups (240 grams) chopped Reeses Peanut Butter Cups

Sweeteners and Binding Agents:

• 1 cup (220 grams) packed brown sugar
• 1/2 cup (100 grams) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

Finishing and Seasoning Ingredients:

• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (85 grams) melted chocolate chips
• 1/4 cup (43 grams) melted white chocolate chips

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Instructions

1. Prepare the oven environment at 350°F and arrange a parchment-lined baking sheet to prevent sticky aftermath.
2. Utilize an electric mixer to whip softened butter with brown and granulated sugars until the mixture becomes light and aerated, creating a foundation for tender cookies.
3. Incorporate eggs individually, blending thoroughly after each addition, then introduce vanilla extract to enhance the aromatic profile.
4. Separately combine flour, baking soda, and salt, then gradually integrate into the butter mixture, stirring until ingredients are just unified without overmixing.
5. Delicately fold chopped Reese’s Peanut Butter Cups throughout the dough, ensuring even distribution for consistent flavor in every morsel.
6. Portion dough into tablespoon-sized rounds, positioning them two inches apart on the prepared sheet, then bake for 10-12 minutes until edges transform to a gentle golden hue.
7. Allow cookies to cool completely before embellishing with alternating drizzles of milk chocolate and white chocolate, permitting the decorative layers to solidify before serving.

Notes

• Softening butter is crucial for achieving that perfect creamy texture, so let it sit at room temperature for about 30 minutes before starting.
• Chilling the dough for 30 minutes before baking helps prevent spreading and creates a more compact, chewier cookie.
• For a gluten-free version, swap regular flour with a 1:1 gluten-free baking blend to accommodate dietary restrictions.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 180
• Sugar: 12 g
• Sodium: 150 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 30 mg