If you love the idea of a soft, gooey cookie bursting with peanut butter flavor, creamy cheesecake swirls, and chunks of Reese’s candy, then you’re in for a treat! These Gooey Reese’s Cheesecake Cookies are the ultimate indulgence. Picture biting into a buttery cookie that’s crispy on the edges, soft and gooey in the center, with melty Reese’s cups and a tangy cheesecake ribbon running through it. Whether it’s for a holiday cookie tray, a bake sale, or just because you need a sweet pick-me-up, these cookies are guaranteed to wow everyone.
Why You Will Love Gooey Reeses Cheesecake Cookies
These Gooey Reese’s Cheesecake Cookies are a fusion of the best flavors and textures. They combine the richness of a cheesecake with the irresistible chocolate-peanut butter combo of Reese’s cups. The cookies are golden on the outside, deliciously gooey on the inside, and packed with creamy cheesecake filling and chunks of Reese’s candy. Perfect for any occasion, they’re great with a glass of milk or as a showstopping dessert for parties.
Why Our Gooey Reese’s Cheesecake Cookies Are the Best
Our Gooey Reese’s Cheesecake Cookies are the perfect balance of sweet and tangy with a gooey, soft-baked texture that’s impossible to resist. They’re loaded with Reese’s cups, bringing the beloved chocolate and peanut butter combination to every bite.
Ingredients Notes for Gooey Reese’s Cheesecake Cookies
Each ingredient in our Gooey Reese’s Cheesecake Cookies plays a crucial role in creating t
heir decadent texture and flavor:
For the Cookies:
- 1 cup unsalted butter (softened): Adds richness and moisture.
- 1 cup brown sugar (packed): Gives the cookies a chewy texture and a hint of caramel flavor.
- 1/2 cup granulated sugar: Balances the sweetness.
- 2 large eggs: Binds the ingredients and adds moisture.
- 2 teaspoons vanilla extract: Enhances the flavor.
- 2 1/2 cups all-purpose flour: Provides structure.
- 1 teaspoon baking soda: Helps the cookies rise slightly for a soft-baked texture.
- 1/2 teaspoon salt: Balances the sweetness.
- 1 1/2 cups chopped Reese’s cups: The star ingredient, bursting with chocolate and peanut butter goodness.
For the Cheesecake Filling:
- 4 ounces cream cheese (softened): Adds creaminess and tang.
- 1/4 cup granulated sugar: Sweetens the cheesecake filling.
- 1 teaspoon vanilla extract: Complements the tangy cream cheese flavor.
Substitutions: If you don’t have Reese’s cups, try Reese’s Pieces or another favorite peanut butter candy. You can also swap the cream cheese for a plant-based option to make the cookies dairy-free.
Kitchen Tools Needed for Gooey Reese’s Cheesecake Cookies
To make these decadent cookies, you’ll need:
- A stand mixer or hand mixer for creaming the butter and sugars.
- A mixing bowl for the cookie dough.
- A small bowl for the cheesecake filling.
- Baking sheets lined with parchment paper.
- A cookie scoop to portion out the dough evenly.
- A spatula or knife for swirling the cheesecake filling into the cookie dough.
How to Make Gooey Reese’s Cheesecake Cookies
These cookies are easier to make than they look, and the gooey result is absolutely worth it! Follow these simple steps:
1. Preheat the oven.
Set your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
2. Make the cheesecake filling.
In a small bowl, beat the cream cheese, sugar, and vanilla extract until smooth. Place the filling in the refrigerator while you prepare the cookie dough.
3. Prepare the cookie dough.
In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes). Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
4. Mix the dry ingredients.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped Reese’s cups.
5. Assemble the cookies.
Scoop out about 2 tablespoons of cookie dough and flatten it slightly. Add a small dollop of the chilled cheesecake filling in the center. Top with another flattened scoop of cookie dough and seal the edges, ensuring the cheesecake filling is fully enclosed.
6. Bake to gooey perfection.
Place the cookies on the prepared baking sheets, leaving about 2 inches between each cookie. Bake for 10-12 minutes, or until the edges are set but the centers still look slightly underbaked. This ensures a gooey texture!
7. Cool and enjoy.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Serve warm for the ultimate gooey experience, or let them cool completely to store.
How to Store Gooey Reese’s Cheesecake Cookies
These cookies can be stored in an airtight container at room temperature for up to 3 days. If you’d like them to last longer, refrigerate them for up to 1 week—just let them come to room temperature before serving. To freeze, place the cookies in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag for up to 3 months. Warm in the microwave for a gooey, just-baked texture.
Gooey Reese’s Cheesecake Cookies Variations
Here are some fun ways to customize your Gooey Reese’s Cheesecake Cookies:
- Triple Chocolate: Add white chocolate and dark chocolate chips to the dough for an extra chocolatey twist.
- Peanut Butter Lovers: Swirl a teaspoon of peanut butter into the cheesecake filling for more peanut butter flavor.
- Holiday Edition: Add festive sprinkles to the cookie dough for a holiday-themed treat.
- Caramel Bliss: Drizzle caramel sauce over the cookies after baking for an indulgent finish.
What to Serve with Gooey Reese’s Cheesecake Cookies
These decadent cookies are a treat on their own, but here’s what pairs beautifully with them:
- A glass of cold milk: The classic cookie companion.
- Hot cocoa: Perfect for a cozy night in.
- Espresso or coffee: The rich bitterness balances the cookie’s sweetness.
For a special dessert platter, serve the cookies alongside mini cheesecakes or peanut butter truffles for an elegant touch.
Top Tips for Perfect Gooey Reese’s Cheesecake Cookies
- Chill the cheesecake filling: This makes it easier to handle and prevents it from oozing out during baking.
- Use cold butter: Slightly cold butter helps the cookies hold their shape and stay gooey in the center.
- Don’t overbake: The cookies will continue to set as they cool, so take them out when they’re slightly underdone in the center.
- Chop Reese’s carefully: Avoid over-chopping so you still get big, melty chunks in your cookies.
- Test bake one cookie first: This ensures you’ve sealed the cheesecake filling well before baking a whole batch.
Helpful Notes
- To make the cookies even gooier, add an extra tablespoon of cream cheese filling to the center.
- Use parchment paper to prevent sticking and make cleanup easier.
Tips from Well-Known Chefs
- Duff Goldman: “Always chill your cookie dough—it enhances the flavor and helps control spreading.”
- Christina Tosi: “Add a sprinkle of sea salt on top of cookies to balance sweetness.”
- Joanna Gaines: “Mix textures in cookies—soft centers with crunchy mix-ins make the perfect bite.”
Frequently Asked Questions (FAQ)
1. Can I use mini Reese’s cups instead of full-size ones?
Yes! Mini Reese’s cups are perfect and save time chopping.
2. Can I make the dough ahead of time?
Absolutely! Store it in the fridge for up to 2 days or freeze for up to 3 months.
3. Why is my cheesecake filling leaking out?
Make sure to fully enclose the filling in the cookie dough and chill the filling before using.
4. Can I use crunchy peanut butter?
Sure! It will add some texture to the cookies.
5. Can I make these cookies gluten-free?
Yes! Use a gluten-free flour blend in place of all-purpose flour.
Now that you’ve got all the details, it’s time to bake these delicious Gooey Reese’s Cheesecake Cookies. Trust us—they’ll be gone before you know it! Enjoy!
Easy Gooey Reese’s Cheesecake Cookies
Ingredients
- – 8 ounces cream cheese softened
- – 1/2 cup unsalted butter softened
- – 3/4 cup granulated sugar
- – 3/4 cup packed light brown sugar
- – 2 teaspoons vanilla extract
- – 2 large eggs
- – 2 and 1/4 cups all-purpose flour
- – 1 teaspoon baking soda
- – 1/2 teaspoon salt
- – 1 cup mini Reese’s cups chopped
- – 1/2 cup peanut butter chips
- – 1/2 cup chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
- Cream Butter and Cream Cheese: In a large mixing bowl, beat the cream cheese, butter, granulated sugar, and brown sugar together until smooth and creamy, about 2 minutes.
- Add Wet Ingredients: Mix in the eggs and vanilla extract until fully combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in Reese’s and Chips: Gently fold in the chopped mini Reese’s, peanut butter chips, and chocolate chips.
- Shape: Scoop 1.5 tablespoons of dough (or use a medium cookie scoop) and place on the prepared baking sheets, spaced 2 inches apart.
- Bake: Bake for 9-11 minutes, or until the edges are set but the centers are still soft.
- Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy the gooey goodness!
Notes
- Store leftover cookies in an airtight container at room temperature for up to 5 days.
- For extra indulgence, drizzle melted chocolate over the cookies after they cool.
- Freeze the cookie dough balls for up to 3 months for easy baking later!
