These Gooey Reese’s Cheesecake Cookies are soft, chocolatey, and filled with a creamy cheesecake center that melts in your mouth. Each bite combines the delicious flavors of Reese’s peanut butter cups, rich chocolate, and smooth cheesecake, making these cookies an irresistible treat!
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips
- 1 cup chopped Reese’s peanut butter cups
For the Cheesecake Filling:
- 1 package (8 oz) cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Directions
Step 1: Prepare for Baking
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
Step 2: Make the Cookie Dough
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined.
- Stir in the chocolate chips and chopped Reese’s peanut butter cups, ensuring they are evenly distributed throughout the dough.
Step 3: Make the Cheesecake Filling
- In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Step 4: Assemble the Cookies
- Scoop a heaping tablespoon of the cookie dough and flatten it slightly in your hand.
- Place a teaspoon of the cheesecake filling in the center of the flattened dough, then top with another heaping tablespoon of cookie dough. Press the edges together to seal the filling inside, forming a stuffed cookie dough ball.
- Place the stuffed cookie dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Step 5: Bake
- Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the centers are set.
- Allow the cookies to cool on the baking sheets for about 5 minutes, then transfer them to wire racks to cool completely.
Serving Suggestions
These cookies are perfect for satisfying any sweet craving. Enjoy them warm with a glass of milk, or serve them at parties and gatherings for a dessert that’s sure to impress!
Storage Tips
- Room Temperature: Store in an airtight container at room temperature for up to 3 days.
- Refrigeration: For longer freshness, store in the refrigerator for up to a week. Bring to room temperature before serving.
- Freezing: You can freeze unbaked cookie dough balls for up to 2 months. Simply bake from frozen, adding a few extra minutes to the bake time.
Helpful Notes
- Sealing Tip: Make sure to seal the edges of the cookie dough around the cheesecake filling to prevent any leakage while baking.
- Chill the Dough: If the dough becomes too soft while assembling, chill it briefly to make it easier to handle.
- Extra Filling: Add a little extra cream cheese filling for an extra gooey center, if desired.
Frequently Asked Questions
1. Can I use mini Reese’s cups instead of chopping larger ones?
Yes, mini Reese’s cups work well and save prep time. Just fold them in gently to avoid breaking them too much.
2. Can I skip the cheesecake filling?
Yes, these cookies are delicious without the filling. Simply shape and bake as regular chocolate chip and Reese’s cookies.
3. How do I keep the cookies soft?
Store them in an airtight container with a slice of bread to help retain moisture.
4. Can I make the cookie dough in advance?
Yes, you can refrigerate the dough for up to 24 hours before assembling and baking.
5. Can I use a different type of chocolate?
Yes, dark chocolate chips or chunks add a delicious twist to these cookies.
6. How can I make the cookies smaller?
Use smaller portions of dough and filling, adjusting bake time to around 10-12 minutes.
7. Can I use a cookie scoop for uniform sizing?
Yes, a cookie scoop is perfect for evenly portioned cookies and helps with assembly.
8. Can I freeze baked cookies?
Yes, freeze cooled cookies in an airtight container for up to 2 months. Thaw at room temperature.
9. Can I substitute peanut butter cups with something else?
Try using chopped peanut butter M&Ms or chocolate-covered caramels for variety.
10. How do I prevent the cookies from spreading too much?
Chilling the dough for 20 minutes before baking can help prevent excessive spreading.
Enjoy these Gooey Reese’s Cheesecake Cookies as the ultimate indulgent treat—they’re sure to be a hit with chocolate and peanut butter lovers alike!