Soft, decadent, and bursting with Reese’s Pieces, peanut butter cups, and cream cheese, these Gooey Reese’s Cheesecake Cookies are the ultimate indulgence for dessert lovers. With a rich drizzle of semi-sweet chocolate, they’re the perfect treat for any occasion.
Why You’ll Love This Recipe
- Combines the creaminess of cheesecake with the richness of Reese’s candies.
- Soft, gooey texture with a delightful crunch from Reese’s Pieces.
- Perfect balance of sweetness with a hint of tang from cream cheese.
- Easy to prepare and ready in just over 30 minutes.
- A crowd-pleasing cookie that’s great for parties, holidays, or a sweet snack.
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 4 oz cream cheese, softened
- 1 cup mini Reese’s Pieces
- 1/2 cup Reese’s Peanut Butter Cups, chopped
- 1/2 cup white chocolate chips
- 1/2 cup semi-sweet chocolate chips, melted (for drizzling)
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well incorporated.
- Add the softened cream cheese and mix until smooth.
- Gradually fold the dry ingredients into the wet mixture, mixing just until combined.
- Gently fold in the mini Reese’s Pieces, chopped Reese’s Peanut Butter Cups, and white chocolate chips.
- Scoop dough onto the prepared baking sheet using about 2 tablespoons per cookie, spacing them evenly. Slightly flatten each scoop.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Cool the cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, drizzle the cookies with melted semi-sweet chocolate for an extra touch of indulgence.
Servings and Timing
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Servings: 18 cookies
- Calories: 210 kcal per cookie
Variations
- Nut-Free Version: Replace Reese’s candies with mini chocolate chips and caramel bits.
- Dark Chocolate Drizzle: Use dark chocolate for a more intense flavor contrast.
- Extra Crunch: Add chopped salted peanuts or pretzel bits to the dough.
- Holiday Twist: Use seasonal Reese’s Pieces for festive colors (e.g., red and green for Christmas).
- Gluten-Free Option: Swap all-purpose flour with a 1:1 gluten-free baking flour.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 5 days.
- Refrigerator: Keep the cookies in a sealed container in the fridge for up to a week.
- Freezer: Freeze the baked cookies in a single layer before transferring them to a freezer bag for up to 3 months. Thaw at room temperature before enjoying.
- Reheating: Warm in the microwave for 10 seconds for a gooey texture.
FAQs
1. Can I substitute cream cheese with another ingredient?
Cream cheese is essential for the texture and flavor of these cookies, so substitution isn’t recommended.
2. Can I use regular-sized Reese’s Pieces?
Mini Reese’s Pieces are best as they distribute more evenly in the cookies, but regular-sized can work in a pinch.
3. Do I need to chill the dough?
No chilling is required, making this recipe quick and easy.
4. Can I use milk chocolate chips for the drizzle?
Yes, milk chocolate chips are a sweeter alternative for the drizzle.
5. What’s the best way to soften cream cheese?
Leave the cream cheese at room temperature for 30 minutes or microwave it for 10 seconds until soft.
6. Can I double this recipe?
Absolutely! Double all ingredients to make more cookies.
7. How can I ensure my cookies stay soft?
Avoid overbaking and store them in an airtight container. Adding a slice of bread to the container can help maintain moisture.
8. Can I freeze the dough?
Yes, portion the dough into scoops, freeze them on a baking sheet, and transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the baking time.
9. Can I add other mix-ins?
Feel free to customize with butterscotch chips, toffee bits, or M&M’s.
10. What’s the best way to melt chocolate for drizzling?
Melt chocolate chips in a microwave-safe bowl in 20-second intervals, stirring until smooth.
Conclusion
Gooey Reese’s Cheesecake Cookies are the ultimate fusion of cheesecake and cookie perfection. Loaded with peanut butter cups, Reese’s Pieces, and creamy white chocolate, these cookies are an indulgent treat for any sweet tooth. Whether for a holiday cookie exchange or a cozy evening at home, these cookies will leave everyone asking for more!
Print
Gooey Reese’s Cheesecake Cookies
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 18 cookies 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Gooey Reese’s Cheesecake Cookies are the ultimate treat for dessert lovers! Soft, creamy cookies filled with Reese’s Pieces, chopped peanut butter cups, and white chocolate chips, drizzled with melted chocolate for an indulgent finish. A quick and easy recipe that will wow any crowd!
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 4 oz cream cheese, softened
- 1 cup mini Reese’s Pieces
- 1/2 cup Reese’s Peanut Butter cups, chopped
- 1/2 cup white chocolate chips
- 1/2 cup semi-sweet chocolate chips, melted (for drizzling)
Instructions
- Prepare for Baking:
- Preheat the oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Mix the Dry Ingredients:
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
- Cream the Butter and Sugars:
- In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Combine Wet Ingredients:
- Beat in the egg and vanilla extract.
- Add the softened cream cheese and mix until smooth and creamy.
- Incorporate Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the Mix-ins:
- Gently fold in the mini Reese’s Pieces, chopped Reese’s Peanut Butter Cups, and white chocolate chips.
- Shape and Bake:
- Scoop the dough onto the prepared baking sheet, about 2 tablespoons per cookie. Slightly flatten each cookie with your hand or a spatula.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Cool and Drizzle:
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Drizzle the cooled cookies with melted semi-sweet chocolate.
Notes
- Ensure cream cheese is fully softened to avoid lumps in the dough.
- For an extra gooey texture, slightly underbake the cookies.
- Store in an airtight container for up to 5 days, or freeze for up to 3 months.
Your email address will not be published. Required fields are marked *