Gooey Reese’s Cheesecake Cookies

Craving something rich, chewy, and packed with peanut butter-chocolate goodness? These Gooey Reese’s Cheesecake Cookies are everything your sweet tooth dreams about. With a soft, cookie-like exterior and a creamy cheesecake filling, each bite is loaded with melty Reese’s pieces, mini peanut butter cups, and a luscious center that melts in your mouth. Perfect for holidays, parties, or when you just want a cookie that goes all out.

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Why You’ll Love This Recipe
Peanut Butter & Cheesecake – The ultimate dessert mashup.
Soft & Gooey – A tender cookie with a creamy surprise inside.
Stuffed with Reese’s – Every bite is filled with chocolate and peanut butter goodness.
Easy to Make – Basic pantry ingredients and simple steps.
Great for Sharing – Makes a big batch, and everyone will beg for more.

Ingredients You’ll Need

For the Cheesecake Filling:

• 6 oz cream cheese, softened
• 2 tbsp powdered sugar
• ½ tsp vanilla extract

For the Cookie Dough:

• 1 cup unsalted butter, softened
• ¾ cup brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• ¾ cup mini chocolate chips
• ¾ cup Reese’s Pieces
• ¾ cup chopped mini Reese’s peanut butter cups

Optional Toppings:

• Extra Reese’s Pieces or chips for pressing into the tops
• Flaky sea salt for a sweet-salty finish

Tools You’ll Need

• Mixing bowls
• Hand or stand mixer
• Cookie scoop
• Baking sheets
• Parchment paper
• Small spoon or scoop for filling

Step-by-Step Instructions

Step 1: Make the Cheesecake Filling

1. In a small bowl, beat together cream cheese, powdered sugar, and vanilla until smooth.
2. Scoop 1 tsp-size dollops onto a lined plate and freeze for at least 30 minutes.

Step 2: Make the Cookie Dough

1. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
2. Add eggs one at a time, beating well after each. Mix in vanilla.
3. In a separate bowl, whisk together flour, baking soda, and salt.
4. Gradually add dry ingredients to the wet mixture, mixing until combined.
5. Fold in mini chocolate chips, Reese’s Pieces, and chopped peanut butter cups.

Step 3: Fill and Shape the Cookies

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Scoop about 2 tablespoons of cookie dough and flatten slightly in your hand.
3. Place a frozen cheesecake dollop in the center and cover with another tablespoon of dough, sealing edges to encase the filling.
4. Gently roll into a ball and place on the baking sheet. Leave space between cookies for spreading.

Step 4: Bake the Cookies

1. Bake for 11–13 minutes or until edges are golden and centers are slightly underbaked.
2. Remove from oven and press a few extra Reese’s or chips into the tops for a bakery-style look.
3. Let cool on the sheet for 5 minutes before transferring to a wire rack.

Step 5: Cool Slightly & Serve

1. These cookies are best warm for maximum gooeyness.
2. Store leftovers in an airtight container for up to 4 days.

Tips for Gooey Cookie Success
Freeze the Filling – Ensures the cheesecake stays creamy without leaking.
Don’t Overbake – Slightly underbaked centers give the best gooey texture.
Use Room Temp Butter – Creams easier for a smooth dough.
Chop Reese’s Cups – Smaller pieces distribute more evenly through each cookie.
Chill Dough If Needed – If it’s too soft, chill 15–30 minutes for easier handling.

Serving Suggestions
With a Cold Glass of Milk – A classic combo for cookie lovers.
As an Ice Cream Sandwich – Press two cookies around a scoop of vanilla ice cream.
With a Drizzle of Chocolate or Peanut Butter Sauce – For an extra indulgent touch.
Pack for a Party – Bring to potlucks, holidays, or birthdays.
Gift with a Tag – Wrap in a cookie tin or bag for a sweet edible gift.

How to Store & Reheat

Storing:

• Room Temperature: Keep in an airtight container up to 4 days.
• Refrigerate: Store for up to 1 week for a firmer texture.
• Freeze: Place cooled cookies in a freezer bag for up to 2 months.

Reheating:

• Microwave: Warm cookies for 10–15 seconds to revive the gooey center.
• Oven: Reheat at 300°F (150°C) for 3–5 minutes.

Frequently Asked Questions

1. Can I use full-size Reese’s?
Yes! Chop them into small chunks to blend well into the dough.

2. Can I make these without the cheesecake filling?
Definitely. They’re still amazing as loaded Reese’s cookies.

3. What if I don’t have Reese’s Pieces?
Swap for peanut butter chips, M&Ms, or just add extra mini chocolate chips.

4. Can I use store-bought cookie dough?
For a shortcut, yes. Flatten and fill as directed, though homemade gives the best result.

5. Are they freezer-friendly?
Yes! Freeze both the baked cookies and unbaked, stuffed cookie dough balls.

Final Thoughts
Gooey Reese’s Cheesecake Cookies are the ultimate treat for peanut butter and chocolate lovers. With a rich, soft cookie exterior and a creamy cheesecake center, they’re an indulgent upgrade to your standard cookie rotation. Whether you’re baking for a crowd or sneaking a few just for yourself, these cookies will win hearts in every bite.

Try it out and let me know what you think! Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see how your cookies turn out.
Preparation Time: 25 minutes
Chilling/Freezing Time: 30 minutes
Baking Time: 13 minutes
Cuisine: American

Nutritional Information (Per Cookie):
Calories: 310 | Protein: 4g | Carbohydrates: 34g | Fat: 18g | Fiber: 1g | Sodium: 120mg

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