Description

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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Ingredients

Scale

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

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Instructions

Step 1: Make the Cheesecake Filling

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

Step 2: Make the Cookie Dough

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

Step 3: Fill and Shape the Cookies

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

Step 4: Bake the Cookies

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

Step 5: Cool Slightly & Serve

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

Notes

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.

Prep Time: 25 minutes
Cuisine: American