Irresistible Reese’s Cheesecake Cookies – Gooey, Chocolatey & Decadent
Introduction
If you’re a fan of Reese’s and cheesecake, this recipe is about to blow your mind. These Irresistible Reese’s Cheesecake Cookies combine the best of both worlds: a soft, chewy cookie base loaded with mini Reese’s cups, a creamy cheesecake filling tucked inside, and a drizzle of melted peanut butter and chocolate chips to finish.
They’re rich, gooey, and indulgent—perfect for holidays, bake sales, or anytime you want a cookie that feels extra special. Each bite delivers layers of flavor: nutty peanut butter, tangy cream cheese, and smooth chocolate.
Why You’ll Love This Recipe
Cheesecake surprise: Creamy filling hidden inside each cookie.
Peanut butter heaven: Reese’s cups + peanut butter chips = double the flavor.
Chocolate drizzle: Adds a bakery‑style finish.
Crowd‑pleaser: Perfect for gifting, parties, or cozy nights in.
Ingredients
Dry Ingredients
1 ½ cups all‑purpose flour
½ tsp baking soda
¼ tsp salt
Wet Ingredients
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup brown sugar, packed
1 large egg
1 tsp vanilla extract
Mix‑Ins & Filling
1 cup mini Reese’s peanut butter cups, chopped
4 oz cream cheese, softened
¼ cup powdered sugar
½ cup Reese’s peanut butter chips
½ cup semisweet chocolate chips
Step‑by‑Step Instructions
Step 1: Preheat Oven
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 2: Make Cookie Dough
In a medium bowl, whisk flour, baking soda, and salt.
In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
Beat in egg and vanilla extract.
Gradually add dry ingredients, mixing until just combined.
Fold in chopped Reese’s cups.
Step 3: Prepare Cheesecake Filling
In a separate bowl, mix softened cream cheese and powdered sugar until smooth.
Step 4: Shape Cookies
Roll 1 tbsp of dough into a ball and flatten slightly.
Place 1 tsp of cheesecake filling in the center.
Top with another tbsp of dough, sealing edges to encase filling.
Place filled dough balls on baking sheet.
Step 5: Bake
Bake 10–12 minutes, until edges are lightly golden.
Step 6: Cool
Cool cookies on baking sheet for 5 minutes, then transfer to wire rack.
Step 7: Drizzle
Melt peanut butter chips and chocolate chips separately. Drizzle over cooled cookies for a decadent finish.
Tips & Tricks
Seal well: Make sure edges are sealed to keep cheesecake filling inside.
Extra gooey: Add more chopped Reese’s cups into the dough.
Storage: Keep in airtight container up to 4 days; refrigerate for longer freshness.
Freeze: Freeze unbaked dough balls for up to 2 months; bake straight from freezer.
Variations
Double Chocolate Version: Add cocoa powder to dough for brownie‑like cookies.
Nutty Crunch: Mix in chopped peanuts or pecans.
Holiday Twist: Use red and green sprinkles with drizzle for festive flair.
Mini Cookies: Make bite‑sized versions for party platters.
Serving Ideas
Pair with a glass of cold milk.
Serve warm with vanilla ice cream.
Stack on a dessert platter for parties.
Wrap individually for gifting.
FAQs
Q: Can I skip the cheesecake filling?
Yes, but it’s the star of the recipe!
Q: Can I use full‑size Reese’s cups?
Absolutely—just chop them into small pieces.
Q: Can I make these gluten‑free?
Yes, use a 1:1 gluten‑free flour blend.
Recipe Details
Prep Time: 20 minutes
Bake Time: 12 minutes
Total Time: 32 minutes
Servings: 20 cookies
Final Thoughts
These Irresistible Reese’s Cheesecake Cookies are rich, gooey, and unforgettable. With a creamy cheesecake center, peanut butter goodness, and chocolate drizzle, they’re the kind of cookie that makes people stop and say, “Wow.”