Gooey Reese’s Cheesecake Cookies Recipe

If you’re a fan of peanut butter and chocolate, these Gooey Reese’s Cheesecake Cookies are about to become your new favorite indulgence! Picture a soft, chewy cookie with chunks of Reese’s Peanut Butter Cups scattered throughout, bringing that iconic chocolate-and-peanut-butter combo to every bite. Then, just when you think it can’t get any better, each cookie is finished with a drizzle of melted chocolate and white chocolate. Trust me, this is one of those recipes that’s worth splurging on a bag of Reese’s cups for!

I first whipped up these cookies on a whim when I was craving something rich and decadent but didn’t have the patience for an actual cheesecake. The result? An instant hit! The brown sugar gives these cookies a caramel-like depth, while the melted chocolate drizzle adds a final, fancy touch that’s way easier than it looks. Now, whenever friends or family come over, they’re already asking if I’ve got any of these gooey Reese’s Cheesecake Cookies stashed away.

Ready to get baking? Let’s dive into this irresistibly indulgent recipe!

this RECIPE

A little background on Reese’s magic

Reese’s Peanut Butter Cups have been an American candy staple since 1928, combining creamy peanut butter and rich milk chocolate in a way that’s become iconic. The pairing is so beloved that it’s inspired countless recipes, from cakes and brownies to cookies like these. And for cheesecake lovers, adding a hint of that tangy, creamy texture to the cookie dough adds a cheesecake-like flavor without needing a full-blown cheesecake. The soft, gooey texture of these cookies is like a hybrid between a cookie, a brownie, and a cheesecake – a perfect storm of deliciousness that only Reese’s could inspire!

Key ingredients: what makes these cookies amazing

Here’s a quick rundown of what goes into these dreamy Reese’s Cheesecake Cookies, and how each ingredient plays a part in making them unforgettable:

• Unsalted butter: Softened butter gives these cookies their melt-in-your-mouth texture. If you only have salted butter, just skip adding the extra salt to the recipe.
• Brown sugar and granulated sugar: The brown sugar brings in a caramel-like sweetness, while granulated sugar adds a bit of crispness around the edges. Using both sugars keeps the cookies soft in the middle with just a hint of chewiness.
• Eggs: Eggs are essential for binding the dough and adding a bit of richness. Make sure to add them one at a time to avoid any clumping!
• Vanilla extract: A splash of vanilla enhances the sweetness and depth of flavor. Real vanilla extract is best if you can swing it.
• All-purpose flour, baking soda, and salt: These pantry staples create the perfect structure for the cookies. Baking soda helps them rise slightly, while salt balances out the sweetness.
• Reese’s Peanut Butter Cups: The star of the show! Roughly chopped Reese’s cups ensure gooey, melty chocolate and peanut butter pockets in every bite.
• Melted chocolate and white chocolate chips: The finishing drizzle of chocolate is optional, but it adds a lovely decorative touch and an extra burst of flavor.

Must-have kitchen tools for success

For this recipe, you don’t need anything too fancy, but a few basic kitchen tools will make the process much smoother:

• Mixing bowls: One large bowl for the wet ingredients and a separate one for the dry. Mixing bowls are your best friend here.
• Hand mixer or stand mixer: While you can mix the dough by hand, a mixer will save you time and make sure the butter and sugar are perfectly creamed for the softest cookies.
• Baking sheet: Use a sturdy, rimmed baking sheet lined with parchment paper to prevent sticking.
• Wire rack: Cooling the cookies on a wire rack helps them set properly and keeps them from getting soggy on the bottom.
• Piping bag or spoon for drizzling: If you want to be precise with your chocolate drizzle, a piping bag works great. Otherwise, just use a spoon and let the chocolate flow freely!

Step-by-step guide to gooey Reese’s cheesecake cookies

Let’s break down each step in a way that’s easy and enjoyable. These cookies come together quickly, so prep everything in advance and get ready to bake!

1. Preheat your oven
   Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper – this keeps the cookies from sticking and makes cleanup a breeze.
2. Cream the butter and sugars
   In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This might take 2-3 minutes with a mixer on medium speed. Creaming the butter and sugar well here gives you that soft and chewy texture we’re after.
3. Add eggs and vanilla
   Beat in the eggs one at a time, making sure each egg is fully mixed in before adding the next. This step helps the dough bind together smoothly. Add in the vanilla extract – it brings out the sweetness and rounds off the flavor.
4. Combine the dry ingredients
   In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add this dry mixture to the wet ingredients, mixing on low until just combined. Be careful not to overmix, as this can make the cookies tough.
5. Fold in the Reese’s
   Gently fold in the chopped Reese’s Peanut Butter Cups. Try to distribute them evenly so every bite is packed with chocolate and peanut butter goodness!
6. Form the cookies
   Drop tablespoon-sized portions of dough onto your prepared baking sheet. Space them about 2 inches apart to allow for spreading. The cookies will look a little underdone in the middle when you pull them out, but they’ll set as they cool.
7. Bake
   Bake the cookies for 10-12 minutes, or until the edges are golden brown. Don’t worry if the centers look slightly soft – they’ll firm up on the rack as they cool.
8. Drizzle with chocolate
   Once the cookies have cooled on a wire rack, drizzle them with melted chocolate and white chocolate. This step is optional, but it adds that final flourish that takes these cookies from delicious to downright decadent.

Variations to make it your own

There are endless ways to customize these Gooey Reese’s Cheesecake Cookies! Here are a few ideas to try:

• Add a cheesecake twist: For an even more cheesecake-like flavor, try adding 2 ounces of softened cream cheese to the dough. It gives the cookies a slightly tangier flavor and extra gooey texture.
• Switch up the candies: Swap out the Reese’s for other chocolate candies if you prefer – try Snickers, Milky Way, or even M&Ms for a colorful twist.
• Make it gluten-free: Substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum. The texture will still be soft and chewy, just like the original.
• Double the chocolate: If you’re a chocoholic, add ½ cup of mini chocolate chips to the dough along with the Reese’s. It’s a chocolate overload, but you won’t regret it!
• Seasonal twist: Around the holidays, you could swap out the Reese’s for peppermint bark pieces or chopped-up Andes mints to give these cookies a festive flair.

Serving ideas to impress

These cookies are perfect on their own, but if you’re feeling fancy, here are some serving ideas that can elevate them even more:

• Ice cream sandwiches: Place a scoop of vanilla or chocolate ice cream between two cookies for an indulgent dessert that’s easy to make.
• Stacked on a dessert tray: Arrange them on a platter with other treats, like brownies or mini cheesecakes, for a dessert spread that’s sure to wow.
• Add a sprinkle of sea salt: For a hint of sophistication, sprinkle a tiny bit of flaky sea salt over the chocolate drizzle. The salty-sweet contrast is divine!

The perfect drink pairings

These rich cookies go well with all kinds of drinks! Here are a few options to enjoy alongside your Gooey Reese’s Cheesecake Cookies:

• Classic milk: You can’t go wrong with a cold glass of milk. It balances the sweetness of the cookies and is perfect for dunking.
• Iced coffee: A slightly bitter iced coffee is a great way to cut through the sweetness and add a refreshing twist.
• Hot chocolate: For a chocolate lover’s dream, pair these with a cup of hot chocolate. The richness of both makes it feel like a cozy winter treat.
• Vanilla milkshake: Blend up a simple vanilla milkshake for an extra creamy contrast – it’s like a dessert duo in every sip and bite.

Storing and reheating tips

To keep these cookies fresh, store them in an airtight container at room temperature for up to 3 days. For longer storage, place them in the fridge, where they’ll stay fresh for about a week.

If you want to reheat them (especially to get that gooey center back), just pop a cookie in the microwave for 10-15 seconds. Be careful not to overdo it – you want the center warm and soft, not too hot!

Scaling the recipe for different occasions

This recipe makes about 24 cookies, but you can easily scale it up or down depending on your needs. If you’re doubling the batch, I recommend mixing the dough in two separate bowls to ensure everything is evenly combined. For a half batch, just halve each ingredient and bake as usual – easy!

Troubleshooting common issues

If your cookies spread too much, try chilling the dough for 30 minutes before baking. This helps control the spread and gives you a thicker, chewier cookie. If they’re too dry, it might be from overmixing the dough, so remember to mix just until combined. And if the Reese’s pieces melt too much, try freezing them for 10 minutes before folding them in.

Ready to bake these gooey Reese’s cheesecake cookies?

These cookies are the ultimate treat for anyone who loves the magic of peanut butter and chocolate. Whether you’re baking for a gathering, a weekend treat, or just because, they’re guaranteed to bring smiles and requests for seconds. Go ahead, give them a try – and don’t forget to customize them to make them your own!

Frequently asked questions

Q: Can I use mini Reese’s cups instead of regular ones?
A: Absolutely! Just chop them up a bit to ensure they’re evenly distributed in the dough.

Q: Can I make the dough ahead of time?
A: Yes, you can refrigerate the dough for up to 24 hours before baking. Just let it sit at room temperature for a few minutes if it’s too firm to scoop.

Q: Do I need to chill the dough?
A: Not necessarily, but chilling for 15-20 minutes can help control spreading if your cookies are coming out too thin.

Q: What if I don’t have white chocolate chips for the drizzle?
A: No problem! You can skip it or use all dark or milk chocolate instead.

Q: How can I tell when the cookies are done?
A: The edges should be golden brown, but the centers will still look a bit soft. They’ll set as they cool, so don’t worry!

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