Gooey Reese’s Cheesecake Cookies

If you love peanut butter, chocolate, and cheesecake, prepare to fall head-over-heels for these Gooey Reese’s Cheesecake Cookies. With a soft, buttery cookie base, a creamy cheesecake center, and plenty of chopped Reese’s candies swirled in, each bite is a deliciously indulgent treat. These cookies are big, bakery-style, and full of ooey-gooey peanut butter chocolate flavor that melts in your mouth.

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Why You’ll Love This Recipe
Cheesecake-Filled – A creamy center hidden inside every cookie.
Peanut Butter + Chocolate – The classic combo everyone loves.
Big & Gooey – Soft-baked, rich, and over-the-top indulgent.
Perfect for Parties – A hit at bake sales, holidays, or any celebration.
Freezer-Friendly – Make ahead and bake when the craving hits.

Ingredients You’ll Need

For the Cookie Dough:

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

For the Cheesecake Filling:

• 6 oz cream cheese, softened
• ¼ cup powdered sugar
• ½ tsp vanilla extract

Tools You’ll Need

• Hand mixer or stand mixer
• Mixing bowls
• Cookie scoop
• Baking sheet
• Parchment paper
• Freezer or refrigerator for chilling

Step-by-Step Instructions

Step 1: Make the Cheesecake Filling
In a small bowl, beat softened cream cheese, powdered sugar, and vanilla until smooth and fluffy.
Scoop into 1 tsp-sized dollops and place on a parchment-lined plate or tray.
Freeze for at least 30 minutes while you make the cookie dough.

Step 2: Make the Cookie Dough
In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
Add eggs and vanilla and mix until fully combined.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually add dry ingredients to the wet mixture.
Fold in chopped Reese’s and mini chocolate chips.

Step 3: Stuff the Cookies
Scoop about 2 tbsp of cookie dough and flatten it slightly.
Place a frozen cheesecake center in the middle.
Top with another 1 tbsp of dough and seal the edges around the filling.
Roll gently into a ball and place on a parchment-lined baking sheet.
Repeat with remaining dough and filling. Chill assembled cookies for 15 minutes.

Step 4: Bake the Cookies
Preheat oven to 350°F (175°C).
Bake cookies for 11–13 minutes, or until the edges are lightly golden but centers are still soft.
Let cool on the pan for 5 minutes, then transfer to a wire rack.

Step 5: Serve & Enjoy
Serve warm for maximum gooeyness or chilled for a firmer texture.
Optional: Drizzle with melted chocolate or top with crushed peanuts for extra flair.

Tips for the Best Reese’s Cheesecake Cookies
Chill the Filling – Ensures it stays creamy and doesn’t melt out during baking.
Don’t Overbake – Cookies continue to cook on the pan after removing from the oven.
Use Mini Reese’s – Easier to chop and evenly distribute in the dough.
Let Cool Slightly – Gives cookies time to set without losing that gooey center.
Switch It Up – Try white chocolate chips, dark chocolate chunks, or add a sprinkle of sea salt on top.

Serving Suggestions
Milk Pairing – Classic and perfect for dipping.
Ice Cream Sandwiches – Freeze cookies and add a scoop of vanilla between two for an epic dessert.
Holiday Platter – Add to your cookie tray for a standout treat.
Birthday Treats – Wrap individually for party favors or lunchbox surprises.

How to Store & Reheat

Storing:

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keep for 5 days if you prefer them chilled and firm.

Freezing:

• Freeze dough balls before baking for up to 2 months. Bake from frozen, adding 1–2 extra minutes.
• Freeze baked cookies in layers separated by parchment for up to 1 month.

Reheating:

• Microwave: Heat one cookie for 10–15 seconds for that warm, gooey center.

Frequently Asked Questions

1. Can I make them smaller?
Yes, just reduce the filling amount and use less dough for mini versions. Shorten the baking time accordingly.

2. Can I use store-bought cookie dough?
For a shortcut, yes—but homemade dough gives the best texture and flavor.

3. What if I don’t have Reese’s?
Use peanut butter chips, chopped peanut butter cookies, or even mini Snickers for variation.

4. Can I make these gluten-free?
Yes! Use a 1:1 gluten-free baking flour, and ensure your mix-ins are gluten-free.

5. Do I have to chill the dough?
It helps the cookies hold their shape and keeps the cheesecake center intact—highly recommended.

Final Thoughts
Gooey Reese’s Cheesecake Cookies are a peanut butter lover’s dream. With a creamy surprise inside every soft, chocolate-studded bite, they’re the ultimate mash-up of cookie and cheesecake. Whether you’re baking for a special occasion or just to treat yourself, these cookies are guaranteed to be a hit.

Try them out and share the love—don’t forget to tag your cookie creations online!

Preparation Time: 25 minutes
Chilling Time: 45 minutes
Baking Time: 12 minutes
Cuisine: American

Nutritional Information (Per Cookie):
Calories: 320 | Protein: 4g | Carbohydrates: 30g | Fat: 20g | Fiber: 1g | Sugar: 22g | Sodium: 160mg

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