Description

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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Ingredients

Scale

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

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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.

Notes

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.

Prep Time: 25 minutes
Cuisine: American