Gooey Reese’s Cheesecake Cookies

If you’re a fan of soft, decadent cookies and the irresistible combo of peanut butter and chocolate, these Gooey Reese’s Cheesecake Cookies will steal your heart. Imagine a thick, buttery cookie stuffed with a creamy cheesecake center and studded with chunks of Reese’s—every bite is rich, melty, and dangerously addictive. These cookies are perfect for bake sales, parties, or whenever you need a sweet fix.

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Why You’ll Love This Recipe
Ultra Soft & Chewy – A luscious texture with just the right amount of gooeyness.
Peanut Butter-Chocolate Heaven – Loaded with chopped Reese’s for double the flavor.
Cheesecake Surprise – A creamy center takes these cookies to the next level.
Perfect for Sharing – Impress your family and friends with bakery-quality cookies.
Make Ahead Friendly – Freeze the dough or baked cookies for later.

Ingredients You’ll Need

For the Cookie Dough:
• ½ cup unsalted butter (softened)
• ½ cup granulated sugar
• ½ cup brown sugar (packed)
• 1 large egg
• 1 tsp vanilla extract
• 1 ¼ cups all-purpose flour
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup mini Reese’s peanut butter cups (chopped)
• ½ cup peanut butter chips or milk chocolate chips (optional)

For the Cheesecake Filling:
• 4 oz cream cheese (softened)
• 2 tbsp powdered sugar
• ¼ tsp vanilla extract

Tools You’ll Need
• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• Baking sheet
• Parchment paper
• Small cookie scoop or spoon
• Cooling rack

Step-by-Step Instructions

Step 1: Make the Cheesecake Filling
In a small bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
Scoop out 12 small dollops (about 1 tsp each) and place them on a plate lined with parchment.
Freeze for at least 30 minutes while you make the cookie dough.

Step 2: Prepare the Cookie Dough
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).
Beat in the egg and vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix into the wet ingredients.
Fold in chopped Reese’s and chocolate or peanut butter chips if using.
Cover and chill the dough in the refrigerator for 30–60 minutes for best results.

Step 3: Assemble the Cookies
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Scoop about 1 ½ tablespoons of cookie dough and flatten it slightly in your hand.
Place a frozen cheesecake filling ball in the center and top with another 1 tbsp of dough.
Seal the edges and roll into a smooth ball.
Repeat with remaining dough and filling.

Step 4: Bake
Place cookie dough balls 2 inches apart on the baking sheet.
Bake for 10–12 minutes or until edges are golden and centers are slightly underdone (they’ll continue to set as they cool).
Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.

Step 5: Serve and Enjoy
Serve warm for maximum gooeyness or let cool completely and store for later.
Optional: drizzle with melted chocolate or a dusting of powdered sugar for extra flair.

Tips for the Best Reese’s Cheesecake Cookies
Chill the Dough – Cold dough helps control spreading and keeps the centers gooey.
Freeze the Filling – Ensures the cheesecake stays creamy and doesn’t ooze out.
Use Room Temp Ingredients – Helps everything blend smoothly.
Don’t Overbake – Cookies should look slightly underdone in the center.
Customize – Add chopped peanuts or a pinch of sea salt for extra texture.

Serving Suggestions
Cookie Sundae – Top with ice cream and chocolate sauce.
Cookie Platter – Pair with brownies and other cookies for dessert trays.
Coffee Pairing – Perfect with a cold brew or creamy latte.
Holiday Treat – Add to Christmas cookie boxes or Valentine’s dessert tables.

How to Store & Freeze

Storing:
Room Temperature: Store in an airtight container for up to 4 days.
Refrigerate: Store up to 7 days if you prefer a firmer cookie with chilled cheesecake center.

Freezing:
Unbaked Dough: Freeze stuffed dough balls for up to 2 months. Bake from frozen, adding 2–3 minutes to baking time.
Baked Cookies: Freeze cooled cookies in layers with parchment paper between.

Reheating:
Microwave: Heat cookies for 10–15 seconds for warm, melty centers.
Oven: Reheat at 300°F for 5–7 minutes.

Frequently Asked Questions

1. Can I use store-bought cookie dough?
Yes, but you’ll need to mix in the Reese’s and still freeze the cheesecake centers for best results.

2. Can I use other candy?
Absolutely! Try chopped Snickers, Twix, or chocolate chips for variations.

3. How do I keep the cheesecake from leaking?
Make sure the filling is frozen and the dough completely seals the center.

4. Can I make these gluten-free?
Yes! Use a 1:1 gluten-free flour blend and check that your candy is GF certified.

5. Can I skip the cheesecake filling?
Of course! You’ll still have amazing Reese’s-studded cookies.

Final Thoughts
These Gooey Reese’s Cheesecake Cookies are the ultimate indulgence—rich, creamy, chocolatey, and absolutely unforgettable. With a surprise cheesecake center and chunks of Reese’s in every bite, they’re a guaranteed crowd-pleaser. Whether for a special occasion or just a treat-yourself day, these cookies hit the sweet spot every time.

Bake a batch and see why everyone’s obsessed. Be sure to leave a review and share your cookie creations!

Preparation Time: 20 minutes
Chilling Time: 30–60 minutes
Baking Time: 12 minutes
Cuisine: American

Nutritional Information (Per Cookie):
Calories: 260 | Protein: 3g | Carbohydrates: 26g | Fat: 15g | Fiber: 1g | Sodium: 120mg

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