Gooey Reese’s Cheesecake Cookies Recipe
Introduction
These Gooey Reeses Cheesecake Cookies combine the rich creaminess of cheesecake with the classic peanut butter and chocolate flavors of Reese’s. Soft, gooey, and loaded with chocolate chips and peanut butter cups, they’re a delightful treat perfect for any occasion.
Ingredients
- 4 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup mini Reese’s pieces or chopped peanut butter cups
- 1/2 cup chocolate chips
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Step 2: In a large bowl, cream together the softened butter, cream cheese, brown sugar, and granulated sugar until the mixture is smooth and creamy.
- Step 3: Beat in the egg and vanilla extract until fully combined.
- Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Step 5: Gently fold in the chocolate chips and mini Reese’s pieces or chopped peanut butter cups.
- Step 6: Using a cookie scoop or spoon, drop rounded dollops of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Step 7: Bake for 10-12 minutes, or until the edges are set but the centers remain soft and gooey.
- Step 8: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
Tips & Variations
- Chill the cookie dough for 30 minutes before baking to help maintain their shape and enhance flavor.
- Swap mini Reese’s pieces for chopped regular peanut butter cups or add chopped nuts for extra texture.
- For an extra chocolatey touch, drizzle melted chocolate over cooled cookies.
Storage
Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat gently in a microwave for a few seconds to refresh the gooey texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular peanut butter cups instead of mini Reese’s pieces?
Yes, chopping regular peanut butter cups into small pieces works perfectly and adds the same delicious flavor.
Why are the cookies soft and gooey instead of crisp?
The addition of cream cheese and the baking time focusing on set edges but soft centers creates a rich, chewy texture that’s meant to be gooey rather than crisp.
PrintGooey Reese’s Cheesecake Cookies Recipe
Indulge in these Gooey Reeses Cheesecake Cookies that combine the rich creaminess of cheesecake with the classic peanut butter and chocolate flavors of Reese’s. Soft, decadent, and loaded with mini Reese’s pieces and chocolate chips, these cookies are perfect for anyone craving a delightful treat that melts in your mouth.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Wet Ingredients
- 4 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Mix-ins
- 1/2 cup mini Reese’s peanut butter cups or chopped Reese’s peanut butter cups
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheets. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Cream Butter, Cream Cheese, and Sugars. In a large mixing bowl, beat the softened butter, cream cheese, brown sugar, and granulated sugar together until the mixture is smooth, light, and fluffy. This will create the creamy cheesecake base of the cookies.
- Add Egg and Vanilla Extract. Beat in the egg and vanilla extract thoroughly, ensuring they are well incorporated into the batter to provide moisture and enhance flavor.
- Combine Dry Ingredients and Mix In. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing gently until just combined to avoid overworking the dough.
- Fold in Chocolate Chips and Reese’s Pieces. Carefully fold in the mini Reese’s peanut butter cups and chocolate chips evenly throughout the dough to distribute the mix-ins perfectly.
- Scoop Dough onto Baking Sheets. Using a cookie scoop or tablespoon, drop rounded balls of dough 2 inches apart onto the prepared baking sheets.
- Bake the Cookies. Bake in the preheated oven for about 10-12 minutes or until the edges are set and slightly golden, but the centers remain soft and gooey.
- Cool Before Serving. Remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely. This helps them set and maintain their gooey center.
Notes
- For best results, make sure the cream cheese and butter are softened to room temperature before mixing.
- You can substitute the mini Reese’s pieces with chopped full-sized peanut butter cups if mini ones are unavailable.
- Do not overbake the cookies; they should be soft in the center to achieve the gooey texture.
- Store baked cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Feel free to add chopped nuts such as peanuts for extra crunch.
Keywords: Gooey Reeses Cheesecake Cookies, Reese’s Cookies, Cheesecake Cookies, Soft Chocolate Peanut Butter Cookies, Dessert Cookies
