Gooey Reese’s Cheesecake Cookies Recipe
Introduction
These Gooey Reese’s Cheesecake Cookies combine the rich creaminess of cheesecake with the indulgent flavors of peanut butter cups and chocolate chips. Perfectly soft and slightly gooey, they make an irresistible treat for any chocolate and peanut butter lover.
Ingredients
- 4 oz cream cheese, softened
- 1/2 cup 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
- 1 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 fluffy.
- Step 3: Beat in the egg and vanilla extract until fully incorporated.
- Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually mix these dry ingredients into the wet mixture until just combined.
- Step 5: Fold in the chocolate chips and mini Reese’s pieces or chopped peanut butter cups evenly throughout the dough.
- Step 6: Scoop rounded tablespoons 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 sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- For extra gooeyness, slightly underbake the cookies and let them firm up while cooling.
- Swap mini Reese’s pieces with your favorite peanut butter cup brand or add chopped nuts for a crunchy texture.
- Use dark or milk chocolate chips depending on your preferred chocolate intensity.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to 2 months. Reheat gently in the microwave for 10–15 seconds to restore their gooey texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use cream cheese straight from the fridge?
For best results, soften the cream cheese to room temperature before mixing. This ensures it blends smoothly with the butter and sugars for a creamy cookie dough.
What can I substitute if I don’t have mini Reese’s pieces?
You can use chopped peanut butter cups, peanut butter chips, or a mix of chopped nuts and chocolate chips to achieve a similar flavor and texture.
PrintGooey Reese’s Cheesecake Cookies Recipe
These Gooey Reese’s Cheesecake Cookies combine the rich creaminess of cheesecake with the irresistible flavor of peanut butter cups and chocolate chips. Soft, chewy, and packed with melty chocolate and peanut butter goodness, these cookies make a decadent treat perfect for any dessert lover.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 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
Add-ins
- 1/2 cup mini Reese’s pieces or chopped peanut butter cups
- 1/2 cup chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line 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 together the softened butter, cream cheese, brown sugar, and granulated sugar until the mixture is smooth and fluffy. This creates the rich base for your cookies.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated, ensuring a smooth batter that will help bind the ingredients together.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and salt.
- Mix Dry Ingredients Into Wet: Gradually add the dry ingredients into the wet mixture, mixing just until combined to avoid overworking the dough, which can make cookies tough.
- Fold in Chocolate Chips and Reese’s Pieces: Gently fold in the mini Reese’s pieces or chopped peanut butter cups along with the chocolate chips, making sure they are evenly distributed throughout the dough.
- Scoop Dough onto Baking Sheets: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are set and lightly golden while the centers remain soft and gooey for that perfect cheesecake cookie texture.
- Cool Before Serving: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and maintain their gooey centers.
Notes
- For best results, use room temperature cream cheese and butter to ensure smooth creaming.
- You can substitute mini Reese’s pieces with chopped full-size Reese’s peanut butter cups if desired.
- Do not overbake; cookies should be soft in the center when removed from the oven to maintain a gooey texture.
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate to keep cream cheese fresher longer.
- For a more pronounced cheesecake flavor, chill dough for 30 minutes before baking.
Keywords: cheesecake cookies, Reese’s cookies, peanut butter cups cookies, chocolate chip cookies, gooey cookies, dessert, easy cookies
