Description

If you’re obsessed with peanut butter, chocolate, and melt-in-your-mouth cookies, these Gooey Reese’s Cheesecake Cookies are your new favorite treat. They’re soft, rich, and filled with a surprise center of creamy cheesecake, then packed with Reese’s pieces and mini peanut butter cups for the ultimate indulgence. Perfect for parties, holidays, or when you’re simply craving something sweet and extra special.

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Ingredients

Scale

For the Cheesecake Filling:

6 oz cream cheese, softened
2 tbsp powdered sugar
½ tsp vanilla extract

For the Cookie Dough:

1 cup unsalted butter, softened
¾ cup brown sugar
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
2 ½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
¾ cup mini Reese’s pieces
¾ cup mini chocolate chips
¾ cup chopped mini Reese’s peanut butter cups

Optional Toppings:

Extra Reese’s pieces or peanut butter cups for pressing on top
Flaky sea salt for a sweet-and-salty finish

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Instructions

Step 1: Make the Cheesecake Filling

In a small bowl, beat together cream cheese, powdered sugar, and vanilla extract until smooth.
Scoop into small teaspoon-sized dollops onto a plate or tray.
Freeze for 30 minutes, or until firm.

Step 2: Make the Cookie Dough

In a large bowl, beat together softened butter, brown sugar, and granulated sugar until light and fluffy.
Add eggs and vanilla, mixing until smooth.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
Fold in Reese’s pieces, chocolate chips, and chopped peanut butter cups.

Step 3: Fill and Shape the Cookies

Scoop 2 tablespoons of cookie dough and flatten slightly in your palm.
Place a frozen cheesecake ball in the center and cover with another tablespoon of dough.
Seal edges and roll gently into a ball.
Place on a parchment-lined baking sheet, leaving 2 inches between cookies.

Step 4: Bake

Preheat oven to 350°F (175°C).
Bake cookies for 11–13 minutes, or until edges are golden and centers look slightly underbaked.
Press extra Reese’s or peanut butter cups into the tops right after baking.
Cool on the pan for 5 minutes before transferring to a wire rack.

Step 5: Cool & Serve

Serve slightly warm for gooey centers, or cool completely for chewy texture.
Store leftovers in an airtight container at room temperature for up to 3 days.

Notes

Freeze the Cheesecake Filling – Keeps it intact while baking.
Don’t Overbake – Slightly underdone centers yield the best texture.
Use Mini Candies – They distribute better in the dough.
Chill Dough if Too Soft – Helps cookies keep their shape in the oven.
Use Parchment Paper – Prevents sticking and over-browning.

Prep Time: 25 minutes
Cuisine: American