Ever since I discovered the magic of combining cheesecake and cookies, I’ve been hooked on creating treats that bring the best of both worlds together. One of my absolute favorites to bake is these Gooey Reese’s Cheesecake Cookies. From the very first bite, you experience the soft, creamy cheesecake center melting into the warm, chocolatey cookie exterior. Each cookie holds a delightful surprise of peanut butter goodness, making them irresistible for anyone with a sweet tooth. Baking these cookies has become one of my go-to ways to indulge myself while also impressing friends and family.
You will love this recipe because it perfectly balances textures and flavors. The cookies are slightly crisp on the outside while remaining soft and chewy inside, giving a luxurious gooey experience. The combination of rich chocolate, creamy cheesecake, and peanut butter cups creates a flavor profile that’s indulgent yet comforting. They’re perfect for celebrations, gifting, or even a cozy night in when you want something decadent without being overly complicated.
These cookies are incredibly versatile. You can make them smaller for bite-sized treats or larger for a dessert that doubles as a showstopper. They work beautifully as a snack, a dessert, or even a fun addition to a brunch spread. You can swap in different flavored peanut butter cups or sprinkle in some chocolate chips for a unique twist each time you bake them.
One of the best things about this recipe is how affordable it is. With simple ingredients like cream cheese, sugar, chocolate, and peanut butter, you can create a batch of cookies that feels indulgent but doesn’t break the bank. All the ingredients are easy to find at your local store, and the recipe yields enough cookies to share, making it budget-friendly without sacrificing flavor.
Ingredients for Gooey Reese’s Cheesecake Cookies:
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1 cup cream cheese, softened
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1/2 cup unsalted butter, softened
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1 cup granulated sugar
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1 large egg
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1 teaspoon vanilla extract
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2 cups all-purpose flour
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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1 cup chopped Reese’s peanut butter cups (or more for extra gooeyness)
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1/2 cup chocolate chips
How to Prepare This Recipe
Baking these Gooey Reese’s Cheesecake Cookies is a rewarding experience because the process is as enjoyable as the final result. The combination of a creamy cheesecake center and a soft chocolate cookie exterior makes every step worthwhile. Follow these instructions carefully to achieve cookies that are perfectly gooey, flavorful, and melt-in-your-mouth.
Step-by-Step Instructions for Preparation
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Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking. This ensures even baking and easy cleanup.
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Prepare the Cream Cheese Mixture: In a large mixing bowl, beat 1 cup of softened cream cheese with 1/2 cup of softened unsalted butter using an electric mixer. Mix on medium speed until the mixture becomes light, creamy, and smooth. Add 1 cup granulated sugar and continue to beat until fully combined.
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Incorporate the Egg and Vanilla: Add 1 large egg and 1 teaspoon of vanilla extract to the cream cheese mixture. Beat the ingredients together until they are thoroughly blended and the mixture has a uniform consistency.
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Mix Dry Ingredients: In a separate bowl, whisk together 2 cups of all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. This helps distribute the leavening agent evenly and prevents clumps in the dough.
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Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture while mixing on low speed. Continue until all the flour is incorporated and the dough is soft but slightly sticky.
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Fold in Chocolate and Peanut Butter Cups: Gently fold in 1/2 cup of chocolate chips and 1 cup of chopped Reese’s peanut butter cups. Use a spatula to ensure that the chocolate and peanut butter pieces are evenly distributed throughout the dough without overmixing.
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Shape the Cookies: Using a cookie scoop or spoon, scoop out portions of dough and roll them into balls, about 1.5 inches in diameter. Place the cookie balls onto the prepared baking sheet, leaving at least 2 inches of space between each cookie to allow for spreading.
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Bake: Bake the cookies in the preheated oven for 12–15 minutes. Keep a close eye on them; the edges should be slightly golden while the centers remain soft.
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Cool Slightly: Remove the baking sheet from the oven and let the cookies cool for 5 minutes before transferring them to a wire rack. This helps them set while remaining gooey inside.
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Serve or Store: Enjoy the cookies warm for the best gooey texture. Alternatively, store them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Quick and Easy Tips
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Ensure the cream cheese and butter are fully softened for smoother dough.
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Do not overbake; the centers should remain slightly undercooked for maximum gooeyness.
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You can adjust the quantity of chocolate chips and peanut butter cups depending on your preference.
Customizable Variations
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Add a sprinkle of sea salt on top before baking for a salted caramel effect.
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Substitute Reese’s with other flavored peanut butter cups to experiment with new tastes.
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Mix in crushed nuts for added texture and crunch.
Popular with Many People
These cookies are a crowd-pleaser at parties, bake sales, and family gatherings. The combination of cheesecake, chocolate, and peanut butter appeals to both children and adults alike. They are versatile enough to be a snack, dessert, or even a special treat for gifting.
PrintGooey Reese’s Cheesecake Cookies
These Gooey Reese’s Cheesecake Cookies combine the richness of cheesecake with the classic comfort of chocolate cookies. Each bite reveals a soft, gooey center with chunks of peanut butter cups and chocolate, making them a decadent yet easy-to-make treat for any occasion.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 20 1x
Ingredients
- 1 cup cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup chopped Reese’s peanut butter cups
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Beat 1 cup softened cream cheese and 1/2 cup softened butter in a large bowl until creamy and smooth.
- Add 1 cup sugar to the mixture and continue to beat until fully combined.
- Mix in 1 large egg and 1 teaspoon vanilla extract until the batter is uniform.
- In a separate bowl, whisk 2 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
- Gradually fold the dry ingredients into the wet mixture on low speed until dough forms and is slightly sticky.
- Gently fold in 1 cup chopped Reese’s peanut butter cups and 1/2 cup chocolate chips until evenly distributed.
- Scoop dough into 1.5-inch balls and place on the prepared baking sheet, leaving 2 inches between each cookie.
- Bake for 12–15 minutes until edges are slightly golden but centers remain soft.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
For extra gooey cookies, slightly underbake and allow to cool on the baking sheet.
You can customize by adding nuts, extra chocolate chips, or alternative candy.
Dough can be chilled or frozen before baking to control spreading.
FAQs
Q: Can I make these cookies ahead of time?
A: Yes, you can prepare the cookie dough up to 24 hours in advance. Store it tightly wrapped in the refrigerator until ready to bake. You can also freeze the dough for up to 2 months and bake directly from frozen, adding a couple of extra minutes to the baking time.
Q: Can I use low-fat cream cheese or butter substitutes?
A: While low-fat versions are possible, they may slightly alter the texture and richness of the cookies. For best results and gooey consistency, use full-fat cream cheese and butter.
Q: How can I prevent the cookies from spreading too much?
A: Chill the cookie dough for 15–30 minutes before baking. Also, make sure your baking sheet is not greased, as this can cause excessive spreading.
Q: Can I make these cookies dairy-free or vegan?
A: Yes, you can substitute dairy-free cream cheese and butter alternatives. Ensure the chocolate and peanut butter cups are also vegan-friendly to maintain the flavor balance.
Q: How should I store leftover cookies?
A: 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 2 months. Reheat slightly in the microwave for a soft, gooey texture.
Q: Can I add extra mix-ins like nuts or candy?
A: Absolutely. These cookies are highly customizable. Consider adding crushed nuts, extra chocolate chips, or other candy pieces to suit your taste.