Gooey Reese’s Cheesecake Cookies Recipe

There’s just something magical about the combination of peanut butter, chocolate, and cheesecake in a cookie. These Gooey Reese’s Cheesecake Cookies are an irresistible blend of rich, creamy cheesecake flavor and the gooey, melty goodness of Reese’s Peanut Butter Cups. Plus, with that extra drizzle of chocolate on top, each bite is a sweet tooth’s dream come true. These cookies are perfect for a cozy night in or for impressing friends at a gathering (if you’re willing to share, that is!).

this RECIPE

A sweet story behind my love for Reese’s cheesecake cookies 🍪

The first time I made these cookies was for a family movie night, and they stole the show. I’d made a big batch, thinking I’d have some leftovers to enjoy the next day—but they disappeared in no time! My nephew, a certified Reese’s fan, couldn’t get enough, and even my mom, who isn’t usually a huge dessert person, was sneaking seconds. As we curled up with our blankets and popcorn, these cookies became an instant family favorite. The blend of peanut butter and chocolate brought us right back to childhood, but the cheesecake flavor added a twist that made them feel just a bit more grown-up and decadent.

The origin story of Reese’s treats in baking

Reese’s Peanut Butter Cups have been around since the 1920s, but they’ve only recently become a trendy ingredient in baking. This chocolate-peanut butter combo was initially designed to be enjoyed on its own, but once home bakers started adding them to cookies, brownies, and cheesecakes, it was a game-changer. Nowadays, you can find Reese’s-inspired treats in bakeries and restaurants, but making these cookies at home brings a special level of gooeyness and freshness you just can’t get anywhere else.

Let’s talk ingredients: the stars of the show

These cookies use a handful of simple ingredients that, when combined, create pure magic:

• Butter: The unsalted butter is creamed with sugar to create a soft, tender cookie texture. If you only have salted butter, you can use it—just skip the added salt in the recipe.
• Brown Sugar & Granulated Sugar: This combo gives the cookies their chewy texture and adds a lovely caramelized sweetness.
• Eggs: Eggs bind everything together and add moisture, keeping the cookies gooey and soft.
• Vanilla Extract: A little vanilla goes a long way to bring out the flavors of both chocolate and peanut butter.
• All-Purpose Flour: This is the base of our dough. If you need a gluten-free option, a 1:1 gluten-free flour blend usually works well in this recipe.
• Reese’s Peanut Butter Cups: The chopped Reese’s pieces add that iconic peanut butter-chocolate flavor. Feel free to add more or substitute with peanut butter chips if you’re running low.
• Chocolate Chips & White Chocolate Chips: These melted chocolates are for drizzling on top. They add a finishing touch that makes these cookies look and taste extra special.

Essential kitchen tools to make these cookies

You won’t need any fancy gadgets for this recipe, but a few kitchen basics will make your baking experience much smoother:

• Mixing Bowls: One for wet ingredients and one for dry. Having two bowls helps you keep things organized.
• Hand Mixer or Stand Mixer: Creaming the butter and sugars is easier with an electric mixer, but you can also do it by hand if you’re up for a little arm workout.
• Baking Sheet: Line it with parchment paper to prevent sticking and make cleanup easier.
• Cookie Scoop: This isn’t essential, but a cookie scoop makes it easy to get even portions, so all your cookies bake at the same rate.
• Wire Rack: Cooling your cookies on a wire rack prevents them from getting soggy bottoms and helps them firm up a bit.

Step-by-step: my foolproof method for gooey Reese’s cheesecake cookies

Let’s dive into the fun part—baking these beauties! Follow these steps, and I promise you’ll end up with irresistibly gooey cookies every time.

1. Preheat your oven
   Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This not only prevents sticking but also helps with even baking.
2. Cream the butter and sugars
   In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until it’s light and fluffy. This step is crucial for a soft cookie texture. Don’t rush it—give it a good few minutes, so your cookies come out perfectly tender.
3. Add the eggs and vanilla
   Crack in the eggs one at a time, beating well after each addition. Then add the vanilla extract. This helps the flavors blend smoothly, and the extra bit of mixing here keeps your cookies fluffy.
4. Mix the dry ingredients
   In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add this dry mixture to your wet ingredients, mixing until just combined. Overmixing can make the cookies tough, so as soon as the flour disappears, you’re done.
5. Fold in the Reese’s
   Gently fold in the chopped Reese’s Peanut Butter Cups. This part’s a little messy, but the gooey Reese’s bits will melt into the cookies, making them incredibly delicious.
6. Form the cookies
   Use a cookie scoop or tablespoon to drop portions of dough onto your baking sheet. Space them about 2 inches apart because they’ll spread a bit as they bake.
7. Bake
   Bake for 10-12 minutes, or until the edges are golden. The centers might look a little underdone, but that’s exactly what you want for gooey cookies. They’ll firm up as they cool.
8. Drizzle with chocolate
   Once the cookies have cooled on a wire rack, drizzle them with the melted chocolate and white chocolate. This step adds a little extra sweetness and a beautiful finishing touch. Let the chocolate set for a few minutes before digging in.

Fun variations to try

• Gluten-Free: Use a 1:1 gluten-free flour substitute, and you’re good to go! The cookies will be just as delicious and gooey.
• Vegan Option: Swap the butter for a plant-based butter substitute and use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) instead of regular eggs. Use dairy-free chocolate and Reese’s Pieces instead of Peanut Butter Cups.
• Seasonal Add-ins: For a festive twist, add a sprinkle of cinnamon and nutmeg in the fall, or some crushed peppermint candy for the holidays.
• Extra Cheesecake Flavor: To up the cheesecake vibe, mix a little softened cream cheese into the dough. It adds a tangy creaminess that’s fantastic with the peanut butter.
• Chocolate Lovers’ Version: Use double the chocolate chips in the drizzle, or even dip half of each cookie in melted chocolate. Chocolate overload? Maybe, but worth it!

How to serve and present your Reese’s cheesecake cookies

Serve these cookies slightly warm if you can—it makes the Reese’s pieces inside melt a bit more, which is heavenly. Arrange them on a simple white platter for a pop of color from the chocolate drizzle, or go rustic with a wooden board. For a fun touch, sprinkle a few extra Reese’s pieces around the plate.

If you’re serving these at a party, stack them up in a pyramid for a cozy, inviting feel, or plate them with a side of fresh strawberries for a fruity contrast.

Suggested beverages

For pairing, I recommend drinks that can stand up to the sweetness of these cookies without overpowering them:

• Classic Milk: There’s nothing like a glass of cold milk with gooey cookies, especially if you’re a fan of dunking!
• Hot Chocolate: For a warm, chocolatey pairing, serve these with a rich hot chocolate topped with whipped cream. It’s a decadent treat on a chilly night.
• Coffee or Espresso: A hot cup of coffee or a shot of espresso balances out the sweetness and adds a grown-up twist.
• Chai Tea Latte: The spices in chai tea add a nice contrast to the rich peanut butter and chocolate flavors. Plus, it’s cozy and comforting.

Storage and reheating tips

These cookies are best enjoyed fresh, but they store well too! Keep them in an airtight container at room temperature for up to three days. For longer storage, pop them in the fridge—they’ll last about a week. To reheat, just microwave a cookie for about 10 seconds to bring back that gooey texture.

If you want to freeze them, freeze the dough in scooped portions on a baking sheet, then transfer the frozen dough balls to a freezer bag. Bake straight from frozen, adding an extra 1-2 minutes to the bake time.

Adjusting the recipe for different serving sizes

This recipe makes about 24 cookies, but you can easily halve it if you’re baking for a smaller crowd. If you’re making a large batch, you might want to bake in batches to avoid overcrowding the baking sheet.

Common questions about Reese’s cheesecake cookies

Q: Can I use regular peanut butter instead of Reese’s?
A: Sure! Add about 1 cup of peanut butter chips or swirl in a little peanut butter to get that flavor.

Q: Can I skip the chocolate drizzle?
A: Absolutely! The cookies are delicious on their own, but the drizzle adds a bit of extra indulgence.

Q: What if I don’t have white chocolate chips?
A: You can skip the white chocolate or replace it with more milk or dark chocolate.

Q: How can I make these cookies softer?
A: For extra soft cookies, reduce the bake time by a minute or two and store them with a slice of bread in the container.

Q: Can I add nuts?
A: Yes! Chopped peanuts or pecans make a great addition if you want extra crunch.

Now, it’s time to bake these gooey Reese’s cheesecake cookies and experience the magic for yourself. Happy baking!

Print