Introduction

These Gooey Reese’s Cheesecake Cookies combine the rich creaminess of cheesecake with the irresistible flavors of Reese’s Peanut Butter Cups and chocolate chips. Soft, gooey, and packed with peanut butter goodness, they make a perfect treat for any occasion.

The image shows two thick cookies stacked on top of each other resting on a white plate with a faint gold rim, placed on a white marbled surface. Each cookie has a soft, golden-beige dough base speckled with large chunks of milk and dark chocolate, creating a rough texture. The top cookie is covered unevenly with shiny, broken pieces of milk chocolate that stand out against the soft dough base. The side of each cookie reveals a dense, chewy interior filled with chocolate pieces, contrasting with the smooth edges and bottom crust. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
8 oz cream cheese, softened
1 teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
2 cups chopped Reese’s Peanut Butter Cups
1 cup mini chocolate chips

Instructions

Step 1: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the softened cream cheese and vanilla extract, mixing until smooth and well combined.
Step 2: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined.
Step 3: Gently fold in the chopped Reese’s Peanut Butter Cups and mini chocolate chips until evenly distributed throughout the dough.
Step 4: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Drop the dough by rounded tablespoons onto the baking sheet, spacing them about 2 inches apart.
Step 5: Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For extra gooey cookies, slightly underbake them by a minute or two. They will continue to set as they cool.
Use crunchy or smooth peanut butter cups based on your preference for texture.
Swap mini chocolate chips for peanut butter chips for a more intense peanut flavor.
If the dough feels too soft, chill it for 30 minutes before baking to help cookies hold their shape better.

Storage

Store these cheesecake cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. To reheat, warm briefly in the microwave for 10-15 seconds to bring back their gooey texture.

How to Serve

A close-up view of three stacked cookies on a white plate, each cookie layered with soft, light beige frosting that has a slightly creamy texture. The top of each cookie is covered with uneven chunks of milk chocolate pieces and small bits of crunchy toffee, creating a mix of smooth and rough textures. The cookies themselves are golden brown with a crumbly surface, showing some chocolate chips baked in. The focus is tight on the top two cookies, highlighting the glossy shine on the chocolate and the soft, spread frosting against the rough cookie base. The background has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular peanut butter instead of Reese’s Peanut Butter Cups?

While regular peanut butter adds flavor, it won’t provide the same gooey chunks and sweetness as chopped Reese’s cups. You can add peanut butter chips or swirl peanut butter into the dough for a similar effect.

How can I prevent the cookies from spreading too much?

Make sure your butter and cream cheese are fully softened but not melted. Chilling the dough for 30 minutes before baking can also help the cookies keep their shape and prevent excessive spreading.

Gooey Reese’s Cheesecake Cookies Recipe

Print Recipe

★★★★★

4.4 from 104 reviews

These Gooey Reese’s Cheesecake Cookies combine the creamy tanginess of cheesecake with the rich flavors of Reese’s Peanut Butter Cups and chocolate chips, resulting in soft, luscious cookies perfect for peanut butter lovers and dessert enthusiasts alike.

Author: Marco
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Wet Ingredients

1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
8 oz cream cheese, softened
1 teaspoon vanilla extract

Dry Ingredients

2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt

Add-ins

2 cups chopped Reese’s Peanut Butter Cups
1 cup mini chocolate chips

Instructions

Prepare the Dough: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Then add in the softened cream cheese and vanilla extract, mixing until the mixture is smooth and well combined.
Mix in Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined to form the cookie dough.
Incorporate Reese’s and Chocolate Chips: Gently fold the chopped Reese’s Peanut Butter Cups and mini chocolate chips into the dough, making sure they are evenly distributed throughout.
Bake the Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Drop rounded tablespoons of dough onto the prepared sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges turn lightly golden. Allow the cookies to cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely.

Notes

Do not overmix the dough once the dry ingredients are added to avoid tough cookies.
For extra gooeyness, slightly underbake the cookies by a minute or two.
Use room temperature butter and cream cheese for easier mixing and a smoother dough.
If desired, chill the dough for 30 minutes before baking to help cookies retain their shape.

Keywords: Reese’s cookies, cheesecake cookies, peanut butter desserts, chocolate chip cookies, gooey cookies