Reese's Cheesecake Cookies Delight

This Reese’s cheesecake cookies recipe delivers everything I crave in a sweet treat, from gooey centers and melty chocolate to the unmistakable peanut butter flavor that everyone loves. Perfect when you need a quick dessert idea that looks bakery worthy but is ready in just 35 minutes of prep, these cookies combine creamy cheesecake swirl with Reese’s candies for a showstopping treat. Whether baking for a crowd or a cozy night in, this recipe ensures delicious, chewy cookies full of rich chocolate and peanut butter flavor every time.

These Reese’s cheesecake cookies instantly became my family’s favorite after our first batch, with everyone raving about the soft, creamy centers and chunks of peanut butter cup. Baking these on a chilly evening transforms my kitchen with a warm, nostalgic aroma, and serving them still slightly warm with gooey chocolate is always a winning move. Even when I need an easy weeknight dessert, this recipe fits the bill since it’s quick, reliable, and easy to customize for peanut lovers or party guests.

Gather Your Ingredients

• All-purpose flour for Reese’s cheesecake cookies: Forms the chewy base and should be spooned and leveled for accuracy; sift for extra tender cookies and substitute with gluten free blend if needed
• Baking soda: Helps cookies rise and keeps centers soft and chewy, essential for bakery style texture
• Baking powder: Adds gentle lift and balance in the dough, giving classic cookie thickness
• Salt: Enhances peanut butter and chocolate flavors without overpowering, use fine salt for best blending
• Unsalted butter: Gives richness and tender crumb; high quality butter improves flavor and can be swapped for vegan butter if necessary
• Granulated sugar: Ensures crisp edges and even browning, a must for golden bakery cookies
• Brown sugar: Adds moisture and caramel depth for extra soft, chewy centers, can use light or dark brown sugar depending on preference
• Large egg: Binds dough and keeps cookies soft; room temperature for easy mixing
• Vanilla extract: Enhances flavor and gives warm notes; pure vanilla is best
• Cream cheese: The key to creamy centers and cheesecake finish, use full fat for richest taste
• Mini Reese’s Pieces: Bring colorful peanut butter crunch in every bite; use fresh, name brand candies for best results
• Reese’s Peanut Butter Cups, chopped: Melt into pockets of chocolate peanut butter goodness; choose regular size cups for chunkier pieces
• White chocolate chips: Add creamy sweetness and pretty contrast; can substitute caramel or dark chocolate chips if desired
• Semi-sweet chocolate chips, melted: For drizzling on top, creating a bakery style finish; melt gently for smooth ribbons

How to Make Reese’s Cheesecake Cookies

Prepare the Oven and Baking Sheet:

Preheat your oven to 350°F. Line a large baking sheet with parchment paper, which ensures easy removal and soft cookie bottoms. Make sure the oven rack is centered to help the Reese’s cheesecake cookies bake evenly and prevent burnt edges.

Combine the Dry Ingredients for Structure:

In a medium bowl, whisk together 2 and a half cups of all-purpose flour, half a teaspoon baking soda, half a teaspoon baking powder, and half a teaspoon of salt. Whisking aerates the mix and ensures the leaveners and salt are fully distributed, giving you evenly risen and tender cookies every time.

Cream the Butter and Sugars for Softness:

In a separate large bowl, beat half a cup softened unsalted butter with half a cup granulated sugar and half a cup packed brown sugar on medium speed for three minutes, until pale and fluffy. This creates air pockets for chewy edges and helps the dough stay moist. Soften cold butter by microwaving it in ten second bursts if needed.

Add Egg, Vanilla, and Cream Cheese for Richness:

Crack in one large egg and pour in a teaspoon of vanilla extract. Mix until fully incorporated. Then, blend in four ounces of softened cream cheese on low speed until your dough looks thick, creamy, and lump free. Scraping down the bowl ensures a uniform batter for every Reese’s cheesecake cookie.

Fold in Reese’s Candies and Chips for Flavor Bursts:

Gently fold in one cup mini Reese’s Pieces, half a cup chopped Reese’s Peanut Butter Cups, and half a cup white chocolate chips using a spatula. Stir just until distributed so each scoop gets candy in every bite, avoiding overmixing which leads to tough cookies.

Scoop and Shape the Cookie Dough for Even Baking:

Scoop dough in two tablespoon portions and space them two inches apart on the baking sheet. Slightly flatten each with your palm for even baking and bakery style look. For larger cookies, use a bigger scoop and bake a few minutes longer for thick, chewy Reese’s cheesecake cookies.

Bake and Cool for the Perfect Chewy Texture:

Bake in the preheated oven for ten to twelve minutes until edges are golden and centers are puffed but soft. Let cookies rest on the baking sheet for five minutes to set, then transfer to a wire rack. This prevents breakage and locks in chewy texture.

Drizzle with Melted Chocolate for a Bakery Finish:

While cookies cool, melt half a cup semi-sweet chocolate chips and drizzle over tops using a fork or piping bag. The chocolate sets into glossy ribbons and enhances the look and flavor. For thicker drizzles, let chocolate cool slightly before applying.

The first time I swapped in extra mini Reese’s Pieces, I discovered how much better the texture is, giving a perfect mix of candy crunch and tangy cheesecake bite in each cookie. Every batch is more fun with my kids around, since the peanut butter aroma gets everyone excited before they even see the finished tray. Even for friends with peanut allergies, using sunbutter cups as a replacement ensures everyone can enjoy this recipe with just as much flavor.

Smart Swaps and Variations

Easily adjust Reese’s cheesecake cookies to suit your needs by swapping in mascarpone or Greek yogurt for cream cheese, resulting in a lighter tang while keeping creamy texture. For gluten free cookies, use a cup for cup gluten free flour blend, and for chocolate lovers, swap white chips with extra dark chocolate or add a spoonful of cocoa to the dough. Nut free? Use sunflower butter cups and allergy safe chocolate candies, or try caramel chips for a fall inspired twist. Reduce sugar or trade half the butter for coconut oil for an option with less sweetness and richer depth.

How to Store and Reheat Reese’s Cheesecake Cookies

Keep Reese’s cheesecake cookies soft and fresh by storing them in a fully cooled, airtight container at room temperature for up to three days. For longer storage, freeze baked cookies in a single layer before transferring to freezer bags, ensuring they maintain their chewy signature texture for up to two months. To reheat, warm in the microwave for ten seconds or in a 300°F oven for five minutes before serving for that fresh baked bakery experience.

What to Serve with Reese’s Cheesecake Cookies

Reese’s cheesecake cookies are ideal for birthday parties, dessert boards, or a sweet finish after a savory dinner. Pair with a cold glass of milk or a mug of hot coffee to balance the rich peanut butter and chocolate flavors. For a special occasion, serve alongside vanilla bean ice cream, drizzle with extra chocolate, or arrange on a platter with fresh strawberries or bananas for a delightful mix of flavors and colors.

Nutritional Benefits

While Reese’s cheesecake cookies are definitely an indulgent dessert, they still provide some nutrition when enjoyed in moderation. Peanuts and cream cheese add plant based protein, healthy fats, and calcium, and you can swap to whole wheat flour to boost fiber. No artificial dyes if you select natural chocolate candies, and they’re easy to adapt for gluten free or nut free diets as needed. Each cookie offers a little protein, calcium, and, for the serving size, surprisingly satisfying energy.

Recipe Success Tips

If your cookies spread too much, chill the dough for thirty minutes before scooping and baking. For underdone centers, simply add two minutes to the bake time and look for lightly golden edges as a visual cue. No hand mixer? Use a sturdy spoon to cream the butter until light before adding other ingredients, and always let melted chocolate cool slightly before drizzling for pro looking bakery swirls on top of every Reese’s cheesecake cookie.

Bake a batch of Reese’s cheesecake cookies and let the irresistible aroma fill your kitchen, creating smiles all around. These chewy, creamy cookies are always a hit here, and I hope you enjoy sharing your favorite mix ins or personal tweaks with every delicious bite.

Common Questions About This Recipe

→ What makes these cookies soft and creamy?

The addition of cream cheese to the dough provides a soft, tender texture and creamy flavor throughout the cookies.

→ Can I substitute other candies for Reese's Pieces or Peanut Butter Cups?

Feel free to swap in your favorite chocolate candies or peanut butter alternatives for a personalized touch.

→ How do I ensure the cookies stay moist?

Avoid overbaking, and store cookies in an airtight container at room temperature for up to three days for maximum softness.

→ Why drizzle with melted chocolate?

The chocolate drizzle adds extra richness, enhances flavor, and gives a visually appealing finish to the cookies.

→ Can I make these cookies ahead of time?

Yes, you can prepare the dough in advance and bake as needed. Finished cookies also store well for several days.