Gooey Reese’s Cheesecake Cookies

If you love the combination of peanut butter, chocolate, and creamy cheesecake, these Gooey Reese’s Cheesecake Cookies are going to blow your mind! Each soft cookie is packed with mini Reese’s pieces and a surprise cheesecake center that melts in your mouth. Perfectly indulgent and irresistibly rich, these cookies are ideal for bake sales, parties, or anytime you want a truly decadent treat.

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Why You’ll Love This Recipe
Cheesecake Filling – A surprise creamy center in every bite.
Peanut Butter + Chocolate – A match made in dessert heaven.
Soft and Gooey Texture – These cookies are soft-baked and gooey in the center.
Impressive but Easy – They look bakery-worthy but are simple to make at home.
Freezer Friendly – Make a batch and stash some for sweet cravings later.

Ingredients You’ll Need

For the Cheesecake Filling:

• 6 oz cream cheese, softened
• ¼ cup powdered sugar
• ½ tsp vanilla extract

For the Cookie Dough:

• 1 cup unsalted butter, softened
• ½ cup creamy peanut butter
• 1 cup brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1½ cups mini Reese’s Pieces
• ½ cup mini chocolate chips (optional, for extra richness)

Tools You’ll Need

• Mixing bowls
• Hand mixer or stand mixer
• Rubber spatula
• Baking sheets
• Parchment paper
• Small cookie scoop or tablespoon
• Freezer-safe tray

Step-by-Step Instructions

Step 1: Make the Cheesecake Filling
In a medium bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
Scoop small teaspoons of the mixture onto a parchment-lined tray and freeze for 30-45 minutes, until firm.
This makes it easier to wrap with cookie dough later.

Step 2: Prepare the Cookie Dough
In a large mixing bowl, cream together the butter, peanut butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture and mix until a thick dough forms.
Fold in mini Reese’s Pieces and mini chocolate chips (if using).

Step 3: Shape the Cookies
Take about 1½ tablespoons of dough and flatten it into a disc.
Place one frozen cheesecake dollop in the center, then top with another tablespoon of dough.
Seal the edges and roll into a ball, making sure the cheesecake filling is fully enclosed.
Place dough balls on a baking sheet lined with parchment paper.
Chill in the fridge for 20-30 minutes to prevent spreading.

Step 4: Bake the Cookies
Preheat your oven to 350°F (175°C).
Bake chilled cookie dough balls for 10-12 minutes, until the edges are just set and the centers still look slightly underbaked.
Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
The centers will continue to set as they cool, keeping that gooey texture.

Step 5: Serve and Enjoy
Once cooled, break open a cookie and marvel at that gooey cheesecake center!
Serve warm for the ultimate melt-in-your-mouth experience.

Tips for Perfect Cheesecake Cookies
Freeze the Filling – Makes it easier to wrap and prevents leaking.
Don’t Overbake – Slightly underbaking keeps the centers soft and gooey.
Chill the Dough – Prevents spreading and keeps the cookies thick.
Use a Cookie Scoop – Ensures evenly sized cookies that bake consistently.
Customize the Mix-Ins – Swap Reese’s for peanut butter chips, M&Ms, or crushed candy bars.

Serving Suggestions
Serve Warm – Microwave for 10 seconds to enjoy that gooey center again.
With a Glass of Milk – A classic combo that balances the richness.
Dessert Platter – Pair with brownies and blondies for a treat tray.
Ice Cream Sandwiches – Stuff with vanilla or chocolate ice cream for an epic dessert.

How to Store & Freeze

Storing:

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerate: If you want to keep them longer, store in the fridge for up to 1 week.

Freezing:

• Freeze baked cookies in a single layer, then transfer to a freezer-safe container for up to 2 months.
• To freeze unbaked dough balls, freeze on a tray, then store in a bag or container. Bake directly from frozen, adding 1-2 minutes to the baking time.

Frequently Asked Questions

1. Can I use crunchy peanut butter?
   Yes, but it will change the texture slightly. Creamy peanut butter keeps the dough smooth and soft.
2. Can I skip the cheesecake filling?
   Sure! They’ll still be delicious, just more like classic Reese’s cookies.
3. Can I make them gluten-free?
   Yes, use a 1:1 gluten-free flour blend. The dough may be slightly more delicate.
4. What’s the best way to reheat them?
   Microwave for about 10 seconds to bring back that gooey magic.
5. Can I double the recipe?
   Absolutely. These cookies freeze well and are perfect for gifting or saving for later.

Final Thoughts
Gooey Reese’s Cheesecake Cookies are a dream come true for dessert lovers. They combine the best of all worlds—soft cookie texture, rich peanut butter and chocolate, and a luscious cheesecake surprise inside. Whether you’re baking for a special occasion or just because, these cookies will disappear fast.

Bake a batch, share with friends (if you can resist keeping them all), and watch the smiles appear. They’re indulgent, impressive, and oh-so-satisfying.

Preparation Time: 20 minutes
Cooking Time: 12 minutes
Cuisine: American

Nutritional Information (Per Cookie):
Calories: 310 | Protein: 4g | Carbohydrates: 34g | Fat: 18g | Fiber: 1g | Sodium: 160mg

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