Hey y’all! If you’re on the hunt for a cookie that’s both indulgent and utterly delicious, you’ve hit the jackpot with these Gooey Reese’s Cheesecake Cookies. Perfect for any occasion—from holiday gatherings to a cozy night in, these cookies are a sure hit. With their creamy cheesecake base and chunks of Reese’s Peanut Butter Cups, they bring a delightful mix of flavors that will have everyone reaching for more. Let’s get cooking!
Why You’ll Love This
- These cookies are a perfect balance of sweet and salty, thanks to the Reese’s Peanut Butter Cups.
- The creamy cheesecake texture makes each bite melt in your mouth.
- They are incredibly easy to make, ideal for both beginner and seasoned bakers.
- Perfect for sharing, these cookies are always a crowd-pleaser at parties and gatherings.
- The irresistible gooey center keeps you coming back for more.
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
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chopped Reese’s Peanut Butter Cups
- 1 cup mini chocolate chips
Directions
Prepare the Dough
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add in the softened cream cheese and vanilla extract, mixing until smooth and well combined.
Mix in Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing just until combined.
Incorporate Reese’s and Chocolate Chips
Gently fold in the chopped Reese’s Peanut Butter Cups and mini chocolate chips until evenly distributed throughout the dough.
Bake the Cookies
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Drop dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart. 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 to a wire rack.
Notes
- For the best results, make sure your cream cheese is softened to room temperature to ensure a smooth dough (learn how).
- If you want larger cookie chunks, use a medium cookie scoop to portion the dough.
- For extra gooeyness, slightly underbake the cookies and let them cool on the tray.
Variations
- Nut-Free Version: Swap Reese’s with white chocolate chips for a nut-free option.
- Double Chocolate: Use dark chocolate chips instead of mini chocolate chips for richer flavor.
- Gluten-Free: Substitute all-purpose flour with a gluten-free baking blend.
Required Equipment
- Mixing bowls
- Electric mixer
- Baking sheets
- Parchment paper
- Wire rack for cooling
Storage Instructions
Store your Gooey Reese’s Cheesecake Cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookies in a sealed container or bag for up to 3 months. Thaw at room temperature before serving.
Suggested Pairings
Serve these cookies with a tall glass of cold milk, or pair them with a scoop of vanilla ice cream for an extra indulgent treat.
Pro Tips
- Chill the dough for at least 30 minutes before baking for thicker cookies (read more).
- Use high-quality vanilla extract for the best flavor.
- Do not overmix the dough after adding the dry ingredients to prevent tough cookies.
FAQ
- Can I use margarine instead of butter? Butter is recommended for the best flavor and texture, but margarine can be used as a substitute.
- Do I need to refrigerate the dough? It’s optional, but chilling the dough can enhance flavor and texture, making the cookies thicker.
- Can I use different candy bars? Absolutely! Feel free to substitute with your favorite candy bars for a unique twist.