Gooey Reese’s Cheesecake Cookies
These gooey Reese’s cheesecake cookies are rich, tender, and packed with peanut buttery goodness, baked to golden-edged perfection with a creamy melty center.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 2 ½ cups all-purpose flour spooned and leveled
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 4 ounces block-style cream cheese softened
- 1 cup mini Reese’s Pieces
- ½ cup chopped Reese’s Peanut Butter Cups
- ½ cup white chocolate chips
- ½ cup melted semi-sweet chocolate chips for drizzling
Instructions
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Whisk together flour, baking soda, baking powder, and sea salt in a medium bowl.
- In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
- Add egg and vanilla to the butter mixture and mix until smooth.
- Beat in the softened cream cheese until fully integrated and smooth.
- Add dry ingredients into wet ingredients and mix until just combined.
- Fold in Reese’s Pieces, chopped peanut butter cups, and white chocolate chips.
- Scoop tablespoon-sized dough portions onto the baking sheet, spaced 2 inches apart.
- Bake for 10 to 12 minutes until edges are golden and centers are soft.
- Let cookies cool on baking sheet for 5 minutes before transferring to wire rack.
Notes
Store in an airtight container for up to 3 days or freeze for longer storage. Reheat briefly to restore gooey texture.