Description
Indulge in these Gooey Reese’s Cheesecake Cookies that perfectly blend creamy cheesecake with rich peanut butter cups and chocolate chips. These soft, gooey cookies feature chunks of Reese’s for a delightful contrast, making them an irresistible dessert for peanut butter and chocolate lovers.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
Mix-ins and Toppings
- 1 cup mini chocolate chips
- 1½ cups chopped Reese’s peanut butter cups, plus extra for topping
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which takes about 2-3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt to evenly distribute the leavening agent and salt.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined to avoid overworking the dough, which can toughen the cookies.
- Incorporate Cream Cheese: Beat the cream cheese in another bowl until smooth. Fold the smooth cream cheese gently into the cookie dough to create a creamy, tangy texture throughout the cookies.
- Add Chocolate Chips and Reese’s: Gently mix in the mini chocolate chips and chopped Reese’s peanut butter cups, ensuring even distribution without breaking the chunks too much.
- Portion Dough: Use a cookie scoop to portion the dough evenly and place on the prepared baking sheet, leaving enough space between each cookie for spreading.
- Top with Reese’s Pieces: Press a few additional Reese’s peanut butter cup pieces on top of each cookie to add extra gooeyness and visual appeal.
- Bake Cookies: Bake for 10–12 minutes or until the edges are lightly golden and the centers appear slightly underbaked for that gooey texture.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them set and prevents breakage.
Notes
- Chill the dough for 30 minutes before baking for thicker, less spread cookies.
- Mini Reese’s can be used instead of chopped pieces for extra bursts of peanut butter flavor throughout.
- Do not overbake; slightly underbaked centers ensure a gooey texture.
- Store cookies in an airtight container at room temperature for up to 4 days.
