Gooey Reese’s Cheesecake Cookies – A Soft & Indulgent Treat
If you love soft, gooey cookies with a creamy cheesecake twist, these Gooey Reese’s Cheesecake Cookies are the perfect sweet treat! With rich peanut butter flavor, a soft cheesecake-infused dough, and chunks of Reese’s, these cookies are a must-have for any cookie swap, holiday gathering, or cozy night in. Whether you’re looking for easy cookies for a cookie swap, prize-winning cookies, or awesome cookie recipes, this recipe will be your new favorite!
What Are Reese’s Cheesecake Cookies?
These cheesecake Christmas cookies combine the soft, chewy texture of classic cookies with the creaminess of cheesecake and the richness of Reese’s peanut butter cups. Unlike traditional cookies, they have a slightly gooey center that makes them extra decadent. They’re perfect for holiday baking, Christmas gift baked goods, or a simple homemade treat for peanut butter lovers!
Ingredients for Reese’s Cheesecake Cookies
To make these gooey Reese’s cheesecake cookies, you’ll need:
For the Cookie Dough:
- Cream Cheese: 4 ounces, softened (adds creaminess)
- Unsalted Butter: ½ cup, softened
- Brown Sugar: ¾ cup (for chewiness and deep flavor)
- Granulated Sugar: ½ cup (adds crisp edges)
- Egg: 1 large (binds the dough)
- Vanilla Extract: 1 teaspoon (enhances flavor)
- All-Purpose Flour: 1 ½ cups
- Baking Powder: 1 teaspoon (for lift)
- Salt: ½ teaspoon
For the Reese’s Mix-Ins:
- Mini Reese’s Peanut Butter Cups: 1 cup, chopped
- Peanut Butter Chips: ½ cup (for extra peanut butter flavor)
- Crushed Graham Crackers: ½ cup (optional, for a cheesecake crust effect)
Kitchen Equipment Needed
For these easy Christmas cookies, gather the following tools:
- Mixing Bowls – for preparing the dough
- Hand Mixer or Stand Mixer – for creaming butter and sugar
- Measuring Cups & Spoons – for accurate ingredients
- Baking Sheets – for baking the cookies evenly
- Parchment Paper or Silicone Baking Mat – to prevent sticking
- Cookie Scoop or Spoon – for even cookie portions
- Cooling Rack – for allowing cookies to set properly
How to Make Gooey Reese’s Cheesecake Cookies
Follow these easy steps to bake soft, gooey cookies with a creamy cheesecake touch:
Step 1: Prepare the Dough
- Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the Butter, Cream Cheese & Sugars: In a large mixing bowl, beat butter, cream cheese, brown sugar, and granulated sugar until light and fluffy.
- Add Egg & Vanilla: Mix in the egg and vanilla extract until fully combined.
Step 2: Mix the Dry Ingredients
- Whisk Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
- Combine Wet & Dry Ingredients: Gradually mix the dry ingredients into the wet mixture until just combined.
Step 3: Add the Mix-Ins
- Fold in Reese’s & Peanut Butter Chips: Gently stir in chopped Reese’s, peanut butter chips, and crushed graham crackers (if using).
Step 4: Scoop & Bake
- Scoop Dough Onto Baking Sheet: Using a cookie scoop or spoon, place cookie dough balls about 2 inches apart on the prepared baking sheet.
- Bake: Bake for 10-12 minutes, until the edges are golden brown but the centers remain soft.
Step 5: Cool & Serve
- Let Cool for 5 Minutes: Allow cookies to set before transferring them to a cooling rack.
- Enjoy! Serve warm for the ultimate gooey, cheesecake-filled bite!
Tips for the Best Cheesecake Christmas Cookies
- Use Softened Butter & Cream Cheese: Ensures a smooth, creamy dough.
- Chill the Dough for 20 Minutes (Optional): Helps cookies hold their shape and enhances flavor.
- Don’t Overbake: The cookies will continue to set as they cool, so remove them when slightly underdone.
- Use Mini Reese’s Cups: They melt perfectly into the dough without overwhelming the cheesecake flavor.
Common Mistakes to Avoid
- Overmixing the Dough: Can make the cookies dense instead of soft and gooey.
- Skipping the Parchment Paper: Helps prevent sticking and ensures even baking.
- Baking Too Long: Leads to dry cookies instead of a gooey center.
Serving and Presentation Ideas
These Reese’s cheesecake cookies are perfect for:
- Cookie Swaps & Christmas Platters: A standout among prize-winning cookies.
- Holiday Gift Boxes: Package in festive tins for a Christmas gift baked good.
- Drizzle with Chocolate: Add melted chocolate or peanut butter drizzle for extra indulgence.
- Serve with Ice Cream: Make an ice cream sandwich using two cookies!
Storage and Freezing Tips
- Room Temperature: Store in an airtight container for up to 4 days.
- Refrigeration: Keep in the fridge for up to 1 week for extended freshness.
- Freezing Dough: Freeze unbaked cookie dough balls for up to 3 months. Bake straight from frozen, adding 2 extra minutes.
- Freezing Baked Cookies: Store in an airtight container for up to 2 months.
Variations and Flavor Enhancements
- Chocolate Lovers’ Version: Add dark chocolate chunks for a richer cookie.
- Salted Peanut Butter Cheesecake Cookies: Sprinkle sea salt on top before baking.
- Stuffed Cookies: Wrap dough around a whole Reese’s cup for an extra gooey center.
- Oreo Cheesecake Cookies: Swap Reese’s for crushed Oreos for a cookies & cream twist.
FAQ About Reese’s Cheesecake Cookies
- Can I make these ahead of time? Yes! Store the dough in the fridge overnight or freeze for later baking.
- Can I use low-fat cream cheese? Full-fat works best for a richer texture, but low-fat can be used.
- What if my cookies spread too much? Chill the dough before baking to help them hold their shape.
- Can I make these without peanut butter? Yes! Substitute Reese’s with chocolate chips or caramel bits.
Conclusion
These Gooey Reese’s Cheesecake Cookies are the perfect balance of peanut butter, cheesecake, and soft, chewy cookie goodness. Whether you’re making them for a Christmas cookie swap, a holiday treat, or just because you love Reese’s, this recipe is easy, delicious, and guaranteed to impress!
Try these cheesecake Christmas cookies today and enjoy a prize-winning cookie that melts in your mouth! Don’t forget to share this recipe with family and friends, and subscribe for more awesome cookie recipes! 😊
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Gooey Reese’s Cheesecake Cookies – A Soft & Indulgent Treat
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Total Time: 30-35 minute
- Yield: 18-20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Gooey Reese’s Cheesecake Cookies are soft, chewy, and packed with peanut butter and cheesecake flavor! The perfect cookie swap or holiday treat, these cookies melt in your mouth and are loaded with mini Reese’s and peanut butter chips. Try this prize-winning cookie recipe today!
Ingredients
For the Cookie Dough:
✅ 4 ounces cream cheese, softened
✅ ½ cup unsalted butter, softened
✅ ¾ cup brown sugar
✅ ½ cup granulated sugar
✅ 1 large egg
✅ 1 teaspoon vanilla extract
✅ 1 ½ cups all-purpose flour
✅ 1 teaspoon baking powder
✅ ½ teaspoon salt
For the Reese’s Mix-Ins:
✅ 1 cup mini Reese’s peanut butter cups, chopped
✅ ½ cup peanut butter chips
✅ ½ cup crushed graham crackers (optional, for a cheesecake crust effect)
Instructions
1️⃣ Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2️⃣ Make the Dough:
- In a large mixing bowl, beat together butter, cream cheese, brown sugar, and granulated sugar until light and fluffy.
- Mix in the egg and vanilla extract until well combined.
3️⃣ Mix the Dry Ingredients:
- In another bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
4️⃣ Fold in Mix-Ins:
- Gently stir in chopped Reese’s, peanut butter chips, and crushed graham crackers (if using).
5️⃣ Scoop & Bake:
- Using a cookie scoop, place dough balls 2 inches apart on the prepared baking sheet.
- Bake for 10-12 minutes, until the edges are golden but the centers remain slightly soft.
6️⃣ Cool & Serve:
- Let the cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack.
- Enjoy warm for an extra gooey, cheesecake-filled bite!
Notes
- For Extra Gooey Cookies: Don’t overbake! Remove when slightly underdone – they’ll set as they cool.
- Storage: Store in an airtight container at room temperature for 4 days or in the fridge for 1 week.
- Freezing: Freeze unbaked cookie dough balls for up to 3 months. Bake straight from frozen, adding 2 extra minutes.
- Variations: Try adding chocolate chunks, caramel bits, or a drizzle of melted chocolate for extra indulgence.
