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Gooey Reese’s Cheesecake Cookies are the ultimate treat if you love peanut butter, chocolate, and that dreamy tang of cheesecake. Each bite gives you a soft, gooey cookie bursting with mini Reese’s pieces and a creamy cheesecake surprise in the center. I bake these for parties and family movie nights, and they vanish in minutes—no one can resist that melty middle.
I first made these cookies for a bake sale at my daughter’s school and they were the first treat to sell out. They have quickly become my most requested cookie for family gatherings and birthdays.
Ingredients
- Cream cheese: gives the cheesecake layer its classic creamy tang look for full-fat blocks for best results
- Powdered sugar: adds sweetness without a gritty texture always sift for a smooth finish
- Vanilla extract: lifts all the flavors use pure vanilla for depth
- Butter: forms the base of the dough use real unsalted butter for rich taste
- Creamy peanut butter: gives that signature flavor choose a trusted brand for consistency
- Brown sugar: keeps cookies moist and caramel-sweet pack the sugar tightly for accurate measuring
- Granulated sugar: balances sweetness and helps texture look for fine cane sugar
- Eggs: bind everything together use large eggs at room temperature
- All-purpose flour: provides structure use fresh flour for best results
- Baking soda and baking powder: help cookies rise and stay tender check expiration dates for proper lift
- Salt: sharpens all the flavors sea salt adds a nice balance
- Mini Reese’s pieces: bring pops of peanut butter candy goodness buy fresh for the best crunch
- Mini chocolate chips: optional but add extra richness and meltiness choose quality chips for best flavor
Step-by-Step Instructions
- Make the Cheesecake Filling:
- Beat softened cream cheese with powdered sugar and vanilla until completely smooth and airy. Use a spatula to make sure there are no lumps. Scoop small portions onto parchment paper and freeze until totally firm which makes assembly easy later.
- Prepare the Cookie Dough:
- Cream butter peanut butter and both sugars together until pale and fluffy to create a tender base. Add eggs individually mixing well so the dough stays smooth. Blend in vanilla. In a separate bowl whisk together flour baking soda baking powder and salt for even leavening. Slowly add dry mix to wet ingredients until a thick dough forms. Fold in candy and chocolate if using making sure they are evenly distributed.
- Shape the Cookies:
- Scoop and flatten some dough in your palm then set a frozen cheesecake center on top. Cover with more dough and roll gently into a seamless ball sealing cheesecake filling completely inside so it will not leak. Chill the balls so they keep shape in the oven.
- Bake the Cookies:
- Place chilled dough balls on lined baking sheets with room to spread. Bake at three hundred fifty degrees Fahrenheit just until edges look set and tops still appear slightly underbaked. Let them cool five minutes on the tray before moving because they set as they cool ensuring gooey centers.
- Serve and Enjoy:
- Once completely cool break open a cookie to reveal the luscious cheesecake center and gooey chocolate. Serve while still slightly warm for ultimate meltiness.
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My favorite ingredient in this recipe is the soft cream cheese filling. It makes these cookies so unique and indulgent. My kids love helping scoop the cheesecake onto trays—I always have to guard the bowl because they try to sneak tastes when my back is turned.
Storage Tips
Store cookies in an airtight tin at room temperature for up to three days for that just-baked texture. If you want them fresh even longer keep in the fridge for a week. Freeze baked cookies in a single layer then pop into a sealed container. You can also freeze the unbaked dough balls and bake straight from frozen for fresh cookies anytime.
Ingredient Substitutions
Creamy peanut butter can be swapped for almond or sunflower butter if needed but check the texture
Mini Reese’s pieces can be exchanged for peanut butter chips or even M and M candies for a twist
Gluten-free flour blends work well for those who avoid wheat though the dough might be a touch more delicate
Serving Suggestions
Microwave a cookie for ten seconds to revive the gooey center for a decadent snack
Turn cookies into ice cream sandwiches with your favorite vanilla or chocolate scoop for celebrations
Pile on a dessert platter with brownies for the ultimate treat tray at parties
Cultural and Historical Context
Cheesecake and cookies both have long histories as classic crowd-pleasers. Bringing a creamy cheesecake center into a nostalgic peanut butter cookie is a truly American twist on dessert culture—one that honors the love of mashup treats and creative baking.
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Commonly Asked Questions
- → Can I substitute crunchy peanut butter?
Yes, crunchy peanut butter works for extra texture, though it may make the dough less smooth and slightly chunkier.
- → Is it possible to make these with gluten-free flour?
Absolutely. Use a 1:1 gluten-free flour blend for a similar result, but note the dough may be more delicate.
- → How do I prevent the cookies from spreading?
Chilling the dough balls prior to baking helps maintain thickness and shape for bakery-style results.
- → Can I skip the cheesecake center?
Yes, omitting the filling creates classic soft peanut butter and chocolate chip cookies with rich flavor.
- → How do I reheat cookies for that gooey center?
Microwave for 10 seconds to soften the center, creating a fresh-out-of-the-oven texture.
- → Can I freeze baked and unbaked cookies?
Yes. Freeze baked cookies to enjoy later, or freeze dough balls to bake fresh as needed.