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These Gooey Reese’s Cheesecake Cookies deliver everything I crave when my sweet tooth strikes. Each cookie has a soft peanut butter base packed with mini Reese’s Pieces and chocolate chips, hiding a tangy cheesecake surprise in the center. They have become my go-to for bake sales and special occasions—friends always beg for the recipe after one bite.
The first time I pulled these out of the oven for a family movie night everyone reached for seconds before the opening credits rolled. Now I am asked for them at every get-together.
Ingredients
- Cream cheese: for the best cheesecake center use full-fat blocks at room temperature for smoothness
- Powdered sugar: to sweeten the filling and keep it creamy
- Vanilla extract: for depth always choose pure over imitation for a warm flavor
- Butter: use unsalted and let it soften for easier creaming and fluffy dough
- Creamy peanut butter: for a truly soft chewy texture avoid natural types with oil separation
- Brown sugar: adds moisture and depth try to use fresh soft brown sugar
- Granulated sugar: balances sweetness and structure
- Eggs: bind the dough choose large eggs for consistent results
- All-purpose flour: keeps things sturdy sift it for the most tender bite
- Baking soda: gives that classic cookie rise
- Baking powder: ensures a little extra lift and softness
- Salt: enhances all flavors so do not skip
- Mini Reese’s Pieces: for pops of peanut butter color and crunch look for bags with no chips broken
- Mini chocolate chips: make it even richer Ghirardelli or Guittard are especially good here
Step-by-Step Instructions
- Make The Cheesecake Filling:
- In a bowl mix cream cheese with powdered sugar and vanilla until extremely smooth. Scoop out heaping teaspoons and place onto a parchment lined tray. Freeze until firm thirty to forty five minutes. This makes the filling easy to work with and helps keep the centers creamy after baking.
- Mix The Cookie Dough:
- Cream together butter peanut butter brown sugar and granulated sugar until fluffy. Add eggs one at a time and vanilla stirring until fully combined. In a separate bowl whisk together flour baking soda baking powder and salt. Gradually pour dry mixture into wet and blend until a thick even dough appears. Fold in mini Reese’s Pieces and chocolate chips for a colorful mix.
- Shape The Cookies:
- Scoop one and one half tablespoons dough and flatten into a disc using your hands. Place a frozen cheesecake filling dollop in the middle. Cover with another tablespoon dough pinching together to fully seal the filling. Roll into a smooth ball and arrange on a parchment covered baking sheet. Chill dough balls for at least twenty minutes to keep cookies thick.
- Bake The Cookies:
- Preheat oven to three hundred fifty degrees F. Bake chilled dough balls for about ten to twelve minutes watching for edges to set while the centers stay slightly underdone. Leave cookies on the tray for five minutes so the gooiness sets before gently moving to a wire rack.
- Serve And Enjoy:
- Let cookies cool or eat warm for melty centers. To relive that just baked joy reheat each cookie for ten seconds in the microwave.
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My favorite part is the creamy cheesecake bite in the middle nothing beats breaking one open while still warm. The smell of peanut butter and chocolate baking brings back memories of helping my mom in her kitchen on rainy afternoons when we would sneak tastes of dough while waiting for the first batch.
Storage Tips
For best freshness store cookies in an airtight tin at room temperature for up to three days. If needed they keep in the fridge for a week. Freeze baked cookies individually for two months just let them thaw or pop in the microwave. You can also freeze unbaked stuffed dough balls and bake them later adding a minute to the bake.
Ingredient Substitutions
If you prefer crunchy peanut butter the dough gets a little extra texture. Nut allergies Try sunflower butter and chocolate candies instead of Reese’s Pieces for the mix-ins. For gluten free use your favorite 1 to 1 gluten free baking blend. Omit the chocolate chips and add extra Reese’s or colorful M and Ms for a nutty twist.
Serving Suggestions
They are showstoppers on any party platter. Stack them with brownies or blondies for a dessert spread. Make decadent ice cream sandwiches using two cookies with vanilla or chocolate ice cream inside. Serve slightly warm with a tall glass of milk for a nostalgic treat.
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Cultural Context
These cookies are a spin on the classic American peanut butter cookie with nostalgic mall bakery vibes. Combining candy and cheesecake makes for a crowd pleasing hybrid—friends old and young love their playful and decadent filling. They have become my signature bake for birthday potlucks.
Common Recipe Questions
- → Can I use crunchy peanut butter instead of creamy?
Yes, you can substitute crunchy peanut butter, though it creates a more textured dough and a chunkier bite compared to using creamy peanut butter.
- → Is the cheesecake filling necessary, or can it be left out?
You may skip the cheesecake filling for a simpler treat. The end result will be more like classic peanut butter and chocolate cookies, still delicious.
- → How can I keep the centers gooey every time?
Chill the shaped dough balls before baking and avoid overbaking. This keeps the centers soft and prevents spreading.
- → Are these suitable for freezing?
Absolutely. Freeze baked cookies or unbaked dough balls, and they keep well for up to two months. Bake dough straight from frozen if desired.
- → Can I make these gluten-free?
Yes, substitute a 1:1 gluten-free flour blend in the dough. The cookies remain soft and indulgent, though the texture may be a bit more delicate.
- → What’s the best way to serve them?
Enjoy warm with a glass of milk, or briefly reheat in the microwave for an extra gooey treat. They also pair well on party dessert platters.