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Gooey Reese’s Cheesecake Cookies


To make these decadent Gooey Reese’s Cheesecake Cookies, you will need:

For the Cookie Dough:

  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup mini Reese’s pieces

For the Cheesecake Filling:

  • 8 oz cream cheese, room temperature
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract

Kitchen Equipment

You’ll need the following equipment to prepare this recipe:

  • Mixing bowls
  • Electric mixer or hand mixer
  • Measuring cups and spoons
  • Baking sheets
  • Parchment paper or silicone baking mats
  • Spoon or cookie scoop
  • Spatula


  1. Prepare the Cheesecake Filling:
    • In a mixing bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
    • Cover and refrigerate for at least 30 minutes to firm up the filling.
  2. Make the Cookie Dough:
    • Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
    • In a medium bowl, whisk together the flour, baking soda, and salt.
    • In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
    • Add the egg and vanilla extract, and beat until combined.
    • Gradually add the flour mixture, mixing until just combined.
    • Fold in the mini Reese’s pieces.
  3. Assemble the Cookies:
    • Using a spoon or cookie scoop, scoop a tablespoon of cookie dough and flatten it slightly in your hand.
    • Place a small amount (about 1 teaspoon) of the chilled cheesecake filling in the center of the dough.
    • Scoop another tablespoon of cookie dough, flatten it, and place it over the cheesecake filling. Seal the edges by pressing the dough together, forming a ball.
    • Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
  4. Bake the Cookies:
    • Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are slightly golden.
    • Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Tips and Tricks

  • Chill the Filling: Ensure the cheesecake filling is well chilled before assembling the cookies to prevent it from oozing out during baking.
  • Softened Butter: Make sure your butter is at room temperature to achieve a smooth and creamy cookie dough.
  • Mini Reese’s Pieces: Using mini Reese’s pieces ensures even distribution and a perfect balance of chocolate and peanut butter in each bite.

Storing Leftovers

Store any leftover cookies in an airtight container in the refrigerator for up to 5 days. You can also freeze the cookies for up to 3 months. To enjoy, simply thaw them at room temperature or warm them in the microwave for a few seconds.


Gooey Reese’s Cheesecake Cookies pair wonderfully with:

  • A glass of cold milk
  • Hot coffee or tea
  • A scoop of vanilla ice cream


Q: Can I use regular Reese’s cups instead of mini Reese’s pieces? A: Yes, you can chop regular Reese’s cups into small pieces and fold them into the cookie dough.

Q: Can I make the dough ahead of time? A: Yes, you can prepare the cookie dough in advance and refrigerate it for up to 2 days. Allow the dough to come to room temperature before assembling and baking the cookies.

Q: What if I don’t have an electric mixer? A: You can mix the ingredients by hand using a whisk and a sturdy spatula. Ensure the butter is well softened to make mixing easier.

Q: Can I make these cookies without the cheesecake filling? A: Yes, you can omit the cheesecake filling if you prefer. The cookies will still be delicious with just the Reese’s pieces.

Q: How can I make the cookies chewier? A: To make the cookies chewier, you can add an extra egg yolk to the dough and reduce the baking time slightly.

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