The Ultimate Reeses Cheesecake Cookies Recipe

Have you ever found yourself torn between two classic desserts, unable to decide whether to make a batch of peanut butter cookies or a rich, creamy cheesecake? We’re here to tell you there’s no need to choose. Allow us to introduce a bake that masterfully combines the best of both, creating one perfectly decadent treat. Prepare to be captivated by our sensational Reeses Cheesecake Cookies, a recipe designed to elevate a humble cookie into an unforgettable indulgence.

We understand that craving for something that is simultaneously sweet, salty, and deeply satisfying. This recipe is the perfect answer. We start with a wonderfully soft and chewy peanut butter cookie, create a well for a tangy and luscious cream cheese filling, and then top it all off with the iconic duo of chocolate and peanut butter from a Reese’s Cup. This isn’t just another cookie; it’s a moment of pure culinary delight and a guaranteed new favourite for any and every occasion.

Why You’ll Love This Recipe

• A Perfect Harmony of Flavours: We have carefully balanced the savoury notes of peanut butter with the zesty sweetness of cheesecake and the smoothness of milk chocolate. Every single bite offers a complex and rewarding taste.
• A Delightful Textural Experience: You are in for a trio of fantastic textures—the soft, yielding edge of the cookie, a silky-smooth cheesecake heart, and the firm snap of the Reese’s cup that crowns it.
• Bakery-Worthy Appearance: These cookies are true showstoppers. Their distinctive filled design makes them look as if they’ve come from a professional patisserie, ideal for celebrations, bake sales, or as a thoughtful homemade gift.
• Deceptively Simple to Make: Despite their sophisticated appearance, the method is wonderfully straightforward. We’ve outlined every step clearly, ensuring that bakers of all abilities can produce magnificent results with ease.

Ingredients

• 170g Unsalted Butter, softened to room temperature
• 150g Light Brown Sugar, packed
• 50g Caster Sugar
• 250g Smooth Peanut Butter (use a commercial brand like Skippy, not natural)
• 1 Large Egg, room temperature
• 1 tsp Vanilla Extract
• 250g Plain Flour
• 1/2 tsp Bicarbonate of Soda
• 1/4 tsp Salt
• 225g Full-Fat Cream Cheese, softened to room temperature
• 50g Caster Sugar
• 1 Large Egg Yolk
• 1/2 tsp Vanilla Extract
• 12-15 Regular-Sized Reese’s Peanut Butter Cups, unwrapped

Crafting Your Perfect Reeses Cheesecake Cookies: A Step-by-Step Guide

We have organised this recipe into three clear stages: preparing the cookie dough, whipping up the cheesecake filling, and finally, assembling and baking. By following these instructions, you are guaranteed a flawless batch of cookies every time. Let’s begin!

Part 1: Making the Peanut Butter Cookie Dough

A rich, chewy peanut butter cookie forms the base of our creation. It is vital to use room temperature ingredients, as this allows them to combine seamlessly for an ideal texture. These are a significant upgrade from standard chocolate peanut butter cookies, all thanks to their luxurious filling.

1. In a spacious mixing bowl, use an electric whisk to beat the softened butter with the light brown and caster sugars until the mixture becomes pale and airy. This should take around 2-3 minutes.
2. Incorporate the smooth peanut butter and continue to beat until it is completely blended.
3. Add the large egg and vanilla extract, mixing just until they are combined. Take care not to overbeat the mixture at this point.
4. In a separate bowl, sift together the plain flour, bicarbonate of soda, and salt.
5. On a low speed, gradually introduce the dry ingredients into the wet mixture until a soft, slightly sticky dough comes together.
6. Cover the bowl with cling film and place it in the refrigerator to chill for a minimum of one hour. This step is absolutely essential, as it prevents the cookies from spreading too thinly in the oven. For a detailed look at the science behind this, the team at King Arthur Baking offers a brilliant explanation.

Part 2: Creating the Creamy Cheesecake Filling

While the cookie dough is chilling, it’s the ideal moment to prepare the velvety cheesecake filling. This simple blend adds a delightful tangy creaminess that truly sets these cookies apart.

1. Make certain your cream cheese has fully softened. In a medium-sized bowl, beat the cream cheese with an electric whisk until it is perfectly smooth and devoid of any lumps.
2. Add the caster sugar, egg yolk, and vanilla extract to the bowl.
3. Continue mixing on a medium-low speed until the consistency is smooth and creamy. Remember to scrape down the sides of the bowl to ensure everything is thoroughly incorporated. Set the filling aside.

Part 3: Assembling and Baking Your Gourmet Cookies

Now comes the most exciting stage! It’s time to unite our delicious elements to form the ultimate Reese’s dessert. This assembly process is what elevates a good cookie into a truly exceptional one.

1. Preheat your oven to 180°C (160°C Fan) and line a pair of large baking trays with baking parchment.
2. Take the chilled cookie dough out of the fridge. Portion the dough into balls, using about 1.5 tablespoons for each one.
3. Roll each portion of dough smoothly between your palms, then arrange them on the prepared trays, ensuring you leave ample space between them.
4. With the back of a teaspoon or your thumb, gently form an indentation in the centre of each dough ball, creating a little well for the cheesecake filling.
5. Carefully spoon approximately 1 teaspoon of the filling into each well. Be mindful not to overfill them.
6. Bake for 10-12 minutes. The cookie edges should appear a light golden brown, while the cheesecake centre will remain soft and slightly wobbly. This is exactly what you want!
7. Remove the trays from the oven. Working quickly, gently press an unwrapped Reese’s Peanut Butter Cup into the centre of each warm cookie. The residual heat will melt the chocolate base just enough to secure it in place.
8. Allow the cookies to cool on the trays for at least 10 minutes before you carefully move them to a wire rack to cool down completely. The cheesecake filling will firm up as it cools.

Tips for Perfect Peanut Butter Cheesecake Cookies Every Time

We are dedicated to making your baking adventure a triumph. Here are some of our best professional pointers to help you master these wonderful peanut butter cheesecake cookies and get bakery-level results.

• Chilling is Non-Negotiable: We have said it once, but it bears repeating. Chilling the dough is a crucial step. It helps the fat to solidify, which means your cookies will hold their shape better and achieve a thicker, chewier finish.
• Room Temperature is Key: For the smoothest possible cookie dough and cheesecake filling, ensure your butter, egg, and cream cheese have been brought to room temperature before you start mixing.
• Choose Your Peanut Butter Wisely: We strongly advise using a stabilised, commercial brand of smooth peanut butter (such as Skippy or Sun-Pat). Natural varieties tend to separate, which can result in an oily and crumbly cookie dough.
• Mind the Baking Time: The secret to a perfectly soft cookie is to err on the side of under-baking. Take them out of the oven as soon as the edges are set and golden. They will finish baking on the hot tray, giving you that ideal chewy texture. If you adore decadent treats with a creative flair, you may also appreciate our recipe for Pretzel Bottom Caramel Brownies.

Variations and Fun Additions

Although we think this recipe is delightful as it is, we always champion a bit of creativity in the kitchen! Here are some suggestions for personalising these gourmet cookies.

• Switch Up the Topping: Feel free to use Reese’s Miniature Cups, a sprinkle of Reese’s Pieces, or even a sophisticated drizzle of melted dark chocolate once the cookies have cooled.
• Introduce a Salty Element: For a fantastic salty contrast, try pressing a few mini pretzels into the dough around the cheesecake centre before baking, similar to other sweet and savoury bakes.
• Opt for White Chocolate: Swap the classic Reese’s cups for their white chocolate counterparts to create a different, yet equally delicious, flavour experience. For those who enjoy tangy and sweet dessert pairings, our Lemon Oatmeal Crumble Bars are another wonderful recipe to try.

FAQ

Conclusion: Your New Favourite Cookie Awaits

And there you have it—a recipe that truly excels on all fronts. Our Reese’s Cheesecake Cookies are an ideal choice for a weekend baking project, an impressive addition to any party spread, or simply a well-deserved treat for yourself. The sublime combination of a soft peanut butter base, tangy cheesecake, and rich chocolate creates a taste sensation you are unlikely to forget.

We are thrilled for you to give this recipe a go and to share in the delight it brings. So, assemble your ingredients, switch on your oven, and prepare to bake a dessert that is sure to have everyone asking for the recipe. We would love to hear how your cookies turned out in the comments, or feel free to tag us in your pictures on social media. Happy baking!

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Prep: 20 mins (+ 1 hour chill time)
Cook: 12 mins
Yield: 12-15 cookies

Ingredients

• For the Peanut Butter Cookies:
• 170g Unsalted Butter, softened to room temperature
• 150g Light Brown Sugar, packed
• 50g Caster Sugar
• 250g Smooth Peanut Butter
• 1 Large Egg, room temperature
• 1 tsp Vanilla Extract
• 250g Plain Flour
• 1/2 tsp Bicarbonate of Soda
• 1/4 tsp Salt
• For the Cheesecake Filling:
• 225g Full-Fat Cream Cheese, softened to room temperature
• 50g Caster Sugar
• 1 Large Egg Yolk
• 1/2 tsp Vanilla Extract
• For Topping:
• 12-15 Regular-Sized Reese’s Peanut Butter Cups, unwrapped

Instructions

1. Make the Dough: In a large bowl, cream the softened butter, light brown sugar, and caster sugar until pale and airy. Beat in the peanut butter until blended. Add the egg and vanilla, mixing until just combined. In a separate bowl, sift the flour, bicarbonate of soda, and salt. Gradually add the dry ingredients to the wet mixture until a soft dough forms. Cover and chill for at least 1 hour.
2. Make the Filling: In a medium bowl, beat the softened cream cheese until completely smooth. Add the caster sugar, egg yolk, and vanilla extract, and mix on a low speed until just combined and creamy.
3. Assemble & Fill: Preheat oven to 180°C (160°C Fan) and line baking trays with parchment paper. Roll the chilled dough into balls (about 1.5 tablespoons each) and arrange them on the trays, leaving space between them. Use your thumb or the back of a teaspoon to make an indentation in the center of each ball. Spoon about 1 teaspoon of the cheesecake filling into each well.
4. Bake & Finish: Bake for 10-12 minutes, until the cookie edges are light golden brown. The filling should still be soft. Immediately press one unwrapped Reese’s Peanut Butter Cup into the center of each hot cookie. Let the cookies cool on the baking tray for 10 minutes before transferring to a wire rack to cool completely.

Nutrition (per serving): Calories: —, Carbs: — g, Protein: — g, Fat: — g