“These cookies are a masterpiece of indulgence, featuring a buttery cookie dough stuffed with creamy cheesecake filling and topped with a drizzle of luscious white chocolate and chunks of Reese’s peanut butter cups. Each bite is a delightful combination of textures and flavors—crispy edges, a soft cheesecake center, and a rich, nutty topping. Perfect for any celebration or a sweet treat to elevate your day!
Why You’ll Love This Recipe
Ultimate Indulgence: Soft cookies meet creamy cheesecake and a sweet candy topping—dessert dreams come true!
Perfect for Any Occasion: Whether it’s a holiday gathering, potluck, or quiet night in, these cookies steal the show.
Customizable Toppings: Switch out Reese’s for other candies, or experiment with dark chocolate for a more intense flavor.
Make-Ahead Friendly: Prepare the dough and cheesecake filling in advance to simplify your baking day.
Key Ingredients
For the Cookie Dough
Unsalted Butter: Softened butter adds rich flavor and keeps the cookies tender.
Light Brown Sugar: Provides a caramelized sweetness and moisture for soft cookies.
Vanilla Extract: Enhances the buttery, sweet flavor of the dough.
For the Cheesecake Filling
Cream Cheese: Creates a rich, tangy filling that contrasts beautifully with the sweet cookie dough.
Granulated Sugar: Sweetens the cheesecake filling just enough for a luscious balance.
For the Topping
White Chocolate Chips: Melts into a smooth drizzle, creating a creamy, sweet coating.
Reese’s Peanut Butter Cups: Add a salty-sweet crunch and undeniable peanut butter goodness.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Step-by-Step Directions
Step 1: Prepare the Cookie Dough
Cream the Butter and Sugars:
In a large mixing bowl, cream together 1 cup softened butter, 1 cup granulated sugar, and 1/2 cup light brown sugar until light and fluffy.
Add the Eggs:
Mix in 2 eggs, one at a time, ensuring each is fully incorporated before adding the next.
Stir in Vanilla Extract:
Add 2 teaspoons of vanilla extract to the mixture and blend well.
Combine Dry Ingredients:
In a separate bowl, whisk together:
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Mix Wet and Dry Ingredients:
Gradually add the dry mixture to the wet ingredients, mixing until just combined. Avoid overmixing to ensure tender cookies.
Chill the Dough:
Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour. Chilling firms the dough, making it easier to handle.
Step 2: Make the Cheesecake Filling
Beat the Cream Cheese:
In a medium bowl, beat 8 ounces of softened cream cheese until smooth and creamy.
Add the Ingredients:
Blend in:
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
Mix Until Smooth:
Beat until all ingredients are well combined, creating a luscious cheesecake filling.
Step 3: Assemble the Cookies
Preheat the Oven:
Preheat to 350°F (175°C) and line a baking sheet with parchment paper.
Form the Cookie Base:
Scoop a tablespoon-sized portion of chilled cookie dough and flatten it into a disk with your hands.
Add Cheesecake Filling:
Place a spoonful of the cheesecake filling in the center of the dough disk.
Seal and Shape:
Carefully fold the edges of the dough over the filling, sealing it completely. Roll the stuffed dough into a ball.
Place on Baking Sheet:
Arrange the stuffed dough balls on the prepared baking sheet, spacing them 2 inches apart to allow for spreading.
Bake the Cookies:
Bake for 10-12 minutes, or until the edges are lightly golden.
Cool the Cookies:
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 4: Prepare the White Chocolate Reese’s Topping
Melt the White Chocolate:
In a microwave-safe bowl, melt 1 cup white chocolate chips in 30-second intervals, stirring between each interval until smooth.
Drizzle the Topping:
Drizzle the melted white chocolate over the cooled cookies.
Add Reese’s Pieces:
Sprinkle 1 cup chopped Reese’s peanut butter cups over the white chocolate topping for extra flavor and texture.
Set the Chocolate:
Allow the topping to set completely before serving.
Step 5: Serve and Enjoy
These cheesecake-stuffed cookies with their white chocolate and Reese’s topping are the ultimate indulgence. Perfect for sharing at parties or savoring as a decadent treat, they’re sure to impress with every bite!
Serving Suggestions
These cookies are rich, so serve them with a glass of milk or a hot cup of coffee. For special occasions, pair them with:
Vanilla Bean Ice Cream: A creamy, cool contrast to the warm cookies.
Hot Cocoa: Sprinkle mini marshmallows and enjoy the perfect winter treat.
Fruit Platters: Fresh berries add a bright, tart balance to the sweetness of the cookies.
Storage Tips
Refrigeration: Store the cookies in an airtight container in the fridge for up to 5 days. The cheesecake filling requires refrigeration to stay fresh.
Freezing:
Before Baking: Shape the stuffed cookie dough balls and freeze them on a baking sheet. Once frozen solid, transfer to a zip-top bag and store for up to 2 months. Bake directly from frozen, adding an extra 1-2 minutes to the baking time.
After Baking: Freeze baked cookies in a single layer. Once firm, transfer to an airtight container with parchment paper between layers. Defrost in the fridge before serving.
Variations
Chocolate Lovers: Swap white chocolate chips for dark or milk chocolate to create a richer topping.
Candy Swap: Replace Reese’s with crushed Oreos, M&Ms, or caramel bits for a new flavor profile.
Gluten-Free Version: Use a 1:1 gluten-free flour blend to make the recipe gluten-free.
Holiday Twist: Add red and green sprinkles to the topping for a festive touch, or mix in crushed peppermint candies for a holiday vibe.
Nut-Free Option: Skip Reese’s and use nut-free chocolate candies or sprinkles.
Conclusion
These White Chocolate Reese’s Cheesecake Cookies are a triple-threat of flavor, texture, and visual appeal. With a buttery cookie dough, a creamy cheesecake core, and a sweet-salty topping, they’re as fun to make as they are to eat. Whether you’re baking for a crowd or simply indulging your sweet tooth, this recipe is a guaranteed hit.
So grab your mixing bowls and get ready to bake some magic—these cookies are calling your name!
White Chocolate Reese’s Cheesecake Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 8 oz cream cheese softened
- 1/4 cup granulated sugar for cheesecake filling
- 1 large egg for cheesecake filling
- 1 teaspoon vanilla extract for cheesecake filling
- 1 cup white chocolate chips
- 1 cup Reese's peanut butter cups chopped
Instructions
- In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract. In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix dry ingredients into wet ingredients. Chill dough for 1 hour.
- In a medium bowl, beat cream cheese until smooth. Add sugar, egg, and vanilla extract. Beat until well combined and creamy.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop a tablespoon of chilled cookie dough and flatten it into a disk. Place a spoonful of cheesecake filling in the center, fold the edges over to seal, and roll into a ball. Arrange on the baking sheet, spacing 2 inches apart.
- Bake for 10-12 minutes or until edges are lightly golden. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Melt white chocolate chips in a microwave-safe bowl in 30-second intervals until smooth. Drizzle melted white chocolate over cooled cookies and sprinkle chopped Reese's peanut butter cups on top. Allow the topping to set before serving.
