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Every once in a while, a cookie recipe comes along that totally stops you in your tracks. And let me tell you, these White Chocolate Reese’s Cheesecake Cookies? They’re just that kind of showstopper. I first made these for a neighborhood potluck years back, and I watched grown adults drop their napkins, wide-eyed, after biting into that soft, buttery cookie shell. Then there’s the creamy cheesecake surprise in the center, all finished off with melty white chocolate and hunks of peanut-buttery Reese’s. Pure, unadulterated joy. (Warning: Don’t make these unless you’re fully prepared to share the recipe—folks will ask!)
Maybe I’m being dramatic, but there’s just something magical about that combo of crispy-chewy cookie edges, tangy cheesecake, and sweet-salty candies all in one bite. It’s the kind of treat you make when you need comfort with a capital C, or you want to make someone smile. Kids and grown-ups both go domino-toppling for them. Trust me—you’ll be obsessed. (My husband has started hiding a few for himself at the back of the fridge.)
Why You’ll Love This Recipe
- Ultimate Indulgence: Dreamy cheesecake stuffed inside a chewy cookie, with sweet candy on top—what’s not to love?
- Totally Customizable: Don’t have Reese’s? Toss in whatever candies are lurking in the pantry. (Trust me, even chopped-up Snickers or M&Ms are a hit.)
- Make-Ahead Friendly: You can prep the dough and filling ahead of time. Hello, easy baking day!
- Perfect for Any Occasion: These cookies turn heads at birthday parties, work potlucks, or tucked in a lunchbox “just because.”
Key Ingredients
For the Cookie Dough
- Unsalted Butter: The base of that rich, tender bite. You want it softened to room temp for smooth mixing.
- Light Brown Sugar: Adds that cozy molasses note and keeps everything soft (I always pack mine into the cup tight—don’t be shy!).
- Vanilla Extract: Don’t skip! It ties the cookie and cheesecake flavors together. Smells like straight-up happiness.
For the Cheesecake Filling
- Cream Cheese: I always use full-fat. The reduced-fat stuff does work in a pinch, but for the kind of dreamy, tangy bite we want? Go all in if you can.
- Granulated Sugar: It sweetens things up and brings out that classic cheesecake taste.
For the Topping
- White Chocolate Chips: These turn into the most gorgeous, sweet drizzle. (You can easily swap for regular or dark chocolate if you want…or do a mix!)
- Reese’s Peanut Butter Cups: Chopped up and sprinkled for the ultimate salty-sweet finish. Swap in whatever candies your family loves, or just raid your Halloween stash—it’s all good.
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 big mixing bowl, beat 1 cup softened butter, 1 cup granulated sugar, and 1/2 cup light brown sugar until you see it go pale and fluffy. (Seriously, don’t rush this part—go at it for a good 2–3 minutes if you’re using a mixer.)
Add the Eggs: Drop in 2 eggs, one at a time. It’ll look a little loose at first—just keep mixing until it all comes together.
Stir in Vanilla Extract: Blend in 2 teaspoons vanilla. This is the moment I always pause to stick my face over the bowl and inhale. It already smells amazing.
Combine Dry Ingredients: In a separate bowl, whisk 3 cups all-purpose flour with 1 teaspoon baking soda and 1/2 teaspoon salt. Slowly add this to the wet mixture, stirring on low until just combined (don’t overmix or your cookies might get tough!).
Chill the Dough: Cover and stash it in the fridge for at least an hour. This is my secret weapon—I know, I know, it’s hard to wait, but it makes stuffing the cookies sooo much easier.
Step 2: Make the Cheesecake Filling
Beat the Cream Cheese: Grab a clean bowl and beat 8 ounces softened cream cheese until creamy. If it’s too cold, it’ll go lumpy, and nobody wants that in their cookies, so let it hang out on the counter first.
Add the Ingredients: Blend in 1/4 cup granulated sugar, 1 egg, and 1 teaspoon vanilla. Beat it all together until you’ve got a silky-smooth, dreamy filling.
Step 3: Assemble the Cookies
Preheat the Oven: Set it to 350°F (175°C) and line a baking sheet with parchment paper (parchment is pretty much my baked-good secret for easy cleanup).
Form the Cookie Base: Scoop about a tablespoon of chilled dough, flatten it with your hands, and make a little disk.
Add Cheesecake Filling: Spoon a generous teaspoon of cheesecake filling into the center of each disk. Don’t worry if it’s a little messy—the magic happens in the oven.
Seal and Shape: Carefully wrap the dough up and around the filling and pinch the edges together to seal. Gently roll them into a rough ball. If they aren’t perfect, don’t sweat it—rustic is charming!
Place on Baking Sheet: Set those stuffed beauties on the parchment, about 2 inches apart (they’ll spread out into chunky little clouds).
Bake the Cookies: Bake for 10–12 minutes, just until the edges are golden but the centers still look a little soft. Perfection.
Cool the Cookies: Let them rest on the pan for 5 minutes before moving to a rack. The cheesecake center sets up as they cool—resist the urge to dive in immediately (or not…sometimes I cave and go for it with a spoon and a cup of coffee).
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 bursts, stirring in between, until lovely and smooth.
Drizzle the Topping: Zig-zag the melted chocolate across your cooled cookies, Jackson Pollock–style. It’s my favorite part—so dramatic!
Add Reese’s Pieces: Shower each cookie with about 1 cup chopped Reese’s peanut butter cups. There’s no such thing as too much here.
Set the Chocolate: Let the topping firm up before digging in, or pop them in the fridge if you’re impatient (like I almost always am).
Step 5: Serve and Enjoy
These cookies are in a whole different league—cheesecake meets cookie meets candy bar explosion. They’re perfect for sharing, gifting, spiriting away for yourself, or making absolutely any day feel special. No one in my house ever minds “helping” get rid of the leftovers!
Serving Suggestions
These cookies are seriously rich, so I love to set out a big pitcher of cold milk or a pot of coffee (or both!). For extra-cozy vibes, try one (or all!) of these:
- Vanilla Bean Ice Cream: Plop a warm cookie on a plate and crown it with a huge scoop. Decadent doesn’t even begin to cover it.
- Hot Cocoa: Homemade or store-bought, just don’t forget a mountain of mini marshmallows. Your inner child will thank you.
- Fruit Platters: Berries add a lovely, fresh pop next to all that sweet, creamy richness. Keeps you from going totally overboard (maybe).
Storage Tips
- Refrigerate: Since these are packed with creamy cheesecake, pop them in an airtight container in the fridge. They’ll keep happily for up to five days—which, let’s be honest, is a stretch unless you really hide them.
- Freezing Unbaked: You can make the stuffed dough balls and flash-freeze ’em on a tray. Once solid, toss into a zip bag and freeze for up to two months. You can even bake straight from frozen—just add an extra 2 minutes to your timer.
- Freezing Baked: Let cookies cool and freeze in layers (with parchment between). Let them thaw overnight in the fridge, and you’ve got instant happiness for lunchboxes, late nights, or last-minute guests.
Variations
- Chocolate Lover: Swap white chocolate chips for dark or milk chocolate (actually—half and half is fabulous too!).
- Candy Switcheroo: No Reese’s? Use M&Ms, chopped Oreos, caramel bits, or whatever’s living in the snack drawer.
- Gluten-Free: Use your favorite 1:1 gluten-free blend. One reader told me they turned out perfect, so go for it!
- Holiday Cheer: Sprinkle with red and green sugars, colorful jimmies, or crushed peppermint. Suddenly it’s a Christmas cookie extravaganza.
- Nut-Free Version: Skip the Reese’s and opt for your favorite nut-free candy—or just go full sprinkle mode if you want simple but happy.
Conclusion
Let’s be honest: these White Chocolate Reese’s Cheesecake Cookies are pure coziness in a bite. Rich, gooey, and pretty enough to steal the dessert table spotlight—they’re the cookie equivalent of a giant bear hug (with a little chocolate on its face). If you make them for a party, they’ll disappear in a flash—promise. Or bake a batch just for a quiet Friday night in; pajamas, your favorite movie, and a plate of these cookies? Pure bliss.
I’d absolutely love to know if you put your own spin on these—drop a comment below and let’s swap cookie secrets! And hey, if you sneak a few in the freezer for late-night snacking, no judgment here…that’ll just be our little secret.
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.
