“These cookies are certainly a little slice of heaven. Creamy cheesecake filling fills up the buttery cookie dough, then drizzled with sweet white chocolate and chunks of Reese’s peanut butter cups. Each bite is an experience unto itself: crispy on the edges with a soft cheesecake filling inside and a rich topping filled with nutty goodness. Heaven on earth for any occasion or just to sweeten up your day!
Why You’ll Love This Recipe
Ultimate Indulgence: Soft cookie meets creamy cheesecake on top with sweet candy topping-making all dessert dream comes true!
Ideal for Any Occasion: Take them along to a holiday party, potluck, or just stay at home; these cookies will steal the limelight.
Top It Your Way: Trade Reese’s for other candies and try their dark chocolate counterparts for a richer flavor.
Make-Ahead Friendly: Make the dough and filling ahead of time so that your baking day runs more smoothly.
Key Ingredients
For the Cookie Dough
Unsalted Butter: Softened provides rich flavor, which keeps cookies tender.
Light Brown Sugar: Adds caramel sweetness and moisture so the cookies remain soft.
Vanilla Extract: Enhances buttery, sweet flavor in dough.
For the Cheesecake Filling
Cream Cheese: Rich, tangy filling that contrasts beautifully with the sweet cookie dough.
Granulated Sugar: Enough sweetness in the filling for a luscious balance.
For the Topping
White Chocolate Chips: Melts into a soft drizzle turning into creamy, sweet exterior coating.
Reese’s Peanut Butter Cups: Crunchy soft salty sweetness also, pure 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 so rich that they should be served with milk or a steaming cup of coffee. For instance, indulge during special occasions, such as when enjoying:
Vanilla Bean Ice Cream: A creamy and cool contrast to the warm cookies.
Hot Cocoa: Top with mini marshmallows, and you’re ready for a perfect winter treat.
Fruit Platters: Fresh berries will provide that bright tart counterpoint to the sweet cookies.
Storage Tips
Refrigerate: While the cheesecake filling needs refrigeration to be fresh, cookies will store in an airtight container in the fridge for up to five days.
Freezing:
Pre-bake: Shape the stuffed cookie balls and freeze on a baking sheet. When frozen solid, transfer them to a zip-top bag and freeze for up to two months. Bake from frozen, adding 1-2 extra minutes to the baking time.
Post-Baking: Freeze baked cookies in individual layers. Once frozen, transfer them to an airtight container, with parchment paper separating each layer. Defrost in the fridge before serving.
Variations
Chocolate Lover: Change the white chocolate chips for dark or milk chocolate for a richer topping.
Candy Exchange: Substitute Reese’s with crushed Oreos, M&Ms, or caramel bits for an entirely different flavor.
Gluten-Free Version: Use a 1:1 gluten-free flour blend to make it practice gluten-free.
Post-Holiday Twist: Add red and green sprinkles to the topping for a festive touch; alternatively, cushion them with crushed peppermint candies for the holiday vibe.
Nut-Free Option: Skip Reese’s and instead use nut-free chocolate candy or sprinkles.
Conclusion
These White Chocolate Reese’s Cheesecake Cookies are a triple threat when it comes to flavor, texture, and simply looking phenomenal. They are exciting to make as much as they are delectable to eat: buttery shortbread studded with a chewy cheesecake center, topped sweet and salty. The perfect recipe, whether making it for a crowd or simply spoiling yourself, it is sure to be a hit.
Grab your mixing bowls and get ready to bake magic-here are those cookies 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.
