White Chocolate Reese’s Cheesecake Cookies Recipe
Introduction
These White Chocolate Reese’s Cheesecake Cookies combine creamy cheesecake, sweet white chocolate, and rich peanut butter cups inside soft, delicious cookie dough. They make an irresistible treat perfect for any dessert lover looking to elevate their cookie game.
Ingredients
- Cookie dough (enough for about 12 cookies)
- 4 oz cream cheese, softened
- 1/2 cup white chocolate chips or chopped white chocolate
- 12 mini Reese’s peanut butter cups
Instructions
- Step 1: Preheat your oven to 350°F (175°C). In a bowl, beat the softened cream cheese with the white chocolate until smooth and well combined to create the cheesecake filling.
- Step 2: On a clean surface, flatten portions of cookie dough into discs. Place a dollop of the cheesecake filling on each disc, then press a mini peanut butter cup into the center. Fold the dough around the filling and peanut butter cup, sealing it completely to form a ball.
- Step 3: Place the filled cookie dough balls on a baking sheet lined with parchment paper, spacing them evenly.
- Step 4: Bake for 12–15 minutes, or until the cookies are set and lightly golden on the edges. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Tips & Variations
- For extra gooey centers, reduce baking time slightly to keep the cheesecake filling soft.
- Try adding chopped nuts or a sprinkle of sea salt on top before baking for added texture and flavor.
- Use milk or dark chocolate chips instead of white chocolate for a different taste profile.
Storage
Store the cooled cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Reheat gently in the microwave for 10–15 seconds if you prefer them warm.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use homemade cookie dough for this recipe?
Absolutely! Homemade dough works great and allows you to control the flavors and ingredients. Just make sure it’s firm enough to handle filling and shaping.
Do I need to thaw the peanut butter cups before using them?
No need to thaw. Using them frozen or at room temperature works fine for stuffing inside the dough.
PrintWhite Chocolate Reese’s Cheesecake Cookies Recipe
These White Chocolate Reese’s Cheesecake Cookies combine the rich creaminess of cheesecake with the sweet crunch of Reese’s peanut butter cups, all wrapped inside a soft, luscious white chocolate-studded cookie. Perfect for dessert lovers, these cookies offer a decadent treat with a gooey, creamy center and delightful bursts of peanut butter and chocolate in every bite.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
Add-ins
- 1 cup Reese’s peanut butter cups, chopped
Instructions
- Prepare the Cookie Dough: In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in eggs one at a time until fully incorporated. In another bowl, whisk together flour, baking soda, and salt. Gradually mix dry ingredients into wet ingredients until just combined. Fold in white chocolate chips evenly.
- Make the Cheesecake Filling: In a separate bowl, beat cream cheese, granulated sugar, and vanilla extract until smooth and creamy, ensuring no lumps remain.
- Assemble the Cookies: Preheat oven to 350°F (175°C). Take a tablespoon of cookie dough and flatten it in your hand. Place about a teaspoon of cheesecake filling and a piece of chopped Reese’s peanut butter cup in the center. Carefully fold and mold the dough around the filling to fully encase it, then roll into a ball. Repeat with remaining dough.
- Bake: Place the cookie dough balls onto a baking sheet lined with parchment paper, spaced about 2 inches apart. Bake in the preheated oven for 12-15 minutes or until the edges are golden and the cookies have set but remain soft. Avoid overbaking to keep the creamy center intact.
- Cool and Serve: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature for the best gooey texture and flavor experience.
Notes
- Do not overbake to maintain a soft, creamy filling.
- Ensure cream cheese is fully softened to get a smooth filling.
- Chill dough briefly if it becomes too soft to handle when assembling.
- Use parchment paper to prevent sticking and for easy cleanup.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Keywords: White Chocolate, Reese’s, Cheesecake, Cookies, Dessert, Peanut Butter Cups
