White Chocolate Reese’s Cheesecake Cookies Recipe

If you’re searching for the ultimate indulgent treat, these White Chocolate Reese’s Cheesecake Cookies truly deliver. Imagine a soft, chewy cookie packed with creamy cheesecake filling, melty white chocolate, and chunks of peanut butter cups in every glorious bite. This is the kind of cookie that gets people talking, the recipe you’ll want to make for every party and cozy night in—you simply can’t go wrong with White Chocolate Reese’s Cheesecake Cookies as your show-stopping dessert!

Ingredients You’ll Need

This cookies recipe keeps it simple with pantry staples and a few must-have add-ins. Each ingredient does its part: from creamy butter and tangy cream cheese to the show-stealing duo of white chocolate and Reese’s, every bite is packed with flavor, richness, and a hint of nostalgia.

• Unsalted butter (1 cup, softened): Gives the cookies their rich, tender texture and buttery flavor; make sure it’s at room temperature for easy creaming.
• Granulated sugar (1 cup): Helps the cookies spread and sweetens both the dough and the cheesecake filling.
• Light brown sugar (1 cup, packed): Adds a touch of moisture and a caramel note for extra depth.
• Large eggs (2 for dough, 1 for filling): Bind everything together and give a perfectly chewy bite.
• Vanilla extract (1 teaspoon for dough, 1 teaspoon for filling): Rounds out the sweetness and enhances the overall flavor.
• All-purpose flour (3 cups): Provides the perfect structure and chewiness for these thick cookies.
• Baking soda (1 teaspoon): Ensures each cookie is just the right amount of fluffy and tender.
• Salt (1/2 teaspoon): Balances the sweetness and sharpens all those decadent flavors.
• Cream cheese (8 oz, softened): The heart of the cheesecake filling—creamy, tangy, and irresistible.
• Granulated sugar for filling (1/4 cup): Sweetens the cheesecake core just enough to make it luxurious without overpowering.
• White chocolate chips (1 cup): For sweet, melty pockets inside and a decadent drizzle on top.
• Reese’s peanut butter cups (1 cup, chopped): The star mix-in for explosions of peanut buttery chocolate in every bite.

How to Make White Chocolate Reese’s Cheesecake Cookies

Step 1: Prepare the Cookie Dough

This is where the magic begins! Start by beating together your butter, granulated sugar, and brown sugar in a large bowl until the mixture is light and fluffy. Add your eggs one at a time and stir in the vanilla. In a separate bowl, whisk together the flour, baking soda, and salt, then gradually add it to your wet mix. The dough will be quite thick, so don’t be afraid to put a little muscle into it! For the best texture, chill your dough for at least an hour—this ensures those cookies bake up super thick and chewy.

Step 2: Make the Cheesecake Filling

In a medium bowl, whip up your room-temperature cream cheese until it’s creamy and smooth. Add the granulated sugar, egg, and vanilla, beating until the mixture looks glossy and lump-free. This dreamy filling will become that “surprise” creamy center, elevating your cookies to true White Chocolate Reese’s Cheesecake Cookies superstardom.

Step 3: Assemble the Cookies

With your dough chilled and cheesecake filling ready, it’s assembly time! Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop out a tablespoon of dough, gently flatten it in your palm, and add a spoonful of the cheesecake mixture in the center. Now, carefully fold the dough edges over the filling and roll to seal it all in. Place these stuffed cookie balls a few inches apart—you’ll want to give them room to spread just enough.

Step 4: Bake the Cookies

Bake your cookies for 10 to 12 minutes, keeping a close eye so the edges turn lightly golden but the centers stay soft. Once they’re ready, let them rest on the baking sheet for about 5 minutes before transferring them to a wire rack. This little pause helps the cheesecake centers set and keeps the cookies perfectly soft.

Step 5: Prepare the White Chocolate Reese’s Topping

The finishing touch is what sets these White Chocolate Reese’s Cheesecake Cookies apart. Melt your white chocolate chips in short bursts in the microwave, stirring until smooth. Drizzle the molten white chocolate over your cooled cookies, then shower them with a generous sprinkle of chopped Reese’s peanut butter cups. Give them a few minutes to firm up before serving—and watch them disappear!

How to Serve White Chocolate Reese’s Cheesecake Cookies

Garnishes

For a gourmet bakery touch, top each cookie with a few additional white chocolate shavings or a dusting of powdered sugar. If you really adore peanut butter, add a tiny Reese’s miniature cup to the center while the drizzle is still setting. Don’t forget: a sprinkle of finely chopped roasted peanuts is always welcome for that bit of crunch!

Side Dishes

These cookies are rich and decadent, so a glass of cold milk or an iced coffee is pretty much mandatory. For grown-up gatherings, serve them alongside a scoop of vanilla ice cream or a light fruit salad—this balances the sweetness and turns snack time into a mini dessert buffet.

Creative Ways to Present

Looking to impress? Stack two cookies together with a swirl of extra cheesecake filling in the middle for a sandwich cookie. Or, package them in clear cellophane bags tied with a ribbon for party favors or edible gifts. If you’re serving White Chocolate Reese’s Cheesecake Cookies at a party, arrange them on a tiered cake stand for extra wow factor.

Make Ahead and Storage

Storing Leftovers

To keep your White Chocolate Reese’s Cheesecake Cookies fresh, store them in an airtight container in the refrigerator for up to five days. Thanks to the cheesecake filling, a cool environment helps retain their signature creamy center and prevents them from drying out.

Freezing

Want to stock up? Freeze the filled, unbaked cookie balls on a baking sheet until solid, then transfer to a freezer-safe bag for up to two months. Bake straight from the freezer, adding a minute or two to the bake time. You can also freeze fully baked cookies—just thaw in the fridge overnight before enjoying.

Reheating

If you want that fresh-from-the-oven experience, pop a cookie in the microwave for about 10 to 15 seconds. The white chocolate will get melty again, and the cheesecake center turns perfectly gooey. It’s like having a bakery treat at a moment’s notice!

FAQs

Can I substitute the white chocolate chips with milk or dark chocolate?

Absolutely! While white chocolate adds a sweet, creamy layer, milk or dark chocolate chips can be swapped in for a deeper cocoa flavor. Your White Chocolate Reese’s Cheesecake Cookies will still be delicious—just a bit different in character.

Can I make these cookies gluten-free?

Yes, by simply swapping in your favorite 1:1 gluten-free flour blend for the all-purpose flour, these cookies will turn out beautifully. Keep an eye on the dough texture and add a tablespoon of milk if it seems drier than usual.

What’s the best way to chop Reese’s peanut butter cups?

Place the cups in the fridge for about 10 minutes beforehand, then use a sharp knife to chop them. Chilling helps them hold their shape and prevents too much sticking or mushiness during the cutting process.

Can I double the recipe for a big party?

Without a doubt! This recipe scales beautifully. Just remember to chill your dough in batches if your fridge is small, and you may need to bake in multiple rounds to fit all those cookies.

Can I use low-fat cream cheese for the filling?

For best taste and structure, regular full-fat cream cheese is preferred, as it yields a creamier and more decadent filling. If you want to go lighter, low-fat cream cheese will still work, but the center may be a bit softer and slightly less tangy.

Final Thoughts

If dessert time calls for something extraordinary, you just can’t miss with these White Chocolate Reese’s Cheesecake Cookies. They combine the best of creamy, chewy, chocolatey, peanut butter goodness all in one bite. Go ahead—invite friends over or treat yourself to a batch soon. You’ll be surprised just how fast they vanish!

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