Can I make these Gooey Reese’s Cheesecake Cookies gluten-free?

Yes! You can substitute the all-purpose flour with a gluten-free flour blend to make these cookies gluten-free. Just be sure to use a gluten-free flour that can mimic the texture and structure of regular flour.

How do I store the leftover Gooey Reese’s Cheesecake Cookies?

To store these cookies, place them in an airtight container at room temperature for up to 3 days. If you'd like to store them for longer, you can freeze them in an airtight container for up to 3 months. Just thaw at room temperature when ready to enjoy!

Can I use milk chocolate instead of semi-sweet chocolate?

Absolutely! If you prefer a sweeter flavor, you can use milk chocolate chips instead of semi-sweet. Milk chocolate will give the cookies a smoother, creamier taste, perfect for those who enjoy a milder chocolate flavor.

How can I make these cookies even more indulgent?

For an extra indulgent touch, try adding a sprinkle of sea salt over the chocolate drizzle to enhance the sweetness and balance the richness. You can also add a few extra Reese’s Peanut Butter Cups for a stronger peanut butter flavor.

The Best Gooey Reese's Cheesecake Cookies – 10-Minute Recipe

Name: Gooey Reese's Cheesecake Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 2 1/2 cups All-purpose flour; 1/2 teaspoon Baking soda; 1/2 teaspoon Baking powder; 1/2 teaspoon Salt; 1/2 cup Unsalted butter, softened; 1/2 cup Granulated sugar; 1/2 cup Brown sugar, packed; 1 Large egg; 1 teaspoon Vanilla extract; 4 oz Cream cheese, softened; 1 cup Mini Reese’s Pieces; 1/2 cup Reese’s Peanut Butter Cups, chopped; 1/2 cup White chocolate chips; 1/2 cup Semi-sweet chocolate chips, melted (for drizzling)

Description

These Gooey Reese’s Cheesecake Cookies combine the creamy goodness of cheesecake with the irresistible flavors of Reese’s candies. Made with soft, rich dough that incorporates Reese’s Pieces and chopped Reese’s Peanut Butter Cups, they are drizzled with semi-sweet chocolate for an added touch of decadence.

Ingredients

Scale

2 1/2 cups All-purpose flour
1/2 teaspoon Baking soda
1/2 teaspoon Baking powder
1/2 teaspoon Salt
1/2 cup Unsalted butter, softened
1/2 cup Granulated sugar
1/2 cup Brown sugar, packed
1 Large egg
1 teaspoon Vanilla extract
4 oz Cream cheese, softened
1 cup Mini Reese’s Pieces
1/2 cup Reese’s Peanut Butter Cups, chopped
1/2 cup White chocolate chips
1/2 cup Semi-sweet chocolate chips, melted (for drizzling)

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Instructions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the egg and vanilla extract until combined. Add the softened cream cheese and mix until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the mini Reese’s Pieces, chopped Reese’s Peanut Butter Cups, and white chocolate chips.
Scoop the dough onto the prepared baking sheet, about 2 tablespoons per cookie, and slightly flatten each one.
Bake for 10–12 minutes, or until the edges are lightly golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Drizzle the cooled cookies with melted semi-sweet chocolate.

Notes

For a crispier texture, bake for an additional 2 minutes.
If you want extra chocolate flavor, drizzle dark chocolate instead of semi-sweet chocolate.
For best results, chill the dough for 30 minutes before baking to help cookies hold their shape.
Store leftover cookies in an airtight container at room temperature for up to 3 days.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 210
Sugar: 19g
Sodium: 75mg
Fat: 11g
Saturated Fat: 5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 3g
Cholesterol: 20mg