White Chocolate Reese’s Cheesecake Cookies Recipe

If you have a sweet tooth that craves something extraordinary, let me introduce you to the irresistibly delicious White Chocolate Reese’s Cheesecake Cookies. These cookies combine the rich creaminess of cheesecake with the melt-in-your-mouth white chocolate chips and the salty-sweet punch of Reese’s peanut butter cups all wrapped up in a soft, buttery cookie. The balance of flavors and textures is so satisfying, you’ll find yourself reaching for one after another, whether for an afternoon pick-me-up or a decadent dessert at your next gathering. It’s a treat that’s both familiar and delightfully unexpected, making White Chocolate Reese’s Cheesecake Cookies an absolute must-bake for cookie lovers everywhere.

Ingredients You’ll Need

The magic of White Chocolate Reese’s Cheesecake Cookies lies in a careful selection of simple pantry staples that come together to create something truly special. Each ingredient plays its role perfectly—from the rich butter that gives the dough a tender crumb to the cream cheese creating that luscious cheesecake center, and the white chocolate chips and Reese’s cups adding bursts of sweetness and texture.

• 1 cup unsalted butter softened: Essential for a rich and tender cookie base that melts in your mouth.
• 1 cup granulated sugar: Adds balanced sweetness and helps create a soft texture.
• 1 cup light brown sugar packed: Contributes moisture and deep, caramel-like flavor.
• 2 large eggs: Bind everything together and add structure.
• 1 teaspoon vanilla extract: Enhances all flavors with warm, sweet notes.
• 3 cups all-purpose flour: Provides the sturdy base for these generously sized cookies.
• 1 teaspoon baking soda: Gives the cookies slight lift and chewiness.
• 1/2 teaspoon salt: Balances sweetness and intensifies flavor.
• 8 oz cream cheese softened: The secret to that creamy cheesecake center that steals the show.
• 1/4 cup granulated sugar (for cheesecake filling): Sweetens the cheesecake filling just right.
• 1 large egg (for cheesecake filling): Adds richness and helps set the cheesecake portion.
• 1 teaspoon vanilla extract (for cheesecake filling): Lifts the cheesecake flavor beautifully.
• 1 cup white chocolate chips: Melts into luscious drizzles with an irresistible creamy sweetness.
• 1 cup Reese’s peanut butter cups chopped: Adds that iconic peanut butter and chocolate combo with a delicious crunch.

How to Make White Chocolate Reese’s Cheesecake Cookies

Step 1: Prepare the Cookie Dough

Begin by creaming the softened butter with granulated and brown sugars until the mixture is light and fluffy—this is what builds the perfect soft texture for your cookies. Add in the eggs one at a time, giving the mixture a thorough mix after each addition to ensure everything combines smoothly. Stir in the vanilla extract for that subtle, aromatic lift. In a separate bowl, whisk together the flour, baking soda, and salt, which provide the cookie’s structure and chew. Incorporate these dry ingredients gradually into your wet mixture, then chill the dough for an hour to allow the flavors to meld and make it easier to handle.

Step 2: Whip Up the Cheesecake Filling

While the dough chills, beat the cream cheese until silky smooth—this step is key to avoiding any lumps in your cheesecake filling. Add sugar, egg, and vanilla extract to the cream cheese, then beat again until the filling is well combined and luxuriously creamy. This creamy center is what will bring that irresistible cheesecake surprise inside your cookie.

Step 3: Assemble the Cookies

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup and perfect baking. Scoop about a tablespoon of the chilled cookie dough and flatten it gently into a small disk. Spoon a generous dollop of the cheesecake filling into the center. Fold the edges of the cookie dough over the filling, sealing it completely, and roll it into a smooth ball. Arrange the stuffed dough balls on your baking tray with about two inches of space between each to allow for spreading.

Step 4: Bake and Cool

Bake your White Chocolate Reese’s Cheesecake Cookies for 10 to 12 minutes, just until the edges start to turn a light golden brown and the centers are set but still soft. Allow them to cool on the baking sheet for about 5 minutes, which helps the cookies firm up, then transfer them to a wire rack to cool completely before adding the finishing touches.

Step 5: Add the White Chocolate and Reese’s Topping

For the grand finale, melt your white chocolate chips in a microwave-safe bowl. Use 30-second bursts and stir in between to create a smooth, glossy drizzle. Generously drizzle the melted white chocolate over each cooled cookie and immediately sprinkle with the chopped Reese’s peanut butter cups for that signature peanut butter and chocolate crunch. Let the topping set for a bit before diving in.

How to Serve White Chocolate Reese’s Cheesecake Cookies

Garnishes

You can dress up your White Chocolate Reese’s Cheesecake Cookies with a sprinkle of flaky sea salt to heighten the sweet and salty contrast. For an extra-special touch, drizzle a swirl of melted peanut butter or a dusting of cocoa powder to impress guests or satisfy your own indulgence.

Side Dishes

These cookies shine on their own, but pairing them with a cold glass of milk or a creamy cup of coffee will elevate the experience. If you’re feeling adventurous, serve alongside vanilla bean ice cream or a scoop of peanut butter frozen yogurt to create a dreamy dessert duo.

Creative Ways to Present

For parties, arrange your White Chocolate Reese’s Cheesecake Cookies on a tiered dessert stand to show off their beauty and decadence. You can also wrap individual cookies in colorful wax paper tied with a ribbon for adorable edible gifts that friends and family will adore.

Make Ahead and Storage

Storing Leftovers

Your leftover White Chocolate Reese’s Cheesecake Cookies keep best in an airtight container at room temperature for up to three days. This helps maintain their soft texture and flavor without drying out.

Freezing

If you want to prep in advance or save some for later, freeze the fully baked and cooled cookies in an airtight container or freezer-safe bag. They will stay fresh for up to a month. When ready, thaw at room temperature for a few hours before enjoying.

Reheating

To revive that just-baked softness, warm your cookies in the microwave for about 10 to 15 seconds or pop them in a preheated oven at 300°F for 5 minutes. This brings back that freshly baked feeling and enhances the melty white chocolate topping.

FAQs

Can I use regular chocolate chips instead of white chocolate chips?

Absolutely! While white chocolate chips add a creamy sweetness that pairs beautifully with the peanut butter, regular or even peanut butter chips will work, giving you a slightly different but still delicious twist.

Do I have to chill the cookie dough?

Chilling the dough is highly recommended as it makes the dough easier to handle and helps prevent the cookies from spreading too much while baking, ensuring the perfect stuffed center.

Can I substitute cream cheese with something else in the cheesecake filling?

Cream cheese is crucial for the characteristic cheesecake texture and flavor. Substituting with mascarpone or ricotta might work but will alter the taste and consistency noticeably.

How do I prevent the cheesecake filling from leaking out during baking?

Be sure to completely seal the dough around the filling and gently roll into a tight ball. Avoid overfilling each cookie, and chilling the dough also helps keep the filling intact.

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

Use a sharp knife to chop candies into rough chunks rather than fine crumbs to maintain that delightful chewy and crunchy texture throughout the cookies.

Final Thoughts

I can’t recommend the White Chocolate Reese’s Cheesecake Cookies enough for anyone who loves a cookie that’s far from ordinary. They bring together the richness of cheesecake, the comforting texture of a classic cookie, and the unbeatable combination of peanut butter and white chocolate. Bake a batch for yourself and watch how quickly they disappear—they’re just that good!

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