Oh my goodness, you’re in for a treat! These Reese’s peanut butter cheesecake cookies are my absolute weakness – they combine two of my favorite desserts into one irresistible bite. Picture this: soft peanut butter cookies stuffed with creamy cheesecake filling and studded with chunks of Reese’s peanut butter cups. It’s like all the best parts of a peanut butter cup and cheesecake had a delicious baby!
I first made these for a bake sale years ago, and let me tell you, they disappeared faster than you can say “peanut butter.” Now they’re my go-to when I need to impress at potlucks or just want to treat myself. The contrast between the rich peanut butter cookie and that tangy cream cheese center? Absolute perfection. Plus, they’re surprisingly easy to make – no fancy equipment needed, just a bowl, a spoon, and lots of love (and maybe a few stolen Reese’s pieces while you bake).
What makes these cookies special is how the flavors develop as they cool. That first bite when they’re still slightly warm? Heavenly. But trust me, they’re just as amazing the next day when the cheesecake filling has set perfectly. I’ve been baking these for years, tweaking the recipe until it was just right, and now I’m thrilled to share my foolproof version with you.
Why You’ll Love This Reese’s Peanut Butter Cheesecake Cookies Recipe
Let me count the ways these cookies will steal your heart! First off, they’re ridiculously easy to make – we’re talking simple ingredients you probably already have in your pantry. But here’s what really makes them special:
- That peanut butter punch: The combo of creamy peanut butter in the dough plus those melty Reese’s pieces? Pure magic.
- Cream cheese surprise: That little dollop of cheesecake filling in the center? It’s like finding buried treasure in every bite.
- Perfect texture: Crispy edges, soft centers, and just the right amount of chew – exactly how a peanut butter cookie should be.
- Crowd-pleaser: I’ve yet to meet anyone who can resist these. They disappear faster than I can bake them!
Seriously, these Reese’s peanut butter cheesecake cookies check all the boxes – easy, delicious, and guaranteed to make you look like a baking rockstar. The hardest part? Not eating all the dough before it makes it to the oven!
Ingredients for Reese’s Peanut Butter Cheesecake Cookies
Okay, let’s gather our goodies! Here’s everything you’ll need to make these heavenly cookies. I’m super particular about my ingredients – trust me, these little details make all the difference:
- 1 cup all-purpose flour – spooned and leveled, please! No packing it down.
- 1/2 teaspoon baking soda – fresh is best for that perfect rise.
- 1/4 teaspoon salt – just enough to balance all that sweetness.
- 1/2 cup unsalted butter, softened – I leave mine out for about 30 minutes. You want it soft enough to leave a fingerprint but not melted.
- 1/2 cup creamy peanut butter – use the regular kind, not natural (it separates too much).
- 1/2 cup packed brown sugar – pack it firmly into your measuring cup for that rich molasses flavor.
- 1/4 cup granulated sugar – regular white sugar works perfectly here.
- 1 large egg – room temperature blends better. I pop mine in warm water for 5 minutes if I forgot to take it out earlier.
- 1 teaspoon vanilla extract – the good stuff makes all the difference!
- 1 cup Reese’s peanut butter cups, chopped – I use the regular size cups and chop them into quarters – mini pieces melt too fast.
- 4 ounces cream cheese, softened – full-fat please! And softened just like the butter.
- 1/4 cup powdered sugar – sifted if you’re feeling fancy.
See? Nothing too crazy – just quality ingredients prepped right. Now let’s make some cookie magic happen!
How to Make Reese’s Peanut Butter Cheesecake Cookies
Alright, let’s get baking! I promise these Reese’s peanut butter cheesecake cookies come together faster than you’d think. Just follow my steps – I’ve made these enough times to know all the little tricks that make them perfect every time.
Step-by-Step Instructions
1. Preheat and prep: First things first – crank that oven to 350°F (175°C). Trust me, a properly heated oven makes all the difference. While it’s warming up, line your baking sheets with parchment paper. I swear by parchment – no sticking and easy cleanup!
2. Mix the dry team: In a small bowl, whisk together your flour, baking soda, and salt. Don’t skip the whisking – we want those leaveners evenly distributed. Set this aside while we work on the good stuff.
3. Cream the dream team: In a large bowl, beat together the softened butter, peanut butter, brown sugar, and granulated sugar until creamy. I use a hand mixer on medium for about 2 minutes – you’ll know it’s ready when it looks light and fluffy. Scrape down the sides halfway through!
4. Egg-cellent addition: in that egg and add the vanilla. Mix just until combined – overbeating here can make your cookies tough. The batter should look smooth and slightly glossy now.
5. Bring it all together: Gradually add your dry ingredients to the wet mixture. I do this in 3 additions, mixing just until the flour disappears after each. The dough will be thick but soft – perfect for holding our mix-ins!
6. Cheesecake magic: In a separate bowl, beat the softened cream cheese and powdered sugar until smooth. You want this creamy but still thick enough to hold its shape – think toothpaste consistency.
7. Fold in the goodies: Gently stir in those chopped Reese’s cups. I like to save a few pieces to press on top before baking – makes them look extra pretty!
8. Shape and fill: Scoop tablespoon-sized portions of dough (I use a cookie scoop for even sizes). Make a deep thumbprint in each, then fill with about 1/2 teaspoon of the cream cheese mixture. Don’t overfill – the cheese will puff slightly as it bakes.
9. Bake to perfection: Bake for 10-12 minutes. You’ll know they’re done when the edges turn golden but the centers still look slightly soft. They’ll firm up as they cool – promise!
10. Cool with care: Let them rest on the baking sheet for 5 minutes before transferring to a wire rack. This patience prevents breakage and lets the cheesecake centers set properly.
See? Not so complicated! Just take it step by step, and you’ll have the most amazing peanut butter cheesecake cookies with that perfect Reese’s surprise in every bite.
Expert Tips for Perfect Reese’s Peanut Butter Cheesecake Cookies
After making these cookies more times than I can count, I’ve learned all the little tricks that take them from good to “oh-my-gosh-I-need-another-one” amazing. Here are my hard-won secrets:
- Temperature matters: Seriously – room temp butter and cream cheese make ALL the difference. Cold ingredients won’t blend properly, leading to dense cookies. If you’re impatient like me, you can soften butter in the microwave at 10% power for 10-second bursts.
- Chop those Reese’s evenly: I aim for pea-sized pieces – large chunks make the cookies hard to shape, while tiny bits disappear into the dough. Pro tip: freeze the cups for 10 minutes before chopping to prevent sticky fingers!
- Filling consistency is key: Your cream cheese mixture should hold its shape when scooped. Too runny? Add a touch more powdered sugar. Too stiff? A teaspoon of milk will loosen it up.
- Watch the clock: These cookies go from perfect to overbaked FAST. Pull them when the edges are just golden – the centers will keep cooking as they cool on the sheet.
- Space them out: Give each cookie about 2 inches of breathing room. They spread more than you’d expect, and overcrowding leads to cookie mergers (still tasty, just not as pretty).
Remember, the first batch is always the test run – by the second tray, you’ll be a pro at judging exactly when they’re perfectly done!
Common Questions About Reese’s Peanut Butter Cheesecake Cookies
I get so many questions about these cookies – let me answer the ones that pop up most often!
Can I use crunchy peanut butter instead?
You bet! I actually prefer creamy for that smooth texture, but crunchy adds a nice little bite. Just know the cookies might spread a tiny bit more since crunchy PB tends to be oilier. For example, some people find that adjusting ingredients can affect texture significantly.
How should I store leftovers?
Ha! Like there will be leftovers… But seriously, keep them in an airtight container in the fridge for up to 5 days. The cheesecake filling stays perfect this way. I sometimes zap them for 10 seconds in the microwave before eating – tastes just-baked!
Can I freeze the dough?
Absolutely! Scoop the dough balls (without filling) onto a tray, freeze solid, then transfer to a freezer bag. When ready to bake, let them thaw slightly, add the filling, and bake as usual – just add a minute or two to the baking time.
Why did my filling sink?
Oh honey, we’ve all been there! Usually means the filling was too runny or the indentation wasn’t deep enough. Next time, make sure your cream cheese mixture is nice and thick, and really press that thumbprint deep – almost to the bottom of the dough ball.
What can I use instead of Reese’s cups?
Chopped chocolate bars or peanut butter chips work in a pinch, but they won’t have that same melty peanut butter magic. If you’re feeling fancy, try Rolos for a caramel twist! If you are looking for other sweet treats, you might explore different dessert options.
Serving and Storing Reese’s Peanut Butter Cheesecake Cookies
Oh, the joy of biting into one of these cookies at just the right moment! I love serving them slightly warm – that’s when the Reese’s pieces are still a bit melty and the cheesecake filling is soft and dreamy. If they’ve cooled completely, just pop one in the microwave for 8-10 seconds to bring back that fresh-from-the-oven magic.
For storage, I’ve learned the hard way that these need to go in the fridge because of the cream cheese. Tuck them into an airtight container with parchment between layers, and they’ll stay perfect for up to 5 days. The peanut butter actually gets more flavorful as they sit!
Pro tip: If you want to prep ahead, the unbaked dough balls freeze beautifully for up to 3 months. Just thaw, add the filling, and bake whenever a cookie craving strikes. Because let’s be real – cookie emergencies happen! Sometimes a good cookie needs a great drink pairing.
Nutritional Information for Reese’s Peanut Butter Cheesecake Cookies
Okay, let’s be real – we’re not eating these cookies for their health benefits! But for those curious, each cookie (based on my exact recipe) comes out to about 150 calories. They’ve got 8g fat, 17g carbs, and 3g protein. Remember, these numbers can vary depending on your specific ingredients and how big you make your cookies. I always say – one cookie is a serving size… unless you’re me, then it’s probably three!
Final Thoughts on Reese’s Peanut Butter Cheesecake Cookies
There you have it – my absolute favorite cookie recipe that never fails to impress! I can’t wait for you to try these Reese’s peanut butter cheesecake cookies and experience that magical peanut butter-chocolate-cream cheese combo for yourself. When you make them (because you totally should!), tag me on social media – I love seeing your cookie creations almost as much as I love eating them!
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Delectable 24 Reese’s Peanut Butter Cheesecake Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious cookies combining the flavors of Reese’s peanut butter cups and cheesecake in one easy-to-make treat.
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup Reese’s peanut butter cups, chopped
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a small bowl, whisk together flour, baking soda, and salt.
- In a large bowl, beat butter, peanut butter, brown sugar, and granulated sugar until creamy.
- Add egg and vanilla extract, mixing until combined.
- Gradually add the flour mixture to the wet ingredients, mixing just until incorporated.
- In another bowl, mix cream cheese and powdered sugar until smooth.
- Fold in chopped Reese’s peanut butter cups into the cookie dough.
- Drop tablespoon-sized portions of dough onto prepared baking sheets.
- Make a small indentation in the center of each cookie and fill with the cream cheese mixture.
- Bake for 10-12 minutes or until edges are golden brown.
- Let cool on baking sheets for 5 minutes before transferring to a wire rack.
Notes
- Store cookies in an airtight container for up to 5 days.
- For best results, use room temperature ingredients.
- You can use miniature Reese’s cups instead of chopping regular ones.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: reeses peanut butter cheesecake cookies, peanut butter cookies, cheesecake cookies, reeses cookies