If you’re a fan of Reese’s peanut butter cups and cheesecake, these cookies are going to be your new obsession. They’re soft, gooey, and loaded with chunks of Reese’s that melt into the batter, giving each bite that perfect peanut butter and chocolate blend. With a drizzle of melted chocolate and white chocolate on top, these cookies look like something you’d pick up at a fancy bakery—but they’re so simple to make at home. Perfect for cookie swaps, holiday parties, or just an indulgent treat with a glass of milk, these cookies are a must-try for any peanut butter lover.

I remember the first time I made these cookies; it was one of those late-night baking experiments where I was just throwing things together from the pantry. I had a bag of Reese’s cups, and I thought, “Why not add them to a cookie dough?” The result was more than I could have hoped for! As soon as they came out of the oven, warm and gooey, my whole kitchen smelled like peanut butter and chocolate heaven. My family devoured them within minutes, and they’ve been a hit ever since. Now, I make these whenever I want to impress or just treat myself to something amazing.

A twist on a classic: the origin of Reese’s cheesecake cookies

These cookies bring together the best of two dessert worlds: cheesecake and cookies. Cheesecake cookies have become popular in recent years, thanks to their rich, creamy texture reminiscent of actual cheesecake but in a portable, snackable form. By adding Reese’s Peanut Butter Cups, we’re introducing a fun twist that brings a classic candy into a beloved dessert format. The result? A chewy, melt-in-your-mouth cookie with a hint of that tangy cheesecake flavor and pockets of gooey peanut butter and chocolate. If you’re looking for a crowd-pleasing twist on classic cookies, this recipe definitely delivers.

Let’s talk ingredients: finding the best for the ultimate cookie

Each ingredient in these cookies has a purpose, so let’s break down why each one matters.

Unsalted butter: Butter is the base of the cookie dough, creating richness and softness. Using unsalted lets you control the saltiness. If you only have salted butter, just skip the added salt in the recipe.
Brown sugar and granulated sugar: The brown sugar adds moisture and a slight chewiness, while the granulated sugar provides structure. Together, they help create that perfect soft texture.
Eggs: Eggs act as a binder and add richness. Make sure they’re at room temperature to blend well into the dough.
Vanilla extract: Adds warmth and enhances the flavor of the Reese’s cups. Real vanilla extract is best, but imitation will work in a pinch.
All-purpose flour: The foundation of the cookies. Measure carefully, as too much flour can make the cookies dry. I like to spoon the flour into the measuring cup and level it off for accuracy.
Baking soda: This helps the cookies rise and gives them that lovely spread in the oven.
Salt: Just a little brings out the sweetness and balances the flavors.
Reese’s Peanut Butter Cups: The star ingredient! Chop them up into small pieces so you get peanut butter goodness in every bite. You can swap these with any other peanut butter candy or even chocolate chunks if needed.
Melted chocolate chips and white chocolate chips: The drizzles on top make these cookies look beautiful and add an extra layer of sweetness. I love using semi-sweet chocolate, but milk chocolate works if you prefer something sweeter.

Kitchen gear you’ll need

To make these cookies, you don’t need any fancy equipment—just a few basics that most home kitchens have.

Mixing bowls: One large bowl for wet ingredients and one medium for dry. Having both lets you keep things organized and avoid overmixing.
Electric mixer: A handheld mixer or stand mixer is great for creaming the butter and sugars until fluffy, which is essential for a light texture.
Baking sheet: I recommend using a sturdy baking sheet lined with parchment paper to prevent sticking and make cleanup easy.
Wire rack: For cooling the cookies. This helps them set without becoming soggy on the bottom.
Small microwave-safe bowls: For melting the chocolate chips. You can also use a double boiler if you prefer, but the microwave works fine for this step.

Step-by-step: How to make gooey Reese’s cheesecake cookies

Alright, let’s get baking! Here’s a step-by-step guide to making these delicious cookies.

Preheat the oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper. Preheating is key for even baking.
Cream the butter and sugars: In a large bowl, use an electric mixer to beat the softened butter with the brown sugar and granulated sugar. Keep mixing until it’s light and fluffy—this usually takes about 2-3 minutes. This step is crucial for soft, gooey cookies.
Add eggs and vanilla: Crack in the eggs one at a time, mixing well after each addition. Then add the vanilla extract and mix again. Take your time here to make sure everything is well-blended.
Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can make the cookies tough.
Fold in the Reese’s: Gently fold in the chopped Reese’s Peanut Butter Cups with a spatula, spreading them evenly throughout the dough. Try not to overwork the dough.
Form the cookies: Drop tablespoon-sized portions of dough onto the prepared baking sheet. Space them about 2 inches apart, as they’ll spread slightly in the oven.
Bake: Place the cookies in the oven and bake for 10-12 minutes. They’re done when the edges are golden brown, but the centers will still look slightly soft—that’s perfect!
Drizzle with chocolate: Once the cookies have cooled on a wire rack, drizzle them with the melted chocolate chips and white chocolate. Let the chocolate set before serving, or dig in while they’re still warm for an extra gooey experience.

Variations to try for different flavors and diets

These cookies are delicious as-is, but there are so many ways to switch things up!

Gluten-free: Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour. This works surprisingly well, and you’ll still get a chewy, gooey texture.
Vegan: Use a plant-based butter, flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg), and dairy-free chocolate. Choose a vegan peanut butter cup alternative for a fully vegan version.
Extra chocolatey: Double the chocolate chips and add a handful of mini chocolate chips to the dough for an extra burst of chocolate in every bite.
Salted caramel drizzle: Instead of white chocolate, try a caramel drizzle with a sprinkle of flaky sea salt for a sweet and salty flavor that’s hard to resist.

Serving and presentation ideas

These cookies are a showstopper on any dessert table. Serve them stacked on a rustic wooden board or arrange them in a neat circle on a pretty plate. For an extra touch, add a sprinkle of sea salt on top of the chocolate drizzle—it adds a little sparkle and enhances the sweetness. You can also serve them with a scoop of vanilla ice cream for an indulgent dessert that feels restaurant-worthy.

Beverage pairings

These cookies are rich and decadent, so a light, refreshing drink pairs perfectly with them. Here are some of my favorites:

Classic milk: You can’t go wrong with a glass of cold milk. The creamy sweetness complements the peanut butter and chocolate flavors perfectly.
Iced coffee: The slight bitterness of coffee balances the sweetness of the cookies. Try it black or with a splash of cream for a smooth finish.
Vanilla almond milk: This is a great dairy-free alternative, and the hint of vanilla pairs nicely with the Reese’s.
Chai latte: The warm spices in chai add a cozy touch to your cookie experience, perfect for a chilly day.

Storage and reheating tips

Store these cookies in an airtight container at room temperature for up to 4 days. They’ll stay soft and chewy! If you want to keep them longer, freeze them in a single layer on a baking sheet, then transfer to a freezer bag once frozen. To reheat, just pop a cookie in the microwave for about 10 seconds to get that gooey texture back.

Adjusting the recipe for different serving sizes

If you want to make a smaller batch, you can easily halve this recipe. Just divide each ingredient by two, and you’re good to go! For a larger batch, double the recipe, but make sure to mix the dough in a large enough bowl and bake in batches if needed.

Potential issues and how to avoid them

Dry cookies: This usually happens from overbaking. Make sure to pull the cookies out when the centers are still soft.
Spreading too much: If your cookies spread too thin, it could be because the dough was too warm. Try chilling the dough for 20 minutes before baking.
Chocolate drizzle not setting: If your melted chocolate is too runny, let it cool slightly before drizzling so it sets better.

Give these Reese’s cheesecake cookies a try!

These cookies are a deliciously indulgent treat that combines the best of cheesecake, chocolate, and peanut butter. Whether you’re making them for a special occasion or just because, they’re sure to disappear quickly. Don’t be afraid to put your own spin on them with some of the variations above—this recipe is super versatile! Enjoy every gooey, chocolatey bite, and share with friends if you can bear to part with them.

FAQ

1. Can I use other candies instead of Reese’s?
Absolutely! Try chopped Snickers, M&M’s, or even chocolate chips if you prefer.

2. Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 2 days or freeze it for longer storage.

3. How do I prevent the cookies from spreading too much?
Chill the dough for 20 minutes before baking if you find your cookies spread too much.

4. Can I skip the chocolate drizzle?
Of course! The cookies are delicious on their own, but the drizzle adds a nice touch.

5. How do I get my cookies to be extra gooey?
Slightly underbake them—take them out when the centers look a bit soft, and they’ll stay gooey as they cool.

Gooey Reese’s Cheesecake Cookies Recipe