Gooey Reese’s Cheesecake Cookies

These cookies are what happen when a classic chocolate chip cookie and a slice of cheesecake decide to become best friends. They’re soft on the outside, loaded with melty chocolate and peanut butter, and hiding a creamy cheesecake center that turns gloriously gooey when warm. One bite in, and you get that familiar Reese’s flavor… then surprise—cool, tangy cheesecake tucked right in the middle.

This is the kind of recipe you make when you want to wow people without pulling out fancy tools or spending all day in the kitchen. They’re perfect for bake sales, cozy weekends, or those nights when you just want something indulgent with a glass of milk. While they bake, the kitchen smells like butter, sugar, and chocolate—pure comfort.

Ingredients

For the cookie dough

½ cup unsalted butter, softened
½ cup brown sugar
¼ cup granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt

For the cheesecake filling

6 ounces (170 g) cream cheese, softened
¼ cup powdered sugar
½ teaspoon vanilla extract

Mix-ins

¾ cup Reese’s Peanut Butter Cups, chopped
½ cup chocolate chips (milk or semi-sweet)

Instructions

Start with the cheesecake filling. In a small bowl, mix the cream cheese, powdered sugar, and vanilla until smooth and creamy. Scoop small teaspoon-sized dollops onto a plate and freeze for 20–30 minutes, until firm. This makes stuffing the cookies much easier.
Make the cookie dough. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla, mixing until smooth.
Mix the dry ingredients. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing just until combined.
Add the good stuff. Gently fold in the chopped Reese’s and chocolate chips. Try not to overmix—you want pockets of chocolate everywhere.
Stuff the cookies. Scoop about 2 tablespoons of dough and flatten it slightly in your hand. Place a frozen cheesecake filling piece in the center, then wrap the dough around it, sealing it completely. Roll gently into a ball.
Chill briefly. Refrigerate the stuffed dough balls for 20 minutes. This helps the cookies hold their shape while baking.
Bake. Preheat your oven to 350°F (175°C). Place the cookies on a lined baking sheet, leaving space between them. Bake for 11–13 minutes, until the edges are set but the centers look slightly underbaked.
Cool (just a little). Let the cookies rest on the baking sheet for 10 minutes, then transfer to a rack. Serve warm for maximum gooey cheesecake magic.

Presentation

Best served warm: That’s when the cheesecake center is soft and creamy, and the chocolate is perfectly melty.
Extra bakery vibes: Press a few extra chocolate chips or Reese’s pieces on top right after baking.
Clean break reveal: Break one open instead of cutting—it shows off that gooey center beautifully.
Perfect pairing: A cold glass of milk or a hot cup of coffee takes these over the top.

Conclusion

These Gooey Reese’s Cheesecake Cookies are rich, cozy, and unapologetically indulgent. You get soft cookie edges, bursts of peanut butter chocolate, and that surprise cheesecake center that makes people do a double take. They’re fun to make, even better to eat, and guaranteed to disappear fast.

If you’re craving something sweet, comforting, and just a little over-the-top, this is your sign to bake them soon. 💛

Prep Time: 25 minutes | Bake Time: 12 minutes | Total Time: ~1 hour
Servings: 12 cookies | Calories: ~280 kcal per cookie