Print

White Chocolate Reese’s Cheesecake Cookies Recipe

White Chocolate Reese’s Cheesecake Cookies Recipe
Print Recipe

★★★★★

4.7 from 15 reviews

These White Chocolate Reese’s Cheesecake Cookies combine the rich creaminess of cheesecake filling with the classic flavors of peanut butter cups and white chocolate, creating a decadent treat that’s perfect for cookie lovers and dessert enthusiasts alike.

Ingredients

Scale

Cookie Dough

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup light brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Cheesecake Filling

  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Toppings

  • 1 cup white chocolate chips
  • 1 cup Reese’s peanut butter cups, chopped

Instructions

  1. Prepare the cookie dough: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract to combine.
  2. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually incorporate these dry ingredients into the wet ingredients until a uniform dough forms. Cover and chill the dough for 1 hour to firm up.
  3. Make the cheesecake filling: In a medium bowl, beat the softened cream cheese until smooth. Add sugar, egg, and vanilla extract, then beat until the mixture is creamy and fully combined.
  4. Form cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop a tablespoon of the chilled cookie dough and flatten it slightly into a disk shape. Place a spoonful of cheesecake filling in the center, then fold the cookie dough edges over to seal the filling inside, rolling gently into a ball. Arrange the assembled cookies on the prepared baking sheet, spacing them about 2 inches apart.
  5. Bake the cookies: Bake for 10-12 minutes or until the edges turn a light golden brown. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  6. Decorate the cookies: Melt the white chocolate chips in a microwave-safe bowl by heating in 30-second intervals, stirring until smooth. Drizzle the melted white chocolate over the cooled cookies and immediately sprinkle chopped Reese’s peanut butter cups on top. Let the chocolate set before serving.

Notes

  • Chilling the dough is essential to prevent spreading and to help seal the cheesecake filling inside the cookies.
  • You can substitute Reese’s peanut butter cups with chopped peanut butter candies or other chocolate peanut butter treats if desired.
  • Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Ensure the cream cheese is fully softened for a smooth cheesecake filling without lumps.
  • Be careful not to overbake; cookies should be soft in the center when removed from the oven.

Nutrition

Keywords: white chocolate, Reese’s, cheesecake, cookies, peanut butter cups, dessert, sweet treat, baking

Find it online: https://mixitwitjoe.com/white-chocolate-reeses-cheesecake-cookies-recipe/