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White Chocolate Reese’s Cheesecake Cookies

White Chocolate Reese's Cheesecake Cookies
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White Chocolate Reese’s Cheesecake Cookies are a decadent dessert combining creamy cheesecake, sweet white chocolate chips, and the rich peanut butter flavor of chopped Reese’s peanut butter cups. These soft, chewy cookies offer a perfect balance of sweetness and depth with a luscious cheesecake base, making them ideal for any occasion and easy to customize to your taste.

Ingredients

Scale

Wet Ingredients

  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt

Add-ins

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

Instructions

  1. Prepare the Cream Cheese Base: Soften the cream cheese to room temperature until smooth. Beat together the cream cheese, softened butter, granulated sugar, and brown sugar until creamy and fluffy to create the cheesecake base.
  2. Mix in Wet Ingredients: Add the eggs one at a time, beating well after each. Stir in the vanilla extract to add warmth and aroma to the dough.
  3. Combine Dry Ingredients: In a separate bowl, whisk the all-purpose flour, baking powder, and salt. Gradually fold this into the wet mixture, combining just until incorporated to keep the dough tender.
  4. Fold in White Chocolate and Reese’s Pieces: Gently fold in the white chocolate chips and chopped Reese’s peanut butter cups to evenly distribute the sweet and nutty flavors throughout the dough.
  5. Scoop and Bake: Using a cookie scoop or spoon, drop dough balls onto a parchment-lined baking sheet. Bake at 350°F (175°C) for 12-14 minutes, until edges are lightly golden but centers remain soft. Allow cookies to cool slightly before transferring.

Notes

  • Make sure cream cheese and butter are at room temperature for smooth blending.
  • Do not overbake; remove cookies when edges are golden but centers are slightly undercooked for a chewy texture.
  • Chop Reese’s peanut butter cups into small pieces for even flavor distribution.
  • If dough feels too soft, chill for 30 minutes to reduce spreading during baking.
  • Use parchment paper for even baking and to prevent sticking.

Nutrition

Keywords: white chocolate, Reese's, cheesecake cookies, peanut butter, soft cookies, dessert, homemade cookies

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