Reeses White Chocolate Cheesecake Cookies: The Ultimate Recipe

Reeses White Chocolate Cheesecake Cookies: Prepare to have your dessert expectations gloriously shattered! Imagine the creamy tang of cheesecake, the melt-in-your-mouth sweetness of white chocolate, and the iconic peanut butter cup flavor of Reese’s, all swirled together in a perfectly portable cookie. Sounds too good to be true, right? Well, get ready to bake up a batch of pure bliss because this recipe delivers on every single decadent promise.

While the exact origins of combining cheesecake and cookies remain shrouded in delicious mystery, the concept itself is a testament to our enduring love for innovative desserts. We’re always looking for new ways to enjoy classic flavors, and this recipe is a prime example of that culinary creativity. The beauty of these Reeses White Chocolate Cheesecake Cookies lies in their ability to satisfy multiple cravings at once.

People adore these cookies for a multitude of reasons. The creamy cheesecake filling provides a delightful tang that cuts through the richness of the white chocolate and peanut butter. The texture is a dream – a soft, chewy cookie base with a smooth, almost fudgy center. And let’s not forget the convenience! These cookies are perfect for parties, potlucks, or simply a satisfying treat after a long day. They are easy to make, even easier to eat, and guaranteed to be a crowd-pleaser. So, grab your mixing bowls and let’s get baking!

this RECIPE

Ingredients:

• For the Cookies:
• 1 ½ cups all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (1 stick) unsalted butter, softened
• ½ cup granulated sugar
• ½ cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup Reese’s White Chocolate Baking Chips
• For the Cheesecake Filling:
• 8 ounces cream cheese, softened
• ¼ cup granulated sugar
• 1 large egg yolk
• ½ teaspoon vanilla extract
• For Assembly:
• Approximately 24 Reese’s White Chocolate Miniatures, unwrapped

Preparing the Cheesecake Filling:

Alright, let’s start with the cheesecake filling. This is super easy and will give our cookies that amazing creamy center. Trust me, it’s worth the extra step!

1. In a medium bowl, combine the softened cream cheese and granulated sugar. Make sure your cream cheese is really soft, otherwise you’ll end up with lumps. I like to let mine sit out for at least an hour, or you can microwave it for a few seconds (but be careful not to melt it!).
2. Using an electric mixer (handheld or stand mixer), beat the cream cheese and sugar together until smooth and creamy. You want to make sure there are no lumps of cream cheese left. This usually takes about 2-3 minutes on medium speed.
3. Add the egg yolk and vanilla extract to the cream cheese mixture. The egg yolk will add richness and help bind the filling together.
4. Beat again until everything is well combined and the mixture is smooth. Don’t overbeat at this stage, just mix until everything is incorporated.
5. Cover the bowl with plastic wrap and refrigerate the cheesecake filling for at least 30 minutes. This will help it firm up and make it easier to work with when we assemble the cookies. You can even make this the day before if you want to get a head start!

Making the Cookie Dough:

Now, let’s move on to the cookie dough. This is a pretty standard cookie dough recipe, but the Reese’s White Chocolate Baking Chips really take it to the next level. Get ready for some deliciousness!

1. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Whisking helps to evenly distribute the baking soda and salt throughout the flour, which will ensure that our cookies rise properly and have a good flavor.
2. In a large bowl (or the bowl of your stand mixer), cream together the softened butter, granulated sugar, and light brown sugar. Make sure your butter is softened, but not melted. You want it to be soft enough to easily cream with the sugars.
3. Beat the butter and sugars together until light and fluffy. This usually takes about 3-5 minutes on medium speed. The mixture should be pale and creamy. This step is important because it incorporates air into the dough, which will help make the cookies soft and chewy.
4. Add the egg and vanilla extract to the creamed butter and sugar mixture. Beat until well combined. Make sure to scrape down the sides of the bowl to ensure that everything is evenly mixed.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can lead to tough cookies. Mix until the flour is just incorporated, and then stop mixing.
6. Fold in the Reese’s White Chocolate Baking Chips. Gently fold them in until they are evenly distributed throughout the dough.
7. Cover the bowl with plastic wrap and refrigerate the cookie dough for at least 30 minutes. This will help the dough firm up and prevent the cookies from spreading too much when they bake. You can also refrigerate the dough for longer, even overnight, if you want to make it ahead of time.

Assembling and Baking the Cookies:

Okay, now for the fun part – assembling and baking the cookies! This is where all our hard work comes together to create those amazing Reese’s White Chocolate Cheesecake Cookies.

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Parchment paper will prevent the cookies from sticking to the baking sheet and make cleanup a breeze.
2. Remove the cookie dough and cheesecake filling from the refrigerator.
3. Using a cookie scoop (about 1.5 tablespoons), scoop out a portion of cookie dough. Flatten it slightly in the palm of your hand.
4. Place a small spoonful (about 1 teaspoon) of the chilled cheesecake filling in the center of the flattened cookie dough.
5. Place one unwrapped Reese’s White Chocolate Miniature on top of the cheesecake filling.
6. Carefully wrap the cookie dough around the cheesecake filling and Reese’s Miniature, making sure to completely enclose the filling. Roll the cookie into a ball.
7. Place the cookie dough ball on the prepared baking sheet, leaving about 2 inches between each cookie.
8. Repeat steps 3-7 with the remaining cookie dough, cheesecake filling, and Reese’s Miniatures.
9. Bake for 10-12 minutes, or until the edges of the cookies are lightly golden brown. The centers of the cookies will still be soft.
10. Remove the baking sheet from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips and Tricks for Perfect Cookies:

Here are a few extra tips to help you make the best Reese’s White Chocolate Cheesecake Cookies ever!

• Don’t overmix the dough: Overmixing can lead to tough cookies. Mix until the flour is just incorporated, and then stop.
• Chill the dough: Chilling the dough is essential for preventing the cookies from spreading too much when they bake.
• Use softened butter and cream cheese: Softened butter and cream cheese will cream together more easily and create a smoother dough and filling.
• Don’t overbake the cookies: Overbaked cookies will be dry and crumbly. Bake until the edges are lightly golden brown and the centers are still soft.
• Let the cookies cool completely: Letting the cookies cool completely will allow them to firm up and prevent them from falling apart.
• Variations: Feel free to experiment with different variations of this recipe. You could try using different types of chocolate chips, adding chopped nuts to the dough, or using a different type of candy in the center of the cookies.
• Storage: Store the cookies in an airtight container at room temperature for up to 3 days. You can also freeze the cookies for longer storage.

Troubleshooting:

Sometimes things don’t go exactly as planned. Here are some common problems and how to fix them:

• Cookies are spreading too much: Make sure you chilled the dough for long enough. You can also try adding a tablespoon or two of flour to the dough.
• Cookies are too dry: Don’t overbake the cookies. Also, make sure you’re using enough butter and sugar in the dough.
• Cheesecake filling is leaking out: Make sure you’re completely enclosing the cheesecake filling in the cookie dough. You can also try chilling the cheesecake filling for longer.
• Cookies are too hard: Don’t overmix the dough. Also, make sure you’re using enough butter and sugar in the dough.

Enjoy!

I hope you enjoy these Reese’s White Chocolate Cheesecake Cookies as much as I do! They’re perfect for any occasion, from a casual get-together to a special celebration. Happy baking!

Conclusion:

Okay, friends, let’s be honest. If you’ve made it this far, you’re already halfway to cookie heaven. And trust me, these Reeses White Chocolate Cheesecake Cookies are worth every single step. They’re not just cookies; they’re an experience. The creamy tang of the cheesecake filling, the sweet, melt-in-your-mouth white chocolate, and that unmistakable peanut butter cup flavor all combine to create a symphony of deliciousness that will have everyone begging for more.

I know, I know, baking can sometimes feel intimidating, but I promise you, this recipe is surprisingly straightforward. Even if you’re a baking novice, you can absolutely nail these cookies. The instructions are clear, the ingredients are readily available, and the end result is so rewarding. Think of the smiles you’ll bring! Think of the “oohs” and “aahs” as people bite into these little masterpieces! It’s pure joy, I tell you!

But the best part? You can totally customize these cookies to your liking. Feeling adventurous? Try adding a sprinkle of sea salt on top for a sweet and salty kick. Or, if you’re a chocolate lover (and who isn’t?), drizzle some melted dark chocolate over the cooled cookies for an extra layer of indulgence. For a festive touch during the holidays, you could even add some crushed peppermint candies to the dough. The possibilities are endless!

As for serving suggestions, well, honestly, these cookies are amazing all on their own. But if you want to elevate the experience even further, try serving them with a scoop of vanilla ice cream. The warm cookie and cold ice cream create the perfect contrast. Or, pair them with a glass of cold milk for a classic and comforting treat. They’re also fantastic with a cup of hot coffee or tea. Basically, these cookies are versatile enough to be enjoyed any time, anywhere, with anything!

These Reeses White Chocolate Cheesecake Cookies are a must-try for so many reasons:

• They’re incredibly delicious and satisfying.
• They’re relatively easy to make.
• They’re customizable to your preferences.
• They’re perfect for any occasion.

So, what are you waiting for? Preheat that oven, gather your ingredients, and get ready to bake some magic! I’m absolutely confident that you’re going to love these cookies as much as I do. And when you do make them (because I know you will!), please, please, please share your experience with me! I’d love to hear how they turned out, what variations you tried, and what your friends and family thought. You can tag me on social media using #ReesesWhiteChocolateCheesecakeCookies or leave a comment below. I can’t wait to see your creations and hear your stories!

Happy baking, and remember, life is too short to say no to cookies!