Description
Delight in chewy White Chocolate Reese’s Cheesecake Cookies bursting with rich flavors and creamy, dreamy bites. This unique recipe combines the smooth sweetness of white chocolate, the unmistakable peanut butter punch of Reese’s, and a luscious cheesecake twist, creating a soft and chewy cookie perfect for parties, gifting, or personal indulgence.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 4 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1 cup white chocolate chips
- 1 cup Reese’s peanut butter cups, chopped
Instructions
- Prep Your Ingredients: Gather all ingredients and preheat your oven to 350°F (175°C). Soften the cream cheese and butter beforehand to ensure smooth mixing. Chop the Reese’s peanut butter cups into small chunks, and set the white chocolate chips aside.
- Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution and prevent clumps in the dough.
- Cream Butter, Sugars, and Cream Cheese: Using a stand mixer or handheld beaters, beat the softened butter, cream cheese, granulated sugar, and brown sugar until the mixture is smooth, creamy, and slightly fluffy—this creates the perfect base for chewy cookies.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract. Ensure everything is fully combined but avoid overmixing to prevent dense cookies.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, stirring just until combined to retain tenderness. Avoid overmixing to keep cookies soft.
- Fold in White Chocolate and Reese’s Pieces: Gently fold in the white chocolate chips and chopped Reese’s peanut butter cups, distributing them evenly for consistent bursts of flavor in every cookie.
- Scoop and Bake: Drop spoonfuls of dough onto lined baking sheets, spacing cookies about 2 inches apart. Bake for 10-12 minutes or until edges turn lightly golden but centers still look soft. Let cool slightly before transferring to wire racks to finish cooling.
Notes
- Use room temperature ingredients to ensure dough mixes evenly and bakes consistently.
- Do not overbake; remove cookies when edges are set but centers still look slightly underdone for chewy perfection.
- Chill dough for 30 minutes before baking for thicker cookies and to prevent spreading (optional).
- Use a cookie scoop for uniform cookie size and even baking.
- Choose high-quality white chocolate and Reese’s peanut butter cups to elevate flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: white chocolate, Reese's peanut butter cups, cheesecake cookies, chewy cookies, peanut butter, dessert, party cookies
