Have you ever wondered what happens when cheesecake, white chocolate, and Reese’s candies collide in cookie form? Well, let me tell you—magic happens. These White Chocolate Reese’s Cheesecake Cookies are buttery, creamy, sweet, and packed with peanut butter goodness. If you’re a fan of indulgent desserts, this recipe is going to be your new favorite treat.
Whether you’re baking for a special occasion or just craving a decadent homemade dessert, these cookies are worth every bite. They’re soft with a slightly crisp edge, filled with chunks of Reese’s and white chocolate chips, and have a hint of cream cheese that takes the flavor to the next level. Trust me, they’re the kind of cookies that disappear before you can even blink!
The Story Behind These Cookies
Let’s be honest, cookies are a universal love language, but these White Chocolate Reese’s Cheesecake Cookies? They’re in a league of their own. The idea for this recipe came to me during a holiday baking session when I was trying to combine my favorite treats—cheesecake and peanut butter cups—into one delightful dessert.
Originally, I thought about making a cheesecake, but I wanted something quicker and easier. Enter the cookie dough! Adding cream cheese to the base was my “aha” moment. It gives the cookies a creamy tanginess, reminiscent of cheesecake, while keeping them soft and chewy. Reese’s candies and white chocolate chips were the perfect additions to complement the cream cheese without overpowering it.
These cookies are great for any time of year, but let’s face it, they’re especially fun during the holiday season or for bake sales. You can even make them for a casual weekday treat because, honestly, who needs a reason to enjoy cookies?
Ingredients You’ll Need
These cookies are made with everyday ingredients you can find at your local grocery store. Here’s what you need to get started:
- Unsalted butter: Softened to room temperature for easy mixing. You can use salted butter if that’s what you have, just skip the added salt in the recipe.
- Cream cheese: Full-fat cream cheese adds the signature cheesecake flavor and keeps the cookies moist. Low-fat cream cheese works, but the texture will be slightly different.
- Granulated sugar: For sweetness and structure.
- Brown sugar: Adds moisture and a hint of caramel flavor.
- Egg: The binder that holds everything together.
- Vanilla extract: A splash of vanilla enhances the overall flavor.
- All-purpose flour: The base of the dough. You can try gluten-free flour blends if needed.
- Baking soda: Helps the cookies rise slightly and stay soft.
- Salt: Balances the sweetness and brings out the flavor of the other ingredients.
- White chocolate chips: Sweet and creamy, they pair perfectly with the peanut butter cups.
- Reese’s candies: Chop them into chunks for bursts of peanut butter goodness in every bite.
If you’re feeling adventurous, you can substitute the Reese’s with other peanut butter candies or even try adding chopped nuts for extra crunch.
Equipment You’ll Need
Making these cookies doesn’t require fancy tools, which is one of the reasons I love this recipe. Here’s what you’ll need:
- Mixing bowls: A large one for the dough and a smaller one for the dry ingredients.
- Hand mixer or stand mixer: To cream the butter, cream cheese, and sugars together.
- Measuring cups and spoons: Precision is key for baking.
- Spatula: For scraping down the sides of the bowl.
- Baking sheets: Line these with parchment paper for easy cleanup.
- Cooling rack: To keep the cookies from becoming soggy underneath.
If you don’t have a mixer, you can mix the dough by hand, but you’ll need some elbow grease to get the butter and cream cheese nice and fluffy.
How to Make White Chocolate Reese’s Cheesecake Cookies
- Preheat the oven: Set it to 350°F (175°C) and line your baking sheets with parchment paper.
- Cream the butter and cream cheese: In a large mixing bowl, beat 1/2 cup (113g) of softened butter and 4 oz (113g) of cream cheese until smooth and fluffy. This takes about 2 minutes.
- Add the sugars: Mix in 3/4 cup (150g) of granulated sugar and 1/2 cup (100g) of brown sugar until combined.
- Incorporate the egg and vanilla: Beat in 1 large egg and 1 teaspoon (5ml) of vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together 2 cups (250g) of all-purpose flour, 1/2 teaspoon (2g) of baking soda, and 1/4 teaspoon (1g) of salt.
- Mix the dough: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Don’t overmix or the cookies will be dense.
- Fold in the goodies: Gently stir in 1 cup (180g) of white chocolate chips and 1 cup (150g) of chopped Reese’s candies.
- Form the cookies: Scoop the dough into 1.5-inch balls and place them on the baking sheets, spacing them about 2 inches apart.
- Bake: Bake for 10-12 minutes or until the edges are lightly golden. The centers will still look soft—don’t worry, they’ll set as they cool.
- Cool: Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a cooling rack.
Cooking Tips & Techniques
Here are some tips to make sure your cookies turn out perfectly every time:
- Don’t overmix: Overworking the dough can make the cookies tough. Mix just until the ingredients are combined.
- Chill the dough: If your kitchen is warm, pop the dough in the fridge for 20 minutes to firm up before baking. This helps the cookies hold their shape.
- Use room temperature ingredients: Cold butter or cream cheese won’t blend as well, which can affect the texture.
- Watch the bake time: These cookies are best slightly underbaked. They’ll firm up as they cool, giving you that soft and chewy texture.
- Experiment with mix-ins: Try adding crushed pretzels or a drizzle of chocolate on top for a fun twist.
Variations & Adaptations
Want to mix things up? Here are some variations to try:
- Gluten-free version: Swap the all-purpose flour for a 1:1 gluten-free baking blend.
- Seasonal twist: Use peppermint Reese’s and white chocolate chips for a holiday-inspired cookie.
- Nut-free option: Replace Reese’s with chopped chocolate or caramel candies.
- Vegan adaptation: Use vegan butter, dairy-free cream cheese, and flax eggs.
- Extra chocolatey: Add cocoa powder to the dough for a chocolate base.
Personally, I love adding a sprinkle of flaky sea salt on top after baking—it balances the sweetness beautifully.
Serving & Storage Suggestions
These cookies are best served slightly warm, when the white chocolate is still melty and the Reese’s chunks are gooey. Pair them with a glass of cold milk or a creamy latte for the ultimate treat.
To store, place the cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, freeze them for up to 3 months. Just let them thaw at room temperature or reheat in a 300°F (150°C) oven for a few minutes.
Nutritional Information & Benefits
These cookies are a treat, so enjoy them in moderation. Here’s an approximate breakdown per cookie:
- Calories: 180
- Fat: 9g
- Sugar: 15g
- Protein: 3g
The cream cheese adds a small amount of calcium, while the peanut butter in Reese’s provides some protein. These cookies aren’t exactly health food, but they’re perfect for a sweet indulgence when you need a pick-me-up.
Conclusion
If you’re looking for a dessert that combines the best of cheesecake, cookies, and candy, these White Chocolate Reese’s Cheesecake Cookies are it. They’re easy to make, wildly delicious, and perfect for sharing—or not, I won’t judge!
I hope you give this recipe a try and make it your own. If you do, let me know how it turns out in the comments below. I’d love to hear your variations and adaptations!
Happy baking, and remember—there’s no wrong way to enjoy these cookies!
FAQs
Can I use Reese’s Miniatures instead of full-size Reese’s?
Yes! Just chop them into small chunks before adding them to the dough.
Do I need to chill the dough before baking?
Not necessarily, but chilling can help if your dough is very soft or the room is warm.
Can I freeze the cookie dough?
Absolutely! Scoop the dough into balls, freeze them on a baking sheet, then transfer to a freezer bag. Bake straight from frozen, adding an extra minute or two.
What’s the best way to chop Reese’s candies?
A sharp knife works well. Freeze the candies briefly to make chopping easier and less messy.
Can I double the recipe?
Yes, simply double all the ingredients. You may need to bake in batches depending on your oven size.