Jump to Recipe Print Recipe“Oh no, not again!” I whispered, watching my husband sneak away with the last cookie from my batch. If there’s one treat that disappears faster than a whispered secret in my house, it’s these White Chocolate Reese’s Cheesecake Cookies. Each cookie is a warm hug in dessert form—a soft, buttery exterior enveloping a luscious cream cheese center that surprises with every bite. Not only are they quick to whip up, making them perfect for last-minute gatherings, but they also guarantee to excite both kids and adults alike. These scrumptious cookies are a delightful alternative to your everyday snacks, elevating any occasion from simple to sensational. Curious about how to create this sweet masterpiece? Let’s dive into the recipe! Why are these cookies irresistible? Decadent Flavor: The melding of creamy cheesecake with crunchy Reese’s and sweet white chocolate elevates these cookies to a whole new level, appealing to any sweet tooth. Easy to Make: With simple steps and common ingredients, these cookies make baking a breeze—great for beginners and seasoned cooks alike! Impressive Presentation: Drizzled with white chocolate and topped with Reese’s bits, these cookies are as pleasing to the eye as they are to the palate, perfect for parties or gatherings. Versatile Treat: Consider swapping out the Reese’s for your favorite candy or using dark chocolate instead for an irresistible twist. Whether for a special occasion or a cozy night in, this recipe hits the spot. Looking for more delicious treats? Try my Biscoff Cheesecake Indulge or Vanilla Cheesecake Bars for more dessert inspiration! White Chocolate Reese’s Cheesecake Cookies Ingredients • Get ready to create a delightful treat! For the Cookie Dough Unsalted Butter (1 cup) – Provides richness and moisture to the cookies; substitute with margarine or vegan butter for dairy-free options. Granulated Sugar (1 cup) – Adds sweetness and assists with cookie spreading. Light Brown Sugar (1 cup) – Contributes moisture and a hint of caramel flavor; can be swapped with dark brown sugar for more depth. Large Eggs (2) – Binds ingredients together for structure; use room-temperature eggs for improved emulsification. Vanilla Extract (2 teaspoons) – Enhances flavor; opt for pure vanilla extract for the best results. All-Purpose Flour (3 cups) – Offers structure to the cookies; replace with a gluten-free blend if needed. Baking Soda (1 teaspoon) – Acts as a leavening agent to help cookies rise. Salt (1/2 teaspoon) – Balances sweetness and is essential for enhanced flavor. For the Cheesecake Filling Cream Cheese (8 oz) – Creates the creamy cheesecake filling; ensure it’s softened for easy mixing, or substitute with mascarpone for a twist. Granulated Sugar for Cheesecake Filling (1/4 cup) – Sweetens the cream cheese mixture. Large Egg for Cheesecake Filling (1) – Binds the filling together. Vanilla Extract for Cheesecake Filling (1 teaspoon) – Adds depth to the filling flavor. For the Toppings White Chocolate Chips (1 cup) – Melts into a smooth topping, adding sweetness and creamy texture. Reese’s Peanut Butter Cups (1 cup, chopped) – Provides a delightful crunch and rich peanut butter flavor; consider using Snickers or M&M’s as alternative toppings. Step‑by‑Step Instructions for White Chocolate Reese’s Cheesecake Cookies Step 1: Cream the Butter and Sugars In a large mixing bowl, combine 1 cup of softened unsalted butter with 1 cup of granulated sugar and 1 cup of light brown sugar. Use an electric mixer to beat the mixture on medium speed for 2–3 minutes until it is light and fluffy. This step is crucial for achieving the soft texture of your White Chocolate Reese’s Cheesecake Cookies. Step 2: Add Eggs Next, add 2 large room-temperature eggs to the creamed butter and sugars, one at a time. Beat well after each addition until the batter is smooth and fully combined. This process creates a rich base for your dough, ensuring that all the ingredients blend beautifully together. Step 3: Stir in Vanilla Extract Pour in 2 teaspoons of pure vanilla extract and mix it into the batter. Continue mixing until the vanilla is evenly distributed throughout the mixture. The vanilla enhances the flavor of these decadent cookies and contributes to the overall aroma that will fill your kitchen. Step 4: Combine Dry Ingredients In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Be cautious not to overmix, as this can affect the tenderness of your White Chocolate Reese’s Cheesecake Cookies. Step 5: Chill the Dough Once the dough is fully mixed, cover the bowl with plastic wrap and refrigerate for at least 1 hour. Chilling the dough makes it easier to handle and shapes your cookies perfectly, preventing them from spreading too much while baking. Step 6: Prepare Cheesecake Filling While the dough chills, make the cheesecake filling! In a mixing bowl, beat 8 oz of softened cream cheese until it’s creamy and smooth. Then, add 1/4 cup of granulated sugar, 1 large egg, and 1 teaspoon of vanilla extract, mixing until all components are well blended and silky. Step 7: Preheat the Oven About 10 minutes before you’re ready to bake, preheat your oven to 350°F (175°C). While the oven heats up, line a baking sheet with parchment paper to prepare for placing your delicious White Chocolate Reese’s Cheesecake Cookies on it. Step 8: Form Cookie Base Scoop out portions of the chilled dough and flatten them into small disks on your parchment-lined baking sheet. Aim for about 2 tablespoons of dough for each cookie, which helps create a balanced outer cookie surrounding the sweet cheesecake filling. Step 9: Seal and Shape Take a spoonful of your creamy cheesecake filling and place it in the center of each flattened dough disk. Wrap the edges of the dough around the filling securely, pinching to seal it, and then gently roll each cookie into a ball. This step is essential for ensuring the filling stays encapsulated during baking. Step 10: Bake Carefully place the filled cookie balls on the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10–12 minutes until the edges are lightly golden. Keep an eye on them; you want a soft and chewy texture in each of your White Chocolate Reese’s Cheesecake Cookies. Step 11: Cool Once baked, allow the cookies to rest on the baking sheet for about 5 minutes. This resting period helps them set before transferring them to a wire rack to cool completely. This is crucial for achieving the perfect soft yet firm texture. Step 12: Melt White Chocolate In the meantime, melt 1 cup of white chocolate chips in a microwave-safe bowl. Microwave for 30-second intervals, stirring in between until the chocolate is completely smooth and glossy. This decadent drizzle will add an indulgent touch to your cookies. Step 13: Drizzle and Top Finally, using a fork or a piping bag, drizzle the melted white chocolate over the cooled cookies. Sprinkle chopped Reese’s Peanut Butter Cups on top for that extra crunch and peanut buttery goodness. Allow the chocolate to set for a few minutes before serving these delightful White Chocolate Reese’s Cheesecake Cookies. Expert Tips for White Chocolate Reese’s Cheesecake Cookies Use Room Temperature Eggs: Ensure your eggs are at room temperature to help create a smooth batter, which leads to perfectly textured cookies. Chill Thoroughly: Chilling the dough for at least an hour is crucial to prevent the cookies from spreading too much while baking. Don’t skip this step! Don’t Overmix: When combining dry ingredients with wet, mix just until combined. Overmixing can result in tough cookies rather than the soft, chewy texture you desire. Check Baking Time: Keep a close watch on the cookies in the oven; they should be lightly golden at the edges while still soft in the center. Experiment with Fillings: Have fun by swapping out Reese’s for different candies or changing up the type of chocolate drizzle for a delightful twist on these White Chocolate Reese’s Cheesecake Cookies. Make Ahead Options These White Chocolate Reese’s Cheesecake Cookies are a fantastic option for meal prep enthusiasts! You can prepare the cookie dough up to 24 hours in advance and refrigerate it, ensuring the flavors meld beautifully while maintaining quality. Additionally, you can make the cheesecake filling up to 3 days beforehand and store it in an airtight container in the refrigerator. When you’re ready to bake, simply scoop chilled dough, incorporate the filling, seal, and shape the cookies, then bake as instructed. This way, you’ll have fresh, warm cookies with minimal effort, making your busy weeknights a little sweeter! White Chocolate Reese’s Cheesecake Cookies Variations Feel free to get creative with these delectable cookies and make them your own! Snickers Surprise: Swap out Reese’s with chopped Snickers for a rich chocolate and caramel twist. This variation adds a delightful chewiness to your cookies! Dark Chocolate Delight: Replace white chocolate chips with dark chocolate for an intense flavor. Pairing the cheesecake filling with deep, rich chocolate creates a lush experience. Nut-ty Options: Try using almond or cashew butter in the cheesecake filling for a nutty flavor. This simple change can elevate the taste, giving your cookies a unique flair! Mini Cookie Versions: Shape smaller cookies for fun bite-sized treats. Adjust the baking time slightly to ensure they’re perfectly baked and ready for sharing. Spiced Pumpkin: Add a touch of pumpkin spice to the cheesecake filling for a seasonal twist. This warm flavor profile is perfect for autumn gatherings and holiday celebrations. M&M Mix-Up: Substitute chopped Reese’s with M&M’s for added color and crunch. These cheerful cookies are great for parties and will definitely be a hit with kids. Vegan Option: Substitute butter with coconut oil, eggs with flax eggs, and use dairy-free white chocolate. You’ll still enjoy that creamy cheesecake filling without the dairy! Candy Bar Mash-Up: Mix two or three types of candy, like Twix and Kit Kats, for a fun candy bar cookie. Everyone will love the variety in every bite! As you explore these variations, don’t forget to check out my recipes for Chocolate Hazelnut Cheesecake and Strawberry Swirl Cheesecake for more delightful dessert inspiration. What to Serve with White Chocolate Reese’s Cheesecake Cookies Indulging in these creamy cookies invites the perfect opportunity to craft a complete dessert experience. Cold Glass of Milk: Nothing beats the classic pairing of cookies and milk, balancing the sweetness and creamy cheesecake filling beautifully. Rich Coffee: A warm cup of coffee enhances the cookies’ flavors, creating a delightful contrast with the soft, buttery texture. Chocolate Ice Cream: Serve these cookies alongside a scoop of chocolate ice cream for an extra layer of decadence—a match made in dessert heaven. Fresh Berries: Adding a side of fresh strawberries or raspberries introduces a refreshing tang that cuts through the rich sweetness of the cookies. Fruity Sorbet: A lemon or raspberry sorbet provides a cooling, fruity counterpart that perfectly complements the creamy and nutty flavors of the treats. Whipped Cream: Top with a dollop of homemade whipped cream for an elegant touch that adds airiness and richness to each bite. Nutty Caramel Sauce: Drizzle over the cookies for an added crunch and sweet, nutty flavor that deepens the overall experience. Chai Latte: For a cozy vibe, serve a warm chai latte, its cozy spices beautifully harmonizing with the cookies’ flavors. Dark Chocolate Squares: For chocolate lovers, pairing with a few dark chocolate squares creates a luxurious, gourmet experience to savor. How to Store and Freeze White Chocolate Reese’s Cheesecake Cookies Room Temperature: Store cookies in an airtight container at room temperature for up to 3 days to maintain their soft and chewy texture. Fridge: For extended freshness, refrigerate the cookies in an airtight container for up to a week. This helps keep the cheesecake filling creamy and delicious. Freezer: Freeze cookies individually wrapped in plastic wrap and placed in an airtight container for up to 3 months. Thaw at room temperature before enjoying. Reheating: To rejuvenate the cookies, microwave for 10-15 seconds. This will warm them up and soften the cheesecake filling for a delightful treat. White Chocolate Reese’s Cheesecake Cookies Recipe FAQs How should I select ripe ingredients for this recipe? Absolutely! For the best results, ensure your cream cheese is fully softened to room temperature, allowing it to blend smoothly into the cheesecake filling. When selecting eggs, opt for large, fresh eggs as room temperature ones emulsify better, resulting in a richer cookie dough. Also, choose butter that is slightly warm to the touch, as this will help in achieving that light, fluffy texture. How should I store White Chocolate Reese’s Cheesecake Cookies? You can store these delicious cookies in an airtight container at room temperature for up to 3 days. However, if you’re looking to preserve their moistness longer, refrigerate them in the same container where they can stay fresh for up to a week. This cold storage helps maintain the creamy cheesecake filling’s texture and flavor. Can I freeze these cookies? Absolutely! To freeze your White Chocolate Reese’s Cheesecake Cookies, start by allowing them to cool completely. Then, individually wrap each cookie in plastic wrap and place them in an airtight container. They can be safely stored for up to 3 months. When ready to enjoy, simply thaw them at room temperature or pop them in the microwave for 10-15 seconds for a warm, gooey delight. What if my cookie dough is too sticky? If you find your cookie dough is stickier than expected, don’t worry! This can happen, especially if the butter was not softened enough or if the environment was a bit humid. Consider chilling the dough briefly—about 15-20 minutes in the fridge should help it firm up for easier handling. If it’s still sticky, you may add a little extra flour, just a tablespoon at a time, until you achieve the right consistency. Are these cookies pet-friendly? Not at all! The inclusion of chocolate, especially in the form of Reese’s, can be harmful to dogs. It’s always best to keep these cookies away from your furry friends. If you’re looking for pet-friendly treats, consider making a batch of banana and peanut butter biscuits, which are safe and enjoyable for them. Can I adjust the ingredients for allergies? Very! If you have dietary restrictions, you can easily modify this recipe. Replace the all-purpose flour with a gluten-free flour blend to accommodate gluten allergies. For dairy-free options, use vegan butter and a dairy-free cream cheese alternative. Just make sure to choose brands that hold up well in baking to maintain the chewy texture and delightful flavor of your White Chocolate Reese’s Cheesecake Cookies. Decadent White Chocolate Reese’s Cheesecake Cookies Delight These White Chocolate Reese’s Cheesecake Cookies are a delightful treat that combines creamy cheesecake with crunchy Reese’s and sweet white chocolate. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 12 minutes minsChill Time 1 hour hrTotal Time 1 hour hr 27 minutes mins Servings: 24 cookiesCourse: DessertsCuisine: AmericanCalories: 160 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cookie Dough1 cup Unsalted Butter Provides richness and moisture; substitute with margarine or vegan butter for dairy-free options.1 cup Granulated Sugar Adds sweetness and assists with cookie spreading.1 cup Light Brown Sugar Contributes moisture and a hint of caramel flavor; can be swapped with dark brown sugar.2 large Eggs Binds ingredients together; use room-temperature eggs for better emulsification.2 teaspoons Vanilla Extract Enhances flavor; opt for pure vanilla extract.3 cups All-Purpose Flour Offers structure; replace with a gluten-free blend if needed.1 teaspoon Baking Soda Acts as a leavening agent to help cookies rise.1/2 teaspoon Salt Balances sweetness and enhances flavor.For the Cheesecake Filling8 oz Cream Cheese Creates the creamy cheesecake filling; ensure softened.1/4 cup Granulated Sugar for Filling Sweetens the cream cheese mixture.1 large Egg for Filling Binds the filling together.1 teaspoon Vanilla Extract for Filling Adds depth to the filling flavor.For the Toppings1 cup White Chocolate Chips Adds sweetness and creamy texture.1 cup Reese’s Peanut Butter Cups, chopped Provides crunch and rich flavor; consider alternatives like Snickers. Equipment Mixing bowlElectric MixerBaking sheetParchment paperMicrowave-safe Bowl Method Step‑by‑Step InstructionsIn a large mixing bowl, combine 1 cup of softened unsalted butter with 1 cup of granulated sugar and 1 cup of light brown sugar. Use an electric mixer to beat the mixture on medium speed for 2–3 minutes until it is light and fluffy.Next, add 2 large room-temperature eggs to the creamed butter and sugars, one at a time. Beat well after each addition until the batter is smooth.Pour in 2 teaspoons of pure vanilla extract and mix it into the batter until evenly distributed.In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Gradually add this mix to the wet ingredients, mixing on low speed.Cover the bowl with plastic wrap and refrigerate for at least 1 hour.In a mixing bowl, beat 8 oz of softened cream cheese until creamy. Add 1/4 cup of granulated sugar, 1 large egg, and 1 teaspoon of vanilla extract, mixing until silky.Preheat your oven to 350°F (175°C) about 10 minutes before baking and line a baking sheet with parchment paper.Scoop out portions of the chilled dough and flatten them into disks, approximately 2 tablespoons of dough for each cookie.Place a spoonful of cheesecake filling in the center of each dough disk, wrap the edges around and roll into balls.Place the filled cookie balls on the baking sheet, spacing them 2 inches apart. Bake for 10–12 minutes until lightly golden.Allow the cookies to rest on the baking sheet for about 5 minutes before transferring them to a wire rack.Melt 1 cup of white chocolate chips in a microwave-safe bowl. Microwave in intervals until smooth.Drizzle the melted white chocolate over the cooled cookies and sprinkle chopped Reese’s on top. Nutrition Serving: 1cookieCalories: 160kcalCarbohydrates: 22gProtein: 2gFat: 8gSaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 0.5mg NotesStore cookies in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week or freeze individually for up to 3 months. Tried this recipe?Let us know how it was!
