If you’re craving the richest, most indulgent cookie imaginable, allow me to introduce you to White Chocolate Reese’s Cheesecake Cookies. These dreamy cookies are loaded with creamy cheesecake filling, given a decadent hit of white chocolate chips, and studded with chunks of Reese’s peanut butter cups. With each bite you get a perfect swirl of buttery cookie, tangy cheesecake, melty white chocolate, and everyone’s favorite peanut butter chocolate combo. I promise, these treats are everything you love about your favorite desserts rolled into one irresistible cookie.

White Chocolate Reese’s Cheesecake Cookies Recipe - Recipe Image

Ingredients You’ll Need

You won’t believe how these simple, everyday ingredients come together to make cookies so impressive. Every single item here has a purpose, whether it’s adding softness, structure, or sheer chocolatey bliss. Let’s break down what you’ll need for these White Chocolate Reese’s Cheesecake Cookies.

Unsalted butter (1 cup, softened): The secret to a soft, melt-in-your-mouth cookie base; make sure yours is softened for easy mixing.
Granulated sugar (1 cup): Adds sweetness and a bit of crispness to balance the creamy filling.
Light brown sugar (1 cup, packed): Lends caramel notes and moisture, keeping your cookies extra chewy.
Eggs (2 large): Essential for binding the dough and adding richness; use room temperature eggs for best results.
Vanilla extract (1 teaspoon, plus 1 for filling): Elevates all the flavors and adds those cozy bakery shop vibes.
All-purpose flour (3 cups): The backbone of your cookie, making sure everything holds together perfectly.
Baking soda (1 teaspoon): Gives a gentle lift to the cookies so they aren’t too dense.
Salt (1/2 teaspoon): A pinch makes all the sweet flavors sing — don’t skip it!
Cream cheese (8 oz, softened): The luscious filling that makes these cookies taste just like cheesecake.
Granulated sugar (1/4 cup, for cheesecake filling): Sweetens the tangy cream cheese without overpowering it.
Egg (1 large, for cheesecake filling): Gives the filling its creamy, custardy texture.
White chocolate chips (1 cup): Melts into the dough and also creates the luscious drizzle on top.
Reese’s peanut butter cups (1 cup, chopped): Brings the classic chocolate-peanut butter pairing that everyone loves.

How to Make White Chocolate Reese’s Cheesecake Cookies

Step 1: Prepare the Cookie Dough

Start by creaming together your softened butter, granulated sugar, and brown sugar in a large bowl until the mixture is pale and fluffy. This aerates the dough, ensuring a tender crumb. Add the eggs one at a time, mixing each in fully before adding the next, then pour in your vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually, mix the dry ingredients into your wet mixture until just combined. Don’t forget: patience is a virtue here! Chilling the dough for an hour will yield thicker, bakery-style cookies.

Step 2: Make the Cheesecake Filling

While your dough chills, let’s tackle the cheesecake core that makes these cookies unforgettable. Combine softened cream cheese, the 1/4 cup of sugar, 1 egg, and a splash of vanilla in a medium bowl. Beat everything together until it’s silky smooth and creamy — it should look like the inside of your favorite cheesecake. Pop it in the fridge to keep it firm until you’re ready to assemble.

Step 3: Assemble the Cookies

Now the fun part! Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop out a generous tablespoon of the chilled cookie dough, flatten it into a little disk, and place a small spoonful of your cheesecake filling right in the center. Carefully fold the edges of the dough over to seal the filling, then gently roll into a neat ball. Place each cookie two inches apart on your baking sheet — trust me, they spread out as they bake.

Step 4: Bake the Cookies

Pop those assembled cookies in the oven and bake for 10-12 minutes, just until the edges turn golden and the tops look set. Be sure not to over-bake — the centers should be ever-so-slightly soft. Let them cool on the sheet for five minutes (if you can stand the wait!) before transferring them to a wire rack so they firm up without drying out.

Step 5: Prepare the White Chocolate Reese’s Topping

To turn these cookies into true White Chocolate Reese’s Cheesecake Cookies masterpieces, melt your white chocolate chips in a microwave-safe bowl, pausing and stirring every 30 seconds until smooth. Drizzle this luscious chocolate over the cooled cookies and shower the tops with chopped Reese’s peanut butter cups. Let the chocolate set for a few minutes, if you can resist snatching one immediately!

How to Serve White Chocolate Reese’s Cheesecake Cookies

Garnishes

A little flourish takes these cookies over the top. Once your drizzled white chocolate is still sticky, sprinkle extra Reese’s bits, a dusting of powdered sugar, or even mini chocolate chips for a bakery-perfect finish. It’s all about layering those flavors and adding a little visual wow!

Side Dishes

These cookies are a decadent dessert all their own, but they pair delightfully with a tall glass of icy cold milk or hot cocoa. For a party platter, offer fresh berries or a bowl of vanilla ice cream on the side — the tanginess and freshness cut through the richness beautifully.

Creative Ways to Present

Let your creative spirit shine! Stack a few cookies and tie with kitchen twine for a sweet gift. Or, nestle them into parchment-lined bakery boxes for a homemade hostess present. For a party, arrange the White Chocolate Reese’s Cheesecake Cookies on a pretty cake stand and scatter extra peanut butter cup pieces around the edge. They’re sure to be the star of any dessert table!

Make Ahead and Storage

Storing Leftovers

To keep your White Chocolate Reese’s Cheesecake Cookies fresh and fabulous, store them in an airtight container at room temperature for up to three days. If your kitchen is especially warm or humid, tuck them in the fridge — just let them come to room temperature before serving for the softest texture.

Freezing

These cookies freeze beautifully, both baked and unbaked! For unbaked cookies, assemble and freeze them on a tray before transferring to a freezer bag; bake from frozen, adding a minute or two to the timer. For baked cookies, let them cool completely, separate with parchment, and freeze in a container for up to three months. Thaw at room temperature when ready to enjoy.

Reheating

If you love a warm, gooey cookie, reheat leftover cookies in the microwave for 10-15 seconds. This brings back that fresh-from-the-oven softness and makes the white chocolate drizzle extra melty again. You can also pop them in a low oven for a few minutes if you’re reheating a big batch for guests.

FAQs

Can I use low-fat cream cheese in the filling?

You can use low-fat cream cheese, but your filling may be a bit less rich and creamy. For best results and authentic cheesecake flavor, stick to full-fat cream cheese if possible.

Do I need to chill the cookie dough?

Absolutely! Chilling the dough for at least an hour prevents spreading and ensures your White Chocolate Reese’s Cheesecake Cookies keep their beautiful, thick shape and chewy texture.

Can I use other candy instead of Reese’s peanut butter cups?

Definitely. Try swapping in chopped Snickers, Milky Way, or even peanut butter chips for a different twist. The beauty of this recipe is how customizable it is to match your favorites.

My cookies are browning too quickly. What should I do?

Every oven runs a little differently. If your cookies are browning faster than expected, try lowering the oven temperature by 10-15 degrees or baking one sheet at a time on the center rack for the most even results.

Can I double the recipe for a crowd?

Yes! The recipe doubles beautifully. Be sure to work in batches and don’t overcrowd your baking sheets. With a double batch, you’ll have plenty for gifting or sharing at parties — or just for keeping your cookie jar well stocked!

Final Thoughts

If you’re looking to wow your friends and family with a treat that’s as impressive as it is delicious, you simply have to try these White Chocolate Reese’s Cheesecake Cookies. They’re a playful, mouthwatering spin on classic flavors, and every bite will make you the star baker of your crew. Go ahead and indulge — you deserve it!

White Chocolate Reese’s Cheesecake Cookies Recipe

★★★★★

5.2 from 14 reviews

Author: Zoe
Total Time: 2 hours
Yield: 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the decadent combination of white chocolate, Reese’s peanut butter cups, and creamy cheesecake in these irresistible White Chocolate Reese’s Cheesecake Cookies. A perfect treat for any occasion!

Instructions

Prepare the Cookie Dough – In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract. In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix dry ingredients into wet ingredients. Chill dough for 1 hour.
Make the Cheesecake Filling – In a medium bowl, beat cream cheese until smooth. Add sugar, egg, and vanilla extract. Beat until well combined and creamy.
Assemble the Cookies – Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop a tablespoon of chilled cookie dough and flatten it into a disk. Place a spoonful of cheesecake filling in the center, fold the edges over to seal, and roll into a ball. Arrange on the baking sheet, spacing 2 inches apart.
Bake the Cookies – Bake for 10-12 minutes or until edges are lightly golden. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Prepare the White Chocolate Reese’s Topping – Melt white chocolate chips in a microwave-safe bowl in 30-second intervals until smooth. Drizzle melted white chocolate over cooled cookies and sprinkle chopped Reese’s peanut butter cups on top. Allow the topping to set before serving.

Prep Time: 20 minutes
Cook Time: 10-12 minutes
Category: Dessert
Method: Baking
Cuisine: American