Oh my goodness, let me tell you about these white chocolate Reese’s cheesecake cookies! They’re like a little slice of heaven in every bite. Imagine sinking your teeth into a soft, chewy cookie that’s packed with creamy, dreamy cheesecake filling and the irresistible crunch of Reese’s peanut butter cups. It’s the ultimate sweet treat for any occasion, whether you’re celebrating something special or just treating yourself after a long day. Trust me, the combination of rich white chocolate and the salty-sweet goodness of peanut butter is just magical! Every time I whip these up, my kitchen fills with the most delightful aroma that makes it impossible to resist sneaking a taste before they even cool down. You’re going to absolutely love baking—and devouring—these cookies!
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup Reese’s peanut butter cups, chopped
- 8 ounces cream cheese, softened
How to Prepare White Chocolate Reese’s Cheesecake Cookies
Step-by-Step Instructions
Alright, let’s get those white chocolate Reese’s cheesecake cookies baking! First things first, preheat your oven to 350°F (175°C). This step is super important because you want your cookies to bake evenly, so don’t skip it!
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until it’s light and fluffy. This usually takes about 2-3 minutes—trust me, it makes a difference in the texture of your cookies! Next, mix in the egg and vanilla extract until everything is well combined.
In another bowl, whisk together your flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined. You don’t want to overmix here; we’re looking for a soft dough that holds together beautifully.
Now comes the fun part! Fold in those luscious white chocolate chips and the chopped Reese’s peanut butter cups. The more, the merrier, I say! Once that’s done, grab a baking sheet and line it with parchment paper. Scoop out generous tablespoons of dough and drop them onto the sheet, leaving some space between each cookie because they’ll spread a bit.
Make a little indentation in the center of each dough ball—this is where the cheesecake magic happens! In a separate bowl, beat the softened cream cheese until it’s smooth, then fill those indents with a dollop of the cream cheese mixture. Pop them in the oven and bake for about 12-15 minutes, or until they’re golden around the edges. Oh, the smell will be heavenly!
Once they’re out of the oven, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. Patience, my friend! It’ll be worth it when you take that first bite of gooey, creamy, cookie bliss.
Why You’ll Love This Recipe
- Decadent flavor: The combination of creamy cheesecake, rich white chocolate, and crunchy Reese’s peanut butter cups is simply irresistible!
- Easy to make: This recipe requires straightforward steps that even beginner bakers can handle with confidence.
- Perfect for any occasion: Whether it’s a birthday party, holiday gathering, or just a cozy night in, these cookies are sure to impress!
- Cheesecake filling: The gooey cream cheese center adds a delightful twist that makes each bite a little more special.
- Customizable: You can swap out ingredients or add extras to make them your own—think nuts or other chocolate varieties!
- Make-ahead option: You can prepare the dough in advance and bake them fresh when you’re ready to enjoy them.
- Crowd-pleaser: These cookies are a hit with both kids and adults, making them a fantastic treat for sharing.
Tips for Success
To make sure your white chocolate Reese’s cheesecake cookies turn out absolutely amazing, I’ve got a few insider tips just for you!
- Chill the dough: If you have the time, chill your cookie dough in the fridge for about 30 minutes before baking. This helps the cookies maintain their shape and prevents them from spreading too much in the oven. Plus, it enhances the flavors!
- Watch your baking time: Keep an eye on your cookies as they bake. Every oven is a little different, so start checking around the 12-minute mark. You want them to be golden around the edges but still soft in the middle; they’ll continue to firm up as they cool!
- Don’t skip the parchment paper: Lining your baking sheet with parchment paper not only keeps the cookies from sticking but also makes cleanup a breeze. I can’t tell you how much I appreciate that!
- Store properly: Once your cookies are cool, store them in an airtight container at room temperature for up to a week. If you want to keep them fresh even longer, pop them in the fridge or freezer! Just make sure to separate layers with parchment paper to prevent sticking.
- Experiment with flavors: Feel free to get creative! Try adding a dash of espresso powder to intensify the chocolate flavor, or swap in dark chocolate chips for a richer taste. The possibilities are endless, and it’s so much fun to play around!
With these tips in your back pocket, you’re all set to bake the best cookies ever. Happy baking!
Variations
Oh, the world of possibilities is endless when it comes to these delightful white chocolate Reese’s cheesecake cookies! Here are a few fun variations to spark your creativity in the kitchen:
- Dark Chocolate Delight: Swap out the white chocolate chips for dark chocolate chips for a richer, more intense flavor. The contrast with the creamy cheesecake filling is simply divine!
- Nutty Twist: Add some chopped nuts like pecans or walnuts into the cookie dough for a crunchy texture. It pairs beautifully with the creamy filling, plus it adds a nice nutty flavor.
- Minty Fresh: If you’re a mint lover, add a few drops of mint extract to the cream cheese filling. It’ll give your cookies a refreshing mint chocolate vibe that’s perfect for the holidays!
- Caramel Drizzle: Before baking, drizzle some caramel sauce over the cream cheese filling for an extra layer of sweetness. Trust me, the gooey caramel combined with the cheesecake is pure magic!
- Peanut Butter Lovers: For an even more peanut butter punch, mix in some creamy peanut butter into the cookie dough. It’ll elevate the flavor and make every bite even more indulgent!
- Fruit Infusion: Add a handful of dried cranberries or chopped cherries into the dough for a fruity twist. The tartness of the fruit balances out the sweetness perfectly!
Feel free to mix and match these ideas or come up with your own scrumptious variations. Baking is all about having fun and experimenting, so let your imagination run wild!
Storage & Reheating Instructions
Now, let’s talk about how to keep those delicious white chocolate Reese’s cheesecake cookies fresh for as long as possible! Once they’ve cooled down completely, the best way to store them is in an airtight container. This will help maintain their soft, chewy texture and keep them from drying out. You can store them at room temperature for up to a week, but trust me, they probably won’t last that long!
If you want to keep your cookies even fresher, pop them in the fridge. Just make sure to separate layers with parchment paper or wax paper to prevent them from sticking together. And if you’re thinking ahead, you can freeze them too! Simply place the cookies in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. They’ll keep well for up to two months.
When you’re ready to enjoy a cookie (or five), just take them out and let them thaw at room temperature for about 15-20 minutes. If you prefer a warm cookie, you can pop them in the microwave for about 10-15 seconds—just enough to make them gooey again. Oh, the joy of warm cookies fresh from the oven! You’ll be in cookie heaven all over again.
Nutritional Information Disclaimer
Hey there, cookie lovers! Just a quick note about the nutritional information provided for these white chocolate Reese’s cheesecake cookies: keep in mind that the values can vary quite a bit based on the specific ingredients and brands you use. While I strive to give you accurate estimates, the actual nutrition facts might not be 100% precise. So, always feel free to adjust based on your preferences or dietary needs. Happy baking and indulging!
FAQ Section
Can I use different types of chocolate in these cookies?
Absolutely! If you’re a dark chocolate fan, feel free to swap out the white chocolate chips for dark chocolate chips. The rich, bold flavor pairs wonderfully with the creamy cheesecake filling and adds a nice contrast.
What can I substitute for cream cheese?
If you’re looking for a lighter option, you can use Greek yogurt or mascarpone cheese instead of cream cheese. Just keep in mind that it will alter the flavor and texture slightly, but it’ll still be delicious!
How do I store leftover cookies?
Once your cookies have cooled completely, store them in an airtight container at room temperature for up to a week. If you want to keep them fresh longer, you can refrigerate them or freeze them for up to two months! Just make sure to separate layers with parchment paper to avoid sticking.
Can I make the dough ahead of time?
Yes, you can definitely prepare the dough in advance! Just chill it in the refrigerator for up to 24 hours before baking. This not only saves time but also helps the flavors meld together beautifully. When you’re ready, just scoop, fill, and bake!
Why are my cookies spreading too much?
If your cookies are spreading too much, it could be due to the butter being too warm. Make sure your butter is softened but not melted. Also, chilling the dough for about 30 minutes before baking can help maintain their shape. Happy baking!
White Chocolate Reese’s Cheesecake Cookies: 7 Irresistible Delights
- Temps Total: 35 minutes
- Rendement: 24 cookies 1x
- Alimentation: Végétarien
Description
Delicious white chocolate Reese’s cheesecake cookies that combine creamy cheesecake and chocolate flavors.
Ingrédients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup Reese’s peanut butter cups, chopped
- 8 ounces cream cheese, softened
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, cream together butter, brown sugar, and granulated sugar.
- Add egg and vanilla; mix well.
- In another bowl, combine flour, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture.
- Fold in white chocolate chips and chopped Reese’s cups.
- In a separate bowl, beat cream cheese until smooth.
- Drop cookie dough onto baking sheets and make an indentation in the center.
- Fill each indentation with cream cheese mixture.
- Bake for 12-15 minutes until golden.
- Cool before serving.
Notes
- Store cookies in an airtight container.
- Chill the dough for better texture.
- Use mini Reese’s for smaller cookies.
- Temps De Préparation: 20 minutes
- Temps De Cuisson: 15 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 cookie
- Calories: 210
- Sucre: 12g
- De Sodium: 150mg
- La graisse: 10g
- Graisses Saturées: 6g
- Les Graisses Insaturées: 4g
- Les Gras Trans: 0g
- Les hydrates de carbone: 30g
- La fibre: 1g
- La protéine: 3g
- Le taux de cholestérol: 30mg
Mots-clés: white chocolate reeses cheesecake cookies
