Reeses Cheesecake Cookie Delight

Warm, sticky, and full of peanut-butter heaven — these Reeses Cheesecake Cookie Delight treats melt two best loves into one bite. Reeses Cheesecake Cookie Delight pairs a tender cookie base with a smooth cheesecake dollop and a peanut butter cup on top. After testing this recipe 8 times with different flours and pans, I landed on a version that keeps the cookie soft and the filling creamy without cracking or weeping. I developed this in a small bakery kitchen where we needed cookies that travel well and stay impressive on a dessert table. Below you’ll find exact weights, clear timings, and tips I use to avoid common cheesecake and cookie failures. Let’s bake something you’ll want to share.

Why This Recipe Works

A higher ratio of brown sugar keeps the cookie soft and helps the dough caramelize without overbrowning.
Adding just enough cream cheese and egg gives a stable cheesecake topping that sets without drying out.
Chilling the dough firms the fat so cookies spread evenly and keep a thick base.
Using mini peanut butter cups concentrates flavor and keeps each cookie perfectly proportioned.
Gentle baking in two stages prevents the cheesecake from cracking while ensuring the cookie is fully cooked.

Try lemon-raspberry cookies for a lighter, citrus-berry contrast if you want a different cookie base technique.

Ingredients Breakdown

All-purpose flour — 250 g (2 cups): Provides structure. Do not overmeasure by packing; spoon and level.
Baking soda — 5 g (1 tsp): Gives a little lift so cookies stay soft.
Salt — 4 g (3/4 tsp): Balances sweetness. If using Morton’s kosher, use 1/2 tsp.
Unsalted butter — 170 g (3/4 cup, 1 1/2 sticks), softened: Adds flavor and tenderness. Use real butter for best texture.
Packed light brown sugar — 150 g (3/4 cup): Keeps cookies moist and gives chew.
Granulated sugar — 50 g (1/4 cup): For crisp edges and balance.
Large egg — 50 g (1): Binds and enriches.
Vanilla extract — 5 ml (1 tsp): Rounds flavor.
Cream cheese — 340 g (12 oz), full fat, room temperature: Makes the creamy filling. Reduced-fat versions can weep; avoid if possible.
Powdered sugar — 60 g (1/2 cup): Sweetens and stabilizes cheesecake filling.
Sour cream — 60 g (1/4 cup): Adds tang and keeps filling smooth. Can substitute Greek yogurt, but expect slightly more tang.
Mini peanut butter cups — 18 to 24 pieces: One per cookie, plus a few extra for garnish.
Optional: flaky sea salt for finishing.

If you want a nut-free version, swap the peanut butter cups for chocolate chips, but the flavor will be different.

Essential Equipment

Baking sheet(s) — rimmed, 30 x 40 cm (12 x 16 in) or standard half-sheet. Use parchment paper to prevent sticking.
Stand mixer or handheld mixer: Makes creamier dough and filling.
Digital scale: For accurate dry-ingredient weights.
Cookie scoop — 30 ml (2 tbsp) scoop: Keeps cookie sizes consistent.
Cooling rack: Lets cookies cool without becoming soggy.
Oven thermometer (recommended): Ensures accurate baking temperature.
If you don’t have a stand mixer, use a large bowl and sturdy whisk or wooden spoon; beat butter and sugar until light before adding the egg.

Step-by-Step Instructions

Servings: 18 cookies. Prep Time: 25 minutes. Cook Time: 18–20 minutes per batch. Inactive Time: 30 minutes chill. Total Time: 1 hour 20 minutes (includes chilling and cooling).

Step 1: Make the dough

Sift 250 g (2 cups) all-purpose flour, 5 g (1 tsp) baking soda, and 4 g (3/4 tsp) salt into a bowl. Whisk to combine for 10 seconds so the leavening and salt are even. Set aside.

Step 2: Cream butter and sugars

In a mixer, beat 170 g (3/4 cup) unsalted butter with 150 g (3/4 cup) packed light brown sugar and 50 g (1/4 cup) granulated sugar for 2–3 minutes until light and fluffy. Scrape the bowl once. Add 1 large egg and 5 ml (1 tsp) vanilla and beat 30–45 seconds more.

Step 3: Combine dough

Add dry ingredients to the wet in two additions. Mix on low until just combined, about 12–15 seconds. Do not overmix — stop as soon as no dry flour is visible. Fold in 120 g (1 cup) chopped mini peanut butter cups by hand for even distribution. Chill dough for 30 minutes to firm the butter and reduce spread.

Step 4: Prepare the cheesecake filling

Beat 340 g (12 oz) cream cheese and 60 g (1/2 cup) powdered sugar on medium speed for 1 minute until smooth. Add 60 g (1/4 cup) sour cream and 1 large egg; mix 20–30 seconds until blended. Scrape bowl and test texture — it should be pourable but thick.

Step 5: Shape and par-bake cookies

Preheat oven to 175°C (350°F) and line baking sheets. Scoop dough with a 30 ml (2 tbsp) scoop into 18 mounds about 4 cm (1 1/2 in) apart. Bake for 7–8 minutes until edges just set and centers still soft. This is a partial bake so cookie base finishes with the cheesecake.

Step 6: Top with filling and finish baking

Remove the sheet and quickly spoon 15–20 g (1 tbsp) cheesecake filling onto each partially baked cookie. Smooth gently with the back of a spoon. Press one mini peanut butter cup into the center of each. Return to oven and bake 8–10 minutes until cheesecake is set but still slightly jiggly in the center. Internal temp of cheesecake should read about 71°C (160°F) when done.

Step 7: Cool and finish

Let cookies cool on the sheet for 10 minutes, then transfer to a rack to cool completely for at least 30 minutes. Sprinkle flaky sea salt if desired. For clean slices and firmer texture, refrigerate for 30–60 minutes before serving.

Expert Tips & Pro Techniques

Chill the dough. A 30-minute chill firms the butter and stops excessive spreading.
Watch the first tray. Oven temps vary; your first sheet is your guide for timing and color.
Common mistake: overbaking the cheesecake. Remove when the center still wiggles slightly; it will firm as it cools.
Make-ahead: Freeze unbaked cookie dough balls on a sheet, then bag them. Bake from frozen; add 2–3 minutes to the first bake.
Pro trick: For an even smoother cheesecake, let cream cheese come to full room temperature and beat it alone first to remove lumps.
To keep cookies soft longer, store them with a piece of bread in the container — the bread releases moisture and slows staling.

Storage & Reheating

Refrigerator: Store in an airtight container for up to 4 days. Layer with parchment so the topping doesn’t stick.
Freezer: Cookies freeze well. Flash-freeze on a sheet, then transfer to a freezer bag for up to 3 months. Thaw in the fridge overnight.
Reheating: For a fresh-baked feel, reheat in a 175°C (350°F) oven for 6–8 minutes from cold. Avoid microwaving — it makes the cookie base soggy and the cheesecake rubbery.

Variations & Substitutions

Nut-free version: Replace peanut butter cups with chocolate chips or caramels. Keep all other measurements the same.
Gluten-free: Use a 1:1 gluten-free flour blend, 250 g (2 cups). Add ¼ tsp xanthan gum if your blend lacks binding agents; baking time may increase by 2–4 minutes.
Mini cupcake size: Use a 15 ml (1 tbsp) scoop for 36 smaller cookies. Bake 6–7 minutes first stage and 6–8 minutes second stage.
Dairy-free: Use dairy-free cream cheese and a plant-based butter substitute. Texture will be slightly looser; chill longer before topping.
Extra peanut flavor: Fold 1–2 tbsp of creamy peanut butter into the cookie dough. This makes cookies denser; watch bake time for an extra 1–2 minutes.

Serving Suggestions & Pairings

Garnish with a drizzle of melted chocolate and flaky sea salt for show-stopping presentation.
Pair with cold milk or a robust espresso to balance the richness.
Serve alongside fresh berries or a light citrus salad to cut the sweetness — try pairing with our spiced cookie selection.
Offer on a dessert platter with assorted bars for parties; these are perfect at room temperature.

See a gingerbread cheesecake cookie variant for seasonal flavor ideas.

Nutrition Information

Serving size: 1 cookie. Servings: 18.

Calories: 280 kcal
Total Fat: 16 g
Saturated Fat: 8 g
Cholesterol: 55 mg
Sodium: 140 mg
Total Carbohydrates: 28 g
Dietary Fiber: 1 g
Sugars: 17 g
Protein: 4 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my cheesecake topping crack?
A: Overbaking is the usual cause. Remove the cookies when the center still jiggles slightly. Cooling gradually helps prevent cracks.

Q: Can I make this without eggs?
A: For the cookie dough, replace the egg with 45 g (3 tbsp) unsweetened applesauce or a commercial egg replacer. For the cheesecake filling, use 60 g (1/4 cup) cornstarch plus an extra 30 g (2 tbsp) sour cream to help set the filling.

Q: Can I double this recipe?
A: Yes. Use two baking sheets and rotate trays halfway through baking. Make sure you have space to cool; doubling won’t change bake times, but you may need to work in batches.

Q: Can I prepare this the night before?
A: Yes. Bake fully, cool, then refrigerate in a single layer covered tightly. Bring to room temperature 15–20 minutes before serving for best texture.

Q: How long does this keep in the fridge?
A: Stored in an airtight container, these cookies keep up to 4 days in the refrigerator.

Q: Can I freeze already-baked cookies with the peanut butter cups on top?
A: Yes. Flash-freeze on a tray, then bag. Thaw in the fridge overnight and reheat briefly at 160°C (325°F) if you want a just-baked warmth.

Q: My cookies spread too thin. What went wrong?
A: Likely the dough was too warm or overworked. Chill the dough for 30 minutes and measure flour by weight next time.

Conclusion

These Reeses Cheesecake Cookie Delight treats are a crowd-pleaser that travel well and keep their texture. If you want a different layered dessert idea to pair with these cookies at gatherings, try this Layered Oreo Peanut Butter Delight recipe for a complementary peanut-butter-and-chocolate profile. For a denser, brownie-like cheesecake bar that leans even more into peanut butter and cream cheese, the Reese’s Peanut Butter Cup Cheesecake Brownies are a great follow-up inspiration.