Oh my goodness, let me tell you about these white chocolate Reese’s cheesecake cookies! They’re a delightful mashup of creamy cheesecake and rich, peanut buttery goodness all wrapped up in a cookie. I remember the first time I made them for a potluck, and I was worried they wouldn’t turn out. But as soon as I pulled them from the oven, the whole house smelled like a cozy bakery! The combination of white chocolate chips and chopped Reese’s cups creates this heavenly, sweet bite that’s almost too good to share. Trust me, once you take a bite, you’ll be hooked! Perfect for any occasion or just a sweet treat at home, these cookies are sure to impress.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup creamy peanut butter
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup chopped Reese’s peanut butter cups
How to Prepare White Chocolate Reese’s Cheesecake Cookies
Step 1: Preheat the Oven
First things first, you’ll want to preheat your oven to 350°F (175°C). Preheating is super important because it helps your cookies bake evenly and get that perfect golden-brown edge. No one likes a cookie that’s doughy in the middle, right?
Step 2: Cream the Butter and Sugars
Now, grab a large mixing bowl and cream together the softened unsalted butter, brown sugar, and granulated sugar. Use an electric mixer on medium speed until the mixture is smooth and creamy—about 2-3 minutes. You want it to be light and fluffy! This step is key to getting that soft, chewy texture we all love.
Step 3: Mix in Peanut Butter
Next, it’s time to add in the creamy peanut butter. Mix it in until it’s completely smooth and well combined with the butter and sugars. The aroma of the peanut butter melding with the sugars is absolutely divine, and trust me, it makes the cookies even better!
Step 4: Add Eggs and Vanilla
Now, crack in those two large eggs and pour in the vanilla extract. Mix everything together until it’s well combined. You want those eggs to be fully incorporated, so give it a good whirl! This step helps to create that luscious texture in the cookies.
Step 5: Prepare Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This helps to evenly distribute the baking soda, ensuring your cookies rise beautifully. Plus, it makes it easier to mix with the wet ingredients later on.
Step 6: Combine Ingredients
Now comes the fun part! Gradually add the dry ingredients to the wet mixture. Mix just until everything is combined—don’t overdo it! A few flour streaks are okay; we want to keep those cookies tender and delicious.
Step 7: Fold in Chocolates
Here’s where the magic happens! Gently fold in the white chocolate chips and chopped Reese’s peanut butter cups. I like to use a spatula for this part to ensure every bite gets that sweet, creamy goodness. You’re going to love the little bursts of chocolate in every cookie!
Step 8: Form and Bake Cookies
Using a cookie scoop or just a spoon, drop dough onto your prepared baking sheets, leaving enough space between each cookie to allow for spreading. Bake for 10-12 minutes, or until the edges are golden. Keep an eye on them; they’ll continue to firm up as they cool!
Step 9: Cooling Instructions
Once you’ve pulled the cookies from the oven, let them cool on the baking sheet for a few minutes. This helps them set perfectly. Then, transfer them to a wire rack to cool completely. I know it’s hard to resist the smell, but trust me, they’re worth the wait!
Tips for Success
Alright, let’s make sure your white chocolate Reese’s cheesecake cookies turn out absolutely perfect! Here are some of my favorite tips:
- Chill the Dough: If you want thicker cookies with a nice chewy center, chilling the dough for about 30 minutes before baking can work wonders. Just pop it in the fridge while you’re cleaning up or prepping your baking sheets!
- Substitutions Galore: Don’t have white chocolate chips? No problem! You can swap them for dark chocolate or even milk chocolate chips for a different twist. And if peanut butter isn’t your jam, almond or cashew butter can be a tasty alternative.
- Don’t Overmix: When combining the dry and wet ingredients, mix just until combined. Overmixing can lead to tough cookies, and we definitely want them soft and chewy!
- Watch the Baking Time: Keep an eye on those cookies! They should be slightly golden around the edges but still soft in the middle when you pull them out. They’ll firm up as they cool, so don’t worry if they seem a bit underbaked.
- Experiment with Mix-ins: Feel free to get creative! Throw in some chopped nuts or even a sprinkle of sea salt on top before baking for an added flavor dimension. It’s all about making them your own!
With these tips in your back pocket, you’ll be well on your way to cookie perfection. Happy baking!
FAQ Section
Got questions about these white chocolate Reese’s cheesecake cookies? No worries, I’ve got you covered! Here are some common queries I hear, along with my answers to help you bake with confidence.
How should I store these cookies?
You’ll want to store your cookies in an airtight container at room temperature for up to one week. If you’re anything like me, they won’t last that long, but it’s good to know!
Can I substitute the peanut butter?
Absolutely! If you’d like to switch things up, you can use almond butter or even sun butter for a nut-free option. Just keep in mind that the flavor will change a bit, but they’ll still be delicious!
What if I don’t have white chocolate chips?
No problem! You can use dark chocolate or milk chocolate chips instead. Each will give the cookies a different flavor, but trust me, they’ll still be a hit!
Can I add more mix-ins?
Definitely! Feel free to throw in some chopped nuts, dried fruit, or even a sprinkle of toffee bits for a sweet crunch. The possibilities are endless, and I love experimenting with different flavors!
Can I freeze these cookies?
Yes! You can freeze the baked cookies in an airtight container for up to two months. When you’re ready to enjoy them, just let them thaw at room temperature. Or, if you’re in a hurry, pop them in the microwave for a few seconds!
Why are my cookies flat?
Flat cookies can happen if your butter is too warm or if you’ve accidentally added too much flour. Make sure to measure carefully and chill your dough if needed for thicker cookies!
Can I make the dough ahead of time?
Absolutely! You can prepare the dough and refrigerate it for up to 24 hours before baking. Just let it sit at room temperature for a bit before scooping and baking, so it’s easier to work with.
Hopefully, these answers help you feel ready to dive into baking these delightful cookies! If you have any other questions, just ask! Happy baking!
Nutritional Information
Alright, let’s talk about the nutrition in these delicious white chocolate Reese’s cheesecake cookies! Keep in mind that the following values are estimates and can vary based on specific brands and ingredients used. But here’s a general breakdown per cookie:
- Calories: 200
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 30mg
- Sodium: 150mg
- Carbohydrates: 28g
- Fiber: 1g
- Sugar: 12g
- Protein: 3g
So, while these cookies are a treat, they’re definitely worth every indulgent bite! Enjoying them in moderation is the key to keeping it balanced, so go ahead and savor each one!
Why You’ll Love This Recipe
- Quick and Easy: These cookies come together in just about 27 minutes from start to finish—perfect for those last-minute cravings!
- Irresistible Flavor: The combination of creamy peanut butter, sweet white chocolate, and chunks of Reese’s is a flavor explosion in every bite.
- Soft and Chewy Texture: With a rich, chewy center and slightly crispy edges, these cookies are everything you want in a dessert.
- Perfect for Sharing: Whether it’s a cookie swap, a party, or just a treat for yourself, everyone will love these delightful cookies!
- Customizable: Feel free to add your favorite mix-ins or swap out ingredients to make them your own—there’s no wrong way to enjoy these!
- Crowd-Pleaser: Trust me, these cookies are always a hit! They’re sure to disappear fast at any gathering.
- Great for Any Occasion: From casual get-togethers to festive celebrations, these cookies fit right in no matter the event.
White Chocolate Reese’s Cheesecake Cookies: 7 Irresistible Tips
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious white chocolate Reese’s cheesecake cookies.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup creamy peanut butter
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup chopped Reese’s peanut butter cups
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together the butter, brown sugar, and granulated sugar.
- Add peanut butter and mix until smooth.
- Incorporate eggs and vanilla extract, mixing well.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Fold in white chocolate chips and chopped Reese’s cups.
- Drop dough onto baking sheets, spacing them out.
- Bake for 10-12 minutes until edges are golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Store in an airtight container for up to one week.
- You can substitute dark chocolate chips for a richer flavor.
- Chill the dough for 30 minutes for thicker cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: white chocolate, Reese's, cheesecake, cookies
