Reese's Cheesecake Cookies

I stumbled upon this Reese's cheesecake cookie recipe last winter when I was looking for something special to make for a holiday cookie exchange. The combination of brown butter, three kinds of chocolate chips, and that surprise cheesecake center creates something truly extraordinary that elevates them way beyond ordinary chocolate chip cookies. They've become my secret weapon for any occasion where I need to impress.

My neighbor's teenage son stopped by just as these were cooling on the rack, and the aroma alone convinced him to stay. After one bite, he actually closed his eyes for a moment before asking if I could teach his mom how to make them. Sometimes the recipes that take a little extra effort create the most memorable reactions.

Quality Ingredients

• Brown butter: Taking time to brown the butter adds a nutty, caramel-like flavor that transforms ordinary cookie dough
• Room temperature cream cheese: Ensures your cheesecake filling whips up smooth without lumps
• Mix of chocolate chips: The three different varieties create more complex flavor and visual appeal
• Mini Reese's: Their small size distributes perfectly throughout the dough and provides bursts of peanut butter flavor
• Room temperature eggs: Critical for proper incorporation into the butter mixture

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Cookie Creation

Cheesecake Preparation

Beating the cheesecake filling until smooth is crucial - any lumps now will still be there after baking. The cream cheese absolutely must be at room temperature; cold cream cheese will never fully smooth out. Those little frozen dollops might seem fussy, but they're what makes these cookies special. I've found that freezing them on a small baking sheet rather than parchment paper makes them easier to remove when frozen. Make sure to freeze until firm - if they're still soft in the center, they'll melt too quickly during baking and lose that distinct cheesecake center.

Butter Browning

This step deserves your full attention - watch for the moment when the butter transforms from yellow to golden amber with little brown flecks developing at the bottom. The aroma changes from buttery to nutty when it's ready. Those brown bits are flavor gold - make sure to scrape them all into your bowl when transferring. I've burned butter more times than I care to admit by getting distracted. Now I keep the heat medium-low and never leave the stove during this crucial step. That nutty brown butter flavor is what sets these cookies apart from ordinary chocolate chip cookies.

Cooling Period

Let the brown butter cool until it's no longer hot but still liquid. If it's too hot when you add the eggs, you'll end up with scrambled egg in your cookie dough - not the look we're going for! I use the cooling time to prepare my other ingredients, making the process more efficient. The butter should be warm but not hot when you add it to the sugars - this creates a slightly caramelized flavor as they combine.

Dough Handling

Mix this dough gently and just until combined. Overmixing develops gluten, which makes cookies tough instead of tender. I use a wooden spoon or rubber spatula for folding in the dry ingredients rather than a mixer, which gives me better control. The dough will be slightly thicker than regular cookie dough due to the brown butter, but still soft and scoopable. When adding the chocolate chips and Reese's, use just a few folding strokes to distribute them without overworking the dough.

Assembly Technique

Flattening each dough ball and wrapping it around the frozen cheesecake filling takes a bit of practice, but it's worth the effort. Make sure there are no cracks or openings where the cheesecake could leak out during baking. I slightly wet my fingers to prevent the dough from sticking to them during this process. Working quickly is important - you don't want the cheesecake filling to start thawing before it gets into the oven.

Baking Precision

Watch these cookies carefully during baking - the difference between perfect and overdone happens quickly. They should be golden brown on the bottom but still look slightly underdone on top when you pull them out. The residual heat will continue cooking them as they cool. I start checking at 8 minutes, though 10 is usually perfect in my oven. Don't be tempted to bake them longer or you'll lose that perfect contrast between the crisp edge and chewy center.

My husband, who normally passes on dessert claiming he's "not a sweets person," ate three of these cookies in one sitting and has requested them for his birthday instead of cake. There's something about the combination of brown butter, three kinds of chocolate, and that creamy cheesecake center that creates an irresistible treat that appeals to everyone.

Perfect Pairings

Serve these cookies slightly warm with a glass of cold milk for the ultimate treat. For dessert gatherings, pair them with coffee or hot chocolate for a cozy combination. During the holidays, I serve them alongside other cookies for variety, though these are always the first to disappear from the plate. My kids love them as an after-school snack with hot chocolate during winter months.

Flavor Variations

Try adding a tablespoon of peanut butter to the cheesecake filling for an extra peanut butter punch. Swap the mini Reese's for chopped peanut butter cups or Reese's Pieces for a different texture and look. Add a teaspoon of espresso powder to the cookie dough to enhance the chocolate flavors without adding coffee taste. Last Christmas, I experimented with adding a touch of cinnamon to the cookie dough, which created a wonderful warmth that complemented all the other flavors beautifully.

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I've made these Reese's cheesecake cookies for everything from bake sales to dinner parties, and they never fail to impress. There's something magical about the way the brown butter adds depth, the cheesecake center adds creaminess, and the three kinds of chocolate create complexity in every bite. My daughter's friends have started requesting them by name whenever they come over, which I consider the highest form of baking praise possible. Sometimes the recipes that require a bit more effort become the ones that create the strongest food memories.

Frequently Asked Questions

→ Why do I need to freeze the cheesecake filling?

Freezing the cheesecake filling makes it easier to handle when stuffing it into the cookies. If the filling is too soft, it will be messy and difficult to work with. The frozen dollops hold their shape when wrapped in cookie dough and bake perfectly in the center.

→ Can I make these cookies smaller?

Yes, you can make smaller cookies, but you'll need to adjust the amount of cheesecake filling accordingly. Use about 1 teaspoon of filling for smaller cookies, and reduce the baking time by 1-2 minutes to prevent overbaking.

→ What if I don't have mini Reese's cups?

You can substitute with chopped regular-sized Reese's cups, Reese's Pieces, or even a combination of chocolate chips and peanut butter chips to get a similar flavor profile.

→ Why can't I refrigerate the dough?

The brown butter in this dough solidifies when refrigerated, making the dough too firm to work with. Additionally, the cookie-to-cheesecake ratio works best when the dough is at room temperature and baked immediately after mixing.

→ How do I know when these cookies are done?

These cookies should look slightly underdone in the center when you take them out of the oven. The edges should be set and golden, but the middle will appear soft. They'll continue to bake and set up as they cool on the baking sheet.