Peanut Butter Cheesecake Cookies

By srumbel

Pixiedustkitchen.com
These are my favorite cookies I’ve ever made. I know, I say that with every cookie post. I guess that means I just like cookies! (Or that I’m getting better at making cookies, which is also a possibility.) But I love how thick they bake up; how moist the cream cheese keeps the cookies, and how little they spread.

Ingredients

• ■8 oz (1 Cup) Cream Cheese (Full fat, not Neufchatel or low fat)
• ■3/4 C Creamy Peanut butter
• ■3/4 C Brown sugar
• ■1/4 C granulated sugar
• ■1 tsp vanilla extract
• ■2 eggs
• ■2 C all purpose flour
• ■1 tsp salt
• ■1 tsp baking soda

Preparation

Step 1

1.Cream cream cheese peanut butter, sugars, and vanilla. Add in eggs one at a time.
2.In a medium bowl, mix together flour, salt, and soda. Mix into wet ingredients.
3.Let chill 1 hour and up to two days. Scoop 2 tbs size balls onto cookie sheets. Bake for 8-10 minutes, or until edges are golden brown. (Even if the middles look overdone, they will continue to cook and set up as they cool.) Let cool on cookie sheets for 5 minutes before transferring to a wire cooling wrack.
4.Cookies will keep for 2 weeks. Store in an airtight container