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Cream Cheese Peanut Butter Cookies

by Milisa on February 7, 2013

Cream Cheese Peanut Butter Cookies from www.missinthekitchen.com

Peanut Butter cookies are found in my cookie jar quite often.  These peanut butter cookies are soft and chewy and they stay soft and chewy, even after they cool.

The secret to getting them to soft is really two things.  Number one is the addition of cream cheese and the second is not over baking the cookies.  One more thing is I used Kerrygold Irish Butter and I really think it is wonderful butter for baking!

Valentine’s Day is one week away and these would make any sweetheart smile!  I do love a good homemade Valentine, don’t you?

Cream Cheese Peanut Butter Cookies from www.missinthekitchen.com

I am set to bring drinks and treats to next week’s second grade Valentine party.  I may add these cookies to the list and I have a few great ideas from some of my favorite blogs.

When I was growing up we were always supposed to make a Valentine box at home and bring it to our school party.  It was always so stressful for me.  I am not a crafty person, I never was and apparently I never will be.  My Valentine box was always ugly, I just didn’t have the patience or the talent for making a shoe box into something special.   I am so thankful my boys never had to make them!

Valentine treats on the other hand, that I can handle!  These cookies are so simple and I know you and your Valentine will love them to pieces.

Cream Cheese Peanut Butter Cookies from www.missinthekitchen.com

Cream Cheese Peanut Butter Cookies


  • 3 oz cream cheese, softened
  • 1/2 cup Kerrygold Butter, softened
  • 1/2 cup peanut butter
  • 1/2 cup sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/3 cup sugar for rolling

Cooking Directions:

Preheat oven to 350°F.

In a large mixer bowl, beat cream cheese, butter and peanut butter together until smooth.  With the mixer on low, add eggs one at a time, mixing until combined.  Add vanilla, 1/2 cup sugar and brown sugar, beating until all incorporated.  Add flour and baking soda and mix until combined.

Add 1/3 cup sugar to a small bowl.  Scoop cookie dough into rounds and roll in sugar.  Place on a lined baking sheet about 2 inches apart.  Smash cookie dough balls cross-wise with a large tined fork.  Bake for 8 to 10 minutes or until cookies just start to brown.  Cool for 2 minutes on cookie sheets and then remove to a wire rack to finish cooling.

Store in an air-tight container.



I’m linking up with Tidy Mom’s I’m Lovin it Party, Join the Fun!

Disclosure: I received Kerrygold Irish Butter for recipe development but I was not compensated.  All opinions are my own.

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{ 35 comments… read them below or add one }

Jeffrey February 7, 2013 at 6:28 pm

I must say that these are very intriguing. I really like the look and I am sure they taste great. The one question I have, which any answer will not stop me from making them…is it a good dunking cookie, does it soak up the milk well?


Nicolette September 14, 2014 at 2:22 pm

These are perfect for dunking. I had just made them myself and they turned out great. They were spongy in the middle and would be perfect with a glass of milk.


Cassie | Bake Your Day February 7, 2013 at 8:50 pm

I bet the texture of these is dreamy! I love the idea of adding cream cheese!


Amanda February 7, 2013 at 9:08 pm

These sound nothing short of awesome!


Tara @ Unsophisticook February 7, 2013 at 9:25 pm

Love the cream cheese — definitely trying these!


Erin @ The Spiffy Cookie February 7, 2013 at 10:30 pm

I love desserts that use cream cheese and even more so those that use peanut butter. Combining them jsut makes complete sense!


katie February 7, 2013 at 11:01 pm

oh this takes peanut butter cookies to a whole new level!


sally @ sallys baking addiction February 7, 2013 at 11:19 pm

cream cheese in PB cookies. I’ve never thought to to that before! I am very curious about these. They must be SO incredibly soft! And I hear ya about not over-baking! I err towards the side of underbaking for nearly all of my cookies. Works like a charm. :) Love these!


Paula - bell'alimento February 7, 2013 at 11:56 pm

My kids would go nuts over these!


Emily ~SoDomesticated~ February 8, 2013 at 12:41 am

I cant resist peanut butter cookies… and they have cream cheese as an ingredient!?! Bonus.

P.S. Beautiful photos!


Emily ~SoDomesticated~ February 8, 2013 at 12:42 am

can’t…. yikes, grammatical error…. pet peeve!


Jessica@AKitchenAddiction February 8, 2013 at 12:46 am

Love the idea of adding cream cheese to peanut butter cookies!


Sandy @ RE February 8, 2013 at 1:31 am

These sound amazing. My sons are coming home for college this weekend, this just may be on the menu! :)


megan @ whatmegansmaking February 8, 2013 at 4:29 am

OK, these look absolutely perfect. I need to try them! I love soft cookies :)


Bonnie K. February 8, 2013 at 8:00 am

Using cream cheese is different. I will have to try this.


Averie @ Averie Cooks February 8, 2013 at 8:04 am

These look and sound incredible! I love PB cookies and PB (and cream cheese!) So soft and awesome looking. Pinning!


Brenda @ a farmgirl's dabbles February 8, 2013 at 9:16 pm

Mmm…I love a good PB cookie. But I’ve never seen a recipe with cream cheese, sounds fabulous!


Angie February 8, 2013 at 10:58 pm

I have recently fallen in love with KerryGold too, and I bet it makes this cookies just perfect!


Katrina February 9, 2013 at 1:23 am

I am currently making these right now!


Katrina February 9, 2013 at 3:56 am

So they are done! And wow!! I made this to the “t”, and added mini chocolate chips, like a 1/4 cup and peanut butter chips, also about 1/4 of a cup! FANTASTIC!! (I did use Walmart Unsalted Butter), but they are still amazing!!


Loretta | A Finn In The Kitchen February 9, 2013 at 12:07 pm

These look dreamy! And Kerrygold is my all-time favorite butter. I could eat it plain I like it so much…

And, it’s been such a long time since I’ve had a pb cookie. Shame on me.


Stephanie @ Plain Chicken February 21, 2013 at 11:38 pm

Making these today!


jessica February 22, 2013 at 11:31 am

Holy moly! I’ve got cream cheese! I’ve got peanut butter! I’ve got to bake these! Thank you!


Jody February 22, 2013 at 11:30 pm

I saw this and tried it right away HOWEVER, I made mine with soya butter since I have a child that is allergic to peanuts. I must say these are one of the BEST “peanut” butter cookies I have made. Thank you oh so much.


chowiluv2cook February 27, 2013 at 10:21 am

These cookies have an excellent texture! ! Ireally liked them the cream cheese cuts some of the peanut butter taste down. It is more if a very creamy taste! All in all i really liked them and will make them again.


Melody March 3, 2013 at 10:16 am

Do you use salted or unsalted butter in cookie recipes?


Milisa March 3, 2013 at 10:23 am

Generally I use salted butter but really either will work fine.


Taylor March 7, 2013 at 10:54 pm

A co-worker told me about peanut butter cookies she makes with cream cheese, so I found your recipe after a google search. I think the texture is unique for peanut butter cookies- very soft. However, mine aren’t chewy but perhaps it’s because they weren’t baked long enough. If I were to bake again, the one thing I would change is adding salt to the recipe. I used salted butter, but these cookies could definitely use salt to bring out their flavor. Other than that, this a good recipe. Thank you for sharing!


Ruth Myers May 1, 2013 at 2:59 pm

Oh, my goodness–these are absolutely wonderful! Just made 192 for treats at a golf tournament this weekend. Love the addition of cream cheese to the traditional peanut butter cookie. Thanks!


Sharon July 13, 2013 at 12:28 am

I tried out these cookies and they were delish! I was wondering if I made extra dough, could I refrigerate it over night and bake it the next day, and it’ll still be good? Thanks! :)


Milisa July 13, 2013 at 12:31 pm

That should work just fine.


ice cream makers August 2, 2013 at 3:13 am

Write more, thats all I have to say. Literally, it
seems as though you relied on the video to make your
point. You definitely know what youre talking about, why waste your intelligence on just posting videos to your blog when
you could be giving us something enlightening to read?


communitywalk.com August 5, 2013 at 9:20 pm

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Jenn August 30, 2013 at 12:34 am

Made these tonight and yum! Light and cakey and delicious :)

To the person before me who asked if they would be good with milk, they would be fantastic!

Thanks for sharing!


Valerie Godbold August 6, 2014 at 8:16 pm

I specifically searched for a cream cheese peanut butter cookie and came across this. I make a lot of cookies and I have to say these were IMPOSSIBLE to roll. You’re supposed to roll peanut butter cookies in your palm then roll them in sugar and this dough is way too runny and sticky to roll. I’m gonna refrigerate the dough for an hour and try again. I definitely will not use this recipe again.


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