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Cream Cheese Peanut Butter Cookies

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.

If you like this you may also like Classic Peanut Butter Cookies or Peanut Butter Blossoms.Cookies on board stacked and tied with string with milk and striped straw

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Cream Cheese Peanut Butter Cookies ~ Delicious & Chewy Cookies

The secret to getting them too 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! 

Ingredients Needed:

  • cream cheese, softened
  • Kerrygold Butter, softened
  • peanut butter
  • sugar
  • brown sugar
  • eggs
  • vanilla extract
  • all purpose flour
  • baking soda
  • sugar for rolling

How To Make:

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.

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Cream Cheese Peanut Butter Cookies

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.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Cookies
Cuisine: American
Keyword: brown sugar, cookies, cream cheese, peanut butter
Servings: 12
Calories: 351kcal
Author: Milisa

Ingredients

  • 3 oz cream cheese softened
  • ½ cup Kerrygold Butter softened
  • ½ cup peanut butter
  • ½ cup sugar
  • ¾ cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 ¼ cups all purpose flour
  • 1 teaspoon baking soda
  • cup sugar for rolling

Instructions

  • 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, ½ cup sugar and brown sugar, beating until all incorporated.
  • Add flour and baking soda and mix until combined.
  • Add ⅓ 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.

Nutrition

Serving: 1g | Calories: 351kcal | Carbohydrates: 46g | Protein: 6g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Cholesterol: 59mg | Sodium: 255mg | Fiber: 1g | Sugar: 26g

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