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?
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
Ingredients:
- 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.
Enjoy!
Miss
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Disclosure: I received Kerrygold Irish Butter for recipe development but I was not compensated. All opinions are my own.
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