I was craving peanut butter cookies today for some reason. But not just the regular variety. I saw a package of cream cheese in the fridge and got to thinking “If you can make chocolate chip cookies with cream cheese, why not peanut butter ones?” So I set out to do just that, modifying the normal recipe to work with the cream cheese. The result? A super soft and light peanut butter cookie with a moist center. They were so good I had to force myself to stop eating them!
8 oz regular cream cheese 3/4 cup regular peanut butter 3/4 cup brown sugar 1/4 cup sugar 2 eggs 1 tsp vanilla 1 tsp baking soda 2 cups all-purpose flour 1 bag of milk chocolate chips 1/3 cup sugar
Soften the cream cheese in a large mixing bowl. Add peanut butter and beat on low until smooth. Add one egg at a time. Add vanilla and baking soda and beat on medium. Gradually add the flour and chocolate chips. Chill in the fridge for about an hour. Heat oven to 350º. Dump the rest of the sugar in a small bowl and roll cookie dough into balls, dipping them one at a time in the sugar to coat and place on cookie sheet and flatten with a fork in a criss-cross pattern. Bake for 10 minutes.
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