Peanut Butter Cheesecake Cookies

Similar to your classic Peanut Butter Cookies, these cookies are make with cheesecake instead of butter, creating a smoother, thicker, texture. 

Peanut Butter Cheesecake Cookies on These cookies use cream cheese instead of butter, adding a thicker, smoother texture.

These cookies have been a long time coming. I’ve had the idea floating around in my head for a few weeks and finally made them. It’s really a simple concept- simply substituting butter for cream cheese in your cookies to give a completely different flavor and texture. I was scared to do this for a while because I don’t know a lot about recipe development and baking science quite yet, but I got lucky and this recipe worked out on the first try!

Peanut Butter Cheesecake Cookies on These cookies use cream cheese instead of butter, adding a thicker, smoother texture.

Cream cheese adds so much to cookies, it’s wonderful- and I don’t even like cream cheese! These are the thickest and most moist cookies I have EVER made. Something I’ve learned through baking so many cookies is that you can use almost any fat in cookies. I say almost because I get the feeling that if you used oil in your cookies, you’d get a goopy, brownie like mess… which doesn’t sound too bad, does it?

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.

Peanut Butter Cheesecake Cookies on These cookies use cream cheese instead of butter, adding a thicker, smoother texture.

Because cream cheese is sweeter than butter, I reduced the sugar. Most cookie recipes I have call for 1.5 C of sugar, and I reduced that to 1 C. I kept the ratios almost the same- I wanted Moncler outlet moist cookies that don’t spread a lot, so I added more brown sugar than white. These cookies use only 1/4 C of white sugar, which isn’t much to induce spreading. I suggest pressing down slightly with your hand before baking if you want a flatter cookie rather than a mound of a cookie.

I plan on doing more baking with cream cheese… it’s not a skinny or healthy thing, but summer is my time to indulge before going back to school. So indulge with me. Treat… Yo’Self. (is that getting old yet?) Besides, cream cheese just adds soooo much to cookies! Try substituting it with my classic chocolate chip cookies, or in my s’mores cookies! Mmmm… cream cheese s’mores… I may need to make that next!

Peanut Butter Cheesecake Cookies on These cookies use cream cheese instead of butter, adding a thicker, smoother texture.

4.0 from 1 reviews
Peanut Butter Cheesecake Cookies
  • 8 oz (1 Cup) Cream Cheese (Full fat, not Neufchatel or low fat)
  • ¾ C Creamy Peanut butter
  • ¾ C Brown sugar
  • ¼ C granulated sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 2 C all purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  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.
  4. Preheat oven to 350˚F.
  5. 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.
  6. Cookies will keep for 2 weeks. Store in an airtight container.


Related Recipes…

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Soft Baked Peanut Butter Cookies


27 Comments on Peanut Butter Cheesecake Cookies

    • faithcatherine
      August 5, 2013 at 1:26 pm (6 years ago)

      We weren’t able to stop eating them either! I ended up giving them to my boyfriends family so I could get the out of the house!

  1. Miss Messy
    August 5, 2013 at 3:35 pm (6 years ago)

    cheesecake cookies?! NOM! I would so eat all of these!

    • faithcatherine
      August 5, 2013 at 3:48 pm (6 years ago)

      Thanks Miss Messy! I had to give them away so I wouldn’t eat all of them!

    • Candy
      May 29, 2014 at 1:55 am (6 years ago)

      And I was just woirednng about that too!

  2. Tina @ Tina's Chic Corner
    August 6, 2013 at 10:29 am (6 years ago)

    I love love love peanut butter cookies and these look so chewy and amazingly delicious! I used cream cheese in my chocolate goey cookies and you’re absolutly right – they really give a cookie great taste and texture, unlike butter (don’t get me wrong, I love butter.) 🙂

    • faithcatherine
      August 6, 2013 at 10:42 pm (6 years ago)

      Thanks Tina! I love butter too but the cream cheese does add so much. Maybe sometime I’ll add half cream cheese and half butter and see what happens!

  3. noyomoco
    August 7, 2013 at 10:26 am (6 years ago)

    These sound delicious! I’ve never added cream cheese to cookies, but you can’t argue with those beautiful results! So thick and chewy 🙂

    • faithcatherine
      August 7, 2013 at 11:34 am (6 years ago)

      Thanks Jennifer! You should try it sometime- it really does work wonders in cookies!

  4. BruCrew Life
    August 10, 2013 at 1:31 am (6 years ago)

    Shut the front door! These sound amazing!! Must try soon for sure.

  5. Barbara Bradford
    August 14, 2013 at 2:38 pm (6 years ago)

    Oh these do look so good… I am excited to see the texture in these cookies. Some peanut butter cookies can be a bit dry.

    • faithcatherine
      August 14, 2013 at 3:32 pm (6 years ago)

      These ones aren’t dry at all, and they’re certainly full of texture! Thanks Barbara!

  6. Tahnycooks
    August 14, 2013 at 2:52 pm (6 years ago)

    These cookies sound fantastic! You can never go wrong with peanut butter!!

  7. Tahny Lowry
    August 14, 2013 at 2:53 pm (6 years ago)

    You can never go wrong with peanut butter in any form! These look fantastic!!

  8. EmilyMilligan
    August 23, 2013 at 6:48 pm (6 years ago)

    Do you think that you could use agluten free flour?

    • faithcatherine
      August 24, 2013 at 2:25 pm (6 years ago)

      I can’t say for sure because I’ve never baked with gluten free flour and am unfamiliar with the protein content and ‘science’ of it. You are more than welcome to try, I just can’t guarantee that it will work well. Let me know how it is if you do try!

  9. Julie Koehler
    October 21, 2013 at 6:58 pm (6 years ago)

    I am making these cookies but there is no temperature mentioned. Could you update this, I am baking them at 0350 degrees.

    • faith
      October 21, 2013 at 7:49 pm (6 years ago)

      Thank you so much for catching that and letting me know! The cookies should be baked at 350˚F, so you were baking them correctly. I will update that in the recipe. Thanks Julie! I hope you like them!

  10. Ashley
    June 21, 2014 at 7:33 am (6 years ago)

    I tried these last night. I added white morsels and used a fork coated withsugar to press them down some. They came out a little more cakel-like than I like so I added 1/4 cup more of white sugar and 2tbsp of butter to half of the batch…chewy!!! Yum! All I had was reduced fat cream cheese so that could have been my problem.

    • faith
      June 27, 2014 at 11:15 am (6 years ago)

      So glad you tried these Ashley, and thanks for commenting! Glad to hear that reduced fat cream cheese worked- I wasn’t sure if the reduced fat would work without the extra fat, so I’m glad to hear yours turned out. I’m sure they were awesome with the white chocolate morsels!

  11. Victoria
    July 22, 2014 at 10:51 am (6 years ago)

    These are ok….I would add more sugar next time as they’re very bland and not sweet at all…

    • faith
      July 22, 2014 at 9:37 pm (6 years ago)

      Thanks for your feedback Victoria! I found I enjoyed them less sweet but everyone has different tastes. Thanks for trying!

  12. Cyria
    January 2, 2015 at 3:58 pm (5 years ago)

    I was just thinking “I wonder if I can make a peanut butter cup cheesecake cookie” I searched pinterest and this is the first recipe I saw! I am totally going to add mini chocolate chips to this recipe!

  13. Michelle
    October 4, 2015 at 4:47 pm (4 years ago)

    Do you think this batter could be frozen before baking them? I’m trying to find cookie batter I can prepare then cook when it gets closer to Christmas.

    • faith
      April 29, 2016 at 10:34 pm (4 years ago)

      Yes, it freezes very well!


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