Similar to your classic Peanut Butter Cookies, these cookies are make with cheesecake instead of butter, creating a smoother, thicker, 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!
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.
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 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!
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 C all purpose flour
1 tsp salt
1 tsp baking soda
Cream cream cheese peanut butter, sugars, and vanilla. Add in eggs one at a time.
In a medium bowl, mix together flour, salt, and soda. Mix into wet ingredients.
Let chill 1 hour and up to two days.
Preheat oven to 350˚F.
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.
Cookies will keep for 2 weeks. Store in an airtight container.
Sorry about the weird posting schedule the past two weeks! While I always try to post at least 3 times a week, sometimes real life gets in the way and I don’t have time to shoot and post recipes! I’ve been busy with work and having to travel a lot for that, which leaves little time for posting.
But I’m back, and trying to get ahead with school starting soon! I have a few fun back-to school recipes floating around in my head that I can’t wait to start developing. I move back to college at the end of August and I’m trying to figure out how this food blogging thing will work during the school year.
Brian and I went to the beach on Tuesday, and while I love the beach, I forget how cold the water always is, how sticky the sand is, and how HOT it is! Honestly, the beach can be miserable! But I love it. I also got a great lesson about how God always provides, even in the small things! Brian and I went just for the day by ourselves, and we didn’t have an umbrella .. or chairs, forgot completely to camp out near a public restroom and had no place to change before going to dinner and then going home. Right when we realized that, a woman from our church came up who was visiting for a few weeks with family. She offered us their extra umbrella and to use their condo to clean up at the end of the day. It was so wonderful that they offered and I was so happy to not be sticky and sandy for the 3 hour drive home.
As you know, I just got a new job a few weeks ago. It’s my first “grown up” job that isn’t laid back, and is full of paperwork and confidentiality. I work for a semi-large chain of urgent care health centers that is rapidly growing and expanding, doing front desk work- registering patients, collecting copays, and prescription bills. It’s honestly my favorite job I’ve had so far- while my work is monotonous, the people are always interesting and I’m good at my job.
Instagram round up-
Sharknado! (Basically the BEST MOVIE EVER AMIRIGHT)
We went to Six Flags America, and the Batman area was the best!
Thick and soft and fluffy and chewy… and coming soon!
How was your week? What’s your favorite job you’ve ever had? Any fun vacations this summer?
You all know how much I love peanut butter. I think I’ve made that perfectly clear with the sheer number of recipes I’ve made featuring the stuff. But without fail, every time I post a recipe with peanut butter I get a comment saying “this looks so good, but I/my brother/husband/child is allergic to peanut butter!” So I’ve decided to branch out and create recipes with other nut butters to include everyone!
First step: get my hands on almond butter. Holy cow, this costs $7? No way, José! I’m going to save money and make my own! A jar of almonds only costs $3-$5; much more cost effective! Making almond butter is almost exactly the same as making peanut butter- place nuts in food processor. Blend. Done. However, I found that almond butter was much clumpier and dryer than peanut butter, so I added in 1/4 c of oil to make a smooth, buttery, blend- just the way I like my peanut butter.
And this stuff is good! While I still prefer my peanut butter, Almond butter is just as good and a wonderful substitute for peanut butter. I don’t recommend substituting this almond butter for peanut butter in peanut butter cookies because it could cause the cookies to be too dry and crumbly. However, feel free to substitute it in buttercream frostings, stuffed brownie bars, or flavoredpeanutbutters!
Homemade Almond Butter
A Pixiedustkitchen Original
1 14 oz jar of peanuts
1/4 C Canola oil
Place nuts in canister of food processor and blend until smooth and sticky. Add oil and blend until smooth and buttery, resembling peanut butter.
Transfer to airtight canister to store for up to a month.
Stay tuned for a recipe featuring homemade almond butter!