I am spending my Saturday in Peoria, visiting a friend (plus her new baby) and touring my old college campus. I am willing to guess that much has changed in the 10 plus years since I graduated and I can’t wait to check it out!
Even though I’m gone, I am rounding out the week with another awesome recipe…this time for dessert!
I was still in the mood for cookies, and so cookies I baked! With my lovely kitchen assistant of course : )
Actually, he wasn’t much help at all, but my cookies still turned out super soft and delicious!
This recipe is a Pinterest find and I added in some chocolate chips for taste and texture (which I highly recommend!).
These cookies were a huge hit with my coworkers who loved the mild cheesecake addition to your typical peanut butter cookie!
This week in recipe awesomeness…
Peanut Butter Cheesecake Cookies
From Pixie Dust Kitchen
8 oz Cream Cheese, at room temperature
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
1 generous cup of chocolate chips (optional but recommended)
Cream cream cheese peanut butter, sugars, and vanilla. Add in eggs one at a time, mixing until combined.
In a medium bowl, mix together flour, salt, and soda. Mix into wet ingredients until just combined.
Let chill in fridge for 1 hour or 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.