Peanut Butter Cheesecake Cookies {with Chocolate Chips}



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!


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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!




Happy Saturday!!!!


This week in recipe awesomeness…

Grilled Romaine

Steel Cut Overnight Oats

Strawberry, Kiwi, and Kale Juice

Crockpot Green Chicken Curry

Loaded Oatmeal Cookies




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 eggs

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.


If you read this title and immediately thought of the Weird Al song ‘The White Stuff’, then we are definitely on the same page.  If you have no idea who NKOTB is or Weird Al for that matter, then I have definitely dated myself here.  If you’re interested, check out the video.


Note: No knowledge of the for mentioned song is necessary to appreciate this post!




So the BOY texted me last night to ask if one of my cake ball flavors was cookies and cream?!


Cake balls???


I assumed he was referring to the abundance of Oreo Balls scattered throughout our freezer.  This suspicion was confirmed when he sent me the above picture today showing off his afternoon plate of sweets.  I packed a few Oreo Balls away special for his parents because I know they really enjoy them, and I’m hoping they actually make it to their house.


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Oreo Balls are another easy, yet decadent sweet that people seem to love!  Myself (and obviously the BOY) included!




Although I often make quite a mess, they are definitely worth the effort.  I have seen others able to make much prettier balls, but I promise mine taste just as good!




This year, my Mom picked up the following fun Oreo flavors…

Neapolitan, Mint, and Triple Double




Last year, we made plain Oreo and Mint Oreo balls, so I was excited to add some new flavors this year.  The Neapolitan has a nice strawberry flavor, and I dunked them in white chocolate. 




For the mint ones, I drizzled on some extra white chocolate.




And sprinkled the tops with crushed up candy canes.




All 3 flavors turned out fantastic!




Especially the mint!




I have no idea if there will be any left when I return, so hopefully you’ve already gotten yours!  Or, I will just have to bake another couple of batches!



Oreo Balls

Recipe adapted from Kraft



36 OREO Cookies, finely crushed, divided (any flavor!)

1pkg. (8 oz.) Cream Cheese, softened

16oz. BAKER’S Semi-Sweet Chocolate, melted



Mix cream cheese and cookie crumbs with a wooden spoon until blended.

Shape into 48 (1-inch) balls. Freeze for 1-2 hours (or overnight) on cookie sheet or in airtight container.

Dip in melted chocolate.  I use 2 forks to let excess drip off.  Place on waxed paper-covered rimmed baking sheet. Sprinkle with reserved cookie crumbs, sprinkles, or any other toppings.

Refrigerate for1 hour or until firm.

Store in freezer in airtight container.



One more Oreo recipe featuring Gingerbread Oreos (if you can get your hands on them)…




This one is for Gingerbread Oreo Truffle Bark from Inside the BruCrew Life.




This mixture of truffle and bark is sweet and delicious.  One recommendation that I would have is making a finer crumble with your Oreos (like in the Oreo Balls).




This is what the recipe says to do, but I didn’t listen.  Oh well!




I covered my bark with cinnamon and sprinkles and stored in in the freezer.




Checkout the FULL recipe!


What is your favorite Oreo recipe?


A few (but certainly not all) of mine…

Candy Corn Cake Batter Fudge

Oreo Peanut Butter Fudge Pie

Holiday Oreo Bark

Oreo Trifle

Slutty Brownies

Peppermint Oreo Fudge *From the Sugar Coated Chef

Cream Cheese Spritz Cookies

Next year’s Baking Bonanza will have to be increased to a 2 day event!  My Mom and I definitely needed more time to get through all of our recipes yesterday!




So what does one do the day after indulging in way too much sugar and sweets?


Option 1) Sit on your couch in a sugar coma




Option 2) Schedule a strength session with your trainer



I chose option number 2, followed by a healthy lunch, and another batch of cookie baking! 




Remember this cream cheese dough that spent the evening in the refrigerator?  Well, it’s back!




But a little too hard to fit into the press, so it needed some time to warm up.




I had a few issues getting started.




But eventually I had some really cute cookies (and some not so cute cookies). 




I added a few white chocolate mint M&M’s to the center of them.


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I considered using some food coloring, but in the end, stuck with the basic cookies. 




With some simple decorations.


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Not all of the cookies turned out so cute!  But, it’s great to have a few tasters!




These cookies are just as good as the Vanilla Cardamom Cookies from yesterday!





Cream Cheese Spritz Cookies
From Big Black Dogs



1 c. Butter
1 c. Sugar
1-3oz pkg. of Cream Cheese
1 Egg Yolk
2 1/2 c. Flour
1/2 tsp. Vanilla



Cream butter; Add Cream Cheese and Sugar. Beat egg yolk; Add Vanilla and Flour;

Chill dough over night; Must use either a Cookie Press or dropped tsp and pressed with fork.

Bake at 350 Degrees for about 8 minutes or until lightly brown on bottom. Cookies should be soft not crispy.


**Note from Big Black Dogs: I always double the recipe and just add 1-8oz package of Cream Cheese. I think the extra Cream Cheese makes a better cookie dough. And I sift all my dry ingredients. You must make the cookies within 24 hours of making the dough, otherwise the cookies will loose flavor.