Prepare to have your taste buds blown away by the most decadent cookie experience you've ever encountered! Imagine biting into a soft, perfectly baked peanut butter cookie, only to discover a luscious, creamy cheesecake center that oozes with every single bite. These aren't just cookies - they're a culinary adventure that combines the rich, nutty flavor of peanut butter with the smooth, tangy essence of cheesecake, all studded with irresistible chocolate chips. Whether you're a dessert enthusiast, a cookie lover, or simply someone who appreciates mind-blowing flavor combinations, this recipe is about to become your new obsession!
Prep Time: 30 mins
Cook Time: 12 mins
Total Time: 42 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup peanut butter
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 8 oz cream cheese
- 1/2 cup powdered sugar
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together peanut butter, white sugar, and brown sugar until smooth and fluffy, about 3-4 minutes.
- Add eggs one at a time, mixing thoroughly after each addition, then stir in vanilla extract.
- In a separate bowl, whisk together all-purpose flour, baking soda, and salt.
- Gradually incorporate dry ingredients into the wet mixture, mixing until a soft cookie dough forms.
- For the cheesecake filling, beat cream cheese and powdered sugar in a separate bowl until creamy and well combined.
- Scoop approximately 1 tablespoon of cookie dough and flatten it into a small disc.
- Place a small spoonful of cheesecake filling in the center of the dough disc.
- Carefully fold the cookie dough around the filling, sealing it completely and forming a ball.
- Sprinkle chocolate chips on top of each cookie ball, gently pressing them into the surface.
- Place cookies 2 inches apart on prepared baking sheets.
- Bake for 10-12 minutes, or until edges are lightly golden brown.
- Remove from oven and let cookies cool on baking sheets for 5 minutes before transferring to a wire rack.
- Allow cookies to cool completely before serving. Store in an airtight container in the refrigerator for up to 5 days.
Tips
- Ensure your cream cheese is at room temperature for the smoothest, creamiest filling possible.
- Chill the cheesecake filling for 15-20 minutes before stuffing to make it easier to handle.
- Use a cookie scoop for uniform cookie sizes and even baking.
- Don't overmix the cookie dough - this can lead to tough cookies.
- Make sure to completely seal the cheesecake filling inside the cookie dough to prevent leaking.
- Let cookies cool completely to allow the cheesecake center to set properly.
- For an extra indulgent touch, drizzle melted chocolate over the cooled cookies.
- These cookies are best stored in the refrigerator due to the cream cheese filling.
- For a cleaner cut when stuffing, use slightly damp hands to prevent sticking.
- If the dough seems too soft, refrigerate for 30 minutes before forming cookies.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 7g
Fat: 14g
Saturated Fat: 5g
Cholesterol: 25mg
