Peanut Butter Cream Cheese Cookies

Serious question: who creates food holidays?

I mean, did one of our presidents just decide that July should be National Culinary Arts month? That one is actually pretty cool. But seriously. The first week of May is National Raisin Week? Really? December 4 is National Cookie Day which, well. Cookies deserve their own day. December 8 is National Brownie Day. December 3 is, get this!, National Peppermint Latte Day! December is just full of great days. Sorry for the little history [social sciences? cultural?] lesson, but I bring up food holidays for a very good reason. Today, March 1, is National Peanut Butter Day.


What better way to celebrate National Peanut Butter Day than peanut butter cookies? Well, Peanut Butter Cream Cheese Cookies. I am obsessed with these cookies. They are a lot different than your average peanut butter cookie. Usually peanut butter cookies are a bit thinner and chewier, but these cookies were puffy and almost cake-like. The added cream cheese provides plenty of moistness [I really hate that word] and there is plenty of peanut butter flavor going on here. These are simple, but delicious and even though they're a bit plain, they are incredibly addicting. I loved these and couldn't stop eating them!

Peanut Butter Cream Cheese Cookies (Source: Miss in the Kitchen)

3 ounces cream cheese, softened
1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla extract

2 eggs

2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/3 cup sugar, for rolling

Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside.
In a stand mixer fitted with the paddle attachment, cream cream cheese, butter, and peanut butter together until smooth. Add sugar, brown sugar and vanilla beating until incorporated. Add eggs, one at a time, mixing until combined. Add flour and baking soda and mix until combined.
Add 1/3 cup sugar to a shallow bowl. Scoop cookie dough into rounds and roll in the sugar. Place on baking sheets about 2" apart. Flatten cookie dough with a fork. Bake for 8-10 minutes or until cookies are just starting to brown around the edges. Cool for 2 minutes on cookie sheets and then remove to a wire rack to cool completely. Store in an air-tight container. YIELD: 2-3 dozen cookies

Happy Friday to you! Hope you all have lovely weekends :)