Peanut Butter Cream Cheese Cookies

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How is everybody doing today? I’m very excited, as I just saw the list of panels for this year’s Conversation for a Cause in Nerd HQ during Comic Con. Is anybody interested in that sort of thing? Nerd HQ is an event created by Zachary Levi. He hosts a bunch of panels with actors, directors and so on and they are always amazing.. And they are streamed online, which is why I can watch them from Poland. Also, all the money goes to charity (Operation Smile, check them out if you get a chance). This year the panels will once again give fans a chance to ask questions to some of my favorites, like Nathan Fillion, Alan Tudyk or Craig Ferguson. I would be even more excited if I could go to San Diego and see it firsthand, not just online. One day! For now, I’ll have to be satisfied with watching the festivities online, and eating cookies. Probably these ones.

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These peanut butter cookies are very soft, due to cream cheese. They have almost a cake-like texture, as there is no butter in them. I went with crunchy peanut butter, because it added another layer to their taste.

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All in all, they are pretty interesting and I thought they would do nicely as my contribution for this week’s Fiesta Friday.

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Peanut Butter Cream Cheese Cookies

  • Servings: 18 cookies
  • Print

Source: adapted from Namely Marly

Ingredients:

  • ¾ cup (preferably crunchy) peanut butter
  • 8 oz container cream cheese
  • ¾ cup brown sugar
  • ¼ cup  sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • ¼ cup milk
  • 2¼ cup flour
  • 2 tablespoons cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder

Preparation:

  1. In a big bowl, cream together peanut butter, cream cheese, and both sugars. Add the egg and vanilla extract. Add milk and stir until incorporated.
  2. In a separate bowl combine flour, cornstarch, baking soda and baking powder.
  3. Pour the dry ingredients into the wet ones and stir until the dough comes together.
  4. Refrigerate the dough for an hour, after which preheat the oven to 350F.
  5. Take spoonfuls of the dough and place them on the prepared baking sheet.
  6. Bake the cookies for 10-12 minutes, until the edges are starting to brown.

Źródło: zaadaptowano z Namely Marly

Składniki:

  • 170 gram masła orzechowego (najlepiej z kawałkami orzechów)
  • 220 gram serka mascarpone
  • ¾ szklanki brązowego cukru
  • ¼ szklanki cukru
  • 1 łyżeczka ekstraktu z wanilii
  • 1 jajko
  • ¼ szklanki mleka
  • 2 ¼ szklanek mąki
  • 2 łyżki skrobi kukurydzianej
  • 1 łyżeczka sody oczyszczonej
  • ½ łyżeczki proszku do pieczenia

Przygotowanie:

  1. W dużej misce wymieszaj masło orzechowe, serek mascarpone i oba cukry. Dodaj jajko i ekstrakt z wanilii. Dodaj mleko i wymieszaj, aż składniki się połączą.
  2. W osobnej misce wymieszaj mąkę, skrobię kukurydzianą, sodę oczyszczoną i proszek do pieczenia.
  3. Dodaj suche składniki do mokrych i wymieszaj, do uzyskania ciasta o jednolitej konsystencji.
  4. Umieść je w lodówce na godzinę, po czym rozgrzej piekarnik do 170C.
  5. Pełne łyżki ciasta układaj na blaszce do pieczenia.
  6. Piecz ciastka ok. 10-12 minut, aż ich brzegi zaczną brązowieć.

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8 thoughts on “Peanut Butter Cream Cheese Cookies

  1. Sounds like a great snack to enjoy while watching Nerd HQ. And thanks for thinking of bringing them to Fiesta Friday before eating them – peanut butter cookies are always a hit. Your recipe is different from any I have ever made – would love to give it a try soon – and like you, with crunch peanut butter.

    Liked by 1 person

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