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cheesecake filled peanut butter cookies

Cheesecake Bite Stuffed Peanut Butter Cookies

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Prep Time 25 minutes
Cook Time 12 minutes
Resting Time 45 minutes
Total Time 1 hour 22 minutes
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • 2 Mixing bowl
  • 1 handheld mixer or stand mixer
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Wooden spoon
  • 1 small cookie scoop 1 tablespoon
  • 1 medium cookie scoop 1.5 tablespoons
  • 2 sheet pan
  • 2 silicone baking mat or parchment paper
  • 1 wire cooling rack
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 plastic wrap

Ingredients
  

  • 8 ounce cream cheese softened
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup creamy peanut butter
  • 1/2 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 1/4 cup granulated sugar for rolling

Instructions
 

  • Line two sheet pans with silicone mats or parchment and set aside.
  • In a small bowl beat the cream cheese, 1/3 cup granulated sugar, and 1 teaspoon vanilla until smooth and thick.
  • Scoop 24 small 1-tablespoon mounds of the cheesecake mixture onto a lined pan and freeze until firm, about 30 minutes.
  • In a large bowl beat the peanut butter, butter, 1/2 cup granulated sugar, and brown sugar until light and creamy, about 2 minutes.
  • Beat in the egg and 1 teaspoon vanilla until well combined.
  • In a separate bowl whisk the flour, baking soda, baking powder, and salt.
  • Add the dry ingredients to the wet and mix just until a soft dough forms.
  • Chill the dough for 10–15 minutes if sticky to make shaping easier.
  • Preheat the oven to 350°F (175°C).
  • Scoop 24 portions of dough using a medium 1.5-tablespoon scoop and keep covered to prevent drying.
  • Flatten one dough portion into a disk in your palm and place a frozen cheesecake mound in the center.
  • Wrap the dough around the cheesecake filling, pinching seams to seal and rolling gently into a smooth ball.
  • Roll each ball lightly in the 1/4 cup granulated sugar and place on the prepared sheet pans spacing about 2 inches apart.
  • Gently flatten each ball slightly with your fingertips or the bottom of a glass.
  • Bake one sheet at a time for 10–12 minutes until edges are set and tops look dry but centers are still soft.
  • Cool on the pan for 5 minutes, then transfer to a wire rack to cool another 10–15 minutes before serving.
  • Keep the remaining cheesecake mounds in the freezer while working so they stay firm for stuffing.

Notes

For the cleanest seal, work with cold cheesecake centers and slightly cool dough to prevent tearing, and if any cream cheese peeks through, patch with a tiny piece of dough to avoid leaks. Avoid overbaking; pull cookies when they’re pale with just-set edges so the centers stay soft and the cheesecake remains creamy. If the dough cracks while shaping, lightly oil or flour your fingertips to smooth seams. For a crisscross peanut butter cookie look, press gently with a sugared fork after stuffing, but don’t press too thin. Add-ins like mini chocolate chips can be mixed into the dough (up to 1/2 cup) without affecting structure. Store cookies covered in the fridge for up to 5 days and enjoy at room temperature, or freeze up to 2 months and thaw in the fridge overnight.
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