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peanut butter cheesecake sandwich cookies

Peanut Butter Cheesecake Sandwich Cookies

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Prep Time 20 minutes
Cook Time 12 minutes
Resting Time 30 minutes
Total Time 1 hour 2 minutes
Course Dessert
Cuisine American
Servings 16 sandwich cookies

Equipment

  • 2 Mixing bowl
  • 1 hand mixer or stand mixer
  • 2 Baking sheet
  • 2 silicone baking mat or parchment paper
  • 1 Rubber spatula
  • 1 Whisk
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Cookie scoop 1.5 tablespoons
  • 1 wire cooling rack

Ingredients
  

  • 1/2 cup unsalted butter softened
  • 1/2 cup creamy peanut butter smooth
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 8 ounces cream cheese softened
  • 1/4 cup powdered sugar sifted
  • 2 tablespoons creamy peanut butter
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon fine salt
  • 1/2 cup mini chocolate chips optional, for edges

Instructions
 

  • Preheat the oven to 350°F and line two baking sheets with silicone mats or parchment paper.
  • In a mixing bowl cream together the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
  • Beat in the egg and vanilla extract until fully combined.
  • In a separate bowl whisk together the flour, baking soda, baking powder, and salt.
  • Add the dry ingredients to the wet ingredients and mix just until a soft dough forms.
  • Scoop 1.5-tablespoon portions of dough, roll into balls, and place 2 inches apart on the prepared sheets.
  • Lightly flatten each dough ball with your palm or the bottom of a glass to about 1/2-inch thick.
  • Bake for 10 to 12 minutes until edges are set and centers look slightly soft.
  • Cool cookies on the sheet for 5 minutes then transfer to a wire rack to cool completely.
  • For the filling beat the cream cheese until smooth then mix in powdered sugar, peanut butter, vanilla, and salt until fluffy.
  • Once cookies are completely cool pair similar-sized cookies and spread or pipe about 1 tablespoon of filling onto the bottom of one cookie.
  • Top with the second cookie to form a sandwich and gently press so the filling reaches the edges.
  • Roll the edges in mini chocolate chips if using and refrigerate sandwiches for 20 to 30 minutes to set.

Notes

For the best texture, underbake the cookies slightly so they stay soft when sandwiched; they continue to set as they cool. Chill the filling for 10 minutes if it seems too soft to pipe, and ensure cookies are fully cool to prevent the cheesecake layer from melting. Use a cookie scoop for uniform size so sandwiches match up neatly. For stronger peanut flavor, swap 2 tablespoons of flour with powdered peanuts or peanut flour, and for gluten-free, use a 1:1 baking blend. The assembled cookies keep well covered in the refrigerator for up to 4 days and can be frozen for 1 month; thaw in the fridge before serving.
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