Peanut Butter Cream Cheese Cookies Food

CREAM CHEESE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
• Whisk together the flour, baking powder, baking soda, and salt. Set aside.
• Using an electric mixer on medium speed, beat the butter, cream cheese, sugar, and brown sugar until light and fluffy. Add the egg and vanilla, and mix well. Mix in the peanut butter.
• Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
• Drop the dough by tablespoonfuls onto the prepared pans. Use a fork to make a crosshatch pattern on top of the cookies.* If desired, sprinkle the top of each cookie with a pinch of sanding sugar.
• Bake 12 to 15 minutes, or until the cookies are lightly browned. Cool on the pan for 5 minutes. Then transfer the cookies to a wire rack to cool completely.

PEANUT BUTTER CHEESECAKE

Steps:

• Preheat oven to 350 degrees. Combine cream cheese and peanut butter in a large bowl. Beat the mixture in an electric mixer (using a wire whip) until smooth. Gradually add sugar and flour. Beat on medium speed until sugar and flour are incorporated well into cheese and peanut butter mixture. Scrape ingredients from side of bowl before adding eggs. Add eggs gradually and continue to beat on medium speed for two or three minutes until mixture is smooth. Mix in the vanilla extract. Be careful not to over-mix. Remove bowl from mixer. Pour mixture into prepared peanut butter cookie crust. Place cheesecake in oven on center rack. Bake cheesecake in a water bath for approximately 2 hours in 350 degree oven or until tip of a knife comes out clean when inserted in center of cake. Dust with powdered sugar or sprinkle with chopped mint. PEANUT BUTTER COOKIE CRUST: 10 peanut butter cookies 1 teaspoon sugar 2 or 3 tablespoons melted butter Vegetable oil spray
• Use hands to crumble peanut butter cookies in a small mixing bowl. Add 1 teaspoon of sugar. Add 2 or 3 tablespoons of melted butter (depending upon the desired consistency). Mix all ingredients well. Spray a 9 by 3-inch springform pan with the vegetable oil. Place ingredients into the bottom of spring form pan. Using fingertips or spoon, press ingredients to form crust.

PEANUT BUTTER & CHOCOLATE CHIP CREAM CHEESE COOKIES

Steps:

• Beat sugar, cream cheese and vanilla together until smooth and creamy.
• Unroll the crescent roll sheet onto lightly floured surface. . Stretch the dough out, I use a rolling pin to do this, then trim the edges to give it a good rectangular shape. A pizza cutter is great for trimming edges of dough. Pinch together seams on pre-cut crescents if necessary.
• Spread the cream cheese mixture over the top of the crescent sheet, leaving a gap at the edge about 1/2 inch.
• Sprinkle your chips on top of cream cheese - press them in lightly to aid in rolling.
• Roll the crescent sheet up tightly and wrap in cling wrap.
• Place in freezer for at least 2 hours it won't get really solid as the cream cheese mix won't freeze hard.
• When chilled preheat oven to 350°.
• Line a cookie sheet with parchment paper (prevents sticking and helps in cleanup).
• Slice the crescent roll into 1/4" slices. They won't keep the precise round shape, but that is fine!
• Bake on prepared cookie sheet for 12 -14 minutes until crescent roll appears golden brown.
• Cool on the parchment paper or wire rack.

PEANUT BUTTER CREAM DESSERT

Steps:

• In a bowl, whisk milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set. Fold in whipped topping; set aside., In a large bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Fold in pudding mixture. Spoon into an ungreased 13-in. x 9-in. dish. Sprinkle with cookie crumbs. Cover and refrigerate overnight. Cut into squares. Garnish with whipped cream and chopped peanuts if desired.

CHOCOLATE PEANUT BUTTER CREAM CHEESE BARS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• To Make Crust: Combine 1 cup flour, 1/4 cup packed brown sugar, 1/2 cup butter or margarine and 3/4 cup melted chocolate chips in large bowl. Mix well. Press into bottom of ungreased 11 x 7 inch pan. Top with 2 cups peanut butter chips
• To Make Filling: Beat 1/2 cup white sugar, 1/2 cup brown sugar, 1/3 cup butter and 8 oz. cream cheese in large bowl until smooth. Add 1 cup unbleached flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1 tablespoon vanilla and 1 tablespoon rum. Blend well. Spread over peanut butter chips.
• Bake until edges are light brown and set, 35-40 minutes. Let cool for 30 minutes.
• To Make Glaze: Melt 1/4 cup chocolate chips with1 tablespoon rum and 1 teaspoon water in small saucepan over low heat. Stir constantly until smooth. Drizzle over filling while warm. Refrigerate 1 hour and cut into bars. Store in refrigerator.

CREAM CHEESE PEANUT BUTTER FROSTING

Steps:

• Whip peanut butter, cream cheese, confectioners' sugar, brown sugar, and butter together in a mixing bowl until creamy. Mix in milk, a few drops at a time, until desired consistency is reached.

CHOCOLATE-CREAM CHEESE-PEANUT BUTTER BARS (COOKIE MIX)

Steps:

• Heat oven to 350°F.
• Spray bottom only of 13x9-inch pan with cooking spray.
• In large bowl, stir cookie base and topping ingredients until soft dough forms.
• Shape 6 (1-inch) balls of dough.
• On ungreased cookie sheet, place balls 2 inches apart; flatten in crisscross pattern with fork.
• Then with the remaining cookie dough, press into 9 X 13 inch pan.
• Bake cookies and base 10 to 12 minutes or until edges are light golden brown.
• Cool 10 minutes.
• Reserve the 6 cookies for topping.
• In small microwavable bowl, microwave chocolate chips and butter uncovered on high 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and stirred smooth.
• Spread evenly over bars.
• Refrigerate until firm, about 30 minutes.
• In medium bowl, beat cream cheese, peanut butter, powdered sugar and whipping cream with electric mixer on low speed until blended.
• Beat on high speed about 2 minutes or until light and fluffy.
• Spread over chocolate layer.
• Crush reserved cookies; sprinkle over cream cheese layer.
• Press in lightly.
• Refrigerate until set, about 30 minutes.
• For bars, cut into 9 rows by 4 rows.
• Store covered in refrigerator.

SOFT & CHEWY CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• Heat oven to 375ºF.
• Beat cream cheese, peanut butter and eggs in large bowl with mixer on low speed 1 min. Add dry cake mix; beat on medium speed 1 min. or until mixture pulls away from side of bowl and forms soft dough. (See Tip.)
• Shape into 44 (1-inch) balls. Place, 2 inches apart, on baking sheets. Flatten each ball, in criss-cross pattern, with tines of fork dipped in sugar.
• Bake 7 to 8 min. or just until edges of cookies are set. (Do not overbake.) Cool on baking sheet 2 min. Remove to wire rack; cool completely.

PEANUT BUTTER CREAM CHEESE COOKIES

Steps:

• 1. Preheat oven to 350 degree F.
• 2. Cream the cream cheese, peanut butter, sugars, and vanilla.
• 3. Add in eggs one at a time.
• 4. In a medium bowl, mix together flour, salt, and soda.
• 5. Mix into wet ingredients. Let chill 1 hour.
• 6. Scoop 1 heaping tablespoon of dough onto sprayed cookie sheets. Bake for 8-10 minutes, or until edges are golden brown. Let cool on cookie sheets for 5 minutes before transferring to a wire cooling rack.
• 7. I melted some peanut butter chips, and chocolate chips and drizzled over some of the cookies, just to give them a bit of color. I have added chocolate chips to these cookies before.

CHOCOLATE-CREAM CHEESE-PEANUT BUTTER BARS

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie base and topping ingredients until soft dough forms. Shape 6 (1-inch) balls of dough. On ungreased cookie sheet, place balls 2 inches apart; flatten in crisscross pattern with fork.
• Press remaining dough in pan. Bake cookies and base 10 to 12 minutes or until edges are light golden brown. Cool 10 minutes. Reserve cookies for topping.
• In small microwavable bowl, microwave chocolate chips and butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and stirred smooth. Spread evenly over bars. Refrigerate until firm, about 30 minutes.
• In medium bowl, beat cream cheese, peanut butter, powdered sugar and whipping cream with electric mixer on low speed until blended. Beat on high speed about 2 minutes or until light and fluffy. Spread over chocolate layer.
• Crush reserved cookies; sprinkle over cream cheese layer. Press in lightly. Refrigerate until set, about 30 minutes. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

PEANUT BUTTER COOKIE-CHEESECAKE BARS

Steps:

• Heat oven to 350°F.
• Chop 16 cookies; reserve for later use. Finely crush remaining cookies; place crumbs in medium bowl. Add butter; mix well. Press onto bottom of 13x9-inch pan sprayed with cooking spray.
• Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Gently stir in 1-1/2 cups of the reserved chopped cookies; spoon over crust. Sprinkle with remaining chopped cookies.
• Bake 40 min. or until center is almost set. Cool completely.
• Refrigerate 3 hours before cutting into bars to serve.