Description
Warm, sticky, and full of peanut-butter heaven — these treats melt two best loves into one bite, pairing a tender cookie base with a smooth cheesecake dollop and a peanut butter cup on top.
Ingredients
Scale
- 250 g (2 cups) all-purpose flour
- 5 g (1 tsp) baking soda
- 4 g (3/4 tsp) salt
- 170 g (3/4 cup, 1 1/2 sticks) unsalted butter, softened
- 150 g (3/4 cup) packed light brown sugar
- 50 g (1/4 cup) granulated sugar
- 1 large egg
- 5 ml (1 tsp) vanilla extract
- 340 g (12 oz) cream cheese, full fat, room temperature
- 60 g (1/2 cup) powdered sugar
- 60 g (1/4 cup) sour cream
- 18 to 24 mini peanut butter cups
- Optional: flaky sea salt for finishing
Instructions
- Sift flour, baking soda, and salt into a bowl. Whisk to combine and set aside.
- In a mixer, beat butter with brown sugar and granulated sugar until light and fluffy. Add egg and vanilla, beat until combined.
- Add dry ingredients in two additions, mixing on low until just combined, then fold in chopped mini peanut butter cups. Chill dough for 30 minutes.
- Beat cream cheese and powdered sugar until smooth. Add sour cream and egg, mix until blended.
- Preheat oven to 175°C (350°F). Scoop dough into 18 mounds on lined baking sheets. Bake for 7–8 minutes.
- Remove from oven, spoon cheesecake filling onto each cookie, press a mini peanut butter cup into the center. Bake for another 8–10 minutes until cheesecake is set.
- Let cookies cool on the sheet for 10 minutes, then transfer to a cooling rack. Refrigerate before serving.
Notes
For a nut-free version, swap the peanut butter cups for chocolate chips.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 17g
- Sodium: 140mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg