If ya’ll love peanut butter like I do, then you’ll LUV these here Peanut Butter Cream Cheese Thumbprint Cookies! They’re not only as cute as they can be, but they taste GREAT! And they’re just perfect for all your holiday guests that’ll be droppin’ by! So enjoy! You’ll be sayin’ YUM, too!
Peanut Butter Cream Cheese Thumbprint Cookies
PREP TIME
20 mins
COOK TIME
10 mins
TOTAL TIME
30 mins
Recipe by: Bobbi Jo Lathan
Recipe type: Dessert
Cuisine: Southern
INGREDIENTS
For peanut butter cookies:
½ cup butter (softened)
½ cup brown sugar
¼ cup granulated sugar
1 egg
1 teaspoon vanilla
1 cup peanut butter (creamy)
1 ¼ cups flour (all purpose)
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
For cream cheese filling:
4 ounces cream cheese (softened)
¼ cup sugar
1 egg yolk
¼ teaspoon salt
¼ teaspoon vanilla
INSTRUCTIONS
Preheat your oven to 325°.
Git out your big mixing bowl. Add the butter, brown sugar, regular sugar, egg and vanilla to the bowl and beat with a mixer or a spoon until well blended.
Once blended, add the peanut butter and mix ‘til blended.
In another bowl, add the flour, baking soda, baking powder and salt and stir ‘til blended.
Now, add the flour mixture to the peanut butter mixture, a little at a time, until it’s all well blended. What you’ll end up with is a nice, relatively solid cookie dough.
Git yourself an ungreased cookie sheet and cover it in parchment paper.
Now, take a pinch of the dough and shape it into about an inch or an inch and a half ball.
Place the balls on the parchment papered cookie sheet, about 2 inches apart. Then, place those balls in the oven and bake for about 5 minutes.
Git out a small spoon.
Then, once the cookies have been in the oven for about 5 minutes, take them out and place the cookie sheet on the stove-top or covered counter. Take your spoon and while the cookie is still malleable, gently press a small indent into the middle of each cookie with your spoon (or with your thumb.) Be careful not to go all the way through the cookie, only ⅔’s of the way down. If the cookie cracks, just mold or press back together with your fingers or the spoon.
Then, place the indented cookies back into the oven for another 4-5 minutes until lightly browned and then let them cool before adding the filling.
Once the cookies have cooled, git a mixing bowl and add the cream cheese, sugar, egg yolk, salt and vanilla and mix ‘til blended.
Now, git yourself a little plastic sandwich bag and cut a small tip off one of the corners of the bag. Fill the bag with the cream cheese mixture and gradually pipe the cream cheese into the indents or thumbprint wells you made in each cooled cookie.
And now it’s time to dig in! ‘Cause these here, dreamy little Peanut Butter Cream Cheese Thumbprint Cookies are dee-lish!!! YUM!