PB Cheesecake Cookies

Cheesecake Stuffed Peanut Butter Cookies

Yields 18-20 cookies

Cheesecake filling

• 6 oz cream cheese, softened
• 3 T sugar
• 1 tsp vanilla extract
• 1/8 tsp salt

1. Stir it all together thoroughly and set it in the fridge until you're ready to use it.

Peanut Butter Cookie Dough

• 1/2 cup butter (1 stick), softened
• 1/2 cup peanut butter
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 egg
• 1 tsp vanilla
• 1 1/2 cups flour
• 1 tsp baking soda

1. Preheat oven to 350 degrees F.
2. Cream together the butters and sugars until fluffy.
3. Add the egg and vanilla and stir until combined.
4. Add the flour and baking soda and mix until you no longer see streaks of flour.
5. Take about 1-2 tablespoons of the dough and flatten it between your palms. You'll want it to be as flat as it can be while not breaking apart. Spoon 1-2 teaspoons of the cream cheese mixture into the center of the flat dough, then gently start to close up the dough around the filling.
6. I then rolled the dough in crystal sugar, though you can use regular granulated sugar, or omit this step altogether. (I liked the crunch it added though)
7. Place the cookies on a baking sheet and bake for 12-14 minutes.