No Fail Recipe: Appetizing Both Peanut Butter and Chocolate Hazelnut Cheesecake Cookies

Both Peanut Butter and Chocolate Hazelnut Cheesecake Cookies. A heaping scoop of peanut butter, a whole lotta chocolate chip cookie, and obvi the cheesecake? Cream the butter, sugars, and peanut butter until smooth and fluffy. Add the egg and beat until incorporated.

However, because these start with melted butter it's always a good idea to give them a quick chill so they don't spread too much. The classic combo of chocolate and peanut butter go together perfectly in this creamy cheesecake. Reviews for: Photos of Peanut Butter-Chocolate Cheesecake. You can cook Both Peanut Butter and Chocolate Hazelnut Cheesecake Cookies using 9 ingredients and 11 steps. Here is how you cook that.

Ingredients of Both Peanut Butter and Chocolate Hazelnut Cheesecake Cookies

1. You need 1/2 cup of butter, room temperature.
2. You need 1/2 cup of granulated sugar.
3. You need 1/2 cup of brown sugar.
4. Prepare 1/2 cup of creamy peanut butter OR JIF Chocolate Hazelnut Cheesecake spread.
5. Prepare 1 of large egg.
6. Prepare 1 1/4 cup of all purpose flour.
7. You need 1/2 tablespoon of baking powder.
8. You need 1/2 tablespoon of baking soda.
9. Prepare 1 pinch of salt.

It s basically a chocolate cheesecake on top of a crisp peanut butter cookie. Dipping the cookie dough in semisweet chocolate and topping with chopped hazelnuts gives them an extra-special look. If you're a fan of Reese's peanut butter cups, then you should really try this peanut butter and chocolate no bake cheesecake. Peanut butter + chocolate + cheesecake lovers unite.

Both Peanut Butter and Chocolate Hazelnut Cheesecake Cookies instructions

1. Preheat the oven to 375 degrees Fahrenheit...((my "smart phone" doesn't have a symbol for degrees :-/ )).
2. Cream the butter and the sugars together until smooth..
3. Add either the peanut butter or the Chocolate Hazelnut Cheesecake spread. I'm only recommending JIF because that's the only brand of Chocolate Hazelnut Cheesecake spread I know of..
4. Add the egg and cream until smooth..
5. Sift together the dry ingredients and add them to your wet ingredients. Combine until you form a soft dough..
6. Once the dough is well combined, take portions of the dough with very clean hands and form individual balls and place them onto an ungreased cookie sheet. Depending on the size of the dough balls, you can make anywhere from 12-24 cookies..
7. .
8. Take a fork and use it to scoop up extra sugar and create the criss cross pattern on the cookies..
9. ...some of us are a bit more aggressive... love you babe!.
10. Bake them for about 10 minutes or until golden brown..
11. My husband made the Peanut Butter Cookies and I made the Chocolate Hazelnut Cheesecake Cookies. His cookies came out perfectly spaced and mine came out looking like the United States of Cookies. His cookies were crumbly delicious and mine were chewey and satisfying. Not perfect, but we had fun..

Wonderful combo of peanut butter and chocolate with a touch of saltiness. I have been wanting to post this peanut butter chocolate cheesecake recipe for a LONG time but since the summer in my city is slightly cooler than the sun, so I thought I would wait until the temperature drops down a bit. Soft and fudgy chocolate peanut butter cookies, with thick ribbons of peanut butter swirled into each and every bite! I found you a new favorite cookie. These homemade chocolate peanut butter cookies are everything you could ever wish for in a cookie.