Cream Cheese Peanut Butter Cookies are soft, chewy, and full of peanut butter flavor. Made with Reese’s Pieces and semi‑sweet chocolate chips, these cookies are rich, tender, and consistently delicious.
My family has always loved peanut butter cookies, and adding cream cheese to the dough was a game changer. The cream cheese keeps these cookies extra moist and tender, producing some of the best peanut butter cookies we’ve had.
Recipe Highlights
- Ultra‑soft texture – Cream cheese adds moisture and a tender crumb so the cookies stay soft longer.
- Bold peanut butter flavor – Creamy peanut butter combined with brown sugar gives a rich, nutty profile in every bite.
- Reese’s Pieces & chocolate chips – Candy and chips scattered through the dough add chocolate pockets and crunchy candy bursts.
Ingredients in Cream Cheese Peanut Butter Cookies
Butter & cream cheese: Provide a rich base and keep cookies soft and moist.
Brown sugar: Adds sweetness and a molasses note that enhances chewiness and peanut butter flavor.
Eggs & vanilla extract: Bind the dough and add depth to the overall flavor.
Peanut butter: The primary flavor—use regular creamy peanut butter for best texture.
Flour, baking soda, baking powder & salt: Give structure, lift, and balance the sweetness.
Cornstarch: Creates an especially tender crumb and prevents a tough texture.
Chocolate chips & Reese’s Pieces: Bring texture contrast and extra peanut butter candy flavor throughout each cookie.
How to Make Perfect Peanut Butter Cookies
These cream cheese peanut butter cookies are straightforward to make. Follow these tips for consistent results:
- Soften butter and cream cheese to room temperature (not melted). This ensures proper creaming with the sugars and a consistent dough.
- Use regular creamy peanut butter rather than natural varieties to prevent excess oiliness that can affect texture.
- Whisk dry ingredients together before adding to the wet ingredients to avoid clumps and ensure even distribution.
- Cream the butter and sugars for 2–3 minutes for a lighter, well‑combined dough.
- Scoop evenly sized dough portions for uniform baking—use a cookie scoop if available.
- Preheat the oven so cookies bake at the correct temperature and spread properly.
How Do You Keep Peanut Butter Cookies Soft?
The cream cheese in this dough helps the cookies remain soft for longer. After cooling, store cookies in an airtight container at room temperature. If they start to firm up, place a slice of bread in the container to help retain moisture; the cookies will soften again.
CREAM CHEESE PEANUT BUTTER COOKIES
Ingredients
- ½ cup butter softened to room temperature
- 8 ounces cream cheese softened to room temperature
- 2 eggs
- 1 ½ tablespoons vanilla extract
- 2 cups creamy peanut butter
- 1 cup sugar
- 1 cup light brown sugar
- 2 ½ cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons cornstarch
- 2 cups semi-sweet chocolate chips
- 1 cup Reese’s Pieces
Instructions
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Preheat the oven to 350°F (175°C).
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In a large bowl, beat the butter and cream cheese together for 2–3 minutes until smooth. Add the eggs, vanilla, and peanut butter, and mix another 2–3 minutes. Add the granulated and brown sugars and beat until well combined, 2–3 minutes more.
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Stir in the flour, baking soda, baking powder, salt, and cornstarch just until incorporated. Fold in the chocolate chips and Reese’s Pieces with a spatula or wooden spoon.
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Use a cookie scoop to portion the dough onto baking sheets lined with parchment paper or silicone mats. Press a few extra Reese’s Pieces onto the tops of the dough balls for a nicer appearance, if desired.
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Bake for about 12 minutes, or until the edges are just beginning to brown. Let cookies rest on the baking sheet 3–5 minutes, then transfer to a wire rack to cool completely.
Nutrition
Can I Use Natural Peanut Butter Instead?
The recipe recommends regular creamy peanut butter. Natural peanut butter often separates and is runnier, which can make the dough looser and affect baking performance. If you use natural peanut butter, expect slightly different texture and spread; you may need to chill the dough before baking.
Can I Make the Cookies in Advance?
Yes. Baked cookies store well in an airtight container for 2–3 days at room temperature. You can also freeze either the baked cookies or the dough. I prefer freezing pre‑scooped dough balls so I can bake fresh cookies on demand.
To freeze dough: place scooped balls on a baking sheet and freeze until firm, then transfer to an airtight container or freezer bag. Bake from frozen, adding 1–2 minutes to the baking time if necessary.
More Peanut Butter Cookie Ideas
- Easy Peanut Butter Cookies — a simple, no‑fuss classic that’s quick to make.
- Cream Cheese Peanut Butter Cookies — this recipe: ultra soft and loaded with Reese’s Pieces.
- Chocolate Peanut Butter Cake Mix Cookies — fudgy, rich, and very simple to prepare.
- Reese’s Peanut Butter Pudding Cookies — soft cookies stuffed with Reese’s cup pieces.
- Buckeye Cookies — chocolate cookies with a peanut butter center for a decadent bite.
- Fudge Peanut Butter Cookie Cups — baked in mini muffin pans and filled with chocolate fudge.
Cream Cheese Peanut Butter Cookies deliver a soft, chewy texture and rich peanut butter taste with delightful candy and chocolate pockets in every bite—perfect for sharing or enjoying with a glass of milk.