Easiest Way to Cook Perfect Both Peanut Butter and Chocolate Hazelnut Cheesecake Cookies

Both Peanut Butter and Chocolate Hazelnut Cheesecake Cookies. 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. Be sure to either store it in an airtight container or to tightly wrap the springform pan in plastic wrap when storing.

Let me add this peanut butter cheesecake is normally made for a get together or holiday and there is hardly ever any leftovers. Peanut butter chocolate hazelnut oatmeal cookies are bursting with your favorite cookie ingredients all in one cookie! Do you want to lick the screen? You can have Both Peanut Butter and Chocolate Hazelnut Cheesecake Cookies using 9 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Both Peanut Butter and Chocolate Hazelnut Cheesecake Cookies

1. It's 1/2 cup of butter, room temperature.
2. It's 1/2 cup of granulated sugar.
3. You need 1/2 cup of brown sugar.
4. You need 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. It's 1/2 tablespoon of baking powder.
8. Prepare 1/2 tablespoon of baking soda.
9. It's 1 pinch of salt.

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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..

These cookies are made with both cocoa powder and chocolate for a double dose of chocolate. Beat in the vanilla and egg yolks until smooth, then beat in the remaining cream cheese and cream until everything is combined and super smooth, scraping down bowl as needed. These chocolate peanut butter cookies have the chewy texture of the best chocolate chip cookies, and are a loaded with peanut butter chips. The intense chocolate flavor comes from the cocoa powder, which is intensified by the espresso powder. You don't actually taste any coffee in the baked cookie.