Peanut Butter Cheesecake Cookies

A chewy center coupled with a crispy edge, these cake-like peanut butter cheesecake cookies are just the ticket for your favorite sweet treat. This vegan cookie recipe uses vegan cream cheese to create a rich, delicious, sweet treat!

A stack of cookies sit on a wooden cutting board. The text above them reads: Peanut Butter Cheesecake Cookies.
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The best way to a man’s heart is through his stomach. I must have heard that a thousand times growing up. And although as trite as that is, I’m sure it was one of the reasons I  initially found cooking so intriguing.

But I’ve since realized something a little more profound. I’ve learned that time in the kitchen is more about finding a way to my own heart.

That sounded hokey.

I’ll consider it my Oprah moment.

But if I put aside the fact that you might be rolling in the aisles laughing at me, I’d say it again, because it’s one of these things I know to be true. Spending time in the kitchen — moving around, touching ingredients, understanding how certain flavors or textures complement the others, having a dish come together like a finely plotted novel —  it does something for me.

How to Make Peanut Butter Cheesecake Cookies

So, let’s get to business. You want to make these peanut butter cheesecake cookies, and I’m going to show you how.

First, you’ll want to cream together these ingredients: peanut butter, vegan cream cheese, sugars, vanilla, and milk. I use a mixer for this step because it’s important to get it light and fluffy.

Cookie dough is in the stand mixer bowl, and the mixer attachment is full of cookie dough too.

A tip on ingredients: I use Tofutti’s cream cheese, however, lately I’ve been enjoying Daiya cream cheese as well. I find some vegan cream cheeses have an after-taste that doesn’t thrill me. These two seem to be the best in both flavor and consistency.

Dry ingredients, like flour, in a glass bowl.

Next, combine the dry ingredients: flour, ground flaxseed, cornstarch, baking soda, baking powder, and salt. Stir these together.

Then pour the flour mix into the peanut butter mix and you’ve got your batter.

Once the dough is chilled, use a cookie dough scoop to dispense the dough onto your cookie sheets and bake.

The next step is important: Cover the dough and refrigerate it. Because vegan cream cheese needs some time to firm up and there’s no better place to do that than in the fridge.

Why do you fork peanut butter cookies?

Once the cookie dough balls are rolled and placed on a baking sheet for baking, I like to give it the traditional criss-cross with the fork.

Is that step just for the looks of the cookie? Yes and no.

The peanut butter in cookies makes it a dense cookie, which can make it trickier to get done in the middle. You’ll see that they bake like a balloon in the middle. Criss crossing with a fork before you bake them, helps flatten the cookies. It also creates more ridges that get crispy as it bakes.

To me, the perfect cookie has lots of those crispy ridges, with a soft, tender middle.

A stack of Peanut Butter Cheesecake Cookies sits in a black bowl.

I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!

Peanut Butter Cheesecake Cookies

Vegan Peanut Butter Cream Cheese Cookies

Enjoy these dairy-free Peanut Butter Cheesecake Cookies with a glass of soy milk. Crispy on the outside and chewy on the inside, you’ll love every bite!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Vegan Peanut Butter Cream Cheese Cookies
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 32
Calories: 98kcal
Author: Namely Marly

Ingredients

  • ¾ cup peanut butter
  • 8 oz vegan cream cheese
  • ¾ cup brown sugar
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ cup plant-based milk
  • cup all-purpose flour
  • 1 tablespoon ground flaxseed
  • 2 tablespoons cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon sea salt

Instructions

  • In a medium-sized bowl cream together the peanut butter, vegan cream cheese, sugars, vanilla, and milk until light and fluffy, approximately two minutes.
  • In a separate bowl, combine the flour, flaxseeds, cornstarch, baking soda, baking powder, and sea salt. Stir until well combined and then pour into wet ingredients. 
  • Stir until the dough forms a ball. Cover the dough with a lid or plastic wrap and refrigerate for 30 minutes to an hour. (You can even make this ahead and let the dough chill until the next day).
  • When you’re ready to bake the cookies, heat your oven to 350˚F.
  • Use a cookie dough dispenser or a large spoon to drop dough onto a cookie sheet, allowing 2 inches between. Use a fork to make a criss-cross pattern in the tops of each cookie dough ball.
  • Bake for 10 – 12 minutes. The centers should still be soft, but the edges will be a nice golden color. Once they’re cool enough to handle, place on a wire wrack to cool.
  • Store cookies in an airtight container at room temperature for up to 3 days, in the fridge for up to 7 days, or in the freezer for up to 2 months. 

If you like peanut butter cookies, you might want to consider some of my favorites from our the food blogging community:

Whatever cookies you decide to make…enjoy!

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