20 minutes active, 1 hour inactive to prepare serves 18
1 cup (8 oz) full fat cream cheese
1 cup creamy peanut butter
3/4 cup brown sugar
1/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
In a medium bowl, cream together the peanut butter, cream cheese, sugars, and vanilla with an electric mixer until well combined. Add eggs one at a time, mixing in between.
In a separate bowl, mix together the flour, salt, and baking soda. Add to wet ingredients and mix on low until combined.
Let dough chill in refrigerator for at least one hour, up to 2 days.
When ready to bake, preheat oven to 350°F.
Scoop 2 tablespoon sized balls onto cookies sheets, flattening balls down slightly with your hand, and bake until edges are golden brown, about 8-10 minutes. (They will continue to cook when they come out of the oven, so don’t worry if the center seems underdone.)
Let cool on baking sheet for 5 minutes before transferring to cool on a wire rack. Enjoy!