5-Ingredient Cream Cheese Cookies

These cream cheese cookies are ever so tangy, chewy, and melt-in-your-mouth soft. Made with 5 key ingredients, one bowl, and NO flour! Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 12

Chilling time 45

Total Time 17

Servings servings

Calories 194kcal

Author Arman Liew

Ingredients

1 cup cream cheese 8 ounces, softened, 225g
1 cup peanut butter 250g
1 cup brown sugar * See notes, 200g
1 large egg
1 teaspoon baking soda 5g
1 teaspoon vanilla extract optional

Instructions

Preheat the oven to 180C/350F. Line a large baking tray with parchment paper and set aside.
In a large mixing bowl, add the cream cheese, peanut butter, sugar, egg, baking soda, and vanilla, and mix until combined. Cover the bowl and refrigerate for at least 45 minutes.
Using a cookie scoop or a large spoon, scoop out heaping 2-tablespoon portions of the cookie dough and place them on the lined tray. Bake the cookies for 12-15 minutes, or until the edges are golden brown.
Remove from the oven and let the cookies cool on the pan completely.

Video

Notes

Sugar: Brown is best, but white or keto brown sugar works.

TO STORE: Because these cookies are soft and delicate, I prefer storing them in an airtight container in the refrigerator. Let them sit at room temperature for 10-15 minutes before serving. They’ll keep well for up to 2 weeks.

TO FREEZE: Place the cookies in a freezer-safe container and freeze for up to 6 months. Let the cookies thaw overnight in the fridge.

Nutrition