How to Cook Yummy Both Peanut Butter and Chocolate Hazelnut Cheesecake Cookies

Both Peanut Butter and Chocolate Hazelnut Cheesecake Cookies. This baked cheesecake starts with a chocolate cookie base, and I choose Oreos. The filling is, of course, peanut butter and cream cheese and I added chocolate chips to it so you get little bits of chocolate as you dig into the cheesecake. Both Peanut Butter and Chocolate Hazelnut Cheesecake Cookies instructions.

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. You can cook 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. Prepare 1/2 cup of butter, room temperature.
  2. Prepare 1/2 cup of granulated sugar.
  3. It’s 1/2 cup of brown sugar.
  4. You need 1/2 cup of creamy peanut butter OR JIF Chocolate Hazelnut Cheesecake spread.
  5. It’s 1 of large egg.
  6. It’s 1 1/4 cup of all purpose flour.
  7. Prepare 1/2 tablespoon of baking powder.
  8. It’s 1/2 tablespoon of baking soda.
  9. It’s 1 pinch of salt.

Not perfect, but we had fun. Gluten Free: Use certified gluten free oats. Make sure you use old-fashioned oats, not quick oats. Use a stand mixer or electric beaters to mix together the cream cheese, sugar and vanilla until smooth.

Both Peanut Butter and Chocolate Hazelnut Cheesecake Cookies step by step

  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..

Add the peanut butter and cream. Cover the base evenly with the filling using a spatula. Use a double boiler to melt the chocolate. But it's not just a chocolate peanut butter cheesecake cake, because it has the all-important cookie layer, and I can't just leave that out of the title. It would give people the wrong impression.

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