Join the photo a day group

Peanut butter & cream cheese cookies recipe

Fat Mum Slim /

I had the best Nanna. Her name was Rosey and she was incredibly sweet, with the softest skin. She was never cranky, and she just had so much love. Every time we went to visit her she’d give us cordial {such a treat for us} and freshly baked peanut butter cookies. So many memories.

This isn’t her recipe, but what I imagine the next generation would offer their kids {if there were no nut allergies of course!}. These are so delicious. They’re quite soft and short {meaning they crumble perfectly into your mouth}.


Peanut butter & cream cheese cookies


60g butter, softened

120g cream cheese, at room temp

1/2 cup caster sugar

1/2 cup firmly packed brown sugar

1 teaspoon vanilla extract

1 egg

1 cup crunchy peanut butter

1 & 1/4 cups plain flour

1/2 teaspoon baking powder

1/2 teaspoon bicarbonate soda


1. Preheat the oven to 180ºc {fan forced} and line a tray with baking paper.

2. In a large bowl, beat the butter, cream cheese and sugars until fluffy. Add in the egg and vanilla, and beat for 30 seconds. Mix in the peanut butter.

3. Turn the beater speed to low, and mix in the remaining dry ingredients. Once combined, scoop tablespoons of the mixture and roll into balls. Place onto the prepared tray, and flatten with the back of a fork {you can dip the fork into flour so it doesn’t stick}.

4. Bake for 15 minutes or until just slightly brown. They should be more on the blonde side, so don’t push them to golden or beyond. Allow to cool, and store in an airtight container.