Yes, it is still summer.
Yes, it is still 1,000,000 degrees outside.
Yes, I am still refusing to turn on my oven.
Yes, I still want to eat cookies.
What's a girl to do? Especially when I don't want to eat the usual haystack / oatmeal no-bake cookies. Don't get me wrong...those are delicious too...I just want something different.
Something a bit prettier.
Come on....admit it.... the haystack type cookies look a little sketchy. I can't be the only one that thinks that.
Anyway, I decided to invent a new no-bake cookie to share with the world.
These turned out to be a cross between a peanut butter cup and cheesecake with graham cracker crust.
Hooray for no bake treats!
Peanut Butter Cream Cheese No Bake Cookies
1 8oz brick cream cheese
1 cup oreo cookie baking crumbs
1 cup graham cracker crumbs
1/2 cup peanut butter
3/4 cup icing sugar
1 tsp vanilla
1/2 cup peanut butter chips
Line a cookie sheet with plastic wrap. Set aside.
In the bowl of a stand mixer, cream cream cheese until smooth. Add in oreo crumbs and blend until smooth. Using a wooden spoon, stir in graham cracker crumbs until mixture comes together into a fairly firm dough.
Using a small cookie scoop, scoop dough onto prepared cookie sheet. (If you don't have a cookie scoop simply pinch off golf ball sized balls and place on cookie sheet.) Press a one teaspoon measuring spoon into each ball to make an indent. (Or use your thumb.)
In a medium bowl, mix together peanut butter, icing sugar, and vanilla. It will be fairly crumbly but should stick together if you squeeze a bit of it in your hand. (If it is too sticky simply add a bit more icing sugar until it is dry. If it is too crumbly and won't stick together, add a bit more peanut butter.)
Using your 1 teaspoon measuring spoon, scoop out 1 teaspoon of the peanut butter mixture and roll it into a ball. Place the ball in the indent in the cookie.
Now, simply press the cream cheese/graham cracker dough around the peanut butter center and press to seal. Gently re-roll into a ball. Repeat until all cookies are filled.
Using the palm of your hand, GENTLY press the ball until it is flattened.
Melt the 1/2 cup of peanut butter chips in the microwave in 15 second intervals, stirring in between, until melted. Spoon into a plastic resealable bag and snip a teeny tiny corner off.
Drizzle over the cookies on the cookie sheet.
Ooooooh! Pretty! Not haystack-y at all.
The fact that they taste kind of like cheesecake is an extra bonus.
These store best in the fridge. That is, if you can keep yourself from eating them all.
I mean, look at the peanut buttery goodness surrounded by that cheesecakey deliciousness.
AND, you didn't even have to turn on the oven.
I think these took me about 15 - 20 minutes to whip up, which is NOT a good thing if you are trying to eat vegetables and not cookies. If they had taken 6 hours to make then I probably wouldn't make them very often. As it stands, I will be enjoying these for the rest of the summer...until I can turn my oven on again.
Maybe someone can invent a vegetable that tastes like cookies and save me.
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