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Published June 13, 2017. This post may contain affiliate links. Please read my disclosure policy.
A popsicle on a hot day. A s’more at a campfire. One of mom’s famous cookies on Christmas Eve. Sometimes food is just exactly what we’re craving. Drinks do it too. Cold lemonade after a day working outside in the yard. A glass of wine after never-ending day of work. A flute of sparkling wine to celebrate an anniversary or birthday. On Friday, these cookies were exactly what I was craving. After a long week, they absolutely hit the spot.
There’s something so therapeutic about baking cookies. Maybe it’s the nostalgia of baking with mom or grandma, or the incredible aroma that fills your kitchen. Maybe it’s the creaming and stirring and beating, or the recipe that can be adapted tons of different ways. Or maybe it’s just the anticipation of biting into a warm cookie, washed down with a cold glass of milk. Whatever it is, these cookies were the perfect end-of-the-week baking project, made all the better with a light and fluffy cream cheese filling. More on that soon!
I started with a basic cookie dough with 100% brown sugar. Some cookie recipes use half brown sugar and half white sugar, or slightly differing proportions. More white sugar will give you a crisper cookie, while brown sugar contains molasses, which makes for a moister cookie. The molasses also reacts with the protein from the egg and flour, causing the cookie to firm up faster. That’s exactly what I was after here—a soft yet slightly chewy cookie.
Any raisin haters out there? I know you exist. This is the oatmeal cookie for you. I added a full three cups of Bob’s Red Mill extra thick oatmeal, which seems like a lot, but it adds an incredible nuttiness and additional chewiness to the cookies. The oats are true to their name—I don’t think I’ve ever seen oatmeal so thick! If you want your oatmeal or oatmeal cookies on the hearty side, these are just the ticket. Imagine a steaming bowl of extra thick oats topped with maple syrup! Or butter and a sprinkle of sea salt! I’m off topic, but these oats have my gears turning into what I’ll make next.
Raisin haters, are you still with me? Instead of adding grapes and sunshine, I added peanut butter and chocolate chips. Because how could you go wrong with the combination of peanut butter and chocolate? It’s a match made in heaven. I would give a hearty high five (and maybe a bear hug) to whoever came up with the combination, because it’s amazing here and basically everywhere else.
Any thick and chewy cookie lovers out there? This one’s for you too. These are not those thin, crispy cookies, though they have their place in this world. Thanks to the baking powder, these cookies are almost an inch high with soft centers and just-crisped edges. Once we add the filling, it creates a whoopie pie-esque sky-high sandwich treat that you won’t want to share.
Onto the filling! It’s whipped cream + cream cheese + sugar + vanilla. That’s it! Super simple and incredibly tasty. And I highly recommend swiping a spoonful once you make it, just for quality control purposes of course. If you’re making these toward the end of the week like I did, it’s absolutely time to treat yourself since you have to wait for the cookies to bake anyway.
Once the cookies cool, it’s time to make some sandwiches! Layer a hearty portion of the whipped cream cheese filling onto a cookie, add a cookie on top, and then choose your topping. I used rainbow sprinkles and chocolate chips, but get creative! Crushed peanuts, finely chopped pecans, or more peanut butter chips would be excellent too. Dare I suggest those miniature peanut butter cups? Sure wouldn’t hurt!
The final step is a quick flash freeze for the filling to set up. This also happens to be what makes this cookie sandwich so refreshing on a hot day. It’s just on the chilly side, and when you bite into it, prepare for a swoon-worthy moment. This combination of peanut butter, chocolate, and oatmeal with a whipped cream cheese filling is completely off the hook. Make the whole batch. You won’t want to share.
No Bake Cheesecake Peanut Butter Chocolate Chip Cookie Sandwiches
For the cream cheese filling:
- 1 cup heavy whipping cream
- 8 oz cream cheese, softened
- ½ cup sugar
- 1 teaspoon vanilla
For the cookies:
- 1¼ cup butter, softened
- 1½ cups brown sugar
- 3 eggs
- 1 teaspoon vanilla
- 2 cups of flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 cups Bob’s Red Mill extra thick rolled oats
- 1½ cups semi-sweet chocolate chips
- 1½ cups peanut butter chips
- Toppings: chocolate chips, rainbow sprinkles
- In the bowl of a stand mixer, whip the cream to stiff peaks. Transfer to a large bowl. Combine cream cheese and sugar in the bowl of a stand mixer. Whip together until light and fluffy, about 3–5 minutes. Chill for at least 30 minutes.
- Preheat oven to 350°F. Place softened butter and brown sugar in the bowl of a stand mixer. Using the paddle attachment, cream together until light and fluffy. Add eggs, one at a time, beating gently after each addition. Mix in vanilla. In a separate bowl, combine baking soda, baking powder, salt, and flour. Add the flour mixture to the batter, beating slowly until just combined. Fold in the oats, chocolate chips, and peanut butter chips.
- Scoop 2–3 tablespoons of dough into your hand and roll gently to make round balls. Place cookie dough 2 inches apart on on parchment lined sheet pans. Bake for 10–14 minutes, or until light golden brown. Let cool.
- Place 2–3 tablespoons of cream cheese mixture onto the bottom of a chilled cookie. Top with another cookie, flat side down. Repeat with remaining cookies. Freeze for 30 minutes and serve.