No Bake Cheesecake Peanut Butter Chocolate Chip Cookie Sandwiches
Take your cookie making game to the next level with these No Bake Cheesecake Peanut Butter Chocolate Chip Cookie Sandwiches!
Servings: 16
Prep Time: 30 minutesminutes
Cook Time: 15 minutesminutes
Freeze/Chill: 1 hourhour
Total Time: 1 hourhour45 minutesminutes
Ingredients
For the cream cheese filling:
1cupheavy whipping cream
8ozcream cheese, softened
½cupsugar
1teaspoonvanilla
For the cookies:
1¼cupbutter, softened
1½cupsbrown sugar
3eggs
1teaspoonvanilla
2cupsof flour
1teaspoonbaking soda
1teaspoonbaking powder
½teaspoonsalt
3cupsBob’s Red Mill extra thick rolled oats
1½cupssemi-sweet chocolate chips
1½cupspeanut butter chips
Toppings: chocolate chips, rainbow sprinkles
Instructions
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.