Walk with me here. These are a divisive cookie. Some people hear the concept and they think, “yes of course, why didn’t I think of that sooner.” Other people hear it and say, “No, I don’t want Cheez-Its in a cookie.” I do think there is a correct response, of course, but I can respect the people that are wary. Because it didn’t occur to me initially. But after I saw multiple Peanut Butter Cheez-It Cookies online, I figured I was being influenced and just needed to try them.
These peanut butter cheese cracker sandwiches from Keebler used to be the greatest snack possible. I would only get them in situations where there were snacks provided at school, and I was always thrilled when they were on offer. They were the Best Snack in my book. I hardly even registered that they were cheese and peanut butter, just that they were delicious. Cheese and peanut butter are a great pairing… especially when the cheese is the fake kind.
I think the people who think Peanut Butter Cheez-It Cookies sound good are the ones who also remember how great those cracker sandwiches are.
I generally try not to buy Cheez-Its, specifically because I like them too much. I simply do not posses self-control around a box of Cheez-Its. I will, without fail, consume too many. It’s really a huge mark of self-control that I don’t let them find their way into my grocery cart. But the grocery store is where my self-control exists. Once they are in my home, it’s out the window. That’s just how it works, I’m sure you understand.
Although if you’re wondering how that Cheez-It self control went once they were put into these cookies… Well, it would have gone poorly, but everyone else I gave these to loved them so much that they were all gone and I only ended up eating two. So, it’s a good way to deal with an over abundance of Cheez-Its, if you can’t be trusted around them.
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PinIngredients
- 1/3 cup creamy peanut butter, plus more for topping
- 3 tbsp butter, softened
- 1/2 cup packed brown sugar
- 1 tablespoon milk
- 3/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1 egg
- 1/3+1/4 cups all-purpose flour
- 1 1/4 cups Cheez-Its
- Whole Cheez-its for topping
Instructions
- Preheat oven to 325°. Line cookie sheet(s) with parchment paper. In a stand mixer fitted with paddle attachment, combine peanut butter, brown sugar, and butter. Beat on medium-high until light and fluffy, about 5 minutes.
- Add the egg, vanilla, and milk and beat until combined. Then, baking powder, baking soda, salt, and then gradually add the flour, beating on low to combine after each addition. Fold in the crushed Cheez-Its.
- Scoop dough in equal portions and shape into 1-2 inch balls. Place balls about 3 inches apart on prepared cookie sheets. Slightly flatten each ball, reshaping edges if needed. Top each cookie with a dab of peanut butter and a whole Cheez-It.
- Bake one sheet at a time, until light brown and centers appear set, 13 to 18 minutes. Cool on cookie sheets 10 minutes. Transfer cookies to a wire rack; cool completely, about 30 minutes.
Notes
Adapted from Midwest Living