The unlikely dream team of chunky peanut butter and sharp cheddar make these babies the ideal sweet/savory mix.
Makes 3 dozen cookies
For the cheesy topping:
8 ounces sharp cheddar cheese shredded
2 tablespoons dark brown sugar
1/2 teaspoon salt
1/4 cup chunky peanut butter (not natural)
For the cookie dough:
2 cups all-purpose flour
1/4 cup bread flour
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 egg yolk
1 tablespoon whole milk
1 tablespoon pure vanilla extract
2 sticks unsalted butter
1 cup dark brown sugar
3/4 cups granulated sugar
1 1/2 cups chunky peanut butter (not natural)
1 ounce sharp cheddar cheese finely shredded
1 cup pre-roasted and salted peanuts, ground to breadcrumb texture
To make the topping: In small bowl combine cheese, brown sugar, salt, and peanut butter and set aside.
To make the cookie dough: In large bowl combine flours, baking powder, baking soda, and salt. Stir with a fork to combine and set aside. In a small bowl, combine eggs, egg yolk, milk, and vanilla extract. Stir to combine and set aside.
In a large bowl mix butter, brown sugar, and granulated sugar with a mixer (on high) until light and fluffy, approximately 4 minutes. Add peanut butter to butter/sugar mixture and beat an additional 2 minutes until mixture is combined. Add 1 ounce cheddar cheese to peanut butter mixture and beat on low just until combined. Slowly incorporate egg, milk, and vanilla mixture to peanut butter/cheese mixture with beaters on low until combined. Stir peanuts in by hand with spoon or rubber spatula until combined. Stir in dry ingredients by hand with spoon or rubber spatula until combined. Cover the mixing bowl and put it in the refrigerator for at least an hour, though longer is better.
Preheat oven to 325 degrees.
To form the cookies: When you are ready to bake the cookies, drop dough by rounded tablespoons into your hand and roll into a ball for each cookie. Place dough balls on cookie sheet and flatten with your palm. Make an indent in the middle of the cookie with your thumb. Fill the indent in each cookie with a little bit of the cheese/peanut butter topping mixture until it just goes over the top of the indent.
Bake cookies for 12 minutes, rotating the cookie sheet once halfway through. The cookies will puff up and be slightly brown but will look undercooked. Let cool and serve.
If you have extra cheese/peanut butter mixture leftover, use it to spread on crackers; it's delicious!