Preheat oven to 350°F (177°C) and line two baking sheets with silicone baking mat (or parchment paper).
In the bowl of a stand mixer with paddle attachment or large bowl using hand held mixer, on low speed cream together butter and brown sugar until combined, scrape down bowl, increase speed to medium and continue mixing for 3 to 4 minutes or until smooth.
Add peanut butter, cream cheese, vanilla extract, baking soda and salt. Continue to mix at medium speed for 3 minutes until batter is doubled in volume and well combined.
Add sifted flour into batter and mix on low speed until just combined (don't over-mix). Lastly, add chocolate chips into dough and mix on low speed or fold into batter with a spatula until just combined.
Use a medium cookie scoop (or a 1/8 measuring cup) and roll the dough into 1 to 1½ inch balls. Place each dough ball 2 inches apart on prepared baking sheet.
Bake cookies 10 minutes (or less) depending on oven temperature (see notes for more info). Don't over-bake cookies (to achieve soft & chewy texture). Cookies will still be puffy once taken out of the oven. Immediately flatten cookies lightly by pressing with the bottom of a clean drinking cup or back of a soup spoon.
Let cookies cool for a few minutes on tray and then transfer to a cooling rack to cool completely (or if you're eager to dip them into milk wait at least 5 minutes). Cookies will retain shape and still be soft when you let them cool completely. Enjoy!
Can I substitute the Cream Cheese for something else? I have not tried this myself but instead of cream cheese, you could likely substitute with 1/4 cup unsweetened apple sauce per 1 large egg ( I will test this and provide you a separate recipe for it). Other suggestions I've read were: mashed banana, silky tofu, buttermilk, yoghurt or sweetened condensed milk. As with all my recipes, I will test and perfect it first before it's added to my blog. If you do try one of the listed substitutions, please let me know how it turned out for you! I'd love to hear all about it! Can I substitute brown sugar for white granulated sugar? Of course! Well, when it comes to cookies anyway. In general, it does depend on what you're making. In our case, the cookies require sugar to sweeten it. Since brown and white sugar have the same degree of sweetness, it's ok to substitute either one. Having said that, brown sugar tends to have a little more flavour and moisture due to the molasses that give it, its brown colour and unique flavour. Brown sugar will react slightly different during baking (when melted, it is more liquid than white sugar). I only used 1/2 cup of brown sugar for this recipe because the chocolate chips added more sweetness to the cookies as well. So the biggest difference in this case will be flavour and texture depending on which type of sugar you use.How do I achieve the soft and chewy texture for my cookies? Keep the following tips in mind while you're working on your cookie dough:• Don't over-mix your dough. The longer you mix, the more gluten develops and more moisture will be absorbed from the gluten, meaning that it will make the cookie more dry when it's baked. • Temperature plays a big role. If you're using a convection oven, my rule of thumb is to preheat the oven 25°F less than what the recipe calls for (depending on what you're baking). For cookies, preheat it at 325°F if the recipe calls for 350°F. • When using room temperature butter, make sure it's not melted butter. If you melt the butter where the fat and protein separate, you can almost always bet on the cookie spreading too thin during baking and your cookie will be hard (instead of soft and chewy). • Use a silicone baking mat instead of parchment paper if you can. The mat helps cookies retain moisture by preventing it from spreading too much. • Placement of baking tray in the oven is important. If you have to, bake 1 tray of cookies at a time and place the tray on the middle oven rack. This helps with even heat distribution and prevents the cookies from baking too fast on one side.