Preheat the oven to 375 degrees. Make the cookie dough. In the bowl of a stand mixer (or using a handheld mixer) beat together all ingredients on low speed for two minutes. Scrape well to combine all cream cheese and peanut butter which may be stuck to the bottom of the bowl, then increase the speed to medium and mix for two more minutes. The dough will look very sandy and dry. Using clean hands, squeeze the dough into clumps then shape into 1-inch balls. Place the cookie dough balls on a cookie sheet lined with parchment paper. I stagger mine about 2 inches apart. Gently flatten the balls with the bottom of a glass or other flat item then make a criss-cross pattern using a fork, like you see on a traditional peanut butter cookie. Bake. Bake 7-8 minutes or until the edges are set, rotating the pan halfway through baking. These cookies should not spread at all and be sure not to over bake or they will be dry. Cool two minutes on the cookies sheet before moving them to a wire rack to cook completely. Makes approximately 3 dozen cookies.