In a mixing bowl, blend together the granulated sugar, peanut butter, and cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Next, incorporate the eggs and vanilla extract, mixing until fully combined. Gradually sift in the all-purpose flour, baking soda, and salt, stirring gently until a cohesive and sturdy dough forms, ensuring not to overmix.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour to firm up the dough.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

After chilling, scoop tablespoon-sized mounds onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges turn lightly golden while the centers remain soft.

Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.