These Peanut Butter Stuffed Cookies are a delicious treat that can be enjoyed for any occasion. The creamy peanut butter center is surrounded by a soft, chewy cookie, providing the perfect balance of crunch and sweetness. You won't regret making these delicious cookies.
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Why this recipe works
- The peanut butter flavor takes these soft and chewy cookies up a notch.
- They are easy to make, and the kids can get into the kitchen and help with making them.
- Stuffed Peanut Butter Cookies use just a few simple ingredients that are budget-friendly.
Ingredients
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- creamy peanut butter
- confectioners sugar
- white sugar
- light brown sugar
- shortening
- unsalted butter
- large eggs
- all-purpose flour
- baking soda
- baking powder
- Kosher salt
Equipment
- Stainless Steel Mixing Bowls
- Measuring Spoons and Cups
- small ice cream scooper
- large ice cream scooper
- Hand Mixer
- baking sheet
- Whisk
Instructions
- Make the peanut butter filling, by mixing peanut butter and powdered sugar.
- Shape the peanut butter falling into a small ball. Freeze until you are ready to use them.
- Mix the wet ingredients for the cookie dough and then set them aside.
- Combine the dry ingredients for the cookies until well-mixed.
- Slowly, beat the dry ingredients into the wet ingredients until a dough forms.
- Use a large ice cream scoop to measure the cookie dough. Then, make an indent with your thumb in the dough.
- Add the peanut butter filling to the indent.
- Shape the rest of the dough around the peanut butter filling, and pinch it closed.
- Roll into the granulated sugar and then place on a baking sheet.
- Bake in a 350°F preheated oven for 13 - 15 minutes or until the cookies are a light golden brown.
- Allow the cookies to cool slightly before moving to a cooling rack to finish cooling.
How to store, reheat, and freeze
Storage - Store these cookies in an airtight container at room temperature for up to five days.
Freezing - Peanut butter stuffed cookies freeze well. Place the baked cookies in a freezer-safe bag for up to three months.
Expert Tips
Expert Tip: Make sure that your ingredients are room temperature wehn you are making your cookie dough so that you get a smooth dough.
Frequently Asked Questions
If your cookies are falling apart, either they were baked too long or they are overcooked.
For this recipe, do not chill the dough. You want the dough to be soft so that you can shape it around the peanut butter filling.
Yes, you can use natural peanut butter for this recipe. Just make sure that the peanut butter is stirred well before using it to make these cookies.
Variations
Do you want to change up this recipe?
- Add ½ cup of cocoa powder to the cookie dough for chocolate peanut butter cookies.
- Instead of stuffing these cookies with peanut butter, you could also stuff them with a frozen Reese's peanut butter cup.
- If you want a little crunch in your cookies, use crunchy peanut butter instead.
🥗 Serving Suggestions
I love to serve peanut butter stuffed cookies with a hearty meal like this Instant Pot Zuppa Toscana. It's creamy, comforting, and super easy to make.
Homemade Air Fryer Fish Sticks are a kid-friendly meal that is simple to make, for busy weeknights when you need something quick and family-friendly.
Air Fryer Asian Sticky Wings are a perfect side dish to go with these yummy cookies. The sweet and spicy sauce pairs perfectly with the rich peanut butter filling.
🍽 Similar recipes
Peanut Butter Blossom Cookies are a classic cookie that is also easy to make and is always a crowd-favorite for parties and holidays.
These No Bake Peanut Butter Balls are filled with sweet peanut butter, crispy rice, and then dipped in chocolate for an extra special treat.
These Apple Slices with Peanut Butter are a simple and healthy snack that perfect for after school or to pair with lunch.
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
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Peanut Butter Stuffed Cookies
Equipment
Ingredients
Instructions
- Use a medium-sized mixing bowl and a whisk or use an electric hand mixer with beaters attached, mix the peanut butter and confectioners sugar until well combined and smooth.
- Use a small ice cream scoop and scoop filling into the palm of your hand, roll it into a small ball, and place the ball on a baking sheet pan. Continue until you have used the filling to make 22 peanut butter balls.
- Place the tray into the freezer while making the dough.
- Pour 1 cup of sugar into a medium sized bowl and set aside. (for rolling the cookies-
- Preheat the oven to 350°F/177°C. Spray a baking sheet with non-stick baking spray. Set aside.
- To make the wet ingredients, use a standing mixer with paddles attached and beat together brown sugar, white granulated sugar, peanut butter, shortening, butter, and eggs until combined and smooth. Set aside
- For the dry ingredients, in a large mixing bowl, whisk together the flour, baking soda, baking powder, and kosher salt until combined
- Gradually beat, over low speed, the dry ingredients into the wet ingredients until a dough forms.
- Use the large ice cream scooper to scoop out some dough into the palm of your hand. Make an indent in the center of the dough with your thumb and gently stretch the indent to make it wider. (This forms the space for the peanut butter filling)
- Remove the peanut butter filling from the freezer and place a scoop of the filling into the center of the indent.
- Pull dough over the filling and mold it into a smooth ball of dough.
- Roll the cookie dough ball in the sugar that was set aside earlier.
- Place the stuffed cookie dough onto the baking pan. Repeat this process until all the cookies are stuffed and placed on the baking pan, at least 1 inch apart. a
- Place the baking trays into the preheated oven and bake for 13-15 minutes or until a light golden brown.
- Allow cookies to cool slightly before moving to a cooling wrack to cool completely.
- Serve with a nice cold glass of milk and enjoy.
Nutrition
Notes
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