Peanut Butter Stuffed Cookies
This is a peanut butter lovers cookie! A tasty crispy peanut butter cookie is stuffed with peanut butter, rolled in sugar and baked to perfection.
Servings 22 cookies
Calories 430kcal
Equipment
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Ingredients
Peanut Butter Filling
- 1½ cups creamy peanut butter
- ¾ cups confectioners sugar
Rolling the Cookie
Peanut Butter Cookie
- 1 cup light brown sugar, packed
- 1 cup white sugar
- 1 cup creamy peanut butter
- ½ cup shortening
- ½ cup unsalted butter, softened
- 2 large eggs
- 2¼ cups all-purpose flour
- 1½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- non-stick baking spray
Instructions
Peanut Butter Filling
- 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.
Peanut Butter Cookies
- 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.
Notes
Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.
Storage:
Storage - Store these cookies in an airtight container at room temperature for up to five days.
Freezing - You could also freeze the baked cookies in a freezer-safe bag for up to three months.
I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.
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Nutrition
Serving: 1cookie | Calories: 430kcal | Carbohydrates: 48g | Protein: 9g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 264mg | Potassium: 219mg | Fiber: 2g | Sugar: 35g | Vitamin A: 153IU | Calcium: 37mg | Iron: 1mg
