Stuffed Peanut Butter Cookies

Stuffed Peanut Butter Cookies: A Dreamy Twist on a Classic Favorite

Peanut butter cookies are a beloved treat, but when you take them to the next level by stuffing them with creamy peanut butter, you create a cookie that’s pure magic. Imagine biting into a golden, slightly crisp cookie exterior only to reveal a soft, gooey peanut butter center that melts in your mouth. The combination of textures—the slight crunch of the cookie paired with the rich, smooth filling—makes every bite a little piece of heaven.

What’s even better? These stuffed peanut butter cookies are surprisingly easy to make. By simply forming your cookie dough around a dollop of peanut butter, you get a decadent, melt-in-your-mouth experience that will leave everyone asking for seconds. Whether you're a die-hard peanut butter fan or just looking for a sweet indulgence, these cookies are the perfect balance of salty and sweet, with that irresistible peanut butter flavor shining through in every bite.

These cookies are an all-time favorite for my family and friends. It’s the most requested dessert I’ve baked. If you love peanut butter, these cookies are the ones for you. The creamy peanut butter literally melts in your mouth for a mouthwatering cookie that’s sure to bring you back for seconds or thirds; I’m not judging.

Simple ingredients:

• Butter

• Powdered Sugar

• Brown sugar

• Sugar

• Peanut butter

• Eggs

• Vanilla

• All-purpose flour

• Baking soda

• Baking powder

• Salt

Tips for making these cookies.

• Make sure the eggs and butter are at room temperature. Room temperature ingredients ensure better mixing and a uniform texture, creating a better rise and even baking. - I made a note below on how to quickly bring butter and eggs to room temperature if you forgot or don’t want to wait!

• Making these is so much easier with cookie scoops. I have a three-pack of cookie scoops, and I use the smallest for the peanut butter filling and the medium scoop for the cookie dough; this helps to ensure even amounts and prevents overfilling the dough.

• For the best experience, warmly serve your stuffed peanut butter cookies right out of the oven or gently reheat them for 10 seconds in the microwave, and it’s perfect! The peanut butter filling will be soft and gooey, making for an irresistible treat.

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How to Quickly Bring Butter and Eggs to Room Temperature:

• Butter: If you forgot to take your butter out in advance, you can cut it into small cubes to speed up the softening process, or place it in the microwave for a few seconds (but don’t melt it).

• Eggs: To quickly bring eggs to room temperature, place them in a bowl of warm (not hot) water for about 5-10 minutes.

Storing stuffed peanut butter cookies properly will keep them fresh and delicious for as long as possible. Here's how to store them:

1. Room Temperature (for Short-Term Storage)

• Method: Place your stuffed peanut butter cookies in an airtight container.

• Tip: To prevent them from sticking together, you can layer the cookies with parchment or wax paper.

• Duration: These cookies should stay fresh for up to 3-4 days at room temperature.

2. Refrigeration (for Longer Freshness)

• Method: For cookies with a creamy filling, it’s best to store them in the fridge to keep the filling firm.

• Tip: Place the cookies in an airtight container or a resealable plastic bag. You can also wrap each cookie individually in plastic wrap to prevent them from sticking together.

• Duration: Refrigerated cookies can last for about 1 week.

3. Freezing (for Long-Term Storage)

• Method: If you want to keep them for longer, freezing is a great option.

• Tip: Place the cookies on a baking sheet and freeze them individually for 1-2 hours. After freezing, transfer them to a zip-top bag or an airtight container to avoid freezer burn.

• Duration: Frozen stuffed peanut butter cookies can last for up to 3 months.

• How to Serve: To enjoy, let them thaw at room temperature for 15-20 minutes, or microwave them for a few seconds to soften the center.

These tips will help keep your cookies fresh, whether you plan to enjoy them right away or store them for later!

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Leave a comment below if you like this recipe! :) Happy Baking

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Stuffed Peanut Butter Cookies

Yield: 18

Author: Jaegar Desjardin

Prep time: 25 MinCook time: 12 MinTotal time: 37 Min

These stuffed peanut butter cookies are a delicious treat where soft, chewy peanut butter cookies are filled with a creamy, rich peanut butter center, creating a perfect combination of texture and flavor. The contrast between the warm, gooey filling and the crisp exterior makes every bite irresistible.

Ingredients

Peanut Butter Filling

• 1 cup creamy peanut butter
• 1/2 cup powdered sugar

Cookie Dough

• 1/2 cup unsalted butter (1 stick) at room temperature.
• 1/2 cup brown sugar
• 1/4 cup sugar +1/4 cup for rolling
• 1/2 cup peanut butter
• 1 egg + 1 egg yolk
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt

Instructions

1. Make the peanut butter filling balls in advance. In a bowl, add 1 cup of peanut butter and 1/2 cup of powdered sugar and mix until completely incorporated. Using a small cookie scoop or a spoon, scoop peanut butter balls into roughly one tablespoon of balls and freeze until ready. (Minimum of 2 hours).
2. Preheat the oven to 375 degrees and line the cookie sheet with parchment paper. Mix the butter and sugar on medium-high until light and fluffy (about 2 minutes) in a stand mixer with the paddle attachment.
3. Use a spatula to scrape down the sides, add the peanut butter, and mix. Then add the egg, egg yolk, and vanilla extract. Mix until combined.
4. Then add the flour, baking powder, baking soda, and salt and mix until just combined.
5. Using a medium cookie scoop or spoon (roughly 2 tbsp). Scoop the dough and use your hands to flatten the dough ball. Then place the frozen peanut butter ball in the center and bring the edges together to cover the frozen ball. Roll the dough balls in granulated sugar and place cookies 2 inches apart onto prepared cookie sheets.
6. Bake for 12-14 minutes or until the cookies have puffed up and crinkled on the edges but still gooey in the middle.

Equipment

1. Stand mixer
2. Bowl
3. Cookie sheet
4. Parchment paper
5. Cookies scoops
6. Wire rack
7. Spatula