These peanut butter stuffed cookies are a type of cookie that has a creamy peanut butter filling inside a soft and chewy peanut butter cookie. It is a delicious treat for peanut butter lovers, as it has a double dose of peanut butter flavor.
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Baking with Peanut Butter
There is nothing like peanut butter to bring back fond memories from childhood. Sandwiches are great but baked goods are even better. The Tasting Table recommends the best peanut butter for baking. The most important mention is not to use natural peanut butter in your baking. The more conventional mass produced peanut butters are best.
Why This Peanut Butter Stuffed Cookie Recipe is a Keeper
What can be better that a lush crispy cookie? How about one with a creamy peanut butter surprise inside! That is what this delicious cookie has to offer. These stuffed peanut butter cookie is one of the favorite cookies.
- 30 Minute Meal: These wonderful cookies are perfect as they take little time to bake.
- Easy Ingredients: All found in pantry or fridge. Just use your hand mixer and you are good to go.
- Family Friendly: If they love peanut butter, than this cookie will be a hit.
If you’re looking for more cookie recipes, try these Brownie Crinkle Cookies, Strawberry Jam Cookies (Thumbprints) and Gingerbread Sugar Cookies with Eggnog Frosting.
What is the secret to a perfectly baked cookie?
While many factors can influence the bake, here are a few suggestions:
- Use high-quality butter with a low water content. Cheap butter can have up to 19 percent water, which can make your cookies spread too much and affect the emulsification of the dough
- Let the butter sit at room temperature for 15 minutes before creaming it. If the butter is too cold, it won’t cream properly and the cookies will be dense.
- Use a baking mat or parchment paper to line your pans, instead of greasing them.
- Chill the dough before baking, especially if it contains a lot of butter or sugar.
- Preheat the oven and check the temperature with an oven thermometer.
- Scoop the dough with a cookie scoop or a tablespoon to ensure even-sized cookies.
- Don’t overmix the dough, especially after adding the flour.
Ingredient Notes for Peanut Butter Recipe with creamy Peanut Butter Filling
- Peanut Butter: Any brand peanut butter as long as it is not natural.
- Eggs: Unless otherwise stated, always use large eggs.
See the recipe card below for a complete list of the ingredients with measurements.
Variations and Substitutions Stuffed Chocolate Cookies
You can make a peanut butter cup stuffed cookie by replacing the peanut butter cookie with a chocolate cookie.
- Chocolate Peanut Butter Stuffed Cookies: Place chocolate in the center of the peanut butter cookie
- Chocolate Chips: Make a chocolate chip cookie or make a peanut butter chocolate chip.
- Cooking variation: Watch the bake time for your oven as they can vary greatly. For the best cookies with filling in the center, seal the cookies properly so they are prepared baking.
Special Equipment Needed for the Scoop Cookies
You will need a few different tools to help you make these cookies easier to make.
- Cookie Scoops: A large cookie scoop and a small cookie scoop will help you make a uniform cookie.
- Cool Rack: To allow the cookies to crisp up and cool down.
- Mixer: A hand or stand mixer.
How to Make Best Peanut Butter Cookies
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These are the basic steps for making best peanut butter cookies. That are super easy to make. Refer to the full, printable recipe card below for detailed instructions.
STEP 1: Make the Peanut Butter Balls
First, in a medium bowl, mix the peanut butter and powdered sugar until smooth. Then using a small ice cream scoop, scoop some dough and roll into a ball. Then place on a baking sheet and freeze while you continue to the cookie part.
STEP 2: Light and Fluffy Cookie Dough
First, preheat oven to 350 degrees. Line cookie sheets with parchment paper. Then in a another bowl, cream together the brown sugars and white sugar, peanut butter, shortening and eggs. Whisk together the flour, baking soda, baking powder and salt.
STEP 3: Combine and Wrap around the Peanut Butter
Gradually beat in the dry ingredients into the wet until a dough forms. Then using the large ice cream scooper, scoop out some dough then make a well into the center. Next, place peanut butter filling from the freezer into the center of the cookie dough.
STEP 4: Roll the dough around the Frozen Peanut Butter
Next, wrap dough around the peanut butter filling and mold into a smooth ball of dough. Then roll the cookie dough ball in the sugar.
STEP 5: Bake the Cookie and Cool
Finally, place onto the cookie sheet and place into the oven and bake for 13-15 minutes or until a light golden brown. Allow cookies to cool on a wire rack.
Recipe FAQs for Peanut Butter Cup Stuffed Cookies
Expert Tips for Making This Peanut Butter Cookies Stuffed with a Surprise Recipe
The peanut butter mixture in the center makes such a nice surprise that everyone loves. These stuffed cookies are truly the ultimate peanut butter cookie with their soft peanut butter inside.
- Double this Awesome Peanut Butter Cookie: This is a great recipe for a crowd. Simply increase the ingredients proportionately and bake as directed.
- Add Chocolate for a Peanut Butter Chocolate Cookie: Drizzle with milk chocolate or other chocolate flavor for a beautiful presentation.
- Cookies Freeze: Feel free to chill the baked cookies or the cookie dough in an airtight container.
- Variation tip: In place of the sugar, roll in crushed peanuts. Chill the cookie dough before baking if your oven
- Alternate cooking method tip: You can bake these cookies in the air fryer too.
What to Serve with Chewy Peanut Butter Cookies
Peanut Butter Stuffed Cookies
Equipment
- Stand mixer or hand mixer
- Small Cookie Scoop
- Large cookie scoop
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Ingredients
Peanut Butter Filling
- 1½ cups creamy peanut butter
- ¾ cup powdered sugar
Cookie Dough
- ¾ cup creamy peanut butter
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- Shortening, amount missing—must be verified
- 1 teaspoon vanilla extract
- 1 large egg
- Flour and baking powder amounts require verification due to conflicting entries on the recipe card.
- ½ teaspoon baking soda
- ¼ teaspoon salt
For Rolling
- Granulated sugar, amount to be verifiedChristina’s Notes
Instructions
- Peanut Butter Filling
- In a medium mixing bowl, stir together the creamy peanut butter and powdered sugar until smooth and fully combined.
- Scoop the filling into small balls using a small cookie scoop. Place them on a parchment-lined plate or baking sheet and freeze for 15 to 20 minutes while preparing the cookie dough.
Peanut Butter Cookies
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
- In the bowl of a stand mixer, beat together the peanut butter, brown sugar, granulated sugar, shortening, vanilla extract, and egg until smooth and creamy.
- Gradually add the dry ingredients to the wet ingredients and mix just until a soft dough forms.
- Scoop the dough using a large cookie scoop. Flatten each scoop slightly and create a well in the center.
- Place one frozen peanut butter filling ball in the center of each piece of dough. Wrap the dough completely around the filling and gently roll into a smooth ball.
- Roll each cookie in granulated sugar and place on the prepared baking sheet about 2 inches apart.
- Bake for 13 to 15 minutes, or until the edges are lightly golden and the centers are just set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Christina’s Notes
Don’t overbake. The cookies should still look slightly soft in the center when they come out of the oven.
Store cookies in an airtight container at room temperature for up to 4 days.
Freeze baked cookies or unbaked cookie dough for up to 3 months. Bake frozen cookie dough with an additional 1 to 2 minutes of baking time.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.