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Peanut Butter Stuffed Cookies
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.
Equipment
- Stand mixer or hand mixer
- Small Cookie Scoop
- Large cookie scoop
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.
- In a separate mixing bowl, whisk together the flour, baking soda, baking powder, and salt.
- 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
Freeze the peanut butter filling until firm to make stuffing the cookies easier.
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.
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.