Peanut Butter Stuffed Cookies have delicious peanut butter inside with a sugar topping. They are soft and delicious for a decadent treat.
This soft and fluffy cookie recipe has a sweet surprise in the middle. This is truly a peanut butter lovers delight. From the yummy peanut butter cookie to the peanut butter filling, it is so decadent.
One bite and you will be hooked with all the peanut butter flavors. I have been making these for my family for years.
They look and sound fancy but take very little preparation. Once you see the trick to stuffing them with peanut butter, you will love how easy it is.
Stuffed cookie recipes are so delicious and we also like to make Nutella Stuffed Cookies, Caramel Stuffed Cookies, Peanut Butter Stuffed Cookies, and Oreo stuffed cookies .
Table of contents
Why We Love This
They are peanut butter cookies taken to the next level. Classic peanut butter cookies are stuffed with peanut butter. Every bite is peanut butter overload.
The surprise in the middle really takes this recipe up a level. Classic peanut butter cookies are awesome but these stuffed peanut butter cookies really are so decadent.
Try more Peanut Butter Desserts along with Reeseโs Pieces Cookies. If you love peanuts, try Patriotic Crockpot Peanut Clusters.
Ingredients
- All-Purpose Flour. Make sure to use plain flour and not self-rising flour.
- Sugar. Plain, granulated sugar.
- Brown sugar. Homemade Brown Sugar Recipe is an easy option if you don’t have store bought. You can use light brown sugar or dark brown sugar.
- Unsalted butter. Softened and room temperature.
- Peanut Butter. Use any brand you love but it needs to be creamy.
- Baking soda. You can use one of the Best Baking Soda Substitutes.
Get the complete list of ingredients at the bottom of the page.
Additions and Substitutions
- Sprinkles. You can add sprinkles to the cookies. Just make sure to add these to each of the cookies before baking so they stick. This would be so pretty for different occasions and holidays.
- Chocolate drizzle. Drizzle melted chocolate on the cookies once they are baked and cooled. This will create a delicious chocolate peanut butter combination and look amazing.
- Reece’s Cups. Instead of frozen peanut butter, freeze Mini Reese’s Cups and then wrap cookie dough around them.
Step By Step Instructions
Step 1. Preheat the oven to 350 degrees. Then take one cup of the peanut butter and dollop on a baking sheet lined with parchment paper. Place in the freezer to chill.
Step 2. Whisk the dry ingredients together in a medium bowl.
Step 3. In a separate mixing bowl, combine the butter and both types of sugar with a hand mixer. You can also use the bowl of a stand mixer using the paddle attachment.
Step 4. Mix until the ingredients are light and fluffy.
Step 5. Add the peanut butter and eggs to the mixture. Then add in the peanut butter and eggs.
Step 6. Mix until these ingredients are thoroughly combined. Reduce the mixer speed to low and gradually mix in the dry ingredients to the peanut butter mixture.
Step 7. Place the frozen peanut butter dollops in cookie dough.
Step 8. Wrap the frozen pb filling in cookie dough until a ball forms. Pinch together any seams.
Step 9. Roll the cookie dough in the remaining granulated sugar. Place on a baking sheet and bake for 10-12 minutes.
Step 10. Let the cookies cool for 5 minutes on the baking sheet. Then move to a cooling rack to cool completely!
Storage
Store the leftover cookies in an airtight container for up to 5 days. Keep a piece of bread in the container with the cookies to keep them soft.
How To Freeze Cookies?
There are a couple of options to freeze these cookies. You can freeze the cookies after they are baked or freeze the dough.
If freezing baked cookies, allow to cool and place inside a freezer bag or container. I suggest placing wax paper in between the cookies. They can be frozen up to 2 months if you prefer.
Another option is to freeze the cookies before they are baked. Make the dough and form the cookies as instructed but do not bake them. Instead, flash freeze the cookie dough balls on a baking sheet for about an hour. When baking frozen cookies, you may need to add a few extra minutes to the baking time.
Then place the cookie dough inside a freezer container. Since you flash froze the cookie dough, it will prevent them from sticking together and make it easy later. You can grab a couple to bake when the craving hits.
Learn more about how to freeze cookie dough.
Pro Tips
- Peanut Butter. Creamy peanut butter is best in this recipe and not crunchy peanut butter. We also do not recommend natural peanut butter. It is too oily and can make the cookies spread out and become too thin while baking.
- Nut Butter. If you have allergies to peanut butter, you can substitute any nut butter in this recipe. It just needs to be creamy.
- Gluten free. This recipe can use gluten free flour instead of regular if needed.
- Room temperature butter and eggs. These ingredients should be room temperature so they combine into a smooth texture.
- Don’t flatten the dough. Once you wrap the frozen peanut butter in cookie dough, do not flatten it. The cookies will be too thin once baked if you flatten them prior to going in the oven.
- Frozen peanut butter. It is very important that you freeze the peanut butter dollops. If you do not, it will ooze out of the cookie while baking.
More Easy Cookie Recipes
- Chocolate Chip Cake Mix Cookies
- Funfetti Cake Mix Cookies
- Peanut Butter No Bake Cookies Recipe
- Thin Mint Cookie Recipe
- Mint Chocolate Chip Cookies
- Peanut Butter Cake Mix Cookies
Everyone will love these Peanut Butter Stuffed Chocolate Cookies. Give these a try and please leave a comment.
Peanut Butter Stuffed Cookies
Ingredients
- 2 1/2 cup All-Purpose Flour
- 1 1/2 cup granulated sugar divided
- 1 cup brown sugar
- 1 cup Unsalted butter softened
- 2 cups Peanut Butter divided
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 Large Eggs
Instructions
- Preheat the oven to 350 degrees F. Take one cup of the peanut butter and place it in 24 dollops on a baking sheet lined with parchment paper.
- Freeze the dollops while you prepare the cookie dough.
- In a mixing bowl combine the dry ingredients: flour, baking powder, baking soda and salt. Set aside.
- In a separate mixing bowl, combine the butter and 1 cup of both of the sugars with a stand up mixer or a hand-held mixer. Mix until the ingredients are light and fluffy.
- Then add in the peanut butter and eggs. Mix until these ingredients are thoroughly combined.
- Reduce the mixer speed to low and gradually mix in the dry ingredients until they are just incorporated. Do not over mix.
- Wrap each of the peanut butter dollops with the cookie dough.ย Roll the cookie dough in the remaining granulated sugar and place on a baking sheet.
- Bake for 10-12 minutes until the cookies are lightly golden brown.
- Let the cookies cool for 5 minutes on the baking sheet then move them to a wire rack to cool completely!
