A peanut butter lover’s dream—the sweet filling inside makes these double the peanut butter perfection!
There’s something so homey and nostalgic about traditional peanut butter cookies. The soft, chewy texture and the crisscross hatch marks on top make for a treat that gives you all the feels. However, even a classic can be upgraded, and in the case of peanut butter-stuffed cookies, you get just that. All the goodness of a traditional peanut butter cookie but with a sweet, peanut butter filling in the middle. There is a burst of extra peanut butter in each bite!
The peanut butter filling is simply creamy peanut butter, but it tastes like something special when it’s nestled inside the soft, sweet-and-salty cookie. The trick is making an indentation in the cookie dough ball, filling it with the creamy peanut butter, and then folding over the edges to cover. It’s a simple method that produces a fun, unique cookie.
You will love making and serving peanut butter-stuffed cookies. If you have little kids who like to help in the kitchen, this is a great recipe for them. After the dough chill time, have them help with adding the filling; it’s fun and can be a little messy, which is all part of learning to bake.
What kind of peanut butter to use?
Even though the ingredients list calls for creamy peanut butter, it’s not always that simple when standing in the supermarket aisle, looking at all of the varieties of this popular spread. For these cookies, you want to use traditional creamy peanut butter that does not need mixing or stirring. Avoid the all-natural varieties where this step is required. If you normally buy the all-natural type, for this recipe, choose a brand like Simply Jif that has slightly less sugar and sodium but still has the consistency of traditional peanut butter.
How do I store leftovers?
Peanut butter-stuffed cookies keep well at room temperature. Store them on your counter in an airtight container for up to 3-4 days, and they will stay soft and fresh. For longer storage, freezing is the best option. Flash-freeze the cookies on a baking sheet for about 30 minutes. Then pile them into a resealable freezer bag, seal tightly, and freeze flat. They will keep up to 2 months this way. Thaw at room temperature for about 30 minutes before serving.
Serving suggestions
While peanut butter-stuffed cookies are delicious any time of year, for me, they are especially tasty in the fall. In the fall, I’m baking other cookies and bars that go well with peanut butter. For instance, Salted Brown Butter Pecan Blondies and Snickers Cookie Bars. Peanut butter-stuffed cookies are a great option to take to a potluck or family dinner as well. Using a fun tray, alternate them with Chocolate-Peanut Butter Cookies for a cute presentation. Of course, you don’t need a special occasion to enjoy these cookies—they are a perfect indulgence with your afternoon tea or coffee!
Peanut Butter-Stuffed Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 3/4 cup light brown sugar packed
- 2 cups creamy peanut butter divided
- 2 large eggs at room temperature
- 1 1/2 teaspoons vanilla extract
- 3 cups all-purpose flour spooned and leveled
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar for rolling
Instructions
- Beat the butter, 1 cup granulated sugar, and light brown sugar until light and fluffy. Add 1 1/2 cups of peanut butter, eggs, and vanilla extract; mix until smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually blend the dry ingredients into the wet mixture until just combined.
- Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes. This helps prevent the cookies from spreading too much.
- Scoop the dough into about 24 balls and flatten them in your hand. With each, make a small well in the center and add about 1 teaspoon of the reserved peanut butter. Gently fold the dough over the filling and roll into a smooth ball. Roll each ball in the extra 1/2 cup granulated sugar.
- Place the cookie balls 2 inches apart on a parchment-lined baking sheet. Bake at 350°F for 13 minutes or until the edges turn a light golden brown. Allow the cookies to cool on the sheet for a few minutes before transferring to a wire rack to cool completely.
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