If you have a soft spot for the perfect balance of rich, nutty peanut butter and chewy, golden cookies, this Peanut Butter Stuffed Cookies Recipe is about to become your next obsession. Imagine biting into a luscious cookie that hides a creamy peanut butter center—each bite delivers a delightful surprise of texture and flavor that feels like a warm hug. This recipe combines simple ingredients in a way that transforms everyday components into an irresistible treat that’s perfect for sharing or indulging solo after a long day.
Ingredients You’ll Need
These ingredients may look straightforward, but each one plays a starring role in creating the soft, tender crumb and that melt-in-your-mouth peanut butter surprise. From the creamy peanut butter that packs the filling and dough with flavor to the variety of sugars that deliver the perfect sweetness and texture, every detail counts.
- 1 1/2 cups creamy peanut butter: This is the hero ingredient, providing the signature nutty richness both inside and in the dough.
- 3/4 cup powdered sugar: Adds smooth sweetness and helps achieve that soft texture in the peanut butter filling.
- 1 cup sugar: Regular granulated sugar balances the flavors and adds crispness to the cookie edges.
- 1 cup light brown sugar, packed: Brings a subtle molasses note and moisture that keeps the cookies chewy.
- 1/2 cup shortening: Helps keep the cookies tender without overpowering the peanut butter flavor.
- 1/2 cup unsalted butter: Adds richness and depth; using unsalted gives you more control over the saltiness.
- 2 large eggs: The glue that holds everything together, adding structure and a bit of moisture.
- 2 1/4 cups flour: Provides the body and chew to the cookies—measure carefully for best results.
- 1 1/2 teaspoons baking soda: Ensures a perfect rise and lightness in the dough.
- 1 teaspoon baking powder: Works alongside baking soda to balance the leavening for an ideal texture.
- 1/2 teaspoon kosher salt: Enhances all the sweet and nutty flavors without overwhelming.
- 1 cup sugar (for rolling): Coats the cookie dough for a sparkling, slightly crunchy outer layer.
How to Make Peanut Butter Stuffed Cookies Recipe
Step 1: Prepare the Peanut Butter Filling
Start by mixing the creamy peanut butter with powdered sugar until smooth and light. This sweet, creamy filling is what makes these cookies so special. Setting it aside while you prepare the dough lets it firm up just enough to be rolled into perfect little centers.
Step 2: Make the Cookie Dough
Cream together the sugars, shortening, butter, and peanut butter until the mixture is fluffy and well combined. Then, add the eggs one at a time, beating well after each addition to ensure a smooth dough. Mix the dry ingredients—flour, baking soda, baking powder, and salt separately, then gradually fold them into the wet ingredients. This careful mixing helps develop a tender but sturdy dough to hold your peanut butter treasure inside.
Step 3: Shape and Stuff the Cookies
Take a small scoop of cookie dough and flatten it slightly in your palm. Place a teaspoon of the peanut butter filling in the center, then gently wrap the dough around it, sealing the edges so the filling stays hidden inside. Roll each ball in the cup of sugar until coated completely for a shimmer and a subtle crunch when baked.
Step 4: Bake to Perfection
Preheat your oven to 350°F (175°C). Arrange the cookies on a baking sheet lined with parchment paper, spacing them a couple of inches apart. Bake for 12 to 15 minutes until the edges turn golden but the centers remain soft. Let them cool slightly on the pan before transferring to a wire rack—this helps the cookies set without losing their gooey center.
How to Serve Peanut Butter Stuffed Cookies Recipe
Garnishes
Although these cookies are delicious on their own, sprinkling a pinch of flaky sea salt on top just before baking adds a delightful contrast that highlights the sweetness and deep peanut flavor. For an extra touch, drizzle some melted dark chocolate over cooled cookies—it’s a rich addition that pairs beautifully.
Side Dishes
Serving these cookies alongside a cold glass of milk or a cup of hot coffee or tea brings out their comforting qualities. For a decadent dessert option, pair them with vanilla ice cream and a drizzle of caramel sauce to elevate the experience without overshadowing the cookie’s peanut butter core.
Creative Ways to Present
Try arranging these cookies on a rustic wooden board with dollops of peanut butter and chopped peanuts to create an inviting display. Wrapping them in parchment paper tied with a ribbon makes a charming gift that friends and family will adore. You can also sandwich them with a touch of chocolate ganache or marshmallow fluff for a festive twist.
Make Ahead and Storage
Storing Leftovers
Store your Peanut Butter Stuffed Cookies Recipe creations in an airtight container at room temperature for up to five days. This keeps them soft and chewy while preserving that lovely peanut butter center. If you prefer a firmer bite, refrigeration also works, although the texture will firm up slightly.
Freezing
These cookies freeze beautifully. Place them in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container. When stored properly, they maintain their flavor and texture for up to three months, making them ideal for prepping ahead or surprising guests with a freshly baked taste anytime.
Reheating
To enjoy the cookies warm, gently reheat them in the microwave for about 10 to 15 seconds or pop them in a preheated oven at 325°F (160°C) for 5 minutes. This revives the gooey peanut butter center and soft cookie exterior, bringing back that just-baked magic.
FAQs
Can I use natural peanut butter for the filling?
Natural peanut butter can be used, but expect a slightly different texture and possibly some oil separation. It’s best to stir it well beforehand and note that the filling might be a bit softer compared to using creamy peanut butter.
What if I don’t have shortening? Can I substitute it?
You can swap shortening with an equal amount of unsalted butter for a richer flavor, though the cookies may be a bit less tender and spread a little more during baking.
How do I prevent the peanut butter center from leaking out while baking?
Ensuring that the cookie dough fully encases the peanut butter filling with no gaps is key. Gently pinch edges closed and avoid overfilling. Chilling the filled dough balls before baking can also help maintain their shape.
Is it possible to make these cookies gluten-free?
Absolutely! Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Just ensure your baking powder and other ingredients are gluten-free as well to keep the recipe safe and delicious.
How can I make these cookies vegan?
You can swap butter for vegan margarine and replace eggs with flax or chia egg substitutes. Use a plant-based peanut butter that doesn’t contain honey, and you’ll have vegan-friendly Peanut Butter Stuffed Cookies Recipe cookies.
Final Thoughts
This Peanut Butter Stuffed Cookies Recipe truly brings a unique twist to a classic favorite, offering a luscious peanut butter core wrapped in a tender, sugary cookie shell. Baking these at home means you get to enjoy that freshly baked warmth and gooey goodness anytime you want. Trust me, once you make these, they’ll earn a permanent spot in your dessert repertoire. Go ahead and give this recipe a try—you’re going to love the magic hiding right inside!
Print
Peanut Butter Stuffed Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 22 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Peanut Butter Stuffed Cookies are rich, soft, and loaded with creamy peanut butter both inside and out. With a tender, chewy texture and a sugary coating, these cookies offer a sweet and nutty treat perfect for any occasion. The recipe combines a blend of peanut butter, sugars, and classic cookie ingredients to create a delightful dessert that’s easy to make and sure to please peanut butter lovers.
Ingredients
Cookie Dough
- 1 1/2 cups creamy peanut butter
- 3/4 cup powdered sugar
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 1/2 cup shortening
- 1/2 cup unsalted butter
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp kosher salt
Coating
- 1 cup granulated sugar (for rolling dough)
Instructions
- Prepare the Cookie Dough: In a large mixing bowl, combine the creamy peanut butter, powdered sugar, granulated sugar, and light brown sugar. Add the shortening and unsalted butter, ensuring they are softened to room temperature for easy mixing. Beat the mixture until smooth and creamy. Add the eggs one at a time, mixing well after each addition to incorporate fully.
- Mix the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and kosher salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft cookie dough forms. Avoid overmixing to keep the cookies tender.
- Shape and Stuff the Cookies: Scoop tablespoons of dough and roll into balls. For stuffed cookies, flatten half of the dough balls, place a small spoonful of creamy peanut butter in the center, then cover with another flattened dough ball. Seal the edges gently.
- Coat the Dough Balls: Roll each stuffed dough ball into the 1 cup of granulated sugar, covering all sides evenly. This creates a sweet, crunchy outer layer once baked.
- Bake the Cookies: Preheat your oven to 350°F (175°C). Place the sugar-coated cookie dough balls onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the edges are lightly golden and the centers look set but still soft.
- Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This helps them set perfectly and prevents breaking.
Notes
- Use creamy peanut butter for the best texture and flavor in both the dough and stuffing.
- Ensure butter and shortening are at room temperature for easier mixing.
- You can substitute kosher salt for regular table salt if unavailable.
- For a nuttier flavor, try toasting the peanut butter before mixing into the dough.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
