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
Scale
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.
