Soft peanut butter cookies stuffed with a creamy peanut butter surprise! These peanut butter stuffed cookies are a favorite with everyone that has tried them, and they are so simple to make.
Peanut Butter Filled Cookies
These Peanut Butter Stuffed Cookies are so good with an incredibly soft and chewy texture. These cookies are a peanut butter lovers dream! The inside of these cookies are like our popular peanut butter balls, but covered with peanut butter cookies instead of chocolate.
Key Ingredients You’ll Need
Peanut Butter Filling
Powdered Sugar: This is the best sugar to use when needing a frosting with a smooth consistency.
Peanut Butter Cookies
Granulated Sugar: In addition to adding a sweeter flavor to a cookie recipe. Granulated sugar caramelizes and absorbs moisture which overall improves the texture and flavor of the cookie.
Brown Sugar: This is great for making adding more moisture to the cookie. We all love a chewy and delectable cookie, and this ingredient will do just that.
Shortening: Shortening offers a very delicate and crumbly texture to baked desserts.
Butter: It is best to use unsalted butter for this recipe. Using unsalted butter will give you control of the flavoring in the recipe. This will allow the rawest and natural flavor to come out in the recipe.
Eggs: When making cookies, you always want to use room-temperature eggs. It gives the best texture to cookies.
How To Make Peanut Butter Stuffed Cookies
Peanut Butter Filling
Step 1. Add the peanut butter and powdered sugar into a medium bowl and combine using a whisk or hand mixer until smooth like dough. Scoop the filling into your hand using a small ice cream scoop. Roll to form a ball and set it on a small tray or plate. Set into the freezer to chill while you are preparing the dough.
Peanut Butter Cookies
Step 1. In a medium-sized bowl, add 1 cup of sugar. Set the oven to 350 degrees. Add the sugars, butter, shortening, butter, and eggs into a standing mixer and combine until smooth. Add the flour, baking soda, baking powder, and salt into a large bowl and whisk to combine. Slowly combine the two mixtures until a dough forms.
Step 2. Scoop the dough into your hands using a large ice cream scooper. Use your thumb to make an indent into the middle of each cookie and carefully spread to make it a bit wider.
Take the filling out of the freezer and place some filling in each indent.
Step 3. Pull the dough over the filling to seal it, then smooth it into a ball.
Place the cookie ball into the sugar bowl and coat. Set onto a cookie sheet and place in the oven for 13-15 minutes to bake until light brown. Take out and let the cookies cool before taking off the pan. Enjoy with a BIG glass of milk!
How Are These Cookies Stuffed?
These Cookies are stuffed in a simple and unique way. You spread the cookie dough out and add some of the fillings into the center of each cookie. Then, you will fold the dough over the filling and seal it.
How To Store Stuffed Peanut Butter Cookies?
You can place these cookies into an airtight container or in a Ziploc bag. These cookies can be kept at room temperature if you desire. They can also be placed into the fridge or freezer to extend the shelf life.
More Peanut Butter Recipes:
- Peanut Butter Hot Chocolate
- Peanut Butter Stuffed Chocolate Cookies
- No-Bake Peanut Butter Cookies
- Peanut Butter Cheesecake Fudge
- Peanut Butter Cup Cookies
Peanut Butter Stuffed Cookies
Ingredients
Peanut Butter Filling
- 1 1/2 C creamy peanut butter
- 3/4 C powdered sugar
Peanut Butter Cookies
- 1 C Sugar
- 1 C light brown sugar – packed
- 1 C creamy peanut butter
- 1/2 C shortening
- 1/2 C butter – unsalted
- 2 large large eggs
- 2 1/4 C flour
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1 C sugar – to roll the cookie dough in
Instructions
Peanut Butter Filling
- Using a medium bowl and a whisk or a hand beater, mix the peanut butter and powdered sugar until combined and smooth like dough
- Use a small ice cream scoop and scoop some filling into the palm of your hands
- Roll into a ball and place onto a small tray or plate
- Place into freezer while you make the dough
Peanut Butter Cookies
- Pour the 1 C of sugar into a medium-size bowl
- Preheat oven to 350 degrees
- Using a standing mixer, beat together the sugars, peanut butter, shortening, butter, and eggs until combined and smooth
- Using a large bowl whisk together the flour, baking soda, baking powder, kosher salt until combined
- Gradually beat in the dry ingredients into the wet until a dough forms
- Using the large ice cream scooper, scoop out some dough into the palm of your hand
- Make an indent in the center of the dough with your thumb and gently stretch the indent to make it wider
- Remove the peanut butter filling from the freezer and place a filling into the center of the indent
- Pull dough over the filling and mold into a smooth ball of dough
- Roll the cookie dough ball in the sugar
- Place onto the cookie sheet and place into the oven and bake for 13-15 minutes or until a light golden brown
- Allow cookies to cool before moving and enjoying with a LARGE glass of milk!
Last Step:
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- 1 large ice cream scooper
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24 comments on “Peanut Butter Stuffed Cookies”
I am a bit of stickler for details. I own varying sizes of ice cream scoops. Can you please give recommended measurements of the “large” and “small” scoops? Looking forward to spoiling my family with these. TIA
Hi Connie. Yes, there are so many sizes of scoops! I would say you are probably aiming for around 3-4 tbsp for the large and 1+ tbsp for the small.
Relatively easy to make and everyone loved them! I do recommend refrigerating the peanut butter filling for about 10 minutes to make it easier to roll but other than that the recipe was great! I made these for Easter and only got to eat one cookie before they were all snatched up and gone. Everyone said they were very good and several of the kids came back for seconds and thirds.
Unable to roll p.b & powdered sugar together to form a ball but it’s too soft to roll Help!!!!
MADE THESE SEVERAL TIMES. EVERYONE LOVES THEM.
I am just about ready to start making this recipe when I became confused on the sugars for the cookie part of the recipe. Do you really mean two cups of sugar? 1 reg, 1 lt brown? futher in the recipe you say 1C sugar, you don’t specify which or if a combination of both. Further down you mention to beat the sugars with the peanut butter, butter, shortening and eggs, are we talking 1C of each? 1/2 C of each? The brown sugar is never mentioned again.
1 cup of granulated and light brown sugar for this recipe per the recipe card. Step one could really be combined with three mentioning “the sugars”.
hi,
so it’s 1c sugar and 1 cup brown sugar? i was also confused on reading this
Yes.
My son and I made these tonight and let me tell you, this is our new family favorite!! We absolutely love them. If you are a peanut butter fan like us then you will love it!! Highly recommend.
It’s so great! I made it for my dads Birthday, and we all love it!
Thank you for this awesome recipe! My son and husband love them
These cookies are amazing! This is one of my favorite cookie recipes , I have gotten many requests to make these!
Anybody use something besides the 1/2 cup of shortening?
Turned out wonderful and yummy! Just like picture.
I made these Peanut Butter Stuffed Cookies tonight and they turned out so great. I made them bigger than here but they turned out good. Thanks for the recipe and for sharing. I posted to my friends on FB and attached a link back here.
I do something similar…but instead of the PB filling I use mini snickers! Super awesome!
Mine spread also. I think I’m going to try refrigerating the dough for 30 to 60 minutes to see if that helps. But they were amazing even spread out.
That look good cookie
This is the best thing ever
Yummy
The filling feels way too soft to form into a ball in my hand even after adding an extra 1/4 cup of icing sugar. I even tried refrigerating the filling before making the balls while I prepared the cookie dough and this filling mixture was still too soft to form a ball in my hand. I simply scooped the filling onto a plate which I put in the freezer for about 1/2 hour. Also,for the cookie dough,the recipe reads to add sugars and butter is mentioned twice but I am sure what you meant to say was butter and peanut butter.The large icecream scoop is far too big. I used a small scoop for the filling and a medium sized scoop for the cookie dough and even with these adjustments, the diameter of the cookies once cooked was about 4″! The cookies taste fine but I feel some tweeking is still required. Any suggestions you can offer would be appreciated because I think our grandchildren would love these with the peanut butter centre if they didn’t spread so much making them far too large.
I totally agree.. mine came out amazing but they were huge! I will be making again but trying to figure out the measurements better
the recipe said to put the filling balls in the freezer first. this made them the perfect form. these cookies were perfect!