Kitchen Fun With My 3 Sons

Peanut Butter Stuffed Cookies

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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 Stuffed Cookies on a white plate.

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!

The Peanut Butter Stuffed Cookies on a table cloth.

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.

Peanut Butter Stuffed Cookies on a white table.

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.

The Peanut Butter Stuffed Cookies on a red table cloth.

More Peanut Butter Recipes:

Peanut Butter Stuffed Cookies

Published By Jill
It's Peanut Butter and Peanut Butter time!! These Peanut Butter Stuffed Cookies are packed with peanut butter flavor and have a melt-in-your-mouth texture.
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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Dessert
Cuisine American
Servings 22 cookies

Equipment

  • 1 large ice cream scooper

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, 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!
Tried this recipe?Mention @kitchenfunwithmy3sons or tag #kitchenfunwithmy3sons!
about me

ABOUT JILL

I am a mom of 3 awesome boys that love to get crafty with me in the kitchen. Our blog is full of all sorts creative food ideas for the Holidays, Party Ideas, Free Printables, Featured DIY Ideas, Recipes, & Kids Craft Ideas! Read more...

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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.

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