Peanut Butter Stuffed Cookies Recipe

Get ready to meet your new go-to indulgence: Peanut Butter Stuffed Cookies! Picture this—each bite is a blend of buttery, crisp-edged cookie and an irresistible creamy peanut butter center, wrapped in a sugary crust. Whether you’re baking for a crowd or treating yourself on a quiet afternoon, these cookies always hit the sweet spot. This impressive dessert looks bakery-worthy but is completely doable at home, and I promise you: they’re every bit as delicious as they sound!

Ingredients You’ll Need

Ingredients You’ll Need

The magic of Peanut Butter Stuffed Cookies lies in the simplicity of its ingredients—each one is carefully chosen for flavor and texture. This lineup creates cookies that are soft, rich, and beautifully golden, while the lush filling inside steals the show. Let’s break down what you’ll need and why it matters:

• Creamy peanut butter: The star ingredient, supplying that unmistakable peanut flavor and luscious mouthfeel.
• Powdered sugar: Sweetens and softens the peanut butter filling, making it almost fudge-like.
• Sugar: Not just for the dough, but also for rolling, giving the cookies their signature crispy exterior.
• Light brown sugar: Adds depth and a subtle toffee flavor that pairs perfectly with peanut butter.
• Shortening: Helps create a tender, melt-in-your-mouth texture in every bite.
• Unsalted butter: Adds richness and that classic bakery-style taste—make sure it’s softened for easier mixing!
• Eggs: Bind the dough together and give the cookies structure.
• All-purpose flour: The backbone of the dough, offering the right amount of chew and body.
• Baking soda: Responsible for giving the cookies a little lift and chewiness.
• Baking powder: Ensures an even, gentle rise for a thick, pillowy cookie.
• Kosher salt: Balances the sweetness and enhances those peanut butter notes.
• Sugar for rolling: The final touch—rolling the dough balls in sugar creates a sparkling, crisp shell once baked.

How to Make Peanut Butter Stuffed Cookies

Step 1: Prepare the Filling

In a medium bowl, mix together your creamy peanut butter and powdered sugar using a whisk or hand mixer. You’re aiming for a thick, dough-like consistency that’s easy to roll—don’t be shy about tasting a little sample! Once mixed, use a small ice cream scoop to portion out the filling. Roll each scoop into a smooth ball with your palms, then transfer to a tray or plate and pop them in the freezer while you move on to the cookie dough. Freezing helps the filling stay firm during assembly and baking.

Step 2: Preheat and Prep

Pour 1 cup of sugar into a medium bowl—this will be for rolling the finished dough balls before baking. Preheat your oven to 350 degrees, giving it plenty of time to reach the perfect temperature so your Peanut Butter Stuffed Cookies bake evenly.

Step 3: Make the Cookie Dough

In a stand mixer, beat together 1 cup sugar, 1 cup light brown sugar, 1 cup peanut butter, shortening, butter, and eggs. Keep mixing until the blend looks creamy and uniform—the aroma alone at this stage is irresistible!

Step 4: Combine the Dry Ingredients

In a separate large bowl, whisk together the flour, baking soda, baking powder, and kosher salt. You want these dry ingredients thoroughly combined before adding them to the wet mixture, so there are no surprises later.

Step 5: Build the Dough

Gradually add your whisked dry ingredients to the wet mixture in the mixer. Do this in a few additions, letting each addition incorporate before adding the next. You’re looking for a thick, cohesive dough that holds its shape when scooped.

Step 6: Shape and Stuff

Using a large ice cream scoop, portion out some dough and flatten it slightly in your palm. Make an indent in the center with your thumb and gently stretch it wider—think of creating a little peanut butter “nest.” Retrieve the peanut butter filling from the freezer and place one ball into each dough indent. Now pull the dough up and around the filling to enclose it completely, pinching any seams closed and rolling into a smooth ball.

Step 7: Finish and Bake

Roll each stuffed dough ball in the bowl of sugar to coat the outside. Place onto a prepared cookie sheet, leaving room for them to spread a bit. Bake in your preheated oven for 13 to 15 minutes, or until the cookies are a light golden brown and set around the edges. Don’t overbake—they’ll firm up more as they cool. Allow the cookies to cool on the baking sheet before transferring. Enjoy warm, ideally with a giant glass of milk!

How to Serve Peanut Butter Stuffed Cookies

Garnishes

Go the extra mile and top your Peanut Butter Stuffed Cookies with a light dusting of powdered sugar, a drizzle of melted chocolate, or even a sprinkle of flaky sea salt right after baking. Each garnish not only adds a pop of flavor but also a little flair to your presentation.

Side Dishes

While these cookies definitely steal the spotlight, serving them with cold milk, hot cocoa, or a creamy coffee drink makes the experience even more special. For parties, try pairing them with fresh berries or a scoop of vanilla ice cream for a full-on dessert spread.

Creative Ways to Present

Stack the cooled cookies into towers and tie with kitchen twine for edible gifts, or arrange them on a rustic wooden platter alongside your favorite dipping sauces (think chocolate or caramel). Want to get playful? Tuck them into mini treat bags for party favors or add them to a festive cookie tray during the holidays—guaranteed crowd-pleasers in any setting.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, your Peanut Butter Stuffed Cookies can be kept in an airtight container at room temperature for up to 4 days. They’ll retain their softness and rich center, ready for snacking whenever your cravings hit.

Freezing

For long-term storage, these cookies freeze beautifully! Place cooled cookies in a single layer on a baking sheet to freeze until solid, then transfer to a zip-top freezer bag or airtight container, separating layers with parchment. They’ll keep deliciously fresh for up to 2 months—just thaw at room temperature when you want to enjoy.

Reheating

If you love that gooey, just-baked center, pop a cookie in the microwave for 8–10 seconds. The filling softens perfectly, and the exterior warms up without becoming dry—almost like they just came out of the oven!

FAQs

Can I use crunchy peanut butter for the filling?

Absolutely! Crunchy peanut butter will add a lovely texture to the creamy filling. Just keep in mind the center will be a bit less smooth, but if you love nutty bites, go for it!

Can I make Peanut Butter Stuffed Cookies gluten-free?

Yes, you can swap in your favorite all-purpose gluten-free flour blend. Make sure it contains xanthan gum for structure, and check your other ingredients for hidden gluten—otherwise, the recipe works beautifully with a direct flour substitute.

What if I don’t have a stand mixer?

No worries! A sturdy hand mixer or even a wooden spoon and some elbow grease will get the job done. Cream the butter, sugars, and peanut butter thoroughly before adding the rest.

Can these be made ahead for parties?

For sure! You can assemble and freeze the stuffed, unbaked cookie balls, then bake them straight from the freezer—just add a minute or two to the baking time. Fresh, warm cookies on demand are always a winner.

How do I make my cookies extra thick and soft?

Chill the stuffed dough balls for 20–30 minutes before baking. This helps prevent them from spreading too much, resulting in extra thick, bakery-style Peanut Butter Stuffed Cookies every time.

Final Thoughts

I hope you’re as excited to bake these Peanut Butter Stuffed Cookies as I am to share them with you! They’re big on flavor, big on comfort, and guaranteed to make you the hero of any cookie swap or weekend treat session. Don’t wait—dive in, and let me know how much you love them!

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