We packed as much creamy peanut butter into these Peanut Butter Stuffed Cookies as possible. The dough is so soft and loaded with peanut butter, but the star of the show is the gooey, melty peanut butter filling! These cookies are a must make absolute favorite of ours!
Ingredient Notes:
This post contains affiliate links. As an Amazon associate and member of other qualifying programs, I earn from qualifying purchases.
Peanut Butter – Use the creamy processed kind, such as Jif or Skippy. Natural peanut butter that separates doesn’t always bake well, so we don’t recommend that.
Sugars – You will need both white sugar and brown sugar for preparing the peanut butter cookie dough.
Butter – Two full sticks of room temperature butter will go into the peanut butter cookie dough.
Dry Ingredients – You’ll need the usual cookie dough ingredients, like flour, baking powder, baking soda, and salt.
Vanilla Extract – We always bake with pure vanilla. The imitation kind just isn’t the same.
How to Make Stuffed Cookies:
Dough: The dough comes together much like any other cookie dough. Butter, sugar, peanut butter all whipped up, then eggs, then dry ingredients. Easy stuff here.
Peanut Butter: Use a large cookie scoop to scoop out balls of dough. Flatten the dough in your hand, like a hamburger patty. Drop a spoonful of peanut butter into the center and then fold the dough up and around the peanut butter, like you’d fold a taco. Roll into a ball and press little bits of extra dough to cover any gaps where the peanut butter might leak out.
HELPFUL TIP!
Who wants giant cookies?
If you prefer your cookies super-sized you can use TWO scoops of cookie dough! Flatten one into a patty, add the peanut butter, then flatten the second scoop into another patty for topping. Seal the edges, and then roll into a giant ball! They’ll need to bake for about 15 minutes.
Roll & Press: Roll each cookie ball through granulated sugar. lightly flatten to more of a hamburger patty shape than a ball, and then use a fork to gently press that classic peanut butter cookie crosshatch into the cookies. Don’t press too hard or you’ll squeeze out the peanut butter.
Bake: Pop these in a hot oven and bake for about 13 minutes. They should still look soft and moist, but be golden and set around the edges. They’ll finish baking on the hot cookie sheet after you take them out of the oven.
HELPFUL TIP!
More Peanut Butter Favorites:
If you enjoyed these peanut butter cookies you should check out a couple of other awesome peanut butter cookie recipes: air fryer peanut butter cookies, and keto peanut butter cookies!
INGREDIENTS
- 1 cup butter room temperature
- 1 ½ cups granulated sugar divided
- ¾ cup brown sugar
- 2 cups creamy peanut butter divided
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
INSTRUCTIONS
- Add the butter, 1 cup of granulated sugar, and brown sugar to a mixing bowl and beat on medium speed until light and fluffy.
- Beat in 1 ½ cups of peanut butter, eggs, and vanilla until smooth and combined, scraping down the sides of the bowl as needed.
- Add the flour, baking powder, baking soda, and salt to the bowl and mix on low speed until the dough is fully combined.
- Cover the bowl with plastic wrap and refrigerate for 30 minutes.
- After dough has chilled, preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- Use a large cookie scoop to scoop out the dough.
- Flatten the dough into a patty and place about a teaspoon of peanut butter in the center of dough. Carefully fold up the edges around the peanut butter. Completely seal the peanut butter in the dough. If needed, press small pieces of extra dough around any spaces where the peanut butter is peeking out. Roll the dough into a ball.
- Place the remaining ½ cup of granulated sugar on a plate or in a shallow bowl and roll each cookie through the sugar to coat.
- Arrange cookies on the prepared baking sheet 2 inches apart. Use a fork to gently press a crosshatch shape in each cookie. If you press too hard, the dough will crack and the peanut butter will leak out.
- Bake for 13 minutes or lightly browned around the edges, but still moist on top.
- Let cool for 15 minutes on the baking sheet before transferring to a wire rack to finish cooling.
