Peanut Butter Stuffed Cookies Recipe

Introduction

These Peanut Butter Stuffed Cookies are a delightful treat combining rich chocolate dough with a creamy peanut butter center. Perfectly soft and flavorful, they make a wonderful snack or dessert for any occasion.

Ingredients

• 1 cup smooth peanut butter
• 1 cup unsalted butter (softened)
• 1 cup brown sugar
• ½ cup white granulated sugar
• 2 large eggs
• 1 tsp baking soda
• ½ tsp baking powder
• 3 cups white flour
• ⅓ cup cocoa powder

Instructions

1. Step 1: Preheat the oven to 350 degrees Fahrenheit and place 12 dollops of peanut butter on a cookie sheet lined with parchment paper.
2. Step 2: Place the peanut butter in the freezer while you prep the cookie dough.
3. Step 3: In a large mixing bowl, cream together the softened butter and both sugars until the mixture is smooth.
4. Step 4: Add in the eggs and whisk the mixture until the eggs are fully incorporated into the cookie dough.
5. Step 5: Gently whisk in the baking soda, baking powder, flour, and cocoa powder until no clumps of dry ingredients remain in the dough.
6. Step 6: Surround each frozen dollop of peanut butter with cookie dough, shaping them into rounds, and place six cookies at a time on a baking sheet.
7. Step 7: Bake the cookies for 12 minutes, then allow them to cool slightly before removing from the cookie sheet. Serve and enjoy!

Tips & Variations

• For extra chewiness, substitute half the white flour with whole wheat flour or oat flour.
• Try using crunchy peanut butter for added texture inside the cookies.
• If you prefer a sweeter peanut butter center, mix a little honey or powdered sugar into the peanut butter before freezing.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, keep them frozen for up to 2 months and thaw at room temperature before serving. Reheat gently in the microwave for a few seconds to soften the peanut butter center.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nut butters instead of peanut butter?

Yes, almond butter or cashew butter work well as substitutes and will offer a different but delicious flavor.

Why should I freeze the peanut butter dollops before baking?

Freezing helps the peanut butter hold its shape inside the cookie dough, preventing it from melting out during baking and keeping the center creamy.

Peanut Butter Stuffed Cookies Recipe

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★★★★★

4.5 from 75 reviews

• Author: Isabella
• Total Time: 32 minutes
• Yield: 12 cookies 1x

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Description

Delicious Peanut Butter Stuffed Cookies feature a rich chocolate cookie exterior filled with a soft, creamy peanut butter center, combining the perfect balance of sweet, salty, and chocolaty flavors in each bite.

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Ingredients

Scale 1x2x3x

Peanut Butter Filling

• 1 cup smooth peanut butter

Cookie Dough

• 1 cup unsalted butter, softened
• 1 cup brown sugar
• ½ cup white granulated sugar
• 2 large eggs
• 1 tsp baking soda
• ½ tsp baking powder
• 3 cups white flour
• ⅓ cup cocoa powder

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Instructions

1. Preheat Oven and Prepare Peanut Butter: Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper and place 12 uniform dollops of the smooth peanut butter onto it. Freeze these dollops to firm up while you prepare the cookie dough.
2. Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter with both the brown sugar and white granulated sugar until the mixture becomes smooth and fluffy, ensuring an even texture for your cookies.
3. Add Eggs: Crack in the eggs and whisk thoroughly to fully incorporate them into the creamed butter and sugar mixture, creating a homogeneous cookie dough base.
4. Incorporate Dry Ingredients: Gently whisk in the baking soda, baking powder, flour, and cocoa powder. Mix carefully until there are no clumps of dry ingredients left, forming a smooth cookie dough with a rich chocolate flavor.
5. Assemble Cookies: Take each frozen peanut butter dollop and envelop it completely with the prepared cookie dough, shaping the dough around the peanut butter so it’s fully stuffed inside.
6. Bake: Place six cookies on the prepared cookie sheet and bake in the preheated oven for 12 minutes. Repeat with the remaining cookies as needed.
7. Cool and Serve: Once baked, allow the cookies to cool slightly on the cookie sheet to set before carefully removing them. Serve warm or at room temperature and enjoy the delightful combination of chocolate and peanut butter.

Notes

• Freezing the peanut butter helps prevent it from melting too quickly during baking, keeping the center intact.
• Ensure the butter is softened for easier creaming and better texture in the cookie dough.
• You can substitute smooth peanut butter with crunchy if you prefer added texture.
• For a richer chocolate flavor, you may increase the cocoa powder to ½ cup, but this might slightly affect the dough texture.
• Store cooled cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Peanut Butter Stuffed Cookies, chocolate cookies, peanut butter filling, homemade cookies, baked desserts