Description
What happens when a chewy peanut butter cookie hugs a molten peanut butter center? Pure magic. These Peanut Butter Stuffed Cookies are golden-edged, sugar-crusted, and oozing with sweet nutty lava. Whether you’re feeding a crowd or sneaking a warm one solo with a glass of milk, this batch of 34 cookies is a guaranteed joy delivery system. One bite and you’re hooked.
Ingredients
Filling:
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2 ⅛ cups creamy peanut butter (not natural)
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1 ⅛ cups powdered sugar
Dough:
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1 ⅓ cups granulated sugar
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1 ⅓ cups light brown sugar (packed)
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1 ⅓ cups creamy peanut butter
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⅔ cup shortening
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⅔ cup unsalted butter, softened
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2 ⅔ large eggs (2 whole + ~2 tbsp of a 3rd, beaten)
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3 ⅙ cups all-purpose flour
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2 tsp baking soda
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1 ⅓ tsp baking powder
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⅔ tsp kosher salt
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1 ⅓ cups granulated sugar (for rolling)
Instructions
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Make the Filling: Mix peanut butter & powdered sugar until thick and scoopable. Shape into 1 tsp balls (34 total) and freeze at least 30 minutes.
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Make the Dough: Cream both sugars, peanut butter, shortening, and butter until fluffy. Beat in eggs gradually. Whisk dry ingredients separately, then combine just until dough forms.
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Wrap & Roll: Scoop 1.5 tbsp dough, flatten in hand, wrap around frozen filling. Roll sealed dough ball in sugar. Place 2″ apart on lined baking sheets.
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Bake: At 350°F (175°C) for 10–12 minutes, until edges are set but centers soft. Cool 5 minutes on the sheet before transferring to a rack.
Notes
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Don’t skip freezing the filling – it’s essential!
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Want clean lines? Chill the dough 10 mins before assembling.
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Use a cookie scoop for uniform size and baking.
- Prep Time: 30 mins (plus chilling)
- Cook Time: 12 mins
Nutrition
- Calories: 230 cal Per Serving
- Fat: 13g
- Carbohydrates: 24g
- Protein: 5g