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These dreamy Peanut Butter Stuffed Cookies deliver soft, chewy bites with a creamy peanut butter surprise—an easy, crowd-pleasing dessert you’ll bake again and again.
Peanut Butter Stuffed Cookies are a spin on the classic peanut butter cookie, but with an extra heart of rich peanut butter tucked inside every bite. I first dreamed up this recipe one chilly autumn afternoon when my granddaughter Hannah begged for something “super peanut-buttery.” We raffled through our pantry and ended up with a batch of these golden cookies, fresh from the oven—and they vanished faster than hotcakes at a Sunday brunch. Here’s the thing: by sandwiching a simple peanut butter filling right in the center, you get an ooey-gooey surprise that stays creamy even after cooling. Plus, they’re built on pantry staples—no exotic ingredients required. You know what? According to Pinterest data, stuffed-cookie searches spike by nearly 30% around the holidays, so these are perfect for cookie swaps, gift boxes, or that last-minute dessert dash.
Why You’ll Love These Peanut Butter Stuffed Cookies
– Creamy, dreamy peanut butter center for a crowd-pleasing surprise
– Soft, chewy texture that holds up for days—great for make-ahead baking
– Simple pantry ingredients: no specialty flours or fancy tools
– Ready in under 40 minutes from start to finish, including chill time
– Totally customizable: use crunchy peanut butter, chocolate chips, or sea salt
– Kid-friendly dessert or after-school snack everyone will devour
– Perfect for holiday cookie exchanges, bake sales, or cozy movie nights
Ingredients
– ½ cup (113g) unsalted butter, softened (European-style if you like extra richness)
– ¾ cup (180g) creamy peanut butter (no-stir works best for smooth dough)
– ½ cup (100g) granulated sugar (swap for coconut sugar to lower glycemic index)
– 1 cup (200g) light brown sugar, packed (for moisture and depth)
– 1 large egg + 1 egg yolk, room temperature (helps bind and tenderize)
– 1 teaspoon vanilla extract (pure vanilla is recommended)
– 2 cups (250g) all-purpose flour (unbleached gives better flavor)
– ½ teaspoon baking soda
– ¼ teaspoon kosher salt (omit if peanut butter is salted)
For the filling:
- ½ cup (120g) creamy peanut butter
- ¼ cup (30g) powdered sugar
- Pinch of kosher salt
Tips: Use fresh peanut butter for best flavor; if your peanut butter separates, stir well before measuring. For lighter color, choose light brown sugar.
Directions
1. Preheat & Prep
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment or a silicone mat—this prevents sticking and gives you perfect bottoms every time.
- Cream Butter & Sugars
In a large bowl, beat the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes). You’ll see pale ribbons form—that’s our cue. - Add Eggs & Vanilla
Scrape down the bowl, then add the egg, extra yolk, and vanilla. Mix on medium speed until just combined, taking care not to overbeat. - Whisk Dry Ingredients
In a separate bowl, whisk together flour, baking soda, and salt. This ensures even leavening and a soft crumb. - Combine Dough
Gradually fold the dry mix into the wet with a flexible spatula, stopping when no streaks of flour remain. The dough should be slightly tacky but hold its shape. - Chill for Shape
Cover the bowl with plastic wrap and chill the dough for 20–30 minutes. Chilling firms the dough so your cookies don’t spread into one another like pancake batter. - Prepare Filling
While the dough chills, stir together the filling peanut butter, powdered sugar, and a pinch of salt until smooth. If it’s too thick, add a teaspoon of milk or cream. - Assemble Cookies
Scoop 2-tablespoon portions of dough, roll lightly into balls, then flatten each one into a thick disc. Place 1 teaspoon of filling in the center, then bring the edges up and pinch to seal. Roll again into a tidy ball—seal is key. - Bake to Perfection
Arrange dough balls 2 inches apart and bake for 10–12 minutes, until edges look set but centers still seem a touch soft. They’ll firm as they cool. - Cool & Enjoy
Let cookies rest 5 minutes on the sheet before transferring to a wire rack. Trust me—fresh from the oven is the best, but they stay soft for days if stored right.
Servings & Timing
Makes about 20–22 cookies
Prep Time: 15 minutes active, 20–30 minutes chilling
Bake Time: 10–12 minutes per batch
Total Time: Approximately 50 minutes from fridge to rack
Variations
– Stir ½ cup mini chocolate chips into the dough for a classic chocolate-peanut combo.
– Swap half the peanut butter for almond butter or sunflower seed butter for allergy-friendly treats.
– Sprinkle flaky sea salt on top right after baking for a salty-sweet pop.
– Roll cookie balls in crushed peanuts or chopped pretzels before baking for crunchy texture.
– Add a swirl of Nutella inside instead of peanut butter for a decadent twist.
Storage & Reheating
Store cooled cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to one week. To freeze, layer between parchment in a sealed freezer bag—good for 2–3 months. Thaw overnight at room temperature or warm briefly in a 300°F oven for 3–4 minutes to revive that fresh-baked feel. If you’re packing lunches or making gift boxes, these keep their shape and flavor wonderfully.
Notes
– Chilling the dough is non-negotiable if you want defined cookies—trust me, rushing this step leads to flat disks.
– If your peanut butter filling oozes out, chill the filled balls for 10 minutes before baking—it helps them stay intact.
– For extra caramelly flavor, swap half the brown sugar for dark brown sugar.
– I learned the hard way that room-temperature eggs blend more evenly—if your kitchen is chilly, set eggs in warm water for 5 minutes before using.
FAQs
Q: Can I make these cookies vegan?
A: Yes—replace butter with vegan stick margarine, swap the egg with a flax “egg” (1 tbsp flaxseed meal + 3 tbsp water), and use dairy-free peanut butter.
Q: Why are my cookies spreading too much?
A: Likely the dough was too warm or hadn’t chilled long enough. Next time, pop it in the fridge for at least 30 minutes.
Q: Can I freeze the unbaked dough?
A: Absolutely—portion and flash-freeze balls on a tray, then store in a freezer bag. Bake straight from frozen, adding a couple of extra minutes.
Q: How do I get crisp edges with a soft center?
A: Bake at 350°F but remove cookies when edges are just set and centers look slightly underdone. They’ll finish cooking off the heat.
Q: My filling leaked—any tips?
A: Make sure you fully enclose the filling and press seams together. A quick chill before baking also helps seal things up.
Q: Can I use natural, oil-separated peanut butter?
A: You can, but stir it very well first and scoop off any excess oil. The texture might be a touch more tender.
Q: How do I make these cookies gluten-free?
A: Swap the flour for a 1:1 gluten-free baking blend and add ¼ teaspoon xanthan gum if your mix doesn’t already contain it.
Q: Can I reduce the sugar?
A: Try reducing both sugars by 25g each, though the texture will be less tender and more cakey. I find full sugar gives the best chew.
Conclusion
From the crackly top to the creamy, hidden peanut butter center, these Peanut Butter Stuffed Cookies are the fuss-free dessert your family will ask for on repeat. Give them a whirl this weekend, leave a comment below to let me know how they turned out, and don’t forget to explore more baking adventures like my Salted Caramel Blondies or Classic Chocolate Chip Cookies. Happy baking!
Peanut Butter Stuffed Cookies
Ingredients
- 1/2 cup unsalted butter softened (European-style if you like extra richness)
- 3/4 cup creamy peanut butter no-stir works best for smooth dough
- 1/2 cup granulated sugar swap for coconut sugar to lower glycemic index
- 1 cup light brown sugar packed (for moisture and depth)
- 1 large egg + 1 egg yolk room temperature (helps bind and tenderize)
- 1 teaspoon vanilla extract pure vanilla is recommended
- 2 cups all-purpose flour unbleached gives better flavor
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt omit if peanut butter is salted
- creamy peanut butter
- powdered sugar
- kosher salt
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment or a silicone mat—this prevents sticking and gives you perfect bottoms every time.
- In a large bowl, beat the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes). You’ll see pale ribbons form—that’s our cue.
- Scrape down the bowl, then add the egg, extra yolk, and vanilla. Mix on medium speed until just combined, taking care not to overbeat.
- In a separate bowl, whisk together flour, baking soda, and salt. This ensures even leavening and a soft crumb.
- Gradually fold the dry mix into the wet with a flexible spatula, stopping when no streaks of flour remain. The dough should be slightly tacky but hold its shape.
- Cover the bowl with plastic wrap and chill the dough for 20–30 minutes. Chilling firms the dough so your cookies don’t spread into one another like pancake batter.
- While the dough chills, stir together the filling peanut butter, powdered sugar, and a pinch of salt until smooth. If it’s too thick, add a teaspoon of milk or cream.
- Scoop 2-tablespoon portions of dough, roll lightly into balls, then flatten each one into a thick disc. Place 1 teaspoon of filling in the center, then bring the edges up and pinch to seal. Roll again into a tidy ball—seal is key.
- Arrange dough balls 2 inches apart and bake for 10–12 minutes, until edges look set but centers still seem a touch soft. They’ll firm as they cool.
- Let cookies rest 5 minutes on the sheet before transferring to a wire rack. Trust me—fresh from the oven is the best, but they stay soft for days if stored right.
