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    Home » Recipes » Baking + Desserts

    BEST EVER Stuffed Peanut Butter Cookies

    Published: Oct 8, 2021 · Modified: Dec 30, 2021 by Amanda · This post may contain affiliate links · This blog generates income via ads

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    Jump to Recipe
    peanut butter cookies on a cooling rack and then broken in half on a plate next to a glass of milk
    jumbo peanut butter cookies on a cooling rack and broken in half on a plate

    These best ever stuffed peanut butter cookies are both soft and chewy. Jumbo and filled with extra peanut butter filling, these are the ultimate peanut butter cookies!

    peanut butter cookies on a cooling rack and plate broken in half with milk

    This post was originally published in September 2019 and has been updated for content.

    For all of you fellow peanut butter lovers, this is THE BEST, soft and chewy peanut butter cookie recipe. Not only are these peanut butter cookies jumbo, but they are filled with an extra peanut butter filling, just because!

    Jump to:
    • 🥜 Ingredient notes
    • 📋 Substitutions and variations
    • 🥣 Step by step instructions
    • ⭐ Expert tips
    • ⏲️  Make ahead and storage suggestions
    • 🥣 More baking recipes
    • 📖 Recipe
    • 💬 Comments

    🥜 Ingredient notes

    flour, powdered, white and brown sugars, cornstarch, salt, peanut butter, baking soda, butter, egg and vanilla
    • Peanut Butter - Use your favorite peanut butter in these cookies, whether it is a natural style peanut butter or the regular creamy kind. Make sure to fully mix natural peanut butter before using it so it's not too thick or separated.
    • Butter - Use unsalted softened butter for this recipe to make the perfect sweet and salty balance.
    • Cornstarch - Cornstarch in these cookies help make these cookies super soft and chewy!

    📋 Substitutions and variations

    • Extra Crunch - Switch out the creamy peanut butter for crunchy peanut butter.
    • Chocolate - Drizzle melted chocolate over the freshly baked and cooled cookies.

    🥣 Step by step instructions

    Make the peanut butter filling by mixing half of the peanut butter with the powdered sugar. Divide that mixture into eight equal pieces, roll them into balls and freeze them while you make the cookie dough.

    Using a stand mixer or hand mixer, cream together the peanut butter with the butter and sugars until light and fluffy. Mix in the eggs and vanilla and scrape down the bowl to make sure everything is well combined.

    peanut butter mixture rolled in balls; butter sugar mixture in bowl and with an egg

    In a separate bowl, whisk together the dry ingredients. While mixing on low speed, gradually add in the dry ingredients until they are just combined, scraping down the sides half way through.

    Divide the cookie dough into eight equal pieces and then flatten them into discs. Take the chilled peanut butter middles and place them in the middle of the discs. Wrap the dough around the balls until they are completely enclosed and make a large cookie dough ball.

    whisk stirring flour, dough in a bowl and flattened into discs with balls on top

    Place the cookie dough balls in the freezer to chill again while you preheat the oven and get your pan ready.

    Place the chilled cookie dough balls on a sheet pan that is lined with parchment paper and bake for 13-15 minutes or until the edges are just starting to brown. Let the cookies cool for about 3-5 minutes and then enjoy!

    freshly baked jumbo peanut butter cookies on a sheet pan and cooling on a rack

    If you ever don't recognize a tool or skill that I mention, be sure to look it up in the Glossary of Cooking Terms and Definitions for more information.


    ⭐ Expert tips

    • Make sure to divide the peanut butter in half; half will be used for the filling and the other half will be used in the cookie dough.
    • If the peanut butter and powdered sugar mixture is a bit sticky when you are trying to roll them into balls, wet your hands down slightly before rolling.
    • Make sure your butter is softened and if you can, bring your egg to room temperature. This will help the butter and sugars cream together well and create a light and soft cookie.
    • Don't skip the chilling times for the filling or the cookie dough. This helps to keep the cookies uniform so they don't spread during cooking and so the middles don't explode.
    • Since every oven is different, keep an eye on your cookies and only let them cook until they just start to brown around the edges. This will make sure they don't overcook and still remain soft.

    ⏲️  Make ahead and storage suggestions

    These cookies will keep in an airtight container at room temperature for 2-3 days. Completely cooled cookies can be be stored in an airtight container in the freezer for up to 2 months. Frozen cookies can be defrosted at room temperature or warmed up in the microwave for 10-20 seconds.

    This peanut butter cookie dough freezes well too. After you stuff the cookies and shape them into the large balls, wrap each ball in plastic wrap and store them in an airtight container for up to 2 months. Defrost the frozen cookie dough balls in the refrigerator until they are no longer frozen, but still chilled and then continue with the instructions for baking.

    🥣 More baking recipes

    If you loved this recipe for jumbo stuffed peanut butter cookies, check out these other fun baking recipes that I know you will love too!

    • Tiramisu Brownies
    • White Chocolate Peppermint Cookies
    • Dark Chocolate Orange Biscotti
    • Pumpkin Roll with Mascarpone

    Don't Forget! If you make this recipe, be sure to leave a comment and give it a rating. I love to hear from each and every one of you! Tag me on Facebook and Instagram as well! It makes my day to see all of your photos of the food you have made.


    📖 Recipe

    peanut butter cookies filled with peanut butter filling on a cooling rack and one broken in half on a plate next to a glass of milk

    BEST EVER Stuffed Peanut Butter Cookies

    Amanda
    These are the BEST EVER stuffed peanut butter cookies that are both soft and chewy. Jumbo and filled with extra peanut butter filling, these are the ultimate peanut butter cookies!
    5 from 19 votes
    Print Recipe Pin Recipe
    Prep Time 35 mins
    Cook Time 15 mins
    Chilling Time 15 mins
    Total Time 1 hr 5 mins
    Course Baking, desserts, Sweets
    Cuisine American
    Servings 8 servings
    Calories 547 kcal

    Ingredients
      

    • 1 cup creamy peanut butter divided
    • ½ cup powdered sugar
    • ½ cup unsalted butter softened
    • ½ cup brown sugar
    • ½ cup granulated sugar
    • 1 large egg
    • 1 teaspoon vanilla extract
    • 2 cups all purpose flour
    • 2 teaspoons cornstarch
    • 1 teaspoon baking soda
    • ½ teaspoon kosher salt

    Instructions
     

    • In a small bowl combine ½ cup of the peanut butter and the powdered sugar. Stir together until the powdered sugar is completely absorbed into the peanut butter. The mixture will be thick and can be kneaded by hand if needed. 
    • Divide the mixture into eight equal pieces that are approximately 1 Tablespoon each. Roll each piece into a ball and place the balls in the freezer for 15 minutes to chill. 
    • While the balls are chilling, combine the remaining ½ cup of peanut in a mixing bowl with the softened butter, brown sugar and granulated sugar. Mix together on medium speed with a hand mixer or a stand mixer for 2-3 minutes until light and fluffy.
    • Add in the egg and vanilla and mix on medium speed until combined, scraping down the sides of the bowl half way through. 
    • In a separate bowl, combine the flour, cornstarch, baking soda, and salt and whisk to combine and remove any lumps. 
    • While mixing on low speed, slowly add the dry ingredients to the peanut butter sugar mixture until they are just combined. Scrape down the sides of the bowl and continue to mix until everything is well combined. The dough will be thick and the consistency of playdough.
    • Divide the cookie dough into eight equal pieces that are approximately ⅓ cup each and then flatten them into discs. 
    • Remove the peanut butter balls from the freezer and place one of the balls in the middle of each flattened disc. Shape the discs of dough around the peanut butter balls to enclose them completely. Place the cookie dough balls in the freezer to chill for 15 minutes.
    • While the dough is chilling, preheat the oven to 350˚ and line a sheet pan with parchment paper.
    • Remove the cookie dough balls from the freezer and place them on the prepared cookie sheet. Bake for 13-15 minutes until the edges of the cookies just barely turn brown.
    • Remove the cookies from the oven and allow to cool for 3-5 minutes before serving.

    Notes

    • Make sure to divide the peanut butter in half; half will be used for the filling and the other half will be used in the cookie dough.
    • If the peanut butter and powdered sugar mixture is a bit sticky when rolling into balls, wet your hands down slightly before rolling.
    • Make sure the butter is softened and if possible, bring the egg to room temperature. This will help the butter and sugars cream together well and create a light and soft cookie.
    • Don't skip the chilling times in the freezer for the middles or the cookie dough balls. This helps to keep the cookies uniform so they don't spread too much during cooking and also so the middles don't explode.
    • Since every oven is different, keep an eye on the cookies and only let them cook until they just start to brown around the edges. This will make sure they don't overcook and still remain soft.
     

    Substitutions and Variations

    • Peanut Butter - Use your favorite peanut butter in these cookies, whether it is a natural style peanut butter or the regular kind. Make sure to fully mix natural peanut butter before using it.
    • Extra Crunch - Switch out the creamy peanut butter for crunchy peanut butter
    • Chocolate - Drizzle melted chocolate over the baked and cooled peanut butter cookies
     

    Make Ahead and Storage Instructions

    These cookies will keep in an airtight container at room temperature for 2-3 days. Completely cooled cookies can be be stored in an airtight container in the freezer for up to 2 months. Frozen cookies can be defrosted at room temperature or warmed up in the microwave for 10-20 seconds.
    This peanut butter cookie dough freezes well too. After you stuff the cookies and shape them into the large balls, wrap each ball in plastic wrap and store them in an airtight container for up to 2 months. Defrost the frozen cookie dough balls in the refrigerator until they are no longer frozen, but still chilled and then continue with the instructions for baking.

    Nutrition

    Serving: 1cookieCalories: 547kcalCarbohydrates: 64gProtein: 12gFat: 29gSaturated Fat: 11gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 54mgSodium: 445mgPotassium: 274mgFiber: 3gSugar: 36gVitamin A: 388IUCalcium: 37mgIron: 2mg
    Did You Make This Recipe?Mention @SaporitoKitchen or tag #SaporitoKitchen!

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    Reader Interactions

    Comments

    1. Amy Liu Dong

      December 21, 2021 at 6:52 pm

      5 stars
      These cookies make my mouthwatering!
      I am so excited to make this for Christmas.

      Reply
      • Amanda

        December 23, 2021 at 3:32 pm

        Awesome, let me know how you liked them!

        Reply
    2. Megan Ellam

      December 19, 2021 at 3:55 pm

      5 stars
      Just when I was fixing to make some peanut butter cookies...

      Reply
      • Amanda

        December 21, 2021 at 10:04 am

        Perfect!

        Reply
    3. Jamie

      December 18, 2021 at 1:41 pm

      5 stars
      Perfect for my sweet tooth!

      Reply
      • Amanda

        December 18, 2021 at 1:50 pm

        Definitely!

        Reply
    4. Tatiana

      December 18, 2021 at 1:19 pm

      5 stars
      These cookies were so easy to make, and delicious too!

      Reply
      • Amanda

        December 18, 2021 at 1:51 pm

        Thanks Tatiana, I'm so glad you enjoyed them!

        Reply
    5. Lilly

      December 18, 2021 at 12:17 pm

      5 stars
      These cookies are SO good!!

      Reply
      • Amanda

        December 18, 2021 at 12:19 pm

        Thanks Lilly, I'm glad you enjoyed them.

        Reply
    6. Linda

      December 17, 2021 at 11:24 pm

      5 stars
      my new favorite cookies! So addictive

      Reply
      • Amanda

        December 18, 2021 at 12:19 pm

        Yah, so happy to hear that!

        Reply
      • Kate

        December 07, 2022 at 10:57 am

        Might the flour measure be twice what it oughta?

        Reply
        • Amanda

          December 07, 2022 at 11:41 am

          2 cups of flour is correct, it's a higher ratio of flour and makes a thicker, denser cookie.

    7. Addie

      December 17, 2021 at 9:48 pm

      5 stars
      I love peanut butter so these are amazing!

      Reply
      • Amanda

        December 18, 2021 at 12:19 pm

        Me too! Thanks Addie

        Reply
    8. Oscar

      December 17, 2021 at 4:59 pm

      5 stars
      These do look like the ultimate peanut butter cookies. Going to make them this weekend. Thank you.

      Reply
      • Amanda

        December 18, 2021 at 12:19 pm

        Awesome, let me know how you like them!

        Reply
    9. Audrey

      December 17, 2021 at 11:39 am

      5 stars
      These were AMAZING

      Reply
      • Amanda

        December 18, 2021 at 12:20 pm

        So glad you enjoyed them, thank you for trying the recipe.

        Reply
    10. Jan Darby

      October 31, 2019 at 3:44 pm

      These peanut butter cookies look and sound amazing! Just went to the library for cook books with cookie recipes , but this one I'll try 1st! Thanks!

      Reply
      • Amanda | Saporito Kitchen

        November 01, 2019 at 9:48 am

        Thank you, Jan! Can’t wait to hear how they turned out.

        Reply

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