BEST EVER Stuffed Peanut Butter Cookies
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!
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 seep out.
- 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
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