Peanut Butter Stuffed Cookies are quick and easy to make by preparing a simple from-scratch cookie dough that surrounds a surprise filling. These soft, chewy, and buttery sweet cookies are bakery-style size, perfectly big for housing the peanut butter and hiding it inside.
About Peanut Butter Stuffed Cookies
This Peanut Butter Stuffed Cookies recipe is super easy to make and quick to bake using simple kitchen-staple ingredients.
These rich, decadently delicious desserts may look like any ordinary cookie, complete with crisp edges and soft centers, but when you break them in half, you find the magic ingredient in the middle.
Filled with the classic flavor combination of a Buckeye ball, these sweet treats have a soft peanut butter filling that pairs perfectly with the chewy chocolate cookie.
But what sets my recipe apart from the rest is that I freeze my filling first to ensure you don’t risk a molten peanut butter mess during baking; take a bite and you’ll see for yourself that there’s a gooey surprise in the center that doesn’t leak or make your cookies soggy.
Why We Love Peanut Butter Stuffed Cookies
- Quick and easy to prepare.
- Uses simple ingredients to make homemade dough.
- Creamy peanut butter filling stays soft and gooey in the center.
- Soft and chewy chocolate cookie.
- Dangerously delicious dessert or snack.
- Perfect for potlucks, cookie exchanges, parties, or anytime you crave a sweet treat.
Peanut Butter Stuffed Cookies Ingredients
- Smooth peanut butter
- Unsalted butter
- Brown sugar
- White granulated sugar
- Eggs
- Baking soda
- Baking powder
- White flour
- Cocoa powder
Substitutions and Additions
- Allergen-Friendly: If you don’t eat peanut butter or have a peanut allergy, feel free to replace it with any other nut or seed butter. Just make sure that it is smooth and creamy.
- Vegan Version: If you’d like to make these dairy free, you can make a vegan version by replacing the butter with a non-dairy vegan butter.
- Gluten-free flour: To make these cookies gluten-free, use a 1-to-1 gluten-free baking flour.
- Make Them More Chocolatey: If you want to increase the chocolate flavor of these cookies, you can add 1 cup of semi-sweet or dark chocolate chips to the cookie dough. You can also substitute the cocoa powder for Dutch process cocoa powder.
Recommended Tools
- Cookie sheet
- Parchment paper
See Full Recipe Card Below
Jump to RecipeHow to Make Peanut Butter Stuffed Cookies
These Peanut Butter Stuffed Cookies are quick and easy to make with a simple homemade dough that surrounds the frozen peanut butter spread. Crisp along the edges and soft in the centers, these sweet treats are decadently delicious!
- Freeze The Filling: Place 12 dollops of peanut butter on a prepared cookie sheet and freeze while you make the cookie dough.
- Create The Cookie Dough: Cream together the butter and sugars until smooth. Whisk in the eggs until fully incorporated, and then whisk in the baking soda, baking powder, flour, and cocoa powder.
- Bake: Surround each dollop of peanut butter in cookie dough and bake at 350 degrees Fahrenheit, six at a time, for 12 minutes.
- Serve: Cool the cookies on the cookie sheet, serve, and enjoy!
Tips for Making the Best Peanut Butter Stuffed Cookies
- Don’t over-bake your cookies! They don’t really brown, so you have to keep an eye on the texture of the top of the cookie. They may appear a bit soft coming out of the oven, but they will continue to bake and set on the cookie sheet once they’re out of the oven.
- 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.
- Resist the temptation to flatten out the dough before baking. The higher the dough mound, the less the cookies will spread and the thicker and chewier they will be.
How to Store Peanut Butter Cookies
- To Store: Store these cookies in an airtight container at room temperature for up to 5 days.
- To Freeze: You can store these cookies in the freezer either baked or unbaked for up to 3 months.
More sweet surprise inside recipes
Other Easy Peanut Butter Recipes
- Peanut Butter Fluff
- Reese’s Peanut Butter Cup Pie
- Peanut Butter Stuffed Brownies
- Chocolate Covered Peanut Butter Balls Recipe
- Peanut Butter Cornflake Cookies
- Peanut Butter Thumbprint Cookies
Peanut Butter Stuffed Cookies
Serves — 12
Peanut Butter Stuffed Cookies are quick and easy to make with a magic ingredient hiding in the middle. Soft and chewy, rich and chocolatey, these indulgent treats taste delicious!
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
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
- Preheat the oven to 350 degrees Fahrenheit and place 12 dollops of peanut butter on a cookie sheet lined with parchment paper.
- Place the peanut butter in the freezer while you prep the cookie dough.
- In a large mixing bowl, cream together the butter and sugars until the mixture is smooth.
- Add in the eggs and whisk the mixture until the eggs are fully incorporated into the cookie dough.
- Gently whisk in the baking soda, baking powder, flour, and cocoa powder until no clumps of dry ingredients remain in the cookie dough.
- Surround each dollop of peanut butter in cookie dough and bake the cookies six at a time for 12 minutes.
- Allow the cookies to cool slightly before removing from the cookie sheet, serve, and enjoy!
Jenn’s Notes
Storage:
- To Store: Store these cookies in an airtight container at room temperature for up to 5 days.
- To Freeze: You can store these cookies in the freezer either baked or unbaked for up to 3 months.
- Don’t over-bake your cookies! They don’t really brown, so you have to keep an eye on the texture of the top of the cookie. They may appear a bit soft coming out of the oven, but they will continue to bake and set on the cookie sheet once they’re out of the oven.
- 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.
- Resist the temptation to flatten out the dough before baking. The higher the dough mound, the less the cookies will spread and the thicker and chewier they will be.
Nutrition Info
Calories: 496kcal | Carbohydrates: 56g | Protein: 10g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 202mg | Potassium: 247mg | Fiber: 3g | Sugar: 29g | Vitamin A: 512IU | Calcium: 49mg | Iron: 2mg
DO NOT RECOMMEND
TERRIBLE RECIPE
TERRIBLE COOKIES
I have been baking for 30 years and this is THE worst WORST recipe I have ever made. The dough came out SUUUUPER dry which resulted in a super dry cookie.
should we weigh the flower or just scoop it?
amazing