Stuffed Peanut Butter Cookies

We packed as much creamy peanut butter into these Peanut Butter Stuffed Cookies as possible.

The dough is so soft and loaded with peanut butter, but the star of the show is the gooey, melty peanut butter filling! These cookies are a must make absolute favorite of ours.

These cookies are HUGE, but super fun and impossible to resist.

PREP20minutes minutes
COOK13minutes minutes
CHILL TIME30minutes minutes
TOTAL1hour hour 3minutes minutes

INGREDIENTS

▢ 1 cup butter room temperature
▢ 1 ½ cups granulated sugar divided
▢ ¾ cup brown sugar
▢ 2 cups creamy peanut butter divided
▢ 2 large eggs
▢ 2 teaspoons vanilla extract
▢ 3 cups flour
▢ 1 teaspoon baking powder
▢ 1 teaspoon salt
▢ ½ teaspoon baking soda

INSTRUCTIONS

Add the butter, 1 cup of granulated sugar, and brown sugar to a mixing bowl and beat on medium speed until light and fluffy.
Beat in 1 ½ cups of peanut butter, eggs, and vanilla until smooth and combined, scraping down the sides of the bowl as needed.
Add the flour, baking powder, baking soda, and salt to the bowl and mix on low speed until the dough is fully combined.
Cover the bowl with plastic wrap and refrigerate for 30 minutes.
After dough has chilled, preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Use a large cookie scoop to scoop out the dough.
Flatten the dough into a patty and place about a teaspoon of peanut butter in the center of dough. Carefully fold up the edges around the peanut butter. Completely seal the peanut butter in the dough. If needed, press small pieces of extra dough around any spaces where the peanut butter is peeking out. Roll the dough into a ball.
Place the remaining ½ cup of granulated sugar on a plate or in a shallow bowl and roll each cookie through the sugar to coat.
Arrange cookies on the prepared baking sheet 2 inches apart. Use a fork to gently press a crosshatch shape in each cookie. If you press too hard, the dough will crack and the peanut butter will leak out.
Bake for 13 minutes or lightly browned around the edges, but still moist on top.
Let cool for 15 minutes on the baking sheet before transferring to a wire rack to finish cooling.

TIPS & NOTES:

These are a bit larger than the average cookie, but we love them! For even larger cookies, reminiscent of the popular Crumbl cookies, use 2 large scoops of dough per cookie. Flatten one into a patty, place peanut butter in the center, and flatten the second ball of dough into a patty. Place it over the top, seal the edges, and shape it into a ball. These cookies are HUGE, but super fun and impossible to resist. You’ll get one dozen extra large cookies and you’ll need to bake them for 15 minutes.