Peanut Butter Stuffed Cookies
Last December, I found myself curled up in my kitchen, sipping hot cocoa and watching snowflakes swirl outside my window. My heart was craving something cozy and a little bit special—something that felt like a warm hug from the inside out. I’d just finished binge-watching my favorite holiday movie (you know the one) and thought, “What if I took my classic peanut butter cookie and gave it a glorious, creamy surprise?”
Fast forward an hour (and approximately three taste-tests later), and I’d dreamed up these Peanut Butter Stuffed Cookies. Each pillowy-soft round hides a secret dollop of smooth peanut butter, so every bite feels like a mini celebration. I tweaked the recipe over the next few weeks—adding a whisper of cornstarch for that tender-chewy texture and a sprinkle of flaky sea salt on top for an irresistible sweet-salty finish. Now? These cookies have become my go-to treat for bake sales, school lunches, midnight snacks—and yes, even that “just because” moment when life needs a little pick-me-up.
Why You’ll Love This Recipe
- A hidden peanut butter surprise in every bite—total crowd-pleaser.
- No fancy gadgets or rolling pins needed (hallelujah!).
- Soft, chewy edges with just a hint of crisp—never dry or crumbly.
- Customizable for allergies or diet tweaks (see Ingredient Notes!).
- Higher in protein than your average sugar cookie—hello, energy boost!
- Kid-friendly baking project (and taste-tested by my grandkids with two thumbs up!).
- Freezer-friendly, so you can make-ahead or stash extras for later.
- Perfect for holiday cookie swaps, lunchboxes, or sneaky late-night noshing.
Ingredient Notes
- All-purpose flour (1½ cups) – For a nuttier twist, swap ¼ cup for oat flour or whole-wheat pastry flour (keeps the texture lovely and soft).
- Unsalted butter (6 Tbsp, softened) – Room temperature is key for that dreamy creaminess. You can also use a dairy-free spread if you’re dairy-free.
- Granulated sugar (½ cup) + light brown sugar (¼ cup, packed) – The combo gives chew and color. Coconut sugar or a 1:1 sugar substitute works in a pinch.
- Large egg (1, room temp) – Helps bind everything together (no cracked centers here!).
- Pure vanilla extract (½ tsp) – Little touches like this amp up the flavor—don’t skip it.
- Baking powder (½ tsp) + baking soda (¼ tsp) – That dynamic duo gives the cookies a nice puff without turning cakey.
- Fine sea salt (¼ tsp) + extra for sprinkling – A pinch in the dough and on top enhances all those sweet, nutty notes.
- Creamy peanut butter (½ cup) – Natural or classic—both shine. See FAQ if you’d rather use crunchy, almond butter, or sunflower seed butter.
- Optional add-ins (¼ cup mini chocolate chips or chopped peanuts) – Toss ’em in if you like a bit more texture or chocolatey goodness.
(Tip: If your peanut butter is on the stiffer side, pop it in the microwave for 10 seconds so it’s easier to dollop.)
Step-by-Step Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Trust me, this makes cleanup a breeze and keeps our cookies picture-perfect.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. A quick sift or vigorous whisking knocks out lumps—totally worth the extra five seconds.
- In a large bowl (or your stand mixer), beat the softened butter, granulated sugar, and brown sugar on medium speed until pale and fluffy—about 2–3 minutes. I know, I know, more waiting—but this is how we get that cloud-like texture!
- Add the egg and vanilla extract, scraping down the sides as needed. Mix until just combined—no one wants streaks of white in their dough.
- Slowly fold in the dry ingredients until you have a soft dough. If it feels too sticky, sprinkle in a teaspoon of flour at a time; too dry, add a splash of milk. You’re looking for something that comes together in a ball without clinging to your fingers.
- Scoop out roughly 1-tablespoon portions of dough. Flatten each portion in your palm, then place about 1 teaspoon of creamy peanut butter on top. Wrap the dough around the peanut butter, pinching seams shut—seal it tight so that filling stays put. Roll into a smooth ball.
- Arrange your cookie balls about 2 inches apart on the lined sheet. Gently press down on each and—if you’re feeling fancy—sprinkle with a few mini chocolate chips or a flirt of flaky sea salt. (Yes, really!)
- Bake for 10–12 minutes, until the edges are just set and the centers still look a touch underdone. They’ll firm up as they cool, so resist the urge to over-bake—this is key for that tender chew.
- Let the cookies rest on the pan for 5 minutes—this is the hardest part, I promise. Then transfer them to a wire rack to cool completely (if you can wait that long). Enjoy warm or at room temperature!
Variations & Flavor Twists
- Chocolate Lovers: Stir 2 Tbsp of unsweetened cocoa powder into the dough and up the chocolate chips to ½ cup.
- Nut-Free Swap: Use sunflower seed butter or soy nut butter for a safe, allergy-friendly treat.
- Gluten-Free: Replace the all-purpose flour with a 1:1 gluten-free baking blend—no one will guess the difference.
- Oat Crunch: Fold in ½ cup old-fashioned oats for extra chew and rustic appeal.
- Maple Peanut: Swap vanilla for 1 tsp pure maple extract and swirl an extra teaspoon of peanut butter into the dough.
- Spicy Kick: Add a pinch of cayenne or cinnamon for a surprising warmth that plays beautifully with peanut butter.
Storage & Reheating Tips
Room Temperature: Store cooled cookies in an airtight container for up to 3 days—still soft and dreamy.
Refrigerator: Pop them in the fridge for up to 5 days if you like your filling a little more firm.
Freezer: Freeze baked cookies layered with parchment paper in a freezer-safe bag or box for up to 3 months.
Make-Ahead Dough: Flash-freeze unbaked balls on a tray, then stash in a bag—bake straight from the freezer, adding 2 extra minutes to the bake time.
Reheating: Warm a chilled or frozen cookie in a 300°F oven for 5 minutes, or zap in the microwave for 10–15 seconds. Instant fresh-baked feel every time!
Final Thoughts
There it is—my absolute favorite, most craveable Peanut Butter Stuffed Cookies. Soft, chewy, and hiding that gooey peanut butter surprise, they’ve become a family favorite around here (my crew begs for batch after batch). Whether you’re gifting them, packing school lunches, or sneaking one with your evening tea, I hope these cookies bring you as much comfort and joy as they bring me. Feel free to leave a comment below if you give them a whirl or tag me on Instagram—I adore seeing your cozy creations. Happy baking, friend!
Peanut Butter Stuffed Cookies
Ingredients
- 1½ cups all-purpose flour
- ½ cup creamy peanut butter natural or your favorite brand
- ½ cup granulated sugar
- ¼ cup light brown sugar packed
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt plus extra for sprinkling
- ½ teaspoon pure vanilla extract
- 6 tablespoons unsalted butter softened (or dairy-free spread)
- 1 large egg room temperature
- ¼ cup mini chocolate chips or chopped peanuts for texture
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk flour, baking powder, baking soda, and salt until well combined.
- In a large bowl, beat butter and both sugars until pale and fluffy.
- Add the egg and vanilla extract, mixing until just combined.
- Gradually fold in the dry ingredients until a soft dough forms.
- Scoop out portions of dough, flatten, add peanut butter in the center, and seal to form a ball.
- Arrange dough balls on the baking sheet, press the top, sprinkle with salt or chocolate chips, and bake.
- Let cookies rest, then transfer to a wire rack to cool. Enjoy warm or at room temperature.
