Peanut Butter Stuffed Cookies
User Reviews
5
Peanut Butter Stuffed Cookies
Description
This recipe involves making a peanut butter filling by blending creamy peanut butter with powdered sugar until smooth. The cookie dough merges sugars, peanut butter, shortening, butter, eggs, and dry ingredients including flour, baking soda, baking powder, and kosher salt. Dough balls are shaped and indented, then filled with the chilled peanut butter center before sealing and rolling in sugar.
Baked at 350°F, the cookies maintain a tender crumb while enclosing the creamy peanut butter filling, which adds moistness and intensity of flavor. The sugar coating on the exterior lends a slight crunch and sweetness.
These cookies work well as a snack or dessert where peanut butter lovers appreciate a treat with an extra layer of peanut butter inside. Preparing the filling ahead and freezing it simplifies assembly and ensures even filling portions.
Ingredients
Peanut Butter Filling
- 1 1/2 C peanut butter creamy
- 3/4 C powdered sugar
Peanut Butter Cookies
- 1 C sugar
- 1 C light brown sugar packed
- 1 C peanut butter creamy
- 1/2 C shortening
- 1/2 C butter unsalted
- 2 large egg large
- 2 1/4 C flour
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1 C sugar to roll the cookie dough in
Instructions
Peanut Butter Filling
- Using a medium bowl and a whisk or a hand beater, mix the peanut butter and powdered sugar until combined and smooth like dough
- Use a small ice cream scoop and scoop some filling into the palm of your hands
- Roll into a ball and place onto a small tray or plate
- Place into freezer while you make the dough
Peanut Butter Cookies
- Pour the 1 C of sugar into a medium-size bowl
- Preheat oven to 350 degrees
- Using a standing mixer, beat together the sugars, peanut butter, shortening, butter, and eggs until combined and smooth
- Using a large bowl whisk together the flour, baking soda, baking powder, kosher salt until combined
- Gradually beat in the dry ingredients into the wet until a dough forms
- Using the large ice cream scooper, scoop out some dough into the palm of your hand
- Make an indent in the center of the dough with your thumb and gently stretch the indent to make it wider
- Remove the peanut butter filling from the freezer and place a filling into the center of the indent
- Pull dough over the filling and mold into a smooth ball of dough
- Roll the cookie dough ball in the sugar
- Place onto the cookie sheet and place into the oven and bake for 13-15 minutes or until a light golden brown
- Allow cookies to cool before moving and enjoying with a LARGE glass of milk!
Nutrition Information
Show DetailsNutrition Facts
Serving: 22cookies
Amount Per Serving
Calories 395 kcal
% Daily Value*
| Calories | 395kcal | 20% |
| Carbohydrates | 39g | 13% |
| Protein | 9g | 18% |
| Fat | 24g | 37% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 28mg | 9% |
| Sodium | 264mg | 11% |
| Potassium | 218mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 26g | 52% |
| Vitamin A | 153IU | 3% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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