Description
These Peanut Butter Stuffed Cookies are quick, easy, and indulgent with a rich peanut butter filling hidden in the middle. Soft, chewy, and chocolatey, they’re the perfect sweet treat for any occasion!
Ingredients
Scale
- 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°F (175°C). Place 12 dollops of peanut butter on a cookie sheet lined with parchment paper. Freeze the peanut butter while you prepare the cookie dough.
- In a large mixing bowl, cream together the butter and sugars until smooth. Add the eggs and whisk until fully incorporated.
- Gently whisk in the baking soda, baking powder, flour, and cocoa powder until the dough is smooth and free of dry clumps.
- Take each dollop of frozen peanut butter and surround it with cookie dough. Bake the cookies in batches of six for 12 minutes.
- Let the cookies cool slightly before transferring them from the sheet to a cooling rack. Serve and enjoy!
Notes
- Ensure the peanut butter dollops are completely frozen to avoid melting while baking.
- For extra crunch, you can use crunchy peanut butter instead of smooth.
- These cookies will be soft and chewy – let them cool before eating to set properly.
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 19g
- Sodium: 140mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg