Peanut Butter Stuffed Cookies

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Peanut Butter Stuffed Cookies: Your New Gooey Obsession 🍪✨

Hey there, friend! Picture this: You’re holding a cookie that looks perfectly innocent—golden, crinkly, dusted with sugar. But then you take a bite, and bam—creamy peanut butter glory oozes out like a sweet, nutty hug. That’s the magic of these Peanut Butter Stuffed Cookies. They’re not just cookies; they’re edible treasure chests, and I’m here to hand you the map.

If you’re a peanut butter fanatic (raise your spoon if you’ve ever eaten it straight from the jar), this recipe is your love language. It’s the kind of treat that turns rainy afternoons into adventures and “just one cookie” into four. I’ll let you in on a secret: The first time I made these, my kids and I hovered over the oven like cookie dragons guarding our hoard. We burned a few tongues taste-testing, but zero regrets. Let’s make that magic happen in your kitchen.

Cookie Chaos & Rainy Day Revelations 🌧️👩🍳

Let me take you back to last fall. It was one of those gloomy Sundays where the sky couldn’t decide between drizzle and a full-on tantrum. My twins were bouncing off the walls, and my coffee had gone cold for the third time. Desperate times called for cookie measures.

I’d been dreaming up a stuffed cookie recipe for weeks, but every attempt ended in peanut butter lava explosions (RIP, baking sheet #3). That day, though? We nailed it. My 7-year-old, Lily, dubbed herself “Dough Commander,” while her brother, Max, solemnly declared freezing the filling “a genius-level move.” By the time the cookies cooled, flour dusted the floor like snow, and we’d all lost track of how many “test bites” we’d taken. Now, this recipe is our rainy-day ritual—messy, joyful, and always delicious.

What You’ll Need (+ Pro Tips!) 🛒

Grab these pantry staples—and yes, substitutions are totally cool here. No judgment, only cookies.

Cookie Dough

• 1/2 cup unsalted butter, softened – The MVP of tenderness. For dairy-free, coconut oil works, but expect a slightly crispier edge.
• 1/2 cup granulated + 1/2 cup brown sugar – Brown sugar = chewiness. Dark brown sugar? Even better for molasses vibes.
• 1 large egg – Room temp eggs mix smoother. Forgot to thaw? Soak it in warm water for 5 mins.
• 1/2 tsp vanilla extract – Splash in extra if you’re feeling fancy. Bourbon vanilla? *Chef’s kiss*.
• 1 1/4 cups all-purpose flour – Spoon it into the cup; don’t pack it. Gluten-free? Swap 1:1 with a GF blend.
• 1/2 tsp baking soda + 1/4 tsp salt – Baking soda for lift, salt to balance the sweet. Diamond Crystal kosher salt is my ride-or-die.

Filling

• 3/4 cup creamy peanut butter – Use the shelf-stable kind, not natural (too oily). Almond butter? Go for it, but add 1 extra tbsp powdered sugar.
• 1/4 cup powdered sugar – Locks in the gooeyness. Swap with coconut sugar, but expect a grainier texture.

Let’s Bake! (Spoiler: It’s Easier Than Folding Fitted Sheets) 🧤

1. Freeze the Filling: Mix peanut butter and powdered sugar. Roll into 18 tiny balls (½ tsp each). Freeze 30 mins. Why? Frozen filling = no molten PB lava during baking.
2. Cream Butter & Sugars: Beat butter, granulated, and brown sugar until fluffy (2-3 mins). Scrape the bowl! Under-mixed butter = sad, flat cookies.
3. Add Egg & Vanilla: Crack that egg in, add vanilla, mix until just combined. Over-beating = tough cookies. We’re making cookies, not hockey pucks.
4. Dry Ingredients: Whisk flour, baking soda, and salt in a bowl. Add to wet mix. Fold until no dry spots remain. Dough will be soft—don’t panic!
5. Assemble: Grab 1 tbsp dough, flatten into a disc. Place a frozen PB ball in the center. Cup the dough around it, seal tightly, and roll into a smooth ball. Pro tip: Wet your hands to prevent sticking!
6. Sugar Coat: Roll each dough ball in granulated sugar. This isn’t just for sparkle—it creates that crackly top we all crave.
7. Bake: 350°F for 10-12 mins. They’ll look underdone, but TRUST ME. Let them cool on the sheet 5 mins before transferring. Hot cookie surgery is risky business.

How to Serve These Bad Boys 🥛🌟

These cookies demand drama. Plate them warm with a drizzle of melted PB and a flaky sea salt sprinkle. Pair with ice-cold milk, a latte, or—if you’re my husband—a side of vanilla ice cream for full “peanut butter sundae” vibes. For bonus points, stack them into a cookie tower and watch your friends lose their minds.

Mix It Up! 5 Delicious Twists 🌈

• Chocolate Chaos: Add ½ cup mini chocolate chips to the dough. Or dunk baked cookies in melted chocolate.
• Jelly Surprise: Top the PB filling with ¼ tsp raspberry jam before sealing the dough.
• Salty-Sweet Crunch: Press crushed pretzels into the dough balls pre-bake.
• Nutty Buddy: Swap PB filling with Nutella or cookie butter (add 1 extra tbsp powdered sugar).
• Gluten-Free Guru: Use GF flour and ensure oats are certified GF.

Confessions of a Cookie Addict 🍪❤️

True story: I once brought these to a potluck, and my neighbor’s dog (a very good boy named Baxter) stole an entire plate. We found him hiding under the porch, crumb-covered and unrepentant. Moral of the story? Guard your cookies. Also, this recipe evolved from my grandma’s thumbprint cookies—she’d stuff them with jam, but peanut butter? That’s my rebellion.

Your Questions, Answered 🔍

Q: Can I use natural peanut butter?
A: It’s risky—natural PB is oilier and can leak. If you must, mix in 1 tbsp cornstarch to thicken it.

Q: Why did my cookies spread?
A: Likely culprits: Butter was too warm, dough wasn’t chilled enough, or over-measured flour. Chill dough balls 10 mins pre-bake next time!

Q: Can I freeze the dough?
A: Absolutely! Freeze assembled dough balls up to 3 months. Bake straight from frozen—add 1-2 mins to bake time.

Q: How to store leftovers?
A: Ha! “Leftovers.” But seriously, airtight container for 3 days. Microwave 8 seconds for that fresh-baked goo.

Nutrition Per Cookie (Because Balance) 📊

~200 calories, 11g fat, 22g carbs, 4g protein. Worth every bite.

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🍪 Final Thoughts: The Cookie That Hugs You Back

Peanut Butter Stuffed Cookies aren’t just a treat—they’re an experience. That first bite, when the warm cookie gives way to a soft, gooey peanut butter center? That’s dessert magic. Whether you’re baking them for your family, a bake sale, or just to treat yourself after a long day, these cookies bring joy in every bite.

And here’s the best part: they’re forgiving, customizable, and freezer-friendly—so you can keep a stash of happiness on hand whenever a cookie emergency strikes (and trust me, it will). So go ahead—embrace the mess, double the batch, and don’t be surprised when you’re suddenly everyone’s favorite baker.

Bake with love, stuff generously, and always save one for yourself. You earned it. 💛