Peanut Butter Filled Cookies Recipes

CLASSIC PEANUT BUTTER COOKIES

Steps:

• Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
• In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
• Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.

PEANUT BUTTER-FILLED COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, cream butter, peanut butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour, cocoa and baking soda; gradually add to creamed mixture and mix well., In a small bowl, combine confectioners' sugar and peanut butter. Roll into 30 balls. Shape tablespoonfuls of dough around filling to cover completely; place 2 in. apart on ungreased baking sheets. Flatten with a glass., Bake 6-8 minutes or until set. Remove to wire racks. Dust with additional confectioners' sugar.

PEANUT BUTTER CHOCOLATE CHUNK COOKIES

Steps:

• For the peanut butter filling: Line 2 regular baking sheets and 1 smaller one with parchment paper.
• Whisk together the peanut butter and confectioners' sugar in a medium bowl until smooth. Using a tablespoon scoop, portion into 18 rounds and place them on the small parchment-lined pan. Put them in the freezer to firm up, at least 20 minutes.
• Preheat the oven to 375 degrees F.
• For the cookie dough: Meanwhile, in the bowl of an electric mixer fitted with a paddle attachment, cream together the brown sugar, butter and granulated sugar until nice and combined, about 2 minutes. Add the vanilla and egg and beat until smooth, scraping the bowl if necessary to make sure everything is incorporated.
• In a separate bowl, stir together the flour, coffee granules, baking soda, baking powder and salt. Add the dry ingredients to the mixer gradually, mixing on low until totally incorporated. Stir in the chocolate chunks.
• Scoop the cookie dough into eighteen 2-tablespoon portions and with your palm, flatten each scoop into a disc.
• Place one peanut butter round in the center of a dough disc. Bring the edges of the dough around the peanut butter round and enclose completely. Roll to ensure all the peanut butter is covered. Flatten with your palm, creating a disc shape once again. Repeat with the remaining peanut butter rounds and dough discs. Split the finished discs between the 2 lined baking sheets.
• Bake until the cookies are golden brown, 10 to 11 minutes. Transfer the cookies to a cooling rack and allow them to cool slightly before eating, 5 to 7 minutes.

OUTRAGEOUS PEANUT BUTTER COOKIES WITH OOEY GOOEY FILLING

Steps:

• Set oven to 350 degrees.
• Line cookie sheets with parchment paper or foil (lightly grease the foil).
• In a mixing bowl, cream the butter and shortenintg together for about 3 minutes.
• Add in peanut butter and sugars; blend well.
• Add in eggs and vanilla; beat for about 2 minutes until fluffy.
• Sift together flour, baking soda, baking powder and salt.
• Add/mix in the flour mixture to the creamed mixture.
• Mix in the chocolate chips and the chopped Reese's Cups.
• For the filling: in a food processor, combine all the filling ingredients, process for about 2-3 minutes to make a paste-like texture that holds together.
• Form the cookie dough into large round balls (about the size of a golf ball).
• Press down and make a indentation in the middle (enough to hold the filling).
• Spoon about 1 tablespoon of filling in the middle, and press down lightly with back of a spoon.
• You may also mix in the gooey filling into the cookie dough for a marbleized effect.
• Continue with the balance of the dough and filling.
• Bake for 12-15 minutes.
• Cool on baking sheet before removing to a wire rack.

PEANUT BUTTER-FILLED CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 F / 180 C.
• In medium sized bowl mix flour, cocoa powder, baking soda and salt. Set aside.
• Using electric mixer cream butter, sugar and brown sugar (and peanuts if using) until fluffy. Scrape down sides.
• Add egg and vanilla, beat again until fluffy.
• In two additions beat the flour mixture into the butter mixture, scrape down sides.
• Form into 24 balls each about 1 1/2 tbsp size.
• Filling - In small bowl stir together icing sugar and peanut butter. Form into 24 balls, each about 1 tsp size.
• Between damp hands flatten 1 chocolate ball, top with 1 peanut butter ball. Shape chocolate dough over peanut filling until completely covered. Roll dough into ball. Repeat with remaining chocolate and peanut balls.
• Place balls 1 inch apart on 2 parchment lined cookie sheets. Flatten slightly with bottom of glass to about 2 inches (5 cm).
• Bake in oven for 8-10 min until just set. Cool 1 min on tray before transferring to wire racks to cool completely.

PEANUT-BUTTER SANDWICH COOKIES

Steps:

• Cookies: In a saucepan over medium heat, melt 1/2 stick butter. Add oats and cook, stirring, until toasted, 5 to 10 minutes. Spread mixture onto a parchment-lined baking sheet; let cool completely.
• In a bowl, whisk together flour, baking soda, and salt. Beat remaining 1 stick butter with granulated and brown sugars on medium-high speed until pale and fluffy, about 3 minutes. Add peanut butter; beat until well combined.
• Gradually add oat mixture and flour mixture; beat on low speed until combined. Roll out dough between 2 sheets of parchment 1/4 inch thick. Slide dough with parchment onto baking sheet and refrigerate until chilled, about 20 minutes.
• Preheat oven to 350 degrees. Remove top layer of parchment; cut out cookies using a 2-inch round cookie cutter. Place cookies on parchment-lined baking sheets, spaced about 1 inch apart; sprinkle with turbinado sugar. Bake until golden, about 10 minutes. Let cool completely on sheets.
• Filling: In a medium bowl, beat all ingredients on medium speed until smooth. Transfer mixture to a pastry bag fitted with a 1/2-inch round tip (such as Ateco #806).
• Pipe filling in a spiral motion on bottom sides of half of cookies. Top with remaining cookies to form sandwiches. (Filled cookies can be stored in an airtight container at room temperature up to 3 days.)

PEANUT BUTTER SANDWICH COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large mixing bowl, cream the shortening, 1 cup creamy peanut butter and white and brown sugars. Add vanilla and then eggs, one at a time. Beat well after each addition. In a small bowl, combine flour, baking soda and salt. Add slowly to creamy mixture.
• Shape into 1 inch balls and place on an ungreased cookie sheet, 2 inches apart. Flatten balls with a fork.
• Bake for 7-8 minutes depending on size (I tend to keep a close eye on them and remove them as soon as they start to get golden. This helps to make them chewy.) Cool on wire racks.
• To Make the filling: Combine 1/2 cup creamy peanut butter, confectioners' sugar, vanilla extract, and milk in a small bowl adding enough milk to make for a creamy, frosting like texture. Spread frosting on one cookie and top off to make "sandwich".

FUDGE-FILLED PEANUT BUTTER COOKIES

Steps:

• Heat oven to 375°F (if using dark or nonstick cookie sheet, heat oven to 350°F). In large bowl, beat 1/2 cup peanut butter, the shortening, granulated sugar and brown sugar with electric mixer on medium speed until fluffy. Beat in egg until smooth. Beat in flour, baking powder and baking soda.
• Shape dough into 48 one-inch balls. On ungreased cookie sheet, place balls 1 inch apart. Flatten balls to 1/4-inch thickness by pressing with a fork in a crisscross pattern.
• Bake 4 to 8 minutes or until bottoms are golden brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
• In small microwavable bowl, microwave chocolate chips uncovered on High about 1 minute or until softened; stir until smooth. Stir 1/4 cup peanut butter into chocolate until smooth. Cool to room temperature or until thickened.
• Sandwich pairs of cookies, bottoms together, with 1 teaspoon chocolate mixture. Let stand about 1 hour or until chocolate is firm.