Peanut Butter Stuffed Peanut Butter Cookies Recipes

PEANUT BUTTER CUP STUFFED COOKIES

Steps:

• Whisk the flour, baking soda, and salt into a bowl until combined. Set aside.
• In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter, brown sugar, and white sugar together on medium speed until combined. On low speed, beat in the peanut butter, egg, and vanilla. Turn the mixer to high and beat until light in color and smooth. Turn the mixer to low and slowly pour in the dry ingredients. Mix until combined and a dough is formed.
• Cover tightly and chill the cookie dough for at least 1-2 hours and up to 3 days. Chilling is mandatory.
• Remove cookie dough from the refrigerator. Preheat oven to 350°F (177°C). Take 1 Tablespoon of dough and roll into a ball. Take another 1 Tablespoon of dough and roll into a ball. Stick a peanut butter cup into one ball, kind of like a "cradle" as shown above. Top the peanut butter cup with other cookie dough ball and seal down the sides so that the peanut butter cup is securely stuffed inside. Roll the large cookie dough ball in your hands to ensure it's smooth. Repeat with the rest of the dough and peanut butter cups.
• Bake the cookies for 12-13 minutes or until very lightly browned on the sides. Some cookies may be taller than others, depending how the peanut butter cup was positioned inside. Just press the cookies down a bit to flatten them out. Allow to cool on the cookie sheet for at least 10 minutes and transfer to a wire rack to cool completely.
• melt chocolate chips and peanut butter together in the microwave, stirring often to prevent seizing. Add 1 teaspoon of shortening if the mixture isn't smooth. Drizzle over cooled cookies.
• Cookies stay fresh stored covered at room temperature for up to 7 days.

PEANUT BUTTER STUFFED PEANUT BUTTER COOKIES

Steps:

• Heat oven to 350°F. Line large baking sheet with waxed paper. In medium bowl using hand mixer combine 1 cup peanut butter and powdered sugar until fluffy. Drop teaspoon sized balls of mixture on prepared sheet. Freeze 15 minutes. In large bowl using hand mixer cream remaining ½ cup peanut butter, butter and sugars until light and fluffy. Add egg and vanilla extract until combined. In small bowl, combine flour, baking soda and salt. Gradually add flour mixture to peanut butter mixture and mix just until flour is incorporated. In small bowl, combine sugar and cinnamon. Scoop heaping tablespoon cookie dough and flatten. Top with frozen peanut butter balls and wrap dough to completely seal. Roll in cinnamon-sugar mixture and place on parchment paper-lined baking sheet. Bake 10 minutes or until edges are set. Let stand 5 minutes before transferring to wire rack to cool. Dust with powdered sugar if desired.

PEANUT BUTTER STUFFED COOKIES

Steps:

• 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
• 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!

PEANUT-BUTTER CUP STUFFED BROOKIES RECIPE BY TASTY

Steps:

• Preheat your oven to 350°F. Prepare your brownie batter.
• Spray a muffin tin pan with nonstick cooking spray.
• Press down cookie dough into each muffin tin. Then, press a Reese's cup into the middle of each cup and fill each cup with brownie batter until the other layers are covered.
• Bake for 20 minutes. Then, remove and cool in the fridge for 15 minutes.
• Serve.

PEANUT BUTTER STUFFED CHOCOLATE COOKIES

Steps:

• In large microwavable bowl, microwave butter, chocolate chips and peanut butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Stir in cookie mix and egg until well blended. Refrigerate dough 30 minutes or until firm enough to scoop.
• Heat oven to 375°F. For each rounded measuring tablespoon dough, place 1 peanut butter cracker in center, forming dough into ball around cracker. Onto ungreased cookie sheets, place dough balls 2 inches apart.
• Bake 9 to 11 minutes or until tops are dry (cookies will still be soft). Cool 1 minute; remove from cookie sheets to cooling racks.
• In 1-pint resealable food-storage plastic bag, add peanut butter chips and oil; seal bag. Microwave on High 1 minute, kneading bag after 30 seconds, until melted and smooth. Cut 1/8-inch slit diagonally across bottom corner of bag. Squeeze drizzle over cooled cookies. Let stand until set. Store in airtight container.

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.