Best 7 Peanut Butter Filled Cookies Recipes

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.

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.

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.

FUDGE-FILLED PEANUT BUTTER COOKIES

Steps:

• Heat oven to 375°F
• In large bowl, beat 1/2 cup peanut butter, the shortening, sugar and brown sugar with 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 4-8 minutes or until bottoms are golden brown.
• Remove from cookie sheet to wire rack.
• Cool completely, about 30 minutes.
• In small microwavable, 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 t. chocolate mixture.
• Let stand about 1 hour or until chocolate is firm.

PEANUT BUTTER FILLED FUDGE COOKIES

Steps:

• 1. Heat oven to 350 degree's. Make filling. : Melt butter in microwave just until melted. Add in the peanut butter and mix until smooth. Add in powdered sugar. stir until well combined. Gorm in to a ball. Place in refrigerator to cool.
• 2. Cookies : place 1/2 cup of butter +2 tablespoons in a bowl. Add sugar and beat well.
• 3. Add an egg and vanilla and continue to beat until well combined.
• 4. Sift the flour sugar baking soda baking powder salt and Cocoa into the bowl with the egg and sugar.
• 5. Beat until well combined. Form dough into a ball with your hands.
• 6. Place chocolate chips in a bowl stir in 3?tablespoons of cream. Heat in microwave just until melted mix well.
• 7. Break off pieces of cookie dough about the size of a meatball or jaw breaker. About 1 1/2 inches across to form a ball. Place balls on parchment lined sheet pan.
• 8. Press indentation into center of each cookie with thumb. Place about a 3/4 teaspoon size of peanut butter mixture into indentation and above indentation on top of cookie.Press to flatten peanut butter mixture on top of cookie.
• 9. Place a little bit of the chocolate mixture over the peanut butter mixture and spread. Place in oven for about 10- 15 minutes. Cookies may not seem done but they will be. Remove from oven and let cool on pan. If you bake them too much they will be dry. Remove from pan when they are cool. Serve and enjoy!

DELICIOUS PEANUT BUTTER FILLED PB COOKIES

Steps:

• 1. Preheat oven to 350 degrees F. Spray cookie sheets with nonstick cooking spray or greasing lightly.
• 2. In a medium sized bowl combine the brown sugar, white sugar, peanut butter, shortening, salt, baking soda, and vanilla; beat until smooth.
• 3. Add the egg and beat until mixed in. Stir in the oatmeal and flour until mixed in evenly.
• 4. Using my fingers, I pinch about 1 tablespoon of dough and place in a somewhat rounded mound on cookie sheet, 1 1/2 inches apart. ( or can drop by spoonful) With the bottom of a glass, dip in sugar and flatten down each cookie to about 1/4 inch thick. Dipping in sugar after each cookie.
• 5. Place cookies in oven and bake for 10 - 12 minutes or until lightly browned.
• 6. Remove from sheet to a cooling rack.
• 7. Make filling: Mix the 3 ingredients in a bowl, until well blended.
• 8. Spread the frosting on the bottom of half of the cookies and then top with the other half to create the sandwich cookies.
• 9. Enjoy!

PEANUT BUTTER FILLED CHOCOLATE COOKIES

Steps:

• easure flour, cocoa powder, baking soda, and salt into a medium bowl and whisk to combine. In a large bowl or stand mixer, cream butter, sugars, and peanut butter until smooth. Add the egg, milk, and vanilla, and continue mixing until well combined. Add dry ingredients and mix just until combined. Cover two baking sheet with parchment and divide dough into 32 pieces. (I only got 29 and wasn't disappointed with their size, so use your own judgement.) Quickly shape into balls. Preheat oven to 350°F. In a medium bowl or stand mixer, mix powdered sugar, peanut butter, and salt until smooth. Divide into enough pieces to fill your chocolate balls. I found the filling coherent and malleable enough to roll it out into a log, so I did that and simply divided it evenly with a butter knife rather than guess on individual balls, as the original recipe suggested. Flatten each chocolate ball in the palm of your hand and top with a piece of the peanut butter filling. Fold chocolate dough as evenly as possible around the peanut butter and shape back into a ball before placing it on the baking sheet again. My "round" ball cookies always come out slightly flat, which in this case actually worked in my favor (see next step). Lightly flatten each cookie with the bottom of a glass dipped in granulated sugar. You might need to get it a little greasy first to get the sugar to stick. Bake cookies one sheet at a time until the surface of the cookies begins to crack slightly, about 8 minutes. Allow cookies to cool for 1 minute on the baking sheet, then transfer to wire rack and cool completely. Keep eating: