Peanut Butter Stuffed Peanut Butter Cookies

These Peanut Butter Stuffed Peanut Butter Cookies take a classic favorite and give it a delicious twist with a creamy peanut butter center. The cookies bake up soft and chewy on the outside while hiding a sweet, rich filling inside. Perfect for holiday cookie trays, bake sales, or an afternoon treat, they’re a peanut butter lover’s dream. You’ll want to make a double batch because they disappear fast.

Of all the classic cookies out there, peanut butter cookies will always be one of my faves. In fact, I prefer them to chocolate chip. If you love peanut butter, you’re in for a real treat with these Peanut Butter Stuffed Peanut Butter Cookies. They start with a soft, chewy peanut butter cookie that’s already delicious on its own, but then I went and tucked even more peanut butter inside. It’s like a little surprise gift in the middle of every bite. These are rich, flavorful, and the kind of cookie that feels extra special without being difficult to make.

I first made these on a crisp fall day, but the more I think about it, the more I realize they’re perfect for any season. Imagine them on a holiday cookie tray, tucked into a lunchbox, or simply waiting on the counter for an afternoon snack. They have that familiar, home-baked comfort we all love, with just enough of a twist to make them memorable.

Why You’ll Love This Recipe

• It’s peanut butter on peanut butter in the best way. Classic cookies get an upgrade with a creamy peanut butter center for a rich, chewy, and slightly unexpected treat.
• The filling is a sweet surprise. From the outside they look like regular peanut butter cookies, but inside is a smooth, creamy center that always gets a smile.
• Perfect for any occasion. From holiday trays to everyday snacks, these cookies have that nostalgic, homemade feel with a special twist.

Ingredients

Here are the ingredients you’ll need to make these Peanut Butter Stuffed Peanut Butter Cookies.

• Creamy peanut butter – Smooth and spreadable, this creates the luscious, melt-in-your-mouth center for each cookie and adds rich, nutty flavor and keeps the cookies soft and chewy.
• Confectioners’ sugar – Blends seamlessly with the peanut butter to make the filling sweet, soft, and easy to shape.
• Unsalted butter – Gives the cookies a tender texture and buttery taste while helping everything mix smoothly.
• Brown sugar – Brings sweetness with a hint of molasses for depth and chewiness.
• Sugar – Balances the flavors and adds a touch of crispness to the edges.
• Eggs – Bind the ingredients together and add structure for a soft, tender cookie.
• Vanilla extract – Enhances the overall flavor and warmth of the cookies.
• All-purpose flour – Provides the structure so the cookies hold their shape while baking.
• Baking soda – Helps the cookies rise slightly for a soft, light bite.
• Kosher salt – Balances the sweetness and enhances the peanut butter flavor.

How to Make

And with that, we’re ready to make these peanut butter cookies. Let’s get to it. I’ll walk you through the steps below. I’ve also provided a full ingredient list and detailed instructions in the printable recipe card below. 

1. In a medium bowl, prepare the filling by combining the peanut butter and powdered sugar until smooth. Scoop into small balls about 1-inch in diameter. Put in the freezer until ready to use. (The balls do not need to be frozen, just cold and firm.)
2. Preheat your oven to 350 degrees F.
3. In a large bowl, beat together the peanut butter, butter, brown sugar, and sugar for about 5 minutes or until light and fluffy. Add one egg at a time and the vanilla extract, and mix until thoroughly combined. Next add the flour, baking soda, and salt. Mix until just combined.
4. To prepare the cookies, roll a heaping tablespoon of dough into a ball, then flatten into a circle. Wrap the dough around one of the chilled peanut butter balls. Pinch the edges together to seal, then roll in the palms of your hands to form a ball.

5. Roll the cookie dough balls in sugar and place them on a baking sheet (about 1-2-inches apart), flattening each ball slightly with your fingers. Repeat until all of the dough and peanut butter balls are used.

6. Bake until the cookies are golden on the bottom, about 13-15 minutes. Serve warm for a gooey inside. (But they are just as good at room temperature.) Pack and store in an airtight container.”

Served warm, the filling is gooey and drippy in the best possible way. Once cooled, they are just as delicious and peanut buttery. You’ll love them either way.

Recipe Tips and Notes

• Use a good-quality creamy peanut butter for the best texture and flavor. I recommend JIF.
• Make sure the filling is fully sealed inside the dough to prevent leaks while baking. Smooth out any seams before rolling into a ball.
• Chill the filling balls for at least 30 minutes so they’re firm and easy to wrap with dough.
• Use a cookie scoop for both dough and filling to keep sizes consistent and ensure even baking.
• Remove cookies when edges turn golden and centers look slightly soft. They’ll finish setting as they cool.
• Freeze unbaked filled dough balls for longer storage. Bake from frozen, adding 1–2 minutes to the bake time.

These cookies are incredibly good, my friends. If you ever find yourself making peanut butter cookies, taking this extra step will put them over the top. It’s a fun and decadent surprise for anyone who doesn’t know what’s inside. You’ll be glad you did.

More Peanut Butter Cookies You’ll Love

• Chocolate Peanut Butter Cookies
• Peanut Butter Cup Cookies
• Peanut Butter and Jelly Thumbprints
• Chocolate Striped Peanut Butter Shortbread Cookies
• Peanut Butter Brownie Pillow Cookies

If you’ve been looking for a way to level up a classic cookie recipe, this is it. If you do end up making these Peanut Butter Stuffed Peanut Butter Cookies, I’d love to know what you think. Please stop back and leave a comment and a 5-star rating below. 

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Peanut Butter Lover’s Peanut Butter Cookies

This peanut butter cookie recipe is dedicated to peanut butter fans everywhere. These Peanut Butter Lover’s Peanut Butter Cookies are loaded with more than three cups of the creamy stuff, making them the perfect way to indulge your peanut butter cravings.

5 from 1 vote

Print Pin Rate

Course: cookies, Dessert

Cuisine: American

Keyword: cookie, peanut butter

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 36

Calories: 262kcal

Ingredients

Filling:

• 2 cups creamy peanut butter
• 1 cup confectioners’ sugar

Cookies:

• 1 cup creamy peanut butter
• 1 cup unsalted butter softened
• 1 cup brown sugar
• 1/2 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• Additional sugar for rolling

Instructions

• In a medium bowl, prepare the filling by combining the peanut butter and powdered sugar until smooth. Scoop into small balls about 1-inch in diameter. Put in the freezer until ready to use. (The balls do not need to be frozen, just cold and firm.)
• Preheat your oven to 350 degrees F.
• In a large bowl, beat together the peanut butter, butter, brown sugar, and sugar for about 5 minutes or until light and fluffy. Add one egg at a time and the vanilla extract, and mix until thoroughly combined. Next add the flour, baking soda, and salt. Mix until just combined.
• To prepare the cookies, roll a heaping tablespoon of dough into a ball, then flatten into a circle. Wrap the dough around one of the chilled peanut butter balls. Pinch the edges together to seal, then roll in the palms of your hands to form a ball.
• Roll the cookie dough balls in sugar and place them on a baking sheet (about 1-2-inches apart), flattening each ball slightly with your fingers. Repeat until all of the dough and peanut butter balls are used.
• Bake until the cookies are golden on the bottom, about 13-15 minutes. Serve warm for a gooey inside. (But they are just as good at room temperature.) Pack and store in an airtight container.

Nutrition

Calories: 262kcal | Carbohydrates: 25g | Protein: 6g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 193mg | Potassium: 146mg | Fiber: 1g | Sugar: 14g | Vitamin A: 171IU | Calcium: 20mg | Iron: 1mg