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Peanut Butter Stuffed Peanut Butter Cookies

★★★★★

5 from 2 reviews
  • Total Time: 55 minutes
  • Yield: 18 1x

Ingredients

Scale
  • Cookies
  • 1 ¼ cup all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1/3 cup (or a little more) creamy natural peanut butter, cold (I used homemade)
  • 1 stick unsalted butter, room temperature
  • 2/3 cup packed light brown sugar
  • ¼ cup granulated sugar
  • 1 heaping tablespoon honey
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • Filling
  • ½ cup confectioner’s sugar
  • ½ cup creamy natural peanut butter, cold (I used homemade)
  • 1 tablespoon honey
  • Coating
  • 2/3 cup finely chopped honey roasted peanuts (I used Planter’s)
  • 2 tablespoons turbinado sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat oven to 375 degrees F (or 350 if you don’t want the cookies to be brown on the bottom). Line 2 baking sheets with parchment. Make the cookies. In a medium bowl, stir together flour, baking soda, and salt. In a large bowl, mix together peanut butter, butter, sugars, and honey until well combined, light, and fluffy. I used a spoon, but a hand or stand mixer would also work. Mix in the vanilla and egg. Add the flour mixture to the butter mixture and stir until fully combined. Put the dough in the refrigerator while making filling and coating.
  2. Make the filling. In a medium bowl, stir together sugar, peanut butter, and honey until well combined. Divide mixture into 18 portions and shape into balls. I divided it in 4 sections, got 4 from each section, and left some for 2 more.
  3. Make the coating. In a small bowl, stir together peanuts, sugar, and cinnamon.
  4. Assemble the cookies. Divide the cookie dough into 18 portions in the same way you divided the filling. Flatten 1 piece of dough at a time in the palm of your hand. Place a ball of filling on the dough and wrap the dough around the ball, making sure it completely covers it. Roll the cookie in the coating and place on the prepared baking sheet. Flatten slightly with fingertips.
  5. Bake for 10-15 minutes, rotating halfway through if necessary, until the cookies are barely golden brown around the edges and still quite soft to the touch. They may also be slightly cracked. Cool completely on pan or they will break. Store at room temperature for up to 5 days or in the freezer wrapped in parchment and foil and placed in a zipper bag for up to 4 months. Thaw at room temperature for about an hour.

Notes

Recipe adapted from Sugar Plum

  • Prep Time: 40 mins
  • Cook Time: 15 mins

Find it online: https://piesandplots.net/peanut-butter-stuffed-peanut-butter-cookies/