stuffed cookie

This genius hack is similar to the one we use in our Nutella-Stuffed Cookies﻿.  Mix peanut butter with powdered sugar, roll mixture into balls, then freeze them. (This prevents a peanut butter explosion while baking.)﻿﻿

Peanut Butter-Stuffed Cookies

peanut butter

c. sugar

c. (1 stick) butter, softened

brown sugar

granulated sugar,

pure vanilla extract

c. all-purpose flour

baking soda

kosher salt

I just did the recipe, 1.5 the filling and doubled the cookie dough. Added a Hershey’s kiss to each cookie, and rolled it into a nice round ball. Forgot to roll the ball in sugar, but no biggie they tasted wonderful. Also cooked at 375 for 11 minutes. Thanks for this cookie recipe.

I loved this recipe I will defiantly make it again.  They would be very good as Peanut butter cups cups. Love it

Not happy with this recipe. Not sure why but my pb stuff disappeared or dried

My husband made this recipe from the Delish "Insane Sweets" recipe book. The ingredients are exactly the same, but the editors totally forgot to include the step where you roll the cookies in granulated sugar, despite the fact that the ingredients say "more [sugar] for rolling" and the cookies in the picture are clearly covered in granulated sugar. We had to check this online recipe and video to figure out what to do when. The cookies are delicious and we'll make them again, but it's just sad that the sloppy editing we find so often here has also found its way into the cookbook, for which people are paying good money.

I agree with other reviewers that the instructions on this recipe were lacking - and I'm an experienced baker.  First, the filling needs to freeze for at least 2 hours.  Freezing them just while you're making the dough is not nearly enough time in the freezer.  Second, the dough itself needs to be refrigerated for at least 2 hours.   The recipe doesn't even say to chill it.  I refrigerated it for about 30 minutes and that was not enough.  The dough and the filling were so soft, it was very hard to manage.  A heaping tablespoon of dough is not nearly enough to cover the filling.  I rolled out more than a tablespoon for each side and then pinched them together.  Even with doing this, I got 15 large cookies.  The finished product was okay.  Certainly not my favorite peanut butter cookie recipe and I don't think they're worth the work.

Wow! These are huge! They are good, but rich. I cut the recipe in half and made 6. Next time I plan on halving the recipe and making 12.

I needed more directions or better directions. My filling was a frosting and I didn’t like it very much,other than that they were delicious and medium on the hardness to make.

I have my own recipe
Ingredients:
-1.5 cups Raw Unsalted Peanuts
 -Sea Salt
-coconut oil
I just blend them all together and freeze for a year

The cookies are very good. I’m going to try and make them a little smaller next time. I also think it would work well with mini peanut butter cups.

There was way to much peanut butter lol so I took away the filling hopefully it still tastes good

Even people who don’t like peanut butter likewhen I make these

Wonderful cookies. I won't make peanut butter cookies any other way anymore.

These are amazing! Everyone I give them to goes nuts over them and wants to know how to make them.

These are AMAZING! Everyone I give them to asks me how to make them. Thanks for showing me how to stuff cookies.

I am doing a school project where do I find how many people made it

https://streaming.hearstdigitalstudios.com/manual_upload/58c86352d559306540900935/mp4/PB_Cookie_Bombs_FRONT_1489527742_4000_hd_v3.mp4

This genius hack is similar to the one we use in our Nutella-Stuffed Cookies﻿.  Mix peanut butter with powdered sugar, roll mixture into balls, then freeze them. (This prevents a pb explosion while baking.)﻿﻿

These Peanut Butter Stuffed Cookies Have the Easiest Hack

Cake mix cookies stuffed with York Peppermint Patties! A delicious and easy mint chocolate cookie recipe!

Peppermint Patty Cookies

chocolate cake mix

cream cheese

butter

peppermint patties

Preheat oven to 350F

Mix together cake mix, cream cheese, butter and egg.

Portion into 1 1/2 tablespoon-sized balls (I used a cookie scoop to help with this). You should end up with approximately 20 cookie balls.

Take one ball and flatten it in your hand. Place the peppermint patty on top and fold the cookie dough around the patty to cover it completely.

Repeat with remaining cookie dough.

Bake in preheated oven for 10-12 minutes, until cracked and no longer glossy.

Cool slightly before serving, or cool completely before packaging for gifts.

Creamy cheesecake fills these thick chocolate chip cookies for the ultimate cookie treat!

Cheesecake Stuffed Chocolate Chip Cookies 

cream cheese,

sugar

butter, room temperature

vanilla

salt

all purpose flour

chocolate chips

Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.

In the bowl of your stand mixer fitted with the paddle attachment combine the cream cheese and powdered sugar, mixing on medium speed for 1-2 minutes until smooth, scraping the sides of the bowl as necessary. Transfer the cream cheese mixture into a smaller bowl, and place in the refrigerator while you prepare your cookie dough.

Using the same mixing bowl and paddle attachment mix the butter, brown sugar, and granulated sugar together on medium speed for 2 minutes. Add in the egg, the egg yolk, vanilla, baking soda, and salt, mixing for 1 minute until combined, scraping the sides of the bowl as necessary.

Turn the mixer to low and add in the flour, mixing until just combined. Stir in the chocolate chips until evenly incorporated.

Using a medium (2- tablespoon) cookie scoop, portion out the dough. Flatten each dough ball into a flat circle. Scoop 2- teaspoons of the cold cream cheese mixture out and place each scoop in the center of the flattened dough. Form the dough into a ball around the cream cheese, making sure it&#8217;s sealed inside.

Place the cookie dough balls onto the baking sheet 2- inches apart and bake for 9 minutes, or until the edges are golden brown and the tops are just set.

Remove from the oven and allow the cookies to cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.

These are perfect. I used my own cheesecake recipe but the cookies were delightful.

Absolutely delicious! What a nice change from a simple chocolate chip cookie. My 2 teenage boys and their friends gobbled these up as soon as they came out of the oven!  Will definitive be making these often. Thank you!

Great recipe!  "It tastes so good" said my 5 year old.

I can’t name how many times I have used this recipe and every time they come out perfect. This has become my “I’ll bring these” recipe and people even request these.

These turned out so good, I also replaced the 2nd cup of chocolate chips with Andes candies and omg those turned out so so good. Your recipe was really helpful with what I was looking for

I've made these twice and they were  easy to do and earned the highest praises!  The only change I made was to use 1 cup WHITE  chips and 1 cup mini-semi sweets. 
Made it easier to wrap the stuffing and came out  prettier, without as many lumps and bumps. Makes BIG cookies!

Recipe video above. These have a chewy/soft centre, crispy edge and melty Nutella in the middle that floods in your mouth. It is as good and as naughty as it sounds, and dangerously simple to make!Try to eat it exactly 15 minutes out of the oven. It&#39;s still warm but the edges have crisped up just enough so you can hold the cookie without sagging, and the Nutella is still molten inside. That is an unmatched cookie eating experience!

Nutella Stuffed Cookies

tbsp (slightly heaped) Nutella (or other chocolate-nut spread)

dark chocolate chips ((or chopped 70% dark chocolate))

plain flour / all-purpose flour

tsp baking soda ((bi-carbonate soda, Note 1))

tsp cooking salt / kosher salt

120 grams/ 8 tbsp unsalted butter

(tightly packed) brown sugar ((Note 2))

tsp vanilla extract

tsp honey (or corn syrup (Note 3))

Mix flour, baking soda and salt. In separate bowl, barely melt butter, mix to finish melting. Mix in vanilla, honey and sugar, then egg. Mix in flour, fridge 1.5 hrs. Freeze Nutella discs 1 hr. Enclose Nutella with dough, press in choc chips, bake 12 -13 min at 180°C/350°F (160°C fan). Cool 10 min on tray, then at least 5 min on rack. Attack!

Abbreviated recipe (hand-mixed):

Mix dry - Mix the flour, baking soda and salt in a bowl, set aside.

Barely melt butter - Using a heatproof bowl, microwave the butter for 30 seconds on high until mostly but not fully melted, then stir with a rubber spatula to finish melting it so it&#39;s &quot;milky&quot; rather than clear yellow oil (Note 5).

Wet mixture - Add the sugar, vanilla and honey, stir until combined. Add the egg and stir until combined, it should look like caramel.

Chill dough 1 1/2 hours - Add the flour mixture and stir until combined. The mixture should be slightly warm and too soft to roll into balls. Cover and refrigerate for 1 1/2 hours to cool and firm up enough to roll into a log.

Cookie dough:

Line a small tray with baking paper / parchment paper. Dollop Nutella on tray and spread to ~8mm/ 1/3&quot;thick rounds. Freeze for 1 hour until firm enough to pick up.

Frozen Nutella mounds:

Preheat the oven to 180°C/350°F (160°C fan-forced). Lightly grease 2 trays then line with paper.

Cut dough - Scrape dough out and shape/roll into a ~18cm / 7&quot; log. Cut into 10 equal pieces.

Stuff - Flatten cookie dough, press in frozen Nutella, bundle dough up around it to enclose and seal. Flip upside down so the smooth side is facing up. Shape into ~1.5cm/ 3/5&quot; thick rounds, press choc chips into the surface and sides. Repeat to make 10 cookies, 5 on each tray, 8cm/3&quot; apart to allow for spreading (Note 6 working tips).

Bake both trays at the same time for 12 - 13 minutes, or until the edges of the cookies are golden, the centre is pale golden and just set (ie not raw melty dough).

Cool &amp; swoon - Remove from the oven and leave on the tray for 10 minutes (finish cooking / set). Transfer to a rack, cool for at least another 5 minutes. Grab, bite, swoon. That moment when the melty Nutella floods into your mouth.....

Stuffing and baking:

These are simple and delicious to make. I feel like the cookies could be fatter so next time I might use more dough per cookie

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Top 4 stuffed cookie recipes from across the web

The most viewed stuffed cookie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Peanut Butter-Stuffed Cookies

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Cheesecake Stuffed Chocolate Chip C...

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The most viewed stuffed cookie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine