Peanut Butter Stuffed Peanut Butter Cookies
Stuffing peanut butter cookies with even more delicious peanut butter? Yes please! Created for the ultimate peanut butter lover, these double doses of SKIPPY® peanut butter really hit the spot.
Stuffing peanut butter cookies with even more delicious peanut butter? Yes please! Created for the ultimate peanut butter lover, these double doses of SKIPPY® peanut butter really hit the spot.
18 Cookies
271
30 Minutes
10 Minutes
40 Minutes
Ingredients
- 1½ cups SKIPPY® Creamy Peanut Butter, divided
- 1 cup powdered sugar
- ½ cup butter, softened
- ½ cup brown sugar
- ½ cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- Powdered sugar, if desired
Directions
- 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.