Description

Indulge in these massive, bakery-style peanut butter cookies featuring a hidden creamy center and a crunchy sugar-coated exterior. Engineered to stay soft and tender for a full week, these treats solve the classic problem of dry, crumbly textures.

Ingredients

1 cup salted butter, softened
1 1/2 cups granulated sugar, divided
3/4 cup brown sugar
1 1/2 cups creamy peanut butter, divided
3 1/4 cups all-purpose flour
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon salt

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Instructions

Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
Cream together softened salted butter, 1 cup of granulated sugar, and the brown sugar until light and fluffy (3-5 minutes).
Beat in eggs one at a time, then mix in vanilla and 1 cup of creamy peanut butter until smooth.
Gradually fold in all-purpose flour, salt, and baking powder on low speed just until combined.
Measure 1/2 cup portions of dough, roll into balls, and create a deep pocket in each with your thumb.
Fill each pocket with 1/2 tablespoon of the remaining peanut butter, seal the dough over it, and shape into a thick disc.
Coat the tops and sides of each dough disc in the remaining 1/2 cup of granulated sugar.
Bake for 17 to 20 minutes until edges are set but centers are still soft.
Cool on the pan for 15 minutes, then drizzle with warmed peanut butter before serving.

Notes

For the best results, ensure your peanut butter is a standard commercial creamy brand rather than natural oil-separating varieties, as the stabilizers help maintain the stuffed center’s consistency. If you want to gift these, they travel exceptionally well due to their high moisture content.

Prep Time: 20 mins
Cook Time: 20 mins
Category: Dessert
Method: Baking
Cuisine: American