Yummy Recipe Monday: Peanut Butter Stuffed Cookie

Peanut Butter Stuffed Cookies



butter lovers ~only~.

TOTAL TIME: 0:35

PREP: 0:20

LEVEL: EASY

YIELD: 12 LARGE COOKIES

INGREDIENTS

FOR THE FILLING

1 c. creamy peanut butter

1/2 c. powdered sugar

FOR THE COOKIES

1/2 c. creamy peanut butter

1/2 c. (1 stick) Butter, softened

1/2 c. brown sugar

1/4 c. granulated sugar, plus more for rolling

1 large egg

1 tsp. pure vanilla extract

1 1/2 c. all-purpose flour

1/2 tsp. baking soda

1/2 tsp. kosher salt

DIRECTIONS

Preheat oven to 375° and line two large baking sheets with parchment paper.

Make filling: In a medium bowl, combine peanut butter and powdered sugar and mix until smooth. Scoop into small balls (about 1 1/2") and freeze until ready to use.

Make cookies: In a large bowl, combine peanut butter, butter, and sugars and beat with a hand mixer on medium until the mixture is light and fluffy. Add egg and vanilla and mix until thoroughly combined, then add flour, baking soda and salt and mix until just combined.

Scoop a heaping tablespoon of the cookie dough and flatten into a pancake-like circle. Place the frozen peanut butter ball on top. Bring the edges of the dough around the peanut butter ball and pinch the edges together to seal, adding more dough if necessary to cover the frozen peanut butter completely.

Roll stuffed cookie dough ball in sugar and place on baking sheet. Repeat until all dough is used, spacing the cookies about 2” apart.

Bake until the cookies are golden on the bottom,12 to 15 minutes. Serve warm or at room temperature.

Peanut Butter Stuffed Cookies

Comments

Post a Comment

Popular posts from this blog

Yummy Recipe Monday: Strawberry Slab Pie

Image
Strawberry Slab Pie Serves 16-20; 30 minutes active; 2+ hours inactive INGREDIENTS 1 (11 oz.) package refrigerated pie crust Filling: 32 oz. fresh strawberries, hulled and sliced 2 1/2 cups lemon lime soda (we used sprite) 6 oz. strawberry jello 1 1/4 cups sugar 1/3 cup cornstarch 1 tablespoon lemon juice frozen whipped topping or whipped cream, garnish Report Advertisement PREPARATION Preheat oven to 450º F. Turn both pie crusts out on a lightly floured surface and stack one on top of the other. Roll them out to roughly a 12x17-inch rectangle, then transfer crust to a large baking sheet (10x15-inches). Tuck any excess crust under itself, then crimp edges as desired, pricking the bottom and sides all over with a fork. Place baking sheet in oven and bake for 9-11 minutes, or until golden brown, then remove from oven and let cool. In a large saucepan over medium heat, whisk together jello packet, sugar and cornstarch, then pour in sprite and lemon juice. Bring mixture to a boil, stirring
Read more

Gospel Wednesday: Romans Chapter 10: Confess Him

Image
Romans Chapter 10 Brethren, my heart's desire and prayer to God for Israel is, that they might be saved. For I bear them record that they have a zeal of God, but not according to knowledge. For they being ignorant of God's righteousness, and going about to establish their own righteousness, have not submitted themselves unto the righteousness of God. For Christ is the end of the law for righteousness to every one that believeth. For Moses describeth the righteousness which is of the law, That the man which doeth those things shall live by them. But the righteousness which is of faith speaketh on this wise, Say not in thine heart, Who shall ascend into heaven? (that is, to bring Christ down from above:) Or, Who shall descend into the deep? (that is, to bring up Christ again from the dead.) But what saith it? The word is nigh thee, even in thy mouth, and in thy heart: that is, the word of faith, which we preach; That if thou shalt confess with thy mouth the Lord Jesus,
Read more

Yummy Recipe Monday: Chocolate Thunder from Down Under

Chocolate Thunder from Down Under CHOCOLATE THUNDER from DOWN UNDER Outback Steakhouse Copycat Recipe Makes 16 Pecan Brownies: 1/2 cup butter, cubed 2 ounces unsweetened chocolate 1 cup sugar 2 eggs, lightly beaten 1 teaspoon vanilla extract 3/4 cup all-purpose flour 1/2 to 1 cup chopped pecans In a saucepan over low heat, melt butter and chocolate. Stir in sugar; cool slightly. Add eggs and vanilla; mix well. Stir in flour and pecans. Spread into a greased 8-in. square baking pan. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Top brownies with vanilla ice cream, warm chocolate sauce and whipped cream. Chocolate Thunder from Down Under
Read more