For the ultimate peanut butter lover, these Peanut Butter Stuffed Peanut Butter Cookies are a dream come true! Each cookie is packed with double doses of SKIPPY® Creamy Peanut Butter, offering a rich and indulgent treat that hits the spot. With a soft, peanut butter center wrapped in a deliciously sweet and slightly crunchy exterior, these cookies are sure to satisfy your peanut butter cravings.
Ingredients
18
| 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.
