Filling
- 1 cup Creamy Peanut Butter
- ½ cup Powdered Sugar
Cookies
- ½ cup Creamy Peanut Butter
- ½ cup Butter, softened
- ½ cup Brown Sugar
- ¼ cup Granulated Sugar, plus more for rolling
- 1 large Egg
- 1 teaspoon Vanilla Extract
- 1 ½ cup All Purpose Flour
- ½ teaspoon Baking Soda
- ½ teaspoon Kosher Salt
- Preheat oven to 375F; line two large baking sheets with parchment paper
- Make filling: in medium bowl, combine peanut butter and powdered sugar and mix until smooth; scoop into small balls 1 ½” and freeze until ready to use
- Make cookies: in large bowl, combine peanut butter, butter, brown sugar and granulated sugar; beat with hand mixer on medium speed until the mixture is light and fluffy; add egg and vanilla and mix until thoroughly combined; add flour, baking soda and salt and mix until just combined
- Scoop heaping tablespoon of 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 frozen 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 cookie about 2″ apart
- Bake until the cookies are golden on the bottom, about 12-15 minutes; serve warm or at room temperature
Don’t forget to get these essential baking supplies!
