Peanut Butter Stuffed Cookies

These cookies are basically a Reese Peanut Butter Cup in cookie form, which just happen to be one of Eric's all time favorite candies--perhaps making these one of his all time favorite cookies? I don't know. He was asking me if it was possible to make an peanut butter cookie stuffed with peanut butter. But Eric isn't the only one in the house who loves peanut butter. Poor Arya couldn't figure out why I had the peanut butter jar out and she wasn't getting any (the main reason I even buy peanut butter is to put in her Kong toy). 

Anyway, if you love Reese Peanut Butter Cups, you'll love these cookies!

Recipe adapted from here.

Ingredients:
Filling
3/4 cup peanut butter
3/4 cup powdered sugar

Cookie
1 stick butter, softened
1/2 cup brown sugar, packed
1/2 cup granulated sugar
1/4 cup peanut butter
1 teaspoon vanilla extract
1 egg
1 1/2 cups flour
1/2 cup cocoa powder
1/2 teaspoon baking soda

Directions:
Preheat oven to 375 degrees. Lightly grease cookie sheets with cooking spray.

Line a plate with waxed paper. In a medium bowl, combine the filling ingredients using your hands. Once the mixture us well combined, roll the filling into 30 1-inch balls and place them on the waxed paper plate. Freeze for approximately 30 minutes.

Beat the butter, brown sugar, white sugar and peanut butter in a large bowl until well combined. Add in vanilla and egg then combine.

In a second medium bowl, whisk together the flour, cocoa powder, and baking soda. Gradually stir the flour mixture into the wet ingredients. Refrigerate dough for 20 to 30 minutes. (If you don't refrigerate the dough, you will have a difficult time with the next step).

Remove the peanut butter balls from the freeze and the dough from the fridge. Wrap about 1 tablespoon of dough around each peanut butter ball and place on greased cookie sheets. You may want to work in batches. The dough can become quite sticky.

You can make these into cookie balls or flat cookies. If you want balls, just pop them into the oven. If you want flat cookies, gently press the cookies with the bottom of a glass.

Bake for 7 to 9 minutes or until cookies are set.

Cookies left in their ball state

Enjoy!

~Krissy!

More Cookie Recipes
Apple Cider Cookies with Spiced Rum Glaze
Applesauce Cookies with Caramel Frosting
Brown Sugar Cookies
Baileys White Chocolate Chip Cookies
Creamsicle Chocolate Chip Cookies 
Soft Oatmeal Raisin Cookies
Spiced Rum Brown Butter Cookies

Baileys White Chocolate Chip Cookies

For the Fourth of July, Eric and I headed up north to spend the holiday with my parents at their cabin. If anyone has a bigger sweet-tooth than us, it's my parents. So before we left I made two different cookies, Baileys White Chocolate Chip Cookies and Applesauce Cookies with Caramel Frosting, to surprise them with. The cookies barely made it three days.

The Baileys White Chocolate Chip Cookies were my personal favorite. They are fluffy, chocolaty, and not overly sweet. Not only did I love their taste, but I loved making them. I could smell the chocolate in the cookies from the moment I began mixing the ingredients together until the cookies were baked and cooled.

I found this recipe here. It makes roughly 3 dozens.

Ingredients:
2 sticks of unsalted butter, softened
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
2 2/3 cup flour
1/2 cup unsweetened cocoa powder
1 1/4 teaspoon baking soda
1/3 teaspoon salt
8 tablespoon Baileys Irish Cream
1 cup white chocolate chips*

Directions:
Preheat oven to 350 degrees.

In a large bowl, whisk the flour, cocoa powder, baking soda, and salt together. Set aside.

In another large bowl, cream the butter and sugar together with an electric mixer. Add the eggs and vanilla and combine until fluffy. Mix in the Baileys. Gradually add the dry ingredients to the wet ones. Fold in the chocolate chips. Cover the bowl with plastic wrap and refrigerator for approximately 2 hours.

Seriously, I could not stop eating the dough.

Scoop a heaping tablespoon of dough on a cookie sheet, spacing the cookies about 2 inches apart. Bake for 8 to 10 minutes.

*I'm going to let you in on a secret. Most recipes call for a 1 cup of chocolate chips, which is a perfectly adequate amount of chips. But I always add more. I pour in the cup then I add more until the dough looks like it has enough chips in it.

Baileys and Applesauce cookies

Enjoy!

~Krissy