Peanut Butter Stuffed Cookie
Peanut butter in the dough and a spoonful more inside.
Bobbie has confirmed the ingredient amounts, the yield (10 to 12 large bakery-style cookies), a conventional oven at 180°C (350°F), an ice-cream-scoop dough ball with about a teaspoon of filling sealed inside, parchment paper on the tray (or a light spray), a visual check on the tops, and cooling on a rack on the counter for 20 to 30 minutes. Storage: airtight container at room temperature, good for about a week. Freezing: freeze in an airtight container, thaw to room temperature, then warm in the oven at 300°F for 5 to 10 minutes. Substitution: a gluten-free 1:1 flour blend works in place of the regular flour. Allergens: depending on the filling these can contain nuts and dairy — please check the ingredients if you are cooking for someone with an allergy. The photo is taken from Bobbie's original stuffed-cookie recipe sheet.
Ingredients
- ½ cup unsalted butter
- ½ cup smooth peanut butter
- ½ cup brown sugar
- 1 egg
- 1¼ cups flour
- ½ tsp baking soda
- ¼ tsp salt
- Smooth peanut butter, 1 tsp per cookie, for stuffing
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Method
- 1
Line the baking tray with parchment paper. If you don't have parchment paper, lightly spray the pan instead.
- 2
Cream the butter, peanut butter and sugar.
- 3
Add the egg and mix.
- 4
Add the dry ingredients.
- 5
Scoop the dough with an ice-cream scoop and flatten it. Put one teaspoon of smooth peanut butter in the centre, then close the dough around it so none can escape. Smooth peanut butter, not crunchy, in the dough and in the centre.
- 6
Bake at 180°C (350°F) for 10 to 12 minutes.
- 7
Go by eye as well as the timer — they are ready when the tops look cooked.
- 8
Move them to a cooling rack on the kitchen counter and leave them 20 to 30 minutes.
- 9
Once cool, keep them in an airtight container at room temperature — they are good for about a week, though they never last that long.
- 10
To freeze, place cooled cookies in an airtight container and freeze. To serve, remove from the freezer and let them come to room temperature, then warm them in the oven at 300°F for 5 to 10 minutes.
Get this in a pack
Peanut Butter Stuffed Cookie is printed in The Family Baking Pack
14 recipes, each on its own printable page, with a shopping list. Instant download. See what's inside
$12
Or get every pack in one go: The Whole Kitchen Collection — $39
From Bobbie's “Bobbie's Cookie Recipes”. Written up by Bobbie's Kitchen · Updated 26 October 2026