Lately, I have been craving peanut butter and chocolate combinations, obviously with my Chocolate Chip Peanut Butter Bread and now these!
These fudgy cookies are the same recipe as my Crinkle Cookies!
The center is filled with a dollop of peanut butter wrapped in chocolate dough, and for extra fun roll in cinnamon sugar for a crunch and yummy flavor! I should have done it with these but I was impatient!
There is an option to roll the dough in cinnamon sugar. This gives it an extra crunch and added flavor. Super tasty! You can totally skip over this part as you see pictured.
As long as your choice of filling is not a no stir or natural, anything will work. Try out cookie butter for double cookie fun!
After you make it be sure and drop a comment! We want to hear how deliciously satisfying your cookies turned out 🙂
Peanut butter Stuffed Cookies
Ingredients
- Follow Crinkle Cookie ingredients
- Creamy or crunchy peanut butter, not natural or stir
- 3/4 tablespoon cinnamon (optional)
- 1/2 cup granulated sugar (optional)
Directions
- Follow cookie recipe all the way to the 1 hour refrigeration time.
- After 1 hour, pre-heat oven to 350 degrees F. Line cookie sheet with parchment.
- Optional: mix cinnamon and sugar into a bowl, whisk to combine.
- Scoop dough, roll into 1-1/4 inch ball.
- Press the dough down into the center, dollop 1 teaspoon of peanut butter into the center.
- Carefully begin folding the sides of dough towards the center. Give it another gently roll and place on cookie sheet OR follow next steps.
- Drop cookie ball into the cinnamon sugar mixture to coat all sides. Place on cookie sheet.
- Repeat 11 more times.
- Bake 10 minutes, remove and let cookies set on hot pan for 30 seconds.
- Transfer to cooling rack.
- Enjoy warm or room temperature!
