Stuffed Peanut Butter Cookies

Ingredients

• 1 cup creamy peanut butter, divided

• 1/2 cup powdered sugar

• 1/2 cup unsalted butter, softened

• 1/2 cup brown sugar

• 1/2 cup granulated sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 2 cups all-purpose flour

• 2 teaspoons cornstarch

• 1 teaspoon baking soda

• 1/2 teaspoon kosher salt

Instructions

1. In a small bowl combine 1/2 cup of the peanut butter and the powdered sugar. Stir together until the powdered sugar is completely absorbed into the peanut butter. The mixture will be thick and can be kneaded by hand if desired.

2. Divide the dough into eight pieces that are approximately 1 tablespoon each. Roll each piece into a ball and place the balls into the freezer for 15 minutes to chill.

3. While the balls are chilling, combine the remaining 1/2 cup of peanut butter in a mixing bowl, with the softened butter, brown sugar, and granulated sugar. Mix together at medium speed with a hand mixer or standing mixer for 2 to 3 minutes until light and fluffy.

4. Add the egg and vanilla and mix on medium speed until combined, scraping down the sides half way through.

5. In a separate bowl, combine the flour, cornstarch, baking soda, and salt and whisk to combine and remove any lumps.

6. While mixing on low speed, slowly add the dry ingredients to the peanut butter sugar mixture until they are just combined. Scrape down the sides of the bowl and continue to mix until everything is well combined. The dough will be thick and the consistency of playdough.

7. Divide the cookie dough into eight equal pieces that are approximately 1/3 cup each and then flatten into discs.

8. Remove the peanut butter balls from the freezer and place one of the balls in the middle of each flattened disc. Shape the discs of dough around the peanut butter balls to enclose them completely. Place the cookie dough balls in the freezer to chill for 15 minutes.

9. Remove the cookie dough balls from the freezer and place them on a prepared cookie sheet. Bake for 13-15 minutes until the edges of the cookies just barely turn brown.

10. Remove the cookies from the oven and allow to cool 3-5 minutes before serving.

NOTES

I modified the filling for more of a peanut butter taste. Instead of just peanut butter and powdered sugar, I added a dash of salt, a 1/4 cup of graham cracker crumbs and lessened the amount of the powdered sugar. It was a bit runnier but I froze them before I stuffed them so it did not matter in the end.

I used a kitchen scale, measuring out my cookie to 45 grams, I then used the Ooey-Gooey gadget, flattened them. I then placed the frozen filling on the cookie, placed another 45 gram cookie on top and used the gadget, dome side, and made perfect stuffed cookies.

One change the I did not make is trying to reduce the mount of butter and increase the amount of peanut butter. Maybe next time…