Ultimate Peanut Butter Cookie Recipe
Chewy peanut butter cookies with a sweet peanut butter filling, rolled in sugar and topped with melty peanut butter. Even better than the ones from Crumbl!
Equipment
Ingredients
Peanut Butter Filling
- ½ cup creamy peanut butter
- ¼ cup powdered sugar
Dough
- 1 cup salted butter, softened to room temperature
- 1 cup granulated sugar
- ¾ cup light brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup creamy peanut butter
- 3 cups all purpose flour (15 ounces)
- 1 Tbsp cornstarch
- 1 tsp baking soda
- ¾ tsp salt
Topping
- ¼ cup granulated sugar (for rolling the cookie dough balls)
- 3 Tbsp creamy peanut butter
Instructions
- For the filling, combine the peanut butter and powdered sugar in a small bowl and stir until well mixed. Drop by 1 1/2 teaspoon dollops onto waxed paper. Freeze for at least 30 minutes.
- For dough: in a large bowl, beat the butter and sugars for about 2 minutes with an electric mixer. Beat in the eggs, vanilla, and cup of peanut butter.
- Whisk the flour, cornstarch, baking soda, and salt; add to the wet ingredients. Stir until no streaks of flour remain. Preheat your oven to 350 degrees.
- Take about 1/2 cup of dough and flatten it in your palm or on the counter to a 4-inch disk. Add a frozen peanut butter dollop to the center and wrap the dough around it. Seal the edges.
- Flatten the cookie dough balls slightly and roll in sugar. Place 3 cookies on a cookie sheet lined with silicone or parchment paper.
- Bake cookies for 15-17 minutes in a preheated oven at 350°, just until set. Let cookies cool on the pan for 3-5 minutes, then transfer to a cooling rack. Repeat the process until all the cookies are baked.
- Heat the 3 tablespoons of peanut butter in the microwave for a few seconds until it is runny. Place it in a ziplock bag and snip a small hole in the corner. Drizzle it over the top of the cookies in a circular motion.
Notes
- Only remove 3 peanut butter dollops from the freezer when you are ready to bake. Leave the rest frozen until you are ready to form the cookies and bake them.
- As written, this makes very large cookies! You should be able to get two or even four servings out of one cookie, but the nutritional info is calculated for an entire cookie.
- If you use crunchy peanut butter in the dough, add an additional 1/3-1/2 cup of peanut butter or your dough will be dry.
- The secret to a soft cookie is to not overbake! Cookies may appear underbaked, but they will continue to set up after you remove them from the oven.
- You can store leftover cookies in an airtight container at room temperature for up to a week. It's best to store them without the drizzle because it will smear.
Nutrition
Serving: 1cookieCalories: 680kcalCarbohydrates: 76gProtein: 14gFat: 38gSaturated Fat: 15gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 74mgSodium: 577mgPotassium: 297mgFiber: 3gSugar: 44gVitamin A: 560IUCalcium: 47mgIron: 3mg
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