Stuffed Peanut Butter Cookies
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Stuffed Peanut Butter Cookies
Nutella, Marshmallow, Cream Cheese Stuffed Peanut Butter Cookies. Now that’s a mouthful to say, and so are these amazing cookies. As a stand alone, omitting the filling, this has to be the best peanut butter cookie recipe I have made. But as usual, taking it up another notch is always a delicious experience. I made a few alterations in the original recipe. These are perfection.
I used chunky peanut butter myself and omitted the vanilla. For the Nutella, cream cheese and marshmallow filling I added some Medaglia d’Oro® Espresso Instant Coffee to enrich and intensify the chocolate and for a little something on the backend of the palette, and reminiscent of Mexican chocolate, I added a little pinch of cayenne. Feel free to omit, the cookie is spectacular without the heat, too.
I doubled the filling recipe here for leftover purposes and stored in a sealable glass jar and keep it in the refrigerator. One can never have too much of this! You can cut the filling recipe in half and it will easily take care of the cookies here.
Trust me, these are mucho addicting! Serve with a big, cold glass of milk and enjoy.
So let’s get started and preheat the oven to 350°F.
Place the butter and sugars in a large bowl and mix the butter and sugars with a beater on high speed for several minutes until pale in color and fluffy in texture. This step is crucial, do not skip it. Beating the butter and sugar to the right consistency will help ensure a well-risen and tender finished cookie.
Add the peanut butter and beat for a few more seconds until incorporated. Next add the eggs and beat another few seconds until combined.
In a separate bowl, using a whisk mix the flour, baking soda, baking powder and salt.
Add the flour mixture to the wet mixture and gently fold to combine with a spatula.
Be careful not to over-stir, keep it light, but thoroughly incorporated.
Using a small scoop form the dough into 1-inch balls and place them on a non-stick cookie sheet.
At this point I could just eat the raw dough, just for taste testing purposes of course!
With a fork press a grid pattern into them with a fork. Bake for 9 minutes.
Let the cookies cool on the cookie sheet completely.
For the filling, place the cream cheese, marshmallow cream and Nutella, espresso and cayenne in a bowl and beat until combined.
Feel free to omit the cayenne, but I like the back bite it gives to the chocolate enhanced by that espresso.
Using a butter knife, spread the filling on the bottom side of one cookie and place another cookie on top.
Store balance of filling in the refrigerator for other baking ideas.
This was first published on Keviniscooking in February 2015, updated content and photography.
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Ultimate Peanut Butter Sandwich Cookies
Ingredients
- Cookies:
- 1 cup butter
- 1 cup brown sugar
- 1 cup sugar
- 1 cup chunky peanut butter
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- Filling:
- 1 cup cream cheese
- 1 cup marshmallow cream
- 1 cup Nutella
- 1 tsp Medaglia d’Oro® Espresso Instant Coffee
- 1/2 tsp cayenne pepper optional
Instructions
- Preheat the oven to 350°F.
- Place the butter and sugars in a large bowl and mix on high speed for several minutes until pale in color and fluffy in texture. This step is crucial, do not skip it. Beating the butter and sugar to the right consistency will help ensure a well-risen and tender finished cookie.
- Add the peanut butter and beat for a few more seconds until incorporated. Next add the eggs and beat another few seconds until combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Add the flour mixture to the wet mixture and mix until thoroughly incorporated.
- Using a small scoop, form the dough into 1-inch balls and place them on a non-stick cookie sheet, With a fork press a grid pattern into them with a fork. Bake for 9 minutes.
- Let the cookies cool on the cookie sheet completely.
- For the filling, place the cream cheese, marshmallow cream and Nutella, espresso and cayenne (optional) in a bowl and beat until combined.
- Using a butter knife, spread the filling on the bottom side of one cookie and place another cookie on top. Store balance of filling in the refrigerator for other baking ideas.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
oh my goodness! I want one of those cookies NOW ;-p They look absolutely delicious! I only discovered sandwich cookies when I went to the US for the first time a year ago – they’re not really a big thing in Australia, and you don’t see them around often. After one bite, I was immediately a fan!
🙂 Hannah
http://www.eatingwithalice.com
Hannah, so good of you to stop by and now I found you and your sister’s site as well. Lots of cool stuff. Sandwich cookies are 2 for the price of one I think. Good stuff! Thanks for the kind words. Now I need to go look around your site more. 🙂
I am officially crying over here because Peanut Butter cookies were my ALL TIME favorite – and sadly I can no longer eat them, among other things!! Aw man, these look so flipping amazing!
In a perfect world I would send you a dozen and you wouldn’t get sick! Sorry to read that and thanks so much for the kind words Gigi!
This is such a crack up – I am literally making peanut butter sandwich cookies today. You beat me to it! These look delicious. 🙂
Good minds think alike, right?! Thanks Marissa. I’ll look forward to your recipe. 🙂
Wow, these look simply incredible Kevin. I want one right now!
Thanks Amanda! I’m loving the Lowel EGO light by the way, thanks for your help!
My kids and grandkids would go crazy over these! Thanks for sharing!
Hope fully you’ll try one, too Linda! Thanks for the kind words.
Well if any recipe will get me making peanut butter cookies after the 100’s I made in home ec when 11, this would be it! Love that filling! 🙂
Thanks! Let me know what you think KC.
Oh Goodness!! These are awesome!! My hubby would love them, I need to pin them for later!!
Thanks Evelyn!
This cookie is amazing. You know I’ll have to make this, love the marshmallow and Nutella.
Thanks Joanne. Make enough to have some leftover, the filling is great on so many things!
These are some killer cookies, Kevin! I’ve always loved a good peanut butter cookie…but that Nutella, marshmallow, coffee filling? Insane! I’m glad these aren’t in my kitchen right now because I think I might eat them all!
Them are some snackin’ cookies right there and the peanut butter dough is amazing. It’s hard NOT to eat it raw. 🙂