Stuffed Peanut Butter Cookies

5 from 5 votes

This post may contain affiliate links. Please read my disclosure policy.

peanutbutter sandwich feature

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.

peanut cookie prep

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.

sugars butter

Add the peanut butter and beat for a few more seconds until incorporated. Next add the eggs and beat another few seconds until combined.

sugar butter peanut butter

In a separate bowl, using a whisk mix the flour, baking soda, baking powder and salt.

whisk dry

Add the flour mixture to the wet mixture and gently fold to combine with a spatula.

sugars and butter whipped

Be careful not to over-stir, keep it light, but thoroughly incorporated.

flour addition

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!

scoop peanut cookie

With a fork press a grid pattern into them with a fork. Bake for 9 minutes.

fork press peanut cookie

Let the cookies cool on the cookie sheet completely.

baked peanut cookies

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.

nutella filling prep

Using a butter knife, spread the filling on the bottom side of one cookie and place another cookie on top.

nutella filling closeup

Store balance of filling in the refrigerator for other baking ideas.

peanut butter sandwich cookie and milk

This was first published on Keviniscooking in February 2015, updated content and photography.

 

Still Hungry?

Subscribe to my Newsletter, follow me on Facebook, Pinterest, Instagram and YouTube for all my latest recipes and videos.

peanut butter sandwich cookies

Ultimate Peanut Butter Sandwich Cookies

5 from 5 votes
These super soft Peanut Butter Sandwich Cookies are beyond tender and are stuffed with a Nutella, Marshmallow, Cream Cheese Filling for the ultimate cookie. This recipe will make 24 cookie sandwiches or 48 individual peanut butter cookies.
Servings: 24 servings
Prep: 30 minutes
Cook: 9 minutes
Total: 39 minutes

Ingredients 

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

Calories: 367kcal | Carbohydrates: 42g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 44mg | Sodium: 287mg | Potassium: 189mg | Fiber: 1g | Sugar: 28g | Vitamin A: 400IU | Calcium: 50mg | Iron: 1.5mg

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.

Course: Dessert
Cuisine: American, Western
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!

Kevin

Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

Free Bonus
5 Secrets to True Tex Mex
Essential recipes & tips for delicious Tex Mex cooking!

email image

Explore More

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

18 Comments

  1. 5 stars
    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

    1. 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. 🙂

  2. 5 stars
    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!

    1. 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!

  3. 5 stars
    This is such a crack up – I am literally making peanut butter sandwich cookies today. You beat me to it! These look delicious. 🙂

  4. 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! 🙂

  5. 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!

    1. Them are some snackin’ cookies right there and the peanut butter dough is amazing. It’s hard NOT to eat it raw. 🙂