Peanut Butter Stuffed Chocolate Chip Cookies

by Erin

It’s National Peanut Butter Day! This food holiday may be one of my favorites of the year. I LOVE peanut butter and am always looking for reasons and new ways to cook with it. For today I did something simple – there are only three ingredients. Just combine the peanut butter and powdered sugar, fold up inside the cookie dough, squish a little and bake. Give me a glass of milk and I’m ready to go! If you have more time on your hands, substitute the store-bought chocolate chip cookie dough for your favorite recipe.

And since I have another roll of the cookie dough in the fridge I may turn this recipe into a pie later tonight. It’s okay to celebrate peanut butter more than once in a day, right?


16.5 oz roll Pillsbury refrigerated chocolate chip cookie dough

1/2 cup smooth peanut butter

1/2 cup powdered sugar


  1. Preheat oven to 350 degrees. Line two cookie sheets with silicone baking mats.
  2. Cream together the peanut butter and sugar until smooth. Roll into 24 balls.
  3. Cut cookie dough into 12 slices, then cut each slice in half creating 24 pieces. Flatten one piece in the palm of your hand, place a peanut butter ball in the middle, then form the dough around it sealing the edges. Flatten slightly on cookie sheet and bake for 8 minutes.
  4. Allow to cool on pan for 5 minutes before transferring to the cooling rack.

Source: The Spiffy Cookie original

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