Ultimate Stuffed Peanut Butter Cookie Recipe That Will Be Your New Favorite

Ultimate Peanut Butter Cookies

The soft and melty peanut butter and butterscotch chip filling makes for a delicious twist on a classic dessert. First you make the filling into little balls and refrigerate them until they’re hard. Then you make the cookie dough- which is a great peanut butter cookie recipe all on its own. But it the titular “ultimate” doesn’t happen until you wrap the peanut butter cookie dough around the filling and rolled it in sugar. And yes- it is as good as it sounds!

But, in my house, baking with peanut butter means a entering a battle of wills with my dog.

He thinks it’s only fair that peanut buttery goodness be distributed evenly amongst the household. And I disagree. Simply opening the jar emits an inaudible siren song that instantly summons him to the kitchen. Where he then sits by my feet and looks up at me with big brown eyes that say, “I’m a good boy- don’t you love me enough to share?” So, suffice it to say, baking with peanut butter brings out the worst behavior from my naughty beggar boy. That said, this recipes is totally worth the “struggle!”

And, hey, at least my little beggar has good taste!

One quick tip before you go: Try popping your day-old cookies in the microwave for 10 seconds. This will make the cookie, and the filling, soft and melty; recreating the taste of oven-fresh cookies for days!

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Ultimate Stuffed Peanut Butter Cookie Recipe That Will Be Your New Favorite


Units Scale


  • 1/4 cup Creamy Peanut Butter
  • 1 cup Butterscotch Chips


  • 1/2 cup Unsalted Butter (soft)
  • 1 cup Creamy Peanut Butter
  • 1 cup Brown Sugar
  • 1 Egg
  • 1 tsp Vanilla
  • 1 2/3 cups Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/4 cup Sugar (for rolling)



  1. Combine ingredients in a microwave safe bowl and heat in 30 second intervals until the chips are melted. Stir together until homogenous, then allow to cool, stirring every few minutes until consistency is thick enough to scoop. Scrape out 1/2 tablespoons of filling and roll into balls. Refrigerate until ready to use.



  1. Preheat the oven to 350 degrees.
  2. Beat the butter until smooth. Add the peanut butter and brown sugar, beating on high speed until the color lightens and fluffy. Beat in the egg and vanilla until well combined. Combine the dry ingredients together and beat on low until well combined.
  3. Scrape out roughly 1 tablespoon of dough and wrap the dough around the PB butterscotch truffle until completely covered. Gently flatten the cookie, then roll in sugar.
  4. Place on a cookie sheet and bake for 9-10 minutes, or until the cookie puffs up and the edges are set. Remove from the oven and allow to cool 10 minutes before transferring to a wire rack to cool. TIP: If you want to maximize the gooey filling, microwave cooled cookies for roughly 30 seconds before serving.

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Thanks to A Bajillian Recipes for the recipe!

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