These soft peanut butter cookies filled with an irresistible peanut butter butterscotch filling.
Sure, they might look ordinary on the outside, but trust me on this one. Just one bite, and you are sure to fall in love.
Not to sound conceited or anything, but I think I may have created the holy grail of peanut butter cookies. 
I mean, guys…just look at that glorious eruption of rich and silky truffle filling.
You don’t even have to be a peanut butter fanatic to fall hopelessly in love with these cookies. Chances are, if you have tastebuds, you will LOVE these cookies. However, if you have a peanut allergy, I would like to send out my sincerest and deepest condolences…
Because these are definitely the best peanut butter cookies in the entire universe.
In my opinion, the best peanut butter cookies are soft and chewy, not brittle and crumbly. Biting into one of these is pure soft-baked heaven. And with an entire cup of peanut butter baked into the dough, you’ll undoubtedly be blissing out over how lusciously peanut buttery this cookie is. Not to mention, the extra 1/4 cup in the truffle filling.
Check out my how-to video here. They’re easy to make!
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The Ultimate Peanut Butter Filled Cookie
- Total Time: 30 minutes
- Yield: Makes 12 1x
- Diet: Omnivore
Description
Soft peanut butter cookies with a gooey peanut butter butterscotch filling. A perfect sweet treat for any occasion!
Ingredients
- 1 cups (237 ml) butterscotch chips
- 1/4 cup creamy peanut butter
- 1/2 cup unsalted butter
- 1 cups (237 ml) creamy peanut butter
- 1 cups (237 ml) brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cups (237 ml) all-purpose flour
- 1 teaspoon baking soda
- 1/4 tsp salt
- 1/4 cup granulated sugar
Instructions
Make the truffle filling
- Line a baking sheet with wax paper; set aside.
- Place butterscotch chips and peanut butter in a microwave-safe bowl. Heat in the microwave for 1 minute; stir until smooth.
- Refrigerate for about 10-15 minutes, stirring every few minutes, until mixture is thick enough to scoop.
- Scoop mixture into roughly Tablespoon-sized balls and place onto prepared pan.
- Refrigerate until ready to use.
Make the cookies
- Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.
- In a large bowl using a hand-held mixer or a stand mixer fitted with the paddle attachment, cream the butter, peanut butter, and brown sugar together on high speed until lightened and fluffy.
- Beat in the egg and vanilla until combined.
- Add the flour, baking soda, and salt, and continue to beat on low until mixture forms a dough.
Assemble
- Place granulated sugar in a small bowl.
- Use your hands to scoop out about 2 Tablespoons of dough, flatten, place a peanut butter truffle in the center, wrap the dough around the truffle, then roll into a ball, making sure that the dough is fully sealed around the truffle.
- Place on the prepared baking sheet, and flatten cookie slightly.
- Roll in sugar.
- Repeat with the remaining truffles and dough.
- Bake cookies for 9-10 minutes, or until cookies look puffed and edges are set.
- Allow to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For a richer flavor, use dark brown sugar instead of light brown sugar.
- If the dough is too sticky, chill it in the refrigerator for 30 minutes before assembling the cookies.
- Store baked cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 300
- Sugar: 25
- Sodium: 100
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 35
- Fiber: 2
- Protein: 4
- Cholesterol: 20
Frequently Asked Questions
Can I substitute the peanut butter in the cookie dough with another nut butter?
You can substitute with almond butter or cashew butter, but keep in mind that the flavor and texture may differ from the original recipe.
What type of filling should I use if I can’t find butterscotch chips?
You can use caramel chips or melt down some caramel squares as an alternative to create a similar sweet and gooey filling.
How can I ensure my cookies stay soft and chewy after baking?
Bake the cookies just until the edges are set and the centers look slightly underbaked, then let them cool on the baking sheet to maintain their softness.
Suzanne, the combination of butterscotch and peanut butter is HEAVENLY.
I love the idea of mixing butterscotch with peanut butter flavor. Yum!
The peanut butter/chip mix was not enough to make 21 cookies, it made closer to 14, and I would recommend freezing the mix for 15 minutes as opposed to refrigerating…
Made these tonight and they were delicious! Mine made 18 cookies and I baked them for 15 minutes instead of 10. Will definitely be making them again!