Ingredients

The following ingredients have 36 Servings
  • 2 cups creamy peanut butter
  • 1 cup confectioners' sugar
  • 1 cup creamy peanut butter
  • 1 cup unsalted butter (softened)
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • Additional sugar for rolling

Instruction

  • In a medium bowl, prepare the filling by combining the peanut butter and powdered sugar until smooth. Scoop into small balls about 1-inch in diameter. Put in the freezer until ready to use. (The balls do not need to be frozen, just cold and firm.)
  • Preheat your oven to 350 degrees F.
  • In a large bowl, beat together the peanut butter, butter, brown sugar, and sugar for about 5 minutes or until light and fluffy. Add one egg at a time and the vanilla extract, and mix until thoroughly combined. Next add the flour, baking soda, and salt. Mix until just combined.
  • To prepare the cookies, roll a heaping tablespoon of dough into a ball, then flatten into a circle. Wrap the dough around one of the chilled peanut butter balls. Pinch the edges together to seal, then roll in the palms of your hands to form a ball.
  • Roll the cookie dough balls in sugar and place them on a baking sheet (about 1-2-inches apart), flattening each ball slightly with your fingers. Repeat until all of the dough and peanut butter balls are used.
  • Bake until the cookies are golden on the bottom, about 13-15 minutes. Serve warm for a gooey inside. (But they are just as good at room temperature.) Pack and store in an airtight container.