Stuffed peanut butter cookies

By Jason Skrobar
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  • 1-1/4 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup smooth peanut butter
  • 1/2 cup butterscotch chips OR chocolate chips if that’s all you have!
  • 1 cup toffee peanuts OR regular peanuts if that’s all you have!
  • 1 chocolate bar of your choice for stuffing, chopped into 1” pieces


  1. In a large mixing bowl sift together flour, baking soda and salt and set aside.
  2. Using a hand mixer, cream together butter and sugars until light and fluffy, about three minutes.
  3. Beat in egg, vanilla and peanut butter.
  4. Slowly add the dry ingredients to the butter mixture. Mix until combined. Add butterscotch or chocolate chips, and toffee peanuts.
  5. Wrap dough in plastic wrap and chill in the fridge for at least an hour.
  6. Pre-heat oven to 375°, and line two baking sheets with parchment paper.
  7. Let the dough sit out of the fridge for about ten minutes before working with it.
  8. Take two tablespoons of dough and roll them into separate balls. Flatten them slightly on a cutting board. Place a piece of chocolate bar onto one piece of dough and top it with the other piece of dough. Sandwich the two together and make sure to seal the edges.
  9. Place on prepared baking sheets and bake for 15 minutes.
  10. Remove from the oven and let cool on baking sheets for five minutes, then transfer to a wire rack and let cool completely. Enjoy!

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