Peanut Butter Filled Peanut Butter Cookies

I literally have like 8 jars of peanut butter at my house right now.

So naturally I decided to make peanut butter cookies. I actually did even better than that. I made peanut butter FILLED peanut butter cookies.

I'd love to say these are originals. And in a way they are.

But in another way...they are so not. For one thing I am NOT the first person to come up with peanut butter cookies. And I'm probably NOT the first person to fill them with peanut butter. AND I totally didn't make up the cookie recipe.


BUT I did decide to fill them without any outside inspiration whatsoever (outside of the rumblings of my stomach). AND I did make up my own filling.


So there. Non-original originals.

The cookies are a Jif recipe. I figure Jif knows how to make peanut butter, so their peanut butter cookie recipe is probably trustworthy. Turns out it is.

Go figure.


The filling is made of peanut butter, powdered sugar, and a dash of milk.

Tell me you don't want to eat that with a spoon.
You do.

Take a teaspoon of cookie dough and press in the center with your thumb, creating a little boat. Fill with about a teaspoon of the filling. 

Take another teaspoon of cookie dough and put it on the top, pinching around the edges to seal the cookie. 

Press the center with a fork and bake!

Peanut Butter Filled Peanut Butter Cookies

Ingredients:

3/4 cup creamy peanut butter

1/2 cup shortening or butter

1 1/4 cups firmly packed brown sugar

3 tbsp of milk

1 tbsp vanilla extract

1 large egg

1 3/4 cups of flour

3/4 tsp baking soda

3/4 tsp salt

Filling:

3/4 cup creamy peanut butter

1 cup powdered sugar

1/3 cup milk

Directions:

Preheat the oven to 375 degrees and grease a couple cookie sheets. 

Combine the peanut butter, butter, brown sugar, milk, and vanilla in a bowl. Beat until well blended. Add the egg and beat until well blended. In a separate bowl, combine the flour, baking soda, and salt. Add to the peanut butter mixture at low speed. 

For the filling beat the peanut butter and powdered sugar in a separate bowl until combined. Gradually add in the milk until consistency is creamy but "spoonable." You may use more or less than the 1/3 cup of milk. 

For each cookie, take a teaspoon of cookie dough and press in the center with your thumb creating a little boat. Fill with about a teaspoon of the filling. Take another teaspoon of cookie dough and put it on the top, pinching around the edges to seal the cookie. Repeat with remaining dough and filling. 

Bake for 8-10 minutes or until set and just beginning to brown. Cool for 2-3 minutes on the baking sheet and then move to a cooling rack to cool completely. The recipe makes 2 dozen.

Ooey-Gooey.