Over-Stuffed Peanut Butter Cookies Recipe

Over-Stuffed Peanut Butter Cookies

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1 cup unsalted butter, softened (2 sticks)
1 cup creamy peanut butter (Skippy, Jiff...)
1 cup granulated sugar
1 cup dark brown sugar
1/2 teaspoon salt
1 Tablespoon vanilla extract
2 eggs
1 teaspoon baking soda
3 1/2 cups all-purpose flour
2 (11.5 ounce) bags Snickers Miniatures

Mini Marshmallows (one per cookie)

How to make Over-Stuffed Peanut Butter Cookies

Mini Marshmallows (one per cookie)*Inspired by thecookingphotographer.com "Sneaky Snicker Cookie"
  1. The recipe called for a food processor to mix the ingredients, I just used a regular hand-held mixer which turned out fine (peanut butter was room temperature already). Mix together the peanut butter, softened butter, granulated sugar, brown sugar, salt and vanilla until fluffy. 
  2. Clean up the edges of the bowl with a spatula and then mix in the eggs and baking soda.
  3. Mix in flour but make sure not to over mix...(of course, I'm never too sure what that means).
  4. Wrap up the dough in some plastic wrap and refrigerate for around 2 hours. 
  5. Preheat oven to 175 C /350 F and prep the cookie sheet with wax paper. My sister (a prochef & caterer extrordinaire) bought us a non-stick, reusable baking sheet by Silpat. 
  6. Scoop out a regular cookie scoop size amount of dough, and flatten in the palm of your hand. Push in the Snickers (I used half a smashed mini Snickers bar per cookie) and top it off with a mini-marshmallow and then push the dough on the sides up to cover the marshmallow and snickers completely. 
  7. Bake for around 10-12 minutes. By adding the marshmallows, it kind of made it look like molten coming out of the earth! Resist temptation and allow cookies to cool off for a few minutes before digging in. They're much better a bit warm when the insides are still gooey. 

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