The Ultimate Peanut Butter Cookie

by Jillian
Super soft and chewy peanut buttery cookies stuffed with a peanut butter butterscotch truffle filling!

Super soft and chewy peanut buttery cookies stuffed with a peanut butter butterscotch truffle filling!


Super Bowl is JUST around the corner, guys! Yep, the time of year when it’s totally acceptable to give up on all those pesky healthy new year’s resolutions (I told you it wouldn’t last long) because it’s a day reserved for nothing but junk food and funny commercials. Oh, and football too, I guess…if you’re into that sort of thing.

Speaking of, I have just the perfect treat to capture the attention of all the men at your Super Bowl bash who have most likely fallen into their usual vegetative state just 20 seconds into the game…


Sure, they might look ordinary on the outside, but trust me on this one. Just one bite, and those men are sure to fall right out of that football trance.


I don’t disappoint, do I?

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.


This is what peanut butter dreams are made of…


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.






Seriously, everything about this cookie is perfection. 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.


That truffle filling though…

While I’m sure I’ve already convinced you that these truly ARE the ultimate peanut butter cookie and that you need to make them A-S-A-P, I’ve provided a little How-To video for that extra nudge.



Super soft and chewy peanut buttery cookies stuffed with a peanut butter butterscotch truffle filling!

The Ultimate Peanut Butter Cookie

Super soft and chewy peanut buttery cookies stuffed with a peanut butter butterscotch truffle filling!
Prep Time 45 minutes
Cook Time 10 minutes
Refrigeration Time 15 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 21 Cookies


Peanut Butter Truffle Filling:

  • 1 cup butterscotch chips
  • ¼ cup creamy peanut butter


  • ½ cup unsalted butter softened
  • 1 cup creamy peanut butter
  • 1 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 ⅔ cup all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup granulated sugar


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 350ºF 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.


  • 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.
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miranda bird March 2, 2018 - 3:58 PM

hiya -how long do you need to leave the truffle filling in the fridge? and do you mean the freezer or the fridge (I’m in the UK – the fridge is the cool part of the refridgerator and the freezer is the really cold part of the refridgerator. We are using white choc as we can’t get the things you mention

Jillian March 2, 2018 - 7:03 PM

Hi Miranda! After the truffle filling is mixed, it’s refrigerated for about 15-20 minutes until solid enough to scoop. Once it’s scooped out onto the baking sheet, it’s refrigerated again for about 30 minutes. You can also speed up the process by placing them into the freezer, which might take 10-15 minutes.

Miranda Bird March 2, 2018 - 7:46 PM

Great – thanks. We figured it out and they were delicious. Greetings from snowy Cornwall UK

Jillian March 3, 2018 - 5:10 AM

I LOVE getting comments from people in other countries! Glad to hear they were a success, Miranda 🙂

AngK February 19, 2018 - 5:48 PM

Uuuuuhmmmm, aaaaaaahhhh yuuuuuuuuuuuuuuuuuuuuuuuummmmmmyyyyyyy!!!
They look absolutely delish! Would love to make them asap!
Just one problem – where I live – abroad – I can´t get those Butterscotch Chips or anything similar. Any idea whate else I could use? Or would just using the Peanut butter in the center get the same results?
Would love to hear from you.
Thanks & pls get me those cookies somehow thru the screen ;-))

Jillian February 19, 2018 - 11:21 PM

Hi there! Do you have white chocolate chips where you’re located? Those would work just as well! I’ve never made these with just the peanut butter, however, I have made cookies with Nutella in the center (on my website) which is very similar to peanut butter. If you do use just peanut butter, I would recommend scooping Tablespoon-sized balls of the peanut butter onto a cookie sheet, then freezing them solid before inserting them into the dough and baking. Hope these tips were helpful 🙂

Debra Fetters September 23, 2017 - 4:32 AM

Can you drizzle some kind of chocolate over the top after baking?

Jillian September 24, 2017 - 2:30 AM

Why, of course!!! That sounds like an exquisite idea, Debra! I would, however, make sure to allow the cookies to cool completely before doing so 🙂

Peanut Butter No Bake Cookies - Sugar & Soul February 28, 2017 - 10:42 PM

[…] I love how fast you can whip them up too, just a few minutes on the stovetop, then plop them down on some wax paper and let them harden, or don’t, and don’t forget to lick the spoon that’s now caked in peanut butter and oatmeal sugary goodness! Don’t forget to try my Irish Cream No Bake Cookies too or check out these gooey peanut butter cookies! […]

Amanda January 31, 2017 - 11:01 PM

You just made the world a better place. Thank you! Move over Dorie Greenspan. These are the new “World Peace” cookies. 🙂

Jillian February 1, 2017 - 7:17 AM

Awww…thanks for the compliment, Amanda! Cookies definitely make MY world a better place to live in 😉


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