Peanut Butter Stuffed Kitchen Sink Cookies

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Dreamy, delicious, peanut butter stuffed cookies that are loaded up with all of the best add-ins!

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A little sweet, a little salty, and stuffed with peanut butter, these cookies are SO GOOD! I was inspired by the new Trader Joe’s ice cream flavor, All Mixed Up. As soon as I saw it on Instagram, I knew it would be the perfect cookie combination and one that I needed to make immediately. And yeah, I wasn’t wrong.

These homemade cookies have a gooey, delicious peanut butter filling and are packed with Oreo cookie pieces, sprinkles, pretzels, Reese’s peanut butter cups, and mini chocolate chips. I mean, how could they not be amazing?! You get a little bit of peanut butter with every single bite, making these cookies absolutely addicting.

You better go check the pantry and run out for any items you’re missing, because trust me, you’re going to want to make these ASAP.

Read on for the full recipe for these unreal Peanut Butter Stuffed Kitchen Sink Cookies.

These cookies really do have it all. That melty peanut butter center paired with a cookie dough that’s packed with Oreos, sprinkles, pretzels, Reese’s cups, and mini chocolate chips…it’s EVERYTHING. Of course, you have to top these with flaky sea salt after baking because it really ties all of the flavors together perfectly.

When I was brainstorming this recipe, I was trying to decide if I wanted to make a cookie with a peanut butter base or just stuff them with peanut butter, and I’m glad that I decided to go with just stuffing them. First, because by stuffing them, peanut butter is more of a complementary flavor as opposed to being the star/overpowering flavor. Second, because when these cookies are warm, that peanut butter filling oozes out like lava and is absolutely unreal. I will never stop making stuffed cookies, EVER.

If you like sweet and salty dessert combinations, you absolutely need to try these out. This recipe is simple — we’re using melted butter and there’s no stand mixer required. And, while we’re keeping it simple, we are not losing out on flavor, texture, and overall quality. These cookies are truly perfection.

I included some Tips for Success and FAQs below, so be sure to scroll down and read through those. However, if you still have questions, my DMs on Instagram are always open, so feel free to send me a message. I hope you all love this recipe as much as I do!

Other recipes you may like:

• Reese’s Peanut Butter Brookies
• Peanut Butter M&M S’mores Cookies
• Chocolate Dipped Peanut Butter Stuffed Reese’s Cookies
• Reese’s Pumpkin Stuffed Cookies
• Peanut Butter Banana Bread Cookies
• Monster Brookies
• Easy Chocolate Dipped Peanut Butter Stuffed M&M Cookies

Ingredients you’ll need:

• Creamy peanut butter (I used Jif)
• Unsalted butter
• Brown sugar
• Granulated sugar
• Vanilla extract
• Eggs
• All-purpose flour
• Baking soda
• Salt
• Oreos
• Sprinkles
• Reese’s peanut butter cups
• Pretzels
• Mini chocolate chips
• Flaky sea salt

Kitchen tools you’ll need:

• Mixing bowls
• Dry ingredient measuring cups
• Measuring spoons
• Spatula
• Whisk
• Cookie scoop – I used the large cookie scoop which holds 3 tbsp of cookie dough
• Baking sheet
• Parchment paper
• Cookie turner
• Cooling rack

Tips for success

Measure your dry ingredients correctly! I will never stop saying this because it’s SO important. Do not scoop up the flour directly with the measuring cup. If you do this, the flour will be compacted and you’ll end up with too much, resulting in dry and crumbly cookies. Instead, take a spoon and run through the flour, fluffing it up to remove any clumps. Then, spoon the flour into your measuring cup. Take a flat top tool and level off the top, removing any excess. When measuring dry ingredients, please make sure you are using dry ingredient measuring cups.

Let the melted butter cool for 10 minutes before combining it with the sugars! You never want to combine the butter and the sugars while the butter is very hot as this will impact the texture and height of the cookies.

Use the baking time listed as a guide, not a set rule. Oven temperatures can vary. For this reason, it may take you more or less time to bake these cookies than the time that’s listed. Instead, always go by how the cookies look to determine if they’re done baking. If the edges of the cookies are set and lightly golden, and the tops of the cookies are mostly set, but still a little wet on top, the cookies are done baking and should be removed from the oven. If the tops of the cookies are fully set and golden on top, the cookies are overbaked — this will impact the texture, leading to a dry, crumbly cookie.

FAQs

What size cookie scoop did you use?

I used the large cookie scoop from OXO which holds 3 tbsp of cookie dough.

Can I use any brand of peanut butter?

Since we’re freezing the peanut butter dollops and then stuffing the cookies, you should be okay to use any kind of peanut or nut butter. You just want to make sure that the dollops are frozen/set enough for you to pick up and place inside of the cookie dough balls. If they’re too gooey or melted, it will be difficult to wrap the cookie dough around the peanut butter dollop.

I scoop out my peanut butter and place it in the freezer before I start the cookie dough, so it usually chills for about an hour and a half.

Can I make these cookies smaller or larger?

Absolutely! However, you will need to adjust a few things: First, the size of the peanut butter dollop. If you’re making smaller cookies, you will need to reduce the size of the peanut butter dollops (maybe 2 to 3 teaspoons?). For larger cookies, I’d recommend increasing the size of the peanut butter dollops to 2 tablespoons. The second adjustment you will need to make is with the bake time. For smaller cookies, reduce the bake time by 1 to 2 minutes, adding 1 minute of bake time, as needed. For larger cookies, start at 11 minutes and add 1 to 2 minutes to the bake time, as needed. I highly recommend doing a test cookie first to determine the optimal bake time!

Do I have to chill the dough?

Yes, since we’re using melted butter, it’s important to chill the dough to ensure that these cookies bake up with some height. It’s also especially important since we’re stuffing the cookies — we want to minimize spreading as much as possible.

How to store

Store the cookies in an airtight container at room temperature for up to 5 days or freeze in a freezer-safe container or bag for up to 3 months. If freezing, set the cookies out for 20 to 30 minutes prior to consuming, or place them in the microwave for about 25 seconds.

In about 90 minutes, you could have the dreamiest batch of cookies. They’re a little sweet, a little salty, and impossible to stop eating. I don’t know why I haven’t made these before, but I thank Trader Joe’s for gifting us with this amazing flavor combination. Try out this recipe and let me know what you think!

If you try this recipe, share and tag me on socials using @itsbrunchoklock or #itsbrunchoklock. Or, leave a review below — these reviews help me out so much!!