Grannys Filled Cookies

These soft-baked treats are a nostalgic delight, reminiscent of Grandma’s kitchen.

With a delicate balance of crumbly edges and chewy centers, these cookies conceal a surprise peanut butter filling that will have you hooked from the first bite.

Perfect for a sweet snack or dessert, they’re sure to become a family favorite.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 3/4 cup white granulated sugar
• 1 cup brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• Filling ingredients:
• 1/2 cup peanut butter
• 1/2 cup confectioners’ sugar
• 1/4 teaspoon salt

Instructions

Preheat your oven to 375°F (190°C).

Line a baking sheet with parchment paper or a silicone mat.

Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.

Set aside.

In a large bowl, cream the butter and sugars until light and fluffy, about 2-3 minutes.

Beat in the eggs one at a time, followed by the vanilla extract.

Gradually mix in the flour mixture until just combined, being careful not to overmix.

To make the filling, mix the peanut butter, confectioners’ sugar, and salt in a small bowl until smooth.

Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Make an indentation in the center of each ball, then fill with about 1 teaspoon of the peanut butter mixture.

Fold the dough over the filling to form a ball, pressing the edges to seal.

Bake for 12-14 minutes, or until the edges are lightly golden brown.

Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Make sure to use softened unsalted butter for the best results. If you’re in a rush, try microwaving the butter for 10-15 seconds to speed up the softening process.

Don’t overmix the dough, as this can lead to tough cookies.

When making the peanut butter filling, mix until smooth and creamy to avoid any clumps. Leave enough space between each cookie on the baking sheet to allow for even spreading.

Don’t overfill the cookies with the peanut butter mixture, as this can cause them to burst open during baking.

If you find the peanut butter mixture too thick, you can thin it out with a little bit of milk or cream. After baking, let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

This helps prevent breakage.

These cookies are best served fresh, but they can be stored in an airtight container at room temperature for up to 3 days.

Nutrional Value

• Calories: 320
• Total Fat: 16g
• Saturated Fat: 8g
• Cholesterol: 20mg
• Sodium: 250mg
• Total Carbohydrates: 42g
• Dietary Fiber: 2g
• Sugars: 20g
• Protein: 4g