Stuffed cookies

Total time: 8hr 50m
Preparation Time: 30m

For 8 pieces

Nutritional Information

Contains 509 Kcal, 10g Protein, 51g Carbohydrates, 29g Fat


  • Filling
  • 4 tbsp raspberry jam
  • 4 tbsp peanut butter
  • Dough
  • 150 g butter, soft
  • 50 g peanut butter
  • 150 g cane sugar
  • 1 pinch salt
  • 1 eggs
  • 300 g white flour
  • 50 g salted peanuts
  • Utensils
  • One ice cube tray for at least 8 cubes

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  • Filling

    Place 1 tbsp of jam into each of 4 ice cube moulds. Place 1 tbsp of peanut butter into another 4 ice cube moulds. Freeze for approx. 8 hrs.
  • Dough

    Using the whisk on a hand mixer, beat the butter, peanut butter, sugar, salt and egg in a bowl until the mixture becomes lighter in colour.
  • Stir the flour into the butter mixture, mix quickly to create a dough.
  • To shape

    Shape the dough into 8 balls and flatten a little.
  • Remove the jam and peanut butter cubes and halve them.
  • Place one jam cube and one peanut butter cube into the middle of the dough balls, fold in the edges and press down firmly.
  • Place the cookies with the opening facing upwards on a baking tray lined with baking paper, flatten a little. Scatter over the peanuts and press in.
  • To bake

    Approx. 20 mins. in the centre of an oven preheated to 180°C.
  • Shelf life:

    Store in an airtight container for approx. 1 week.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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