CI's peanut butter cookie is my go to recipe. Always well received. You could stuff it,...
...as you say.
Super-Nutty Peanut Butter Cookies
From Cooks Illustrated
Makes approximately 30 Large Cookies
Ingredients:
2½ Cups All-Purpose Flour
½ Teaspoon Baking Soda
½ Teaspoon Baking Powder
½ Teaspoon Salt
½ lb. Butter, salted
1 Cup Packed Dark Brown Sugar
1 Cup Granulated Sugar
1 Cup Extra-Crunchy Peanut Butter
2 Large Eggs
2 Teaspoons Vanilla Extract
1 Cup Roasted Salted Peanuts (ground in food processor to resemble coarse bread crumbs)
Adjust oven rack to low center position; heat oven to 350 degrees. Sift flour, baking soda, baking powder, and salt in medium bowl.
In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes with electric mixer, stopping to scrape down bowl as necessary. Beat in peanut butter until fully incorporated, then eggs, one at a time, then vanilla. Gently stir dry ingredients into peanut butter mixture. Add ground peanuts; stir gently until just incorporated.
Working with 2 tablespoons dough at a time, roll into large balls, placing them 2 inches apart on a parchment-covered cookie sheet. Press each dough ball with back of dinner fork dipped in cold water to make crisscross design. Bake until cookies are puffed and slightly brown along edges, but not top, 10 to 12 minutes (they will not look fully baked). Cool cookies on cookie sheet until set, about 4 minutes, then transfer to wire rack to cool completely. Cookies will keep, refrigerated in an airtight container, up to 7 days.
