Chewy Nut Butter Stuffed Cookies with Flaky Sea Salt
Nut Cookies
Soft, chewy cookies hiding a molten nut butter center, finished with flaky sea salt.
Nutrition (per serving)
These Nut Butter Stuffed Cookies are my idea of a cozy, slightly indulgent treat — crisp at the edges, tender in the middle, and hiding a molten dollop of nut butter that oozes with every bite. They’re easy to make and perfect for sharing (or not), and the flaky sea salt sprinkled on top brings the whole thing alive.
I love how forgiving the dough is: you can use peanut, almond, or sunflower butter for the centers, swap in dark chocolate for a richer bite, or freeze the stuffed centers ahead of time to speed assembly. Make a batch for a weekend bake-day and watch them disappear.
Ingredients
- unsalted butter, softened:1 cup
- packed light brown sugar:1 cup
- granulated sugar:1/3 cup
- large egg:1 piece
- vanilla extract:2 tsp
- all-purpose flour:2 cups
- cornstarch:1 tbsp
- baking soda:1 tsp
- fine sea salt (for dough):1/2 tsp
- creamy peanut butter (or other nut butter):1/2 cup
- powdered sugar (to firm filling):2 tbsp
- flaky sea salt (for finishing):1/2 tsp
- optional: chopped semi-sweet chocolate:2 oz
Instructions
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Line two baking sheets with parchment paper. Preheat oven to 350°F.
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Make the filling: in a small bowl, stir together the creamy nut butter and powdered sugar until thick and scoopable. Roll into sixteen 3/4-inch balls and place on a parchment-lined tray; chill in the freezer for 10 minutes so they’re firm.
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Make the dough: in a large bowl, cream the softened butter with brown sugar and granulated sugar until light and fluffy, about 2–3 minutes. Beat in the egg and vanilla until combined.
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Whisk together flour, cornstarch, baking soda, and fine sea salt in a separate bowl. Gradually add the dry mix to the butter mixture and mix until just combined. If using chopped chocolate, fold it in now.
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Portion the dough into sixteen 1 1/2-tablespoon mounds (use a cookie scoop). Flatten each mound into a 2 1/2-inch disk, place a chilled nut butter ball in the center, then wrap the dough fully around the filling and roll into a smooth ball. Place on prepared sheets about 2 inches apart.
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Bake one sheet at a time for 10–12 minutes, until edges are set and tops are pale golden — centers will still look soft. Remove from oven and immediately sprinkle each cookie with a tiny pinch of flaky sea salt.
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Let cookies cool on the baking sheet for 8–10 minutes so the centers set slightly, then transfer to a wire rack to cool. Serve warm or at room temperature.
Tips & Notes
- Chilling the nut butter centers makes assembly much easier and prevents leaks while baking.
- For extra chew, don’t overbake — cookies should look slightly underdone in the center when you pull them.
- Swap peanut butter for almond or sunflower butter to suit allergies or taste.
- Make-ahead: freeze the stuffed balls on a tray, then wrap and freeze; bake from frozen adding 1–2 minutes to the bake time.
