Stuffed cookies

Stuffed cookies

Total: 8 hr 50 Min. | Active: 30 Min.
Nutritional value / piece: 509 kcal
, Fat: 29 g
, Carbohydrate: 51 g
, Protein: 10 g


8 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


4 tbsp raspberry jam
4 tbsp peanut butter


150 g butter, soft
50 g peanut butter
150 g cane sugar
1 pinch salt
1 egg
300 g white flour

To shape

50 g salted peanuts
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One ice cube tray for at least 8 cubes

How it's done

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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.


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.

Good to know
Shelf life: Store in an airtight container for approx. 1 week.

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