Best 7 Outrageous Peanut Butter Cookies With Ooey Gooey Filling Recipes

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The outrageous peanut butter cookies with ooey gooey filling are the perfect treat for any peanut butter lover. These cookies are soft, chewy, and packed with peanut butter flavor. The filling is made with a combination of peanut butter, sugar, and butter, and it oozes out of the cookies when you bite into them. These cookies are sure to be a hit at your next party or gathering.

Check out the recipes below so you can choose the best recipe for yourself!

OOEY GOOEY PEANUT BUTTER BARS



Ooey Gooey Peanut Butter Bars image

Are they cookies? Are they candy? These treats are a little bit of everything, and a whole lot of good. Start with Betty Crocker™ Super Moist™ yellow cake mix and pile on the creme-filled peanut butter sandwich cookies, peanut butter chips and candy-coated

Provided by Brooke Lark

Categories     Dessert

Time 1h45m

Yield 15

Number Of Ingredients 8

1 package (16 oz) creme-filled peanut butter sandwich cookies
1/2 cup butter, melted
1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup peanut butter
2 eggs
1 can (14 oz) sweetened condensed milk (not evaporated)
1 box (4 oz) candy-coated peanut butter pieces
1/2 cup peanut butter chips

Steps:

  • Heat oven to 350°F. In food processor, place cookies and melted butter. Cover; process using quick on-and-off motions until coarse damp crumbs form. Reserve 1/2 cup mixture for top. Press remaining crumb mixture in bottom of ungreased 13x9-inch pan.
  • In large bowl, beat cake mix, peanut butter and eggs with electric mixer on medium speed until well combined. Press mixture over crust in pan. Drizzle with sweetened condensed milk. Sprinkle peanut butter pieces, peanut butter chips and remaining crumb mixture evenly over top.
  • Bake 30 to 35 minutes or until edges are light golden brown and center is set. Cool completely, about 1 hour, before cutting. Cut into 5 rows by 3 rows.

Nutrition Facts : ServingSize 1 Serving

GOOEY BUTTER COOKIES



Gooey Butter Cookies image

If you like Gooey Butter Cake you will love these cookies. You can't stop eating them.

Provided by SOAP

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 18m

Yield 24

Number Of Ingredients 6

1 (8 ounce) package cream cheese
½ cup butter, softened
1 egg
¼ teaspoon vanilla extract
1 (18.25 ounce) package yellow cake mix
¼ cup confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, cream together the cream cheese and butter. Stir in the egg and vanilla. Add cake mix, and stir until well blended. Roll into 1inch balls and roll the balls in the confectioners' sugar. Place 1 inch apart onto an ungreased cookie sheet.
  • Bake for 10 to 13 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

Nutrition Facts : Calories 167.5 calories, Carbohydrate 18.3 g, Cholesterol 28.6 mg, Fat 9.8 g, Fiber 0.2 g, Protein 2 g, SaturatedFat 4.9 g, Sodium 199.3 mg, Sugar 1.3 g

OUTRAGEOUS PEANUT BUTTER COOKIES WITH OOEY GOOEY FILLING



Outrageous Peanut Butter Cookies With Ooey Gooey Filling image

These are a crispy, rich outragiously delicious cookies with a gooey middle!... or for a marbleized look, swirl the sticky part into the batter with a wooden spoon, if you prefer the gooey part distributed throughout the cookie. This is an amazing cookie recipe that every peanut butter lover should try! the gooey filling part of this recipe is made on a food processor. Yield is only estimated, depending on size of cookies. If you do not have any butter-flavour Crisco, then use 1/2 cup butter. Just a tip, you can freeze the remaining sweetened condensed milk for another time, but my advise is better prepare two recipes of these cookies, they won't last long LOL!...just prepare the same ingredients in two seperate bowls.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 37m

Yield 15-20 serving(s)

Number Of Ingredients 19

1/4 cup butter, softened (no subs!)
1/4 cup Butter Flavor Crisco
1 cup peanut butter
1/2 cup white sugar
1/2 cup brown sugar
3 teaspoons vanilla
2 eggs
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon salt
2 1/2 cups flour
1/3-1/2 cup mini chocolate chip
2 cups chopped Reese's Peanut Butter cups
3/4 cup peanut butter
1/3 cup dark brown sugar
1/2 cup sweetened condensed milk
2 tablespoons corn syrup
1/4 cup confectioners' sugar
6 tablespoons butter

Steps:

  • Set oven to 350 degrees.
  • Line cookie sheets with parchment paper or foil (lightly grease the foil).
  • In a mixing bowl, cream the butter and shortenintg together for about 3 minutes.
  • Add in peanut butter and sugars; blend well.
  • Add in eggs and vanilla; beat for about 2 minutes until fluffy.
  • Sift together flour, baking soda, baking powder and salt.
  • Add/mix in the flour mixture to the creamed mixture.
  • Mix in the chocolate chips and the chopped Reese's Cups.
  • For the filling: in a food processor, combine all the filling ingredients, process for about 2-3 minutes to make a paste-like texture that holds together.
  • Form the cookie dough into large round balls (about the size of a golf ball).
  • Press down and make a indentation in the middle (enough to hold the filling).
  • Spoon about 1 tablespoon of filling in the middle, and press down lightly with back of a spoon.
  • You may also mix in the gooey filling into the cookie dough for a marbleized effect.
  • Continue with the balance of the dough and filling.
  • Bake for 12-15 minutes.
  • Cool on baking sheet before removing to a wire rack.

Nutrition Facts : Calories 501.6, Fat 29.2, SaturatedFat 10.8, Cholesterol 53.9, Sodium 288.1, Carbohydrate 52.4, Fiber 2.6, Sugar 31.7, Protein 11.6

GINGERBREAD GOOEY BUTTER COOKIES



Gingerbread Gooey Butter Cookies image

These cookies are Christmas cookie perfection! They have such a wonderful texture, just the right touch of sweetness, and so much rich warmth from the spice blend. The ingredient list is a little daunting, but it's well worth it. And it makes a pretty good sized batch of dough, so you can prep the dough, and keep it in the fridge (covered) - and as needed pull out enough to make a couple sheets of cookies, then popping the dough back in the fridge! Fresh cookies in a flash!

Provided by Rebekah Rose Hills

Categories     Gingerbread Cookies

Time 3h

Yield 48

Number Of Ingredients 20

2 ¼ cups all-purpose flour
1 tablespoon all-purpose flour
2 ½ teaspoons ground ginger
2 teaspoons baking powder
2 teaspoons ground cinnamon
¼ teaspoon baking soda
½ teaspoon ground allspice
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 (8 ounce) package cream cheese, softened
1 stick butter, softened
1 cup white sugar
½ cup firmly packed brown sugar
1 tablespoon molasses
1 teaspoon vanilla extract
¼ teaspoon almond extract
½ teaspoon salt
1 large egg
1 large egg yolk
1 ½ cups confectioners' sugar

Steps:

  • Combine 2 1/4 cups plus 1 tablespoon flour, ginger, baking powder, cinnamon, baking soda, allspice, nutmeg, and ground cloves in a bowl. Whisk to combine, then set aside.
  • Combine cream cheese and butter in the bowl of a stand mixer. Blend on medium-high speed until smooth and creamy. Add white and brown sugar, molasses, vanilla extract, almond extract, and salt. Blend on medium-high speed until smooth. Add in egg and egg yolk and blend again on medium speed, 1 to 2 minutes. Scrape down the sides as necessary.
  • Add the dry mixture slowly just until dough is blended, scraping down sides as necessary. Dough will be very soft. Cover work bowl with plastic wrap and refrigerate for at least 2 hours, up to overnight, to allow dough to chill and firm.
  • Preheat the oven to 325 degrees F (165 degrees C). Line baking sheets with Silpat® mat or parchment paper.
  • Roll dough into approximately walnut-sized balls. Pour confectioners' sugar into a bowl and roll dough balls in the sugar until very well coated. Set on the prepared baking sheet, leaving 1 1/2 to 2 inches of space in between, about 8 to 12 cookies per sheet, depending on how large you decide to make the cookies.
  • Bake in the preheated oven until the edges are just starting to firm and become golden browned and the center looks mostly set, 15 to 17 minutes. Cool on baking sheet for 2 minutes before carefully transferring to a wire rack to cool. This should yield a chewy cookie with slightly crispy edges. Repeat with remaining cookie dough.

Nutrition Facts : Calories 100.3 calories, Carbohydrate 15.6 g, Cholesterol 18.4 mg, Fat 3.8 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 2.3 g, Sodium 67.8 mg, Sugar 10.5 g

OUTRAGEOUS PEANUT BUTTER COOKIES



Outrageous Peanut Butter Cookies image

Provided by Annie Denn

Categories     Cookies     Chocolate     Nut     Dessert     Bake     Christmas     Kid-Friendly     Quick & Easy     Peanut     Bon Appétit     California     Small Plates

Yield Makes 30 cookies

Number Of Ingredients 10

1 cup super chunky peanut butter
1 cup (packed) dark brown sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 large egg
2 tablespoons dark corn syrup
2 teaspoons vanilla extract
1 cup all purpose flour
1/3 cup old-fashioned oats
1 teaspoon baking soda
3 1.8- to 2-ounce candy bars with peanuts, peanut butter, chocolate and caramel (such as Nutrageous), cut into 1/2-inch cubes

Steps:

  • Preheat oven to 325°F. Line 2 large baking sheets with foil. Using electric mixer, beat first 6 ingredients in large bowl until well blended. Stir flour, oats and baking soda in small bowl to blend; mix into peanut butter mixture. Gently mix in candy bar cubes.
  • Drop dough by heaping tablespoonfuls onto prepared sheets (15 per sheet), spacing 1 1/2 inches apart. Flatten cookies slightly with moistened fingertips. Freeze cookies on sheets 15 minutes.
  • Bake cookies 10 minutes. Reverse sheets and bake until golden, about 10 minutes longer. Let cookies cool on sheets until beginning to firm, about 5 minutes. Using metal spatula, transfer cookies to racks and cool completely.

OUTRAGEOUS PEANUT BUTTER CUP BARS



Outrageous Peanut Butter Cup Bars image

Make and share this Outrageous Peanut Butter Cup Bars recipe from Food.com.

Provided by AZPARZYCH

Categories     Bar Cookie

Time 1h35m

Yield 16 bars

Number Of Ingredients 14

3/4 cup unsalted butter, softened
4 ounces unsweetened chocolate, chopped
3 eggs
1 1/3 cups sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
10 snack-sized peanut butter cups, cut into 1/2-inch pieces (1 1/4 cups)
6 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1 teaspoon vanilla extract
2 1/2-3 cups powdered sugar
1/2 cup creamy peanut butter, room temperature
2/3 cup roasted salted peanuts

Steps:

  • Heat oven to 325°F.
  • Line 8-inch square pan with heavy-duty foil, leaving extra foil extending over edges. Spray with nonstick cooking spray.
  • Place 3/4 cup butter and chocolate in medium heatproof bowl; place over medium saucepan of barely simmering water. Stir frequently until mixture is melted and smooth. Remove bowl from saucepan; let stand until cooled slightly.
  • In large bowl, beat eggs, sugar and salt at medium speed until blended. At low speed, beat in chocolate mixture and 1 teaspoon vanilla until blended. Beat in flour just until incorporated. Gently stir in peanut butter cups. Spread batter in pan.
  • Bake 40 to 50 minutes or until toothpick inserted in center comes out with moist crumbs attached (be careful not to hit peanut butter cups). Top may crack during baking. Cool completely on wire rack. (Bars may sink slightly during cooling.).
  • Meanwhile, in another large bowl, beat cream cheese and 1/4 cup butter at medium speed until blended and smooth. Beat in 1 teaspoon vanilla. At low speed, beat in 2 1/2 cups of the powdered sugar until blended and smooth, adding additional powdered sugar, if necessary, to achieve desired spreading consistency. Stir in peanut butter. Spread frosting over bars; sprinkle with peanuts.
  • Using foil edges, lift bars from pan. Slide bars off foil onto cutting board; cut into 16 pieces.
  • (Bars can be made up to 2 days ahead. Cover and refrigerate. Bring to room temperature before serving.).

Nutrition Facts : Calories 609.2, Fat 37.2, SaturatedFat 16.5, Cholesterol 78.8, Sodium 302.3, Carbohydrate 64.7, Fiber 3.7, Sugar 49.9, Protein 11

OOEY GOOEY PEANUT BUTTER CHOCOLATE BROWNIES RECIPE



Ooey Gooey Peanut Butter Chocolate Brownies Recipe image

These Ooey Gooey Peanut Butter Chocolate Brownies are so simple to make and taste amazing. If you are a fan of the chocolate and peanut butter combination, you definitely need to give these a try.

Provided by Elyse Ellis

Categories     Dessert

Time 45m

Number Of Ingredients 7

¾ cup sweetened condensed milk (divided)
¼ cup butter (melted and cooled)
¼ cup milk
15.25 ounces Devils Food Cake Mix
1 egg (lightly beaten)
7 ounces marshmallow creme
½ cup peanut butter chips

Steps:

  • Preheat oven to 350 degrees F.
  • With an electric mixer, combine 1/4 cup sweetened condensed milk, milk, butter, cake mix, and egg white. Mixture will be very thick.
  • Spray 9×13 pan with cooking spray. Press 2/3 of the mixture into the bottom of the pan. Use either floured hands, or spray your hands with cooking spray in order to press it down without having it stick to your fingers. The layer will be thin. Bake for 10 minutes.
  • Combine 1/2 cup sweetened condensed milk and marshmallow creme in a bowl and combine until smooth. Stir in peanut butter chips.
  • Spread marshmallow layer over brownie layer in pan. Carefully drop remaining brownie batter by spoonfuls over marshmallow mixture.
  • Bake at 350 for about 30 minutes. Remove from oven and cool before cutting into squares.

Nutrition Facts : Calories 173 kcal, Carbohydrate 27 g, Protein 3 g, Fat 7 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 16 mg, Sodium 188 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving

Tips:

  • Use good quality peanut butter for the best flavor.
  • Chill the dough for at least 30 minutes before baking to prevent the cookies from spreading too much.
  • Be careful not to overmix the dough, as this will make the cookies tough.
  • Bake the cookies until the edges are golden brown and the centers are set.
  • Let the cookies cool completely before filling them.
  • For the filling, use a peanut butter that is not too runny, otherwise it will leak out of the cookies.
  • If you don't have a piping bag, you can use a spoon to spread the filling onto the cookies.
  • Store the filled cookies in an airtight container at room temperature for up to 3 days.

Conclusion:

These outrageous peanut butter cookies with ooey-gooey filling are a delicious and easy-to-make treat that are perfect for any occasion. With a few simple ingredients, you can create a batch of cookies that are sure to be a hit with everyone who tries them. So next time you're looking for a sweet and satisfying snack, give these cookies a try!

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