These peanut butter stuffed spice cookies are so dreamy and perfect with a cuppa. A quick and easy cookie dough is wrapped around pata pīnati kakukaku (crunchy peanut butter) to create a gooey centre with a delicious pop of crunch. Roll them in huka hinamona (cinnamon sugar) for an extra hit of flavour, and add a little bit of tiakarete (chocolate) if that’s your vibe.
Why you will love these spiced cookies.
These pihikete (cookies) are so easy to make but make a massive impact when you bite into them. I made these especially for Te Wiki o Te Reo Māori (Māori Language Week), using Pic's pata pīnati kakukaku (crunchy peanut butter) to celebrate with a little extra crunch. To the eye, they look like a simple cinnamon sugar cookie, but inside is pata pīnati (peanut butter) and tiakarete (chocolate) oozing out.
More peanut butter recipes to try:
If you love peanut butter cookies, my Ultimate Peanut Butter Cookies are an absolute hit with everyone who tries them. If a simple slice is more your alley, leave the oven off and make No-bake Peanut Butter Slice. Love the banana and peanut butter combination? Then bake these Simple Banana Cupcakes and top them with Peanut Butter Buttercream.
Do you need a a dramatic but super simple dessert? Try my No-bake Peanut Butter Pie - it will blow your mind!
Videography and photography by Sarah Henderson.
Ingredient Tips for these PB Cookies:
- Peanut butter: I use Pic's crunchy pb in this recipe but smooth would also work well.
HOW TO MAKE THESE EASY BAGELS:
Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.
1. Preheat the Oven:
Preheat the oven to 180 °C bake or 170 °C fan bake. Line two large trays with baking paper.
2. Chill the Peanut Butter:
Add 12 - 16 large teaspoons of pata pīnati kakukaku (crunchy peanut butter) onto a tray lined with baking paper.
Freeze for ten minutes.
3. Melt the Butter:
Melt the pata (butter), tote (salt) and hinamona (cinnamon) over low heat on the tō (stove) or in the ngaruiti (microwave).
4. Add the remaining Ingredients:
Pour it into a medium bowl and add in the huka hāura (brown sugar), huka one (caster sugar) and wanira (vanilla).
Kaurorihia kia māene (stir it until smooth).
Add the tōhua hēki (egg yolk) and whip for 30 seconds.
Mix in the puehu parāoa (flour) and the pokenga pihikete (biscuit dough) is ready.
6. Stuff the Cookies:
Press one onto your palm, place two pieces of tiakarete (chocolate) and then chilled pata pīnati (peanut butter) in the centre.
Mould it into a round, seal it well and flatten the tops. Repeat the process with each one.
Divide the dough into 12 - 16 equal balls.
7. Make Cinnamon Sugar:
Add the huka one (caster sugar) and hinamona (cinnamon) into a small bowl.
Roll each pihikete (cookie) in it, coating it on all sides.
8. Bake the Peanut Butter Cookies:
Add the prepared cookies onto the two trays, six on each one.
Bake each tray separately for 12 - 14 minutes. If they are slightly misshapen, use a large cookie cutter to mould them back in to shape. Do this quickly while they are still hot.
Storage:
These will keep in a sealed container for up to a week.
Take a look at more of my
Cookie Recipes
A little treat to go with a coffee is a perfect treat indeed.
DID YOU ENJOY THIS RECIPE?
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Peanut Butter stuffed Spiced Cookies
Ingredients
The Biscuit Dough - Te Pokenga Pihikete
- 110 g pata (butter)
- ¼ tsp tote (salt, fine)
- ⅓ tsp hinamona kuoro (ground cinnamon)
- ½ C (100 g) huka hāura (brown sugar)
- ¼ C (55 g) huka one (caster sugar)
- 2 teaspoon (10 ml) wanira (vanilla)
- 1 tōhua hēki (egg yolk), from a size 6, small egg)
- 1 C (150 g) puehu parāoa noa (plain flour)
- 12 large teaspoon (160 - 200 g) pata pīnati kakukaku (crunchy peanut butter)
- 120 - 160 g tiakarete parauri (dark chocolate, 50%)
Cinnamon Sugar - Huka Hinamona
- 2 tablespoon huka one (caster sugar)
- 2 tsp hinamona kuoro (ground cinnamon)
Instructions
Preheat the Oven:
- Preheat the oven to 180 °C bake or 170 °C fan bake. Line two large trays with baking paper.
Chill the Peanut Butter:
- Add 12 - 16 large teaspoons of pata pīnati kakukaku (crunchy peanut butter) onto a tray lined with baking paper. Freeze for ten minutes.
Melt the Butter:
- Melt the pata (butter), tote (salt) and hinamona (cinnamon) over low heat on the tō (stove) or in the ngaruiti (microwave).
Add the remaining Ingredients:
- Pour it into a medium bowl and add in the huka hāura (brown sugar), huka one (caster sugar) and wanira (vanilla). Kaurorihia kia māene (stir it until smooth).
- Add the tōhua hēki (egg yolk) and whip for 30 seconds.
- Mix in the puehu parāoa (flour) and the pokenga pihikete (biscuit dough) is ready.
Stuff the Cookies:
- Divide the dough into 12 - 16 equal balls.
- Press one onto your palm, place two pieces of tiakarete (chocolate) and then chilled pata pīnati (peanut butter) in the centre. Mould it into a round, seal it well and flatten the tops. Repeat the process with each one.
Make Cinnamon Sugar:
- Add the huka one (caster sugar) and hinamona (cinnamon) into a small bowl. Roll each pihikete (cookie) in it, coating it on all sides.
Bake the Peanut Butter Cookies:
- Add the prepared cookies onto the two trays, six on each one.
- Bake each tray separately for 12 - 14 minutes. If they are slightly misshapen, use a large cookie cutter to mould them back in to shape. Do this quickly while they are still hot.
Storage:
- These will keep in a sealed container for up to a week.
Video
Expert Tips:
Take the time to seal all of the edges once the tiakarete (chocolate) and peanut butter has been stuffed into the cookie dough.
Feel free to make them smaller and more of the cookies. I prefer the jumbo size and to cut them in half, rather than making them smaller but it is completely up to you.
Variations:
Use pata pīnati māeneene (smooth peanut butter) if you want but make sure you freeze it first for easier handling.
Leave the huka hinamona (cinnamon sugar) off and bake them plain. It is an optional part of the recipe but adds a delicious flavour to the cookies.
Storage:
These will keep in a sealed container for up to a week.
Frequently Asked Questions:
If the pb is oozing out, it is because the cookies have not been sealed properly. Take the time to seal each one by pinching them together.
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