\nThese indulgent cookies are packed with a surprise center of hazelnut and chocolate, making them the perfect treat for any occasion.<\/p>\n
Are you a cookie lover looking for a sweet treat that’s packed with flavor? Look no further! In this article, we’re sharing 18 delicious filled cookies recipes that are sure to satisfy your cravings. From classic combinations like peanut butter and jelly to unique twists like strawberry-filled shortbread, there’s something for everyone.<\/p>\n
Whether you’re in the mood for something rich and chocolatey or bright and fruity, these recipes will guide you through the process of creating mouthwatering treats that are perfect for snacking, sharing, or gifting. So grab your mixing bowls and baking sheets, and get ready to indulge in a world of cookie goodness!<\/p>\n
[Insert images of cookies here]<\/p>\n
\nThese indulgent cookies are packed with a surprise center of hazelnut and chocolate, making them the perfect treat for any occasion.<\/p>\n
Ingredients:<\/strong><\/p>\n – 2 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Line a baking sheet with parchment paper. Cooking Time:<\/strong> 12-14 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 1\/4 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Line a baking sheet with parchment paper. Cooking Time:<\/strong> 12-15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Line a baking sheet with parchment paper. Cooking Time:<\/strong> 12-14 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 1\/2 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Line a baking sheet with parchment paper. Cooking Time:<\/strong> 12-15 minutes<\/p>\n Ingredients:<\/strong> Instructions:<\/strong> Cooking Time:<\/strong> 12-14 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 1\/4 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Line a baking sheet with parchment paper. Cooking Time:<\/strong> 12-15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 1\/2 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (180\u00b0C). Line a baking sheet with parchment paper. Cooking Time:<\/strong> 18-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 1\/4 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Line a baking sheet with parchment paper. Cooking Time:<\/strong> 12-14 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 1\/4 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F. Line a baking sheet with parchment paper. Cooking Time:<\/strong> 12-14 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 1\/4 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Line a baking sheet with parchment paper. Cooking Time:<\/strong> 12-14 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup unsalted butter, softened Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Line a baking sheet with parchment paper. Cooking Time:<\/strong> 15-18 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Line a baking sheet with parchment paper. Cooking Time:<\/strong> 12-14 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 1\/4 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Line a baking sheet with parchment paper. Cooking Time:<\/strong> 12-14 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Line a baking sheet with parchment paper. Cooking Time:<\/strong> 12-15 minutes<\/p>\n Sweet and buttery cookies filled with a burst of peach jam flavor are perfect for any occasion. These soft and chewy treats are easy to make and will quickly become a favorite.<\/p>\n Ingredients:<\/p>\n – 2 1\/4 cups all-purpose flour Instructions:<\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Line a baking sheet with parchment paper. Cooking Time:<\/strong> 12-15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 1\/4 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Line a baking sheet with parchment paper. Cooking Time:<\/strong> 12-15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 1\/4 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Line a baking sheet with parchment paper. Cooking Time:<\/strong> 10-12 minutes<\/p>\n Experience the sweet combination of soft cookies filled with a creamy banana pudding center.<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Line a baking sheet with parchment paper. Cooking Time:<\/strong> 12-14 minutes<\/p>\n Indulge in the sweet treats with these 18 delicious filled cookies recipes! From classic combinations like peanut butter and jelly to unique pairings like caramel-stuffed chocolate, there’s something for everyone. Try your hand at making raspberry jam thumbprint cookies or strawberry-filled shortbread cookies. Or, get creative with pumpkin spice snickerdoodles or banana pudding filled cookies. With a variety of flavors and fillings, you’re sure to find the perfect treat to satisfy your sweet tooth.<\/p>\n","protected":false},"excerpt":{"rendered":" Are you a cookie lover looking for a sweet treat that’s packed with flavor? Look no further! In this article, we’re sharing 18 delicious filled cookies recipes that are sure to satisfy your cravings. From classic combinations like peanut butter and jelly to unique twists like strawberry-filled shortbread, there’s something for everyone. Whether you’re in … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":14901,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-15268","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cookies","infinite-scroll-item","resize-featured-image"],"_links":{"self":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/15268","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/comments?post=15268"}],"version-history":[{"count":1,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/15268\/revisions"}],"predecessor-version":[{"id":15269,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/15268\/revisions\/15269"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/media\/14901"}],"wp:attachment":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/media?parent=15268"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/categories?post=15268"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/tags?post=15268"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 1 teaspoon baking soda
\n– 1 teaspoon salt
\n– 1 cup unsalted butter, softened
\n– 3\/4 cup white granulated sugar
\n– 1 cup brown sugar
\n– 2 large eggs
\n– 1 teaspoon vanilla extract
\n– 1 cup chopped hazelnuts
\n– 1 cup semisweet chocolate chips<\/p>\n
\n2. Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
\n3. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla extract.
\n4. Gradually mix in the flour mixture until just combined.
\n5. Fold in hazelnuts and chocolate chips.
\n6. Scoop tablespoon-sized balls of dough onto prepared baking sheet, leaving 2 inches between each cookie.
\n7. Bake for 12-14 minutes or until lightly golden.<\/p>\nRaspberry Jam Thumbprint Cookies<\/h2>\n
\nThese chewy cookies are filled with a sweet and tangy raspberry jam center, making them a perfect treat for any occasion. With just a few simple ingredients, you can create these delicious cookies in no time.<\/p>\n
\n– 1 tsp baking soda
\n– 1 tsp salt
\n– 1 cup unsalted butter, softened
\n– 3\/4 cup granulated sugar
\n– 1 egg
\n– 1 cup raspberry jam
\n– Optional: confectioners’ sugar for dusting<\/p>\n
\n2. In a medium bowl, whisk together flour, baking soda, and salt.
\n3. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg.
\n4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
\n5. Scoop tablespoon-sized balls of dough onto prepared baking sheet, leaving 2 inches between each cookie.
\n6. Use your thumb or a spoon to make an indentation in the center of each cookie.
\n7. Fill the indentation with about 1\/4 teaspoon of raspberry jam.
\n8. Bake for 12-15 minutes, or until edges are lightly golden.
\n9. Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack.<\/p>\nPeanut Butter and Jelly Filled Cookies<\/h2>\n
\nA twist on the classic cookie recipe, these peanut butter and jelly filled treats are a delightful surprise for anyone who loves PB&J. Moist cookies with a gooey center – what’s not to love?<\/p>\n
\n– 1 teaspoon baking soda
\n– 1 teaspoon salt
\n– 1 cup peanut butter (creamy or crunchy, whichever you prefer!)
\n– 1\/2 cup unsalted butter, softened
\n– 1\/2 cup granulated sugar
\n– 1 egg
\n– 1 tablespoon jelly (your favorite flavor!)
\n– Confectioners’ sugar for dusting (optional)<\/p>\n
\n2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
\n3. In a large bowl, cream peanut butter and butter until smooth. Gradually add sugar and beat until combined.
\n4. Beat in the egg and jelly until well mixed.
\n5. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
\n6. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
\n7. Bake for 12-14 minutes or until edges are lightly golden.
\n8. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.<\/p>\nLemon Curd Sandwich Cookies<\/h2>\n
\nElevate your cookie game with these bright and citrusy treats, featuring a tangy lemon curd filling sandwiched between tender cookies.<\/p>\n
\n– 1 tsp baking soda
\n– 1 tsp salt
\n– 1 cup unsalted butter, softened
\n– 3\/4 cup granulated sugar
\n– 1\/4 cup confectioners’ sugar
\n– 2 large eggs
\n– 2 tbsp freshly squeezed lemon juice
\n– Lemon curd (homemade or store-bought)<\/p>\n
\n2. In a medium bowl, whisk together flour, baking soda, and salt.
\n3. In a large bowl, beat butter and sugars until light and fluffy. Beat in eggs one at a time.
\n4. Gradually mix in the dry ingredients until just combined.
\n5. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving 2 inches between each cookie.
\n6. Bake for 12-15 minutes or until lightly golden. Allow to cool completely on wire racks.
\n7. Sandwich cooled cookies with lemon curd and serve.<\/p>\nCaramel-Stuffed Chocolate Cookies<\/h2>\n
\nGet ready to sink your teeth into a sweet treat! This recipe combines the richness of dark chocolate with the gooey goodness of caramel, all wrapped up in a chewy cookie package.<\/p>\n
\n– 1 cup unsalted butter, at room temperature
\n– 3\/4 cup white granulated sugar
\n– 1 cup brown sugar
\n– 2 large eggs
\n– 2 teaspoons vanilla extract
\n– 2 1\/4 cups all-purpose flour
\n– 1 teaspoon baking soda
\n– 1\/2 teaspoon salt
\n– 1 cup semi-sweet chocolate chips
\n– 1\/2 cup caramel sauce (homemade or store-bought)<\/p>\n
\n1. Preheat oven to 375\u00b0F (190\u00b0C). Line a baking sheet with parchment paper.
\n2. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs one at a time.
\n3. Gradually mix in flour, baking soda, and salt. Stir in chocolate chips.
\n4. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving 2 inches between each cookie.
\n5. Bake for 12-14 minutes or until edges are set and centers are slightly underbaked.
\n6. While cookies are still warm, drizzle with caramel sauce.<\/p>\nCream Cheese-Filled Pumpkin Cookies<\/h2>\n
\nThese soft-baked pumpkin cookies are a perfect blend of fall flavors and creamy indulgence, packed with a surprise center of tangy cream cheese filling. The combination is sure to satisfy your sweet tooth.<\/p>\n
\n– 1 tsp baking powder
\n– 1 tsp baking soda
\n– 1 tsp ground cinnamon
\n– 1\/2 tsp ground nutmeg
\n– 1\/4 tsp salt
\n– 1 cup granulated sugar
\n– 1\/2 cup canned pumpkin puree
\n– 1\/2 cup unsalted butter, softened
\n– 1 large egg
\n– 1 tbsp cream cheese, softened (for filling)
\n– Confectioners’ sugar (optional)<\/p>\n
\n2. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl.
\n3. In a large bowl, beat sugar and butter until light and fluffy. Beat in pumpkin puree and egg.
\n4. Gradually mix in the dry ingredients until just combined.
\n5. Scoop tablespoon-sized balls of dough onto prepared baking sheet, leaving about 2 inches between each cookie.
\n6. Bake for 12-15 minutes or until edges are set.
\n7. Allow cookies to cool slightly before filling with cream cheese and serving.<\/p>\nStrawberry-Filled Shortbread Cookies<\/h2>\n
\nA sweet and buttery shortbread cookie filled with a burst of fresh strawberry flavor.<\/p>\n
\n– 1\/4 cup confectioners’ sugar
\n– 1\/2 cup unsalted butter, softened
\n– 1\/2 cup granulated sugar
\n– 2 large egg yolks
\n– 1 teaspoon vanilla extract
\n– Fresh strawberries, hulled and sliced
\n– Confectioners’ sugar, for dusting<\/p>\n
\n2. In a medium bowl, whisk together flour and confectioners’ sugar. Add butter and use a pastry blender or fingers to work into crumbs.
\n3. Press dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
\n4. On a lightly floured surface, roll out dough to about 1\/8 inch thickness. Cut into desired shapes using a cookie cutter.
\n5. Place a slice of strawberry in the center of each cookie. Fold cookie over filling to form a triangle or shape.
\n6. Place cookies on prepared baking sheet, leaving about 1 inch space between each.
\n7. Bake for 18-20 minutes, or until edges are lightly golden.
\n8. Allow cookies to cool on wire rack before dusting with confectioners’ sugar.<\/p>\nOreo-Stuffed Chocolate Chip Cookies<\/h2>\n
\nTake your cookie game to the next level with these indulgent treats that combine the best of both worlds: soft, chewy chocolate chip cookies and crunchy Oreos.<\/p>\n
\n– 1 tsp baking soda
\n– 1 tsp salt
\n– 1 cup unsalted butter, at room temperature
\n– 3\/4 cup white granulated sugar
\n– 3\/4 cup brown sugar
\n– 2 large eggs
\n– 2 cups semi-sweet chocolate chips
\n– 1 cup Oreo cookies, crushed<\/p>\n
\n2. Whisk together flour, baking soda, and salt. Set aside.
\n3. Cream butter and sugars until light and fluffy. Beat in eggs.
\n4. Gradually mix in the dry ingredients until just combined.
\n5. Stir in chocolate chips and crushed Oreos.
\n6. Scoop tablespoon-sized balls of dough onto prepared baking sheet, leaving 2 inches between each cookie.
\n7. Bake for 12-14 minutes or until edges are lightly golden.<\/p>\nApple Pie Filled Cookies<\/h2>\n
\nThese soft-baked cookies are filled with a sweet and tangy apple pie filling, perfect for satisfying your cravings. With just a few simple ingredients, you can create a unique dessert that’s sure to please.<\/p>\n
\n– 1 tsp baking soda
\n– 1 tsp salt
\n– 1 cup unsalted butter, at room temperature
\n– 3\/4 cup white granulated sugar
\n– 1\/4 cup brown sugar
\n– 2 large eggs
\n– Apple pie filling (homemade or store-bought), about 1\/2 cup
\n– Confectioners’ sugar, for dusting<\/p>\n
\n2. In a medium bowl, whisk together flour, baking soda, and salt.
\n3. In a large bowl, cream butter and sugars until light and fluffy.
\n4. Beat in eggs until well combined.
\n5. Gradually mix in the flour mixture until just combined.
\n6. Scoop tablespoon-sized balls of dough onto prepared baking sheet, about 2 inches apart.
\n7. Bake for 12-14 minutes or until edges are lightly golden.
\n8. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
\n9. Once cooled, use a cookie scoop or spoon to create a small indentation in each cookie and fill with apple pie filling.
\n10. Dust with confectioners’ sugar before serving.<\/p>\nNutella-Stuffed Sugar Cookies<\/h2>\n
\nSweeten up your day with these chewy sugar cookies filled with a surprise center of rich Nutella goodness!<\/p>\n
\n– 1 tsp baking powder
\n– 1 tsp salt
\n– 1 cup unsalted butter, softened
\n– 3\/4 cup granulated sugar
\n– 1 egg
\n– 1 tsp vanilla extract
\n– 1 cup Nutella
\n– Confectioners’ sugar, for dusting<\/p>\n
\n2. Whisk together flour, baking powder, and salt. Set aside.
\n3. Beat butter and sugar until light and fluffy. Beat in egg and vanilla extract.
\n4. Gradually mix in flour mixture until just combined.
\n5. Scoop dough into balls, about 1 1\/2 Tbsp each. Flatten slightly into disks.
\n6. Place a small spoonful of Nutella in center of each disk. Fold dough over to form a ball, pressing edges together to seal.
\n7. Bake for 12-14 minutes or until lightly golden. Let cool on wire rack.<\/p>\nBlueberry Cream Cheese Filled Cookies<\/h2>\n
\nSweet and tangy, these chewy cookies are filled with a delightful surprise – a blueberry cream cheese filling. Perfect for a snack or dessert, they’re sure to become a new favorite.<\/p>\n
\n– 3\/4 cup granulated sugar
\n– 1\/2 cup brown sugar
\n– 2 cups all-purpose flour
\n– 1 teaspoon baking powder
\n– 1\/4 teaspoon salt
\n– 1\/2 cup blueberry preserves
\n– 8 ounces cream cheese, softened
\n– 1 tablespoon vanilla extract<\/p>\n
\n2. In a large bowl, cream together butter and sugars until light and fluffy. Beat in eggs and vanilla extract.
\n3. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to wet ingredients and mix until just combined.
\n4. Roll out dough on a floured surface to about 1\/4 inch thickness. Cut into desired shapes using a cookie cutter.
\n5. Place a small spoonful of blueberry preserves in the center of each cookie. Top with another piece of dough, pressing edges to seal.
\n6. Bake for 15-18 minutes or until lightly golden.<\/p>\nPecan Pie Stuffed Cookies<\/h2>\n
\nThese chewy cookies are filled with a rich pecan pie-inspired filling, making them a perfect treat for anyone who loves the combination of sweet and nutty flavors.<\/p>\n
\n– 1 tsp baking soda
\n– 1 tsp salt
\n– 1 cup unsalted butter, at room temperature
\n– 3\/4 cup white granulated sugar
\n– 1\/4 cup brown sugar
\n– 2 large eggs
\n– 1 tsp vanilla extract
\n– 1 cup chopped pecans
\n– Pecan pie filling (homemade or store-bought)<\/p>\n
\n2. Whisk together flour, baking soda, and salt. Set aside.
\n3. Cream butter and sugars until light and fluffy. Beat in eggs and vanilla extract.
\n4. Gradually mix in the dry ingredients until just combined.
\n5. Fold in chopped pecans.
\n6. Scoop tablespoon-sized balls of dough onto prepared baking sheet, leaving 2 inches between each cookie.
\n7. Bake for 12-14 minutes or until lightly golden.
\n8. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.<\/p>\nCherry Almond Filled Cookies<\/h2>\n
\nSweet and chewy cookies filled with a tangy cherry almond filling make for a delightful treat. This recipe combines the flavors of cherries, almonds, and vanilla to create a unique cookie experience.<\/p>\n
\n– 1 tsp baking soda
\n– 1 tsp salt
\n– 1 cup unsalted butter, softened
\n– 3\/4 cup granulated sugar
\n– 1 egg
\n– 1 tsp vanilla extract
\n– 1 cup cherry preserves
\n– 1\/2 cup chopped almonds<\/p>\n
\n2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
\n3. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla extract.
\n4. Gradually mix in the dry ingredients until just combined.
\n5. Roll out dough on a floured surface to about 1\/8 inch thickness. Cut into desired shapes.
\n6. Place a small spoonful of cherry preserves and chopped almonds in the center of each cookie. Fold over and press edges to seal.
\n7. Bake for 12-14 minutes or until lightly golden.<\/p>\nCinnamon Roll Filled Cookies<\/h2>\n
\nSweet and soft cookies filled with the warm, comforting flavor of cinnamon rolls – a perfect treat for any time of day.<\/p>\n
\n– 1 tsp baking powder
\n– 1\/2 tsp salt
\n– 1 cup unsalted butter, softened
\n– 3\/4 cup white granulated sugar
\n– 1 egg
\n– 1 tsp ground cinnamon
\n– Cinnamon roll filling (homemade or store-bought)<\/p>\n
\n2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
\n3. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and cinnamon.
\n4. Gradually add the dry ingredients to the wet mixture and mix until a dough forms.
\n5. Roll out the dough on a floured surface to about 1\/4 inch thickness. Cut into desired shapes (circles or squares work well).
\n6. Place a small spoonful of cinnamon roll filling in the center of each cookie shape.
\n7. Fold the dough over the filling, pressing edges together to seal.
\n8. Place cookies on prepared baking sheet and bake for 12-15 minutes, or until lightly golden.<\/p>\nPeach Jam-Filled Butter Cookies<\/h2>\n
\nPeach Jam-Filled Butter Cookies Recipe<\/p>\n
\n– 1 tsp baking powder
\n– 1\/2 tsp salt
\n– 1 cup unsalted butter, softened
\n– 3\/4 cup granulated sugar
\n– 1\/4 cup peach jam
\n– 1 large egg
\n– Colored sugar or sprinkles for decorating (optional)<\/p>\n
\n2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
\n3. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg.
\n4. Gradually add the dry ingredients to the wet ingredients and mix until combined.
\n5. Roll out the dough on a floured surface to about 1\/4 inch thickness.
\n6. Cut into desired shapes using a cookie cutter. Place on prepared baking sheet.
\n7. Bake for 12-15 minutes or until lightly golden. Allow cookies to cool before filling with peach jam.<\/p>\nMint Chocolate Filled Cookies<\/h2>\n
\nThese chewy cookies are filled with a cool and creamy mint chocolate center, perfect for satisfying your sweet tooth on a hot summer day.<\/p>\n
\n– 1 tsp baking soda
\n– 1 tsp salt
\n– 1 cup unsalted butter, softened
\n– 3\/4 cup granulated sugar
\n– 1\/4 cup brown sugar
\n– 2 large eggs
\n– 1 tsp peppermint extract
\n– 1 cup semi-sweet chocolate chips
\n– Filling ingredients: 1\/2 cup creamy mint chocolate spread (or similar)<\/p>\n
\n2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
\n3. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and peppermint extract.
\n4. Gradually mix in the dry ingredients until just combined.
\n5. Roll out dough on a floured surface to about 1\/4 inch thickness.
\n6. Cut into desired shapes using a cookie cutter.
\n7. Place a small spoonful of mint chocolate spread in the center of each cookie.
\n8. Fold dough over filling, pressing edges together to seal.
\n9. Bake for 12-15 minutes or until lightly golden.<\/p>\nPumpkin Spice Filled Snickerdoodles<\/h2>\n
\nGet ready to cozy up with these soft, chewy snickerdoodles filled with the warm, comforting flavors of pumpkin spice. Perfect for a crisp fall day or as a unique treat any time of year.<\/p>\n
\n– 1 teaspoon baking soda
\n– 1 teaspoon cream of tartar
\n– 1\/2 teaspoon salt
\n– 1 cup unsalted butter, softened
\n– 1 3\/4 cups white granulated sugar
\n– 2 large eggs
\n– 2 teaspoons pumpkin puree
\n– 1 teaspoon ground cinnamon
\n– 1\/2 teaspoon ground nutmeg
\n– 1\/4 teaspoon ground ginger<\/p>\n
\n2. In a medium bowl, whisk together flour, baking soda, cream of tartar, and salt.
\n3. In a large bowl, beat butter and sugar until light and fluffy. Beat in eggs one at a time.
\n4. Add pumpkin puree, cinnamon, nutmeg, and ginger; mix until combined.
\n5. Gradually add the dry ingredients to the wet ingredients; mix until a dough forms.
\n6. Roll dough into balls, about 1 1\/2 inches in diameter. Bake for 10-12 minutes or until edges are set.<\/p>\nBanana Pudding Filled Cookies<\/h2>\n
\nBanana Pudding Filled Cookies Recipe<\/p>\n
\n– 1 tsp baking soda
\n– 1 tsp salt
\n– 1 cup unsalted butter, softened
\n– 3\/4 cup granulated sugar
\n– 1\/2 cup brown sugar
\n– 2 large eggs
\n– 2 ripe bananas, mashed
\n– 1\/2 cup banana pudding mix
\n– Colored sprinkles or chopped nuts for topping (optional)<\/p>\n
\n2. In a medium bowl, whisk together flour, baking soda, and salt.
\n3. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs one at a time.
\n4. Add mashed bananas and mix until combined.
\n5. Gradually add the flour mixture and mix until a dough forms.
\n6. Roll out the dough on a floured surface to about 1\/4 inch thickness. Cut into desired shapes.
\n7. Spoon a small amount of banana pudding mix onto one half of the cookie, then fold the other half over to form a sandwich.
\n8. Place cookies on prepared baking sheet and bake for 12-14 minutes or until lightly golden.<\/p>\nSummary<\/h2>\n