Peanut Butter Stuffed Chocolate Cookies are rich, fudgy chocolate cookies with a creamy peanut butter center. These indulgent treats combine the perfect balance of chocolate and peanut butter, making them an irresistible dessert for any occasion.
Why You’ll Love This Recipe
- A soft, chewy chocolate cookie with a gooey peanut butter filling.
- The perfect combination of chocolate and peanut butter flavors.
- Easy to make with simple pantry ingredients.
- Great for gifting, holidays, or satisfying a sweet craving.
- Can be made ahead and stored for later enjoyment.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Chocolate Cookie Dough:
- All-purpose flour
- Unsweetened cocoa powder
- Baking soda
- Salt
- Unsalted butter, softened
- Brown sugar
- Granulated sugar
- Egg
- Vanilla extract
- Milk
- Semi-sweet chocolate chips (optional)
For the Peanut Butter Filling:
- Creamy peanut butter
- Powdered sugar
- Vanilla extract
Directions
Step 1: Prepare the Peanut Butter Filling
- In a small bowl, mix peanut butter, powdered sugar, and vanilla extract until smooth.
- Scoop small portions (about 1 teaspoon each) and roll them into balls. Place them on a lined tray and freeze for 20 minutes.
Step 2: Make the Chocolate Cookie Dough
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a separate bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg, vanilla extract, and milk, mixing until combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms.
Step 3: Assemble and Bake
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Take a tablespoon of chocolate cookie dough and flatten it. Place a frozen peanut butter ball in the center and wrap the dough around it, sealing the edges.
- Place cookies on the baking sheet, spacing them apart.
- Bake for 10-12 minutes, until the edges are set.
- Let the cookies cool for a few minutes before transferring them to a wire rack.
Servings and Timing
- Servings: 12-14 cookies
- Prep Time: 20 minutes
- Chill Time: 20 minutes
- Cook Time: 10-12 minutes
- Total Time: 50 minutes
Variations
- Crunchy Peanut Butter: Use crunchy peanut butter for added texture.
- Double Chocolate: Stir chocolate chips into the cookie dough for extra richness.
- Salted Peanut Butter: Sprinkle a pinch of sea salt on top before baking.
- Gluten-Free Version: Use a gluten-free flour blend in place of all-purpose flour.
- Nut-Free Option: Replace peanut butter with sunflower seed butter.
Storage/Reheating
- Storage: Keep cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze unbaked, filled cookie dough balls for up to 2 months. Bake directly from frozen, adding 1-2 minutes to the baking time.
- Reheating: Microwave for 10 seconds to soften the peanut butter filling.
FAQs
Can I use natural peanut butter?
Yes, but stir it well before using to prevent separation.
How do I prevent the cookies from spreading too much?
Chilling the peanut butter filling helps maintain its shape while baking.
Can I make these cookies ahead of time?
Yes, prepare the dough and freeze it for up to a month before baking.
Why is my peanut butter filling dry?
Make sure to mix the peanut butter with powdered sugar just until smooth. Adding too much sugar can dry it out.
Can I add other fillings?
Yes, try Nutella, caramel, or almond butter for a different flavor.
How do I get a gooey peanut butter center?
Avoid overbaking—remove the cookies when the edges are just set.
Can I use dark chocolate instead of cocoa powder?
Cocoa powder is necessary for the dough, but you can add chopped dark chocolate for extra richness.
What type of cocoa powder is best?
Unsweetened cocoa powder works best, but Dutch-processed cocoa will give a deeper chocolate flavor.
Can I make these cookies smaller?
Yes, just adjust the filling and dough size accordingly, and reduce baking time by 1-2 minutes.
Do I need to chill the cookie dough?
It’s not required, but chilling for 30 minutes can help the cookies hold their shape better.
Conclusion
Peanut Butter Stuffed Chocolate Cookies are a decadent treat that combines the best of both worlds—rich chocolate and creamy peanut butter. These soft and chewy cookies are perfect for special occasions, holidays, or an everyday indulgence. Enjoy them warm for a gooey, melty bite that’s simply irresistible!
Print
- Total Time: 27 minutes
- Yield: 12 cookies 1x
Description
These Peanut Butter Stuffed Chocolate Cookies are soft, fudgy, and filled with a creamy peanut butter center. The ultimate treat for peanut butter and chocolate lovers!
Ingredients
For the Chocolate Cookie Dough:
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 cups flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
For the Peanut Butter Filling:
- 1/2 cup peanut butter
- 1/4 cup powdered sugar
Instructions
- Make the cookie dough: Cream butter and sugars. Add eggs, then mix in dry ingredients.
- Prepare peanut butter filling: Mix peanut butter and powdered sugar until smooth.
- Assemble cookies: Wrap chocolate dough around peanut butter filling.
- Bake: At 350°F (175°C) for 10-12 minutes.
- Drizzle with chocolate and enjoy!
Notes
- Chill the dough for better shape while baking.
- Use chunky peanut butter for extra texture.
- Add sea salt on top for a sweet-salty combo.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American