These Peanut Butter Stuffed Chocolate Cookies are a dream for chocolate and peanut butter lovers. They feature a rich, fudgy chocolate cookie with a creamy, peanut butter filling in the center. With a perfect balance of sweetness and indulgence, these cookies are an excellent choice for dessert or a special treat.
Why You’ll Love This Recipe
- The combination of chocolate and peanut butter is timeless and irresistible.
- These cookies have a soft and chewy texture with a gooey peanut butter center.
- Perfect for parties, holidays, or simply satisfying your sweet cravings.
- Easy to make with simple ingredients.
- Freezer-friendly, making them a great make-ahead dessert option.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Unsalted butter
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Cocoa powder
- Baking soda
- Salt
- Peanut butter
- Powdered sugar
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs and vanilla extract, mixing until fully combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- In a small bowl, combine peanut butter and powdered sugar, stirring until smooth.
- Take a tablespoon of cookie dough, flatten it, and place a small amount of peanut butter filling in the center.
- Wrap the dough around the peanut butter filling, rolling it into a ball.
- Place the stuffed cookie dough balls onto the prepared baking sheet, spacing them apart.
- Bake for 10-12 minutes or until the cookies are set around the edges but still soft in the center.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Servings: Makes approximately 16-18 cookies
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
Variations
- Nut-Free Option: Replace peanut butter with sunflower seed butter or cookie butter for a different flavor.
- Extra Chocolatey: Add chocolate chips to the cookie dough for an extra burst of chocolate.
- Crunchy Peanut Butter: Use crunchy peanut butter instead of smooth for added texture.
- Gluten-Free Version: Use a gluten-free all-purpose flour blend to make these cookies gluten-free.
- Salted Caramel Twist: Drizzle with caramel sauce and sprinkle with sea salt for a sweet and salty combination.
Storage/Reheating
- Storage: Store cookies in an airtight container at room temperature for up to 5 days.
- Refrigeration: If you prefer a firmer texture, refrigerate the cookies for up to a week.
- Freezing: Freeze baked cookies in an airtight container for up to 3 months. Thaw at room temperature before serving.
- Reheating: Warm cookies in the microwave for 10-15 seconds to restore their soft texture.
FAQs
How do I prevent the peanut butter from leaking out?
Ensure you completely seal the cookie dough around the peanut butter filling before baking.
Can I use natural peanut butter for the filling?
It is best to use regular peanut butter, as natural peanut butter tends to be too runny and may affect the consistency.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 24 hours before baking. Let it sit at room temperature for a few minutes before shaping.
How do I know when the cookies are done?
The edges should be set, but the centers may still look slightly soft. They will continue to firm up as they cool.
Can I add other fillings besides peanut butter?
Yes, you can experiment with Nutella, caramel, or almond butter as alternative fillings.
Why are my cookies dry?
Overbaking or adding too much flour can cause dryness. Measure ingredients carefully and bake just until the edges are set.
Can I double the recipe?
Yes, you can easily double the ingredients to make a larger batch.
How do I get a perfectly round cookie?
Use a round cookie cutter or gently shape the cookies with a spoon right after baking while they are still soft.
Can I use a hand mixer instead of a stand mixer?
Yes, a hand mixer works just as well for mixing the dough.
Are these cookies suitable for a peanut allergy?
No, but you can substitute the peanut butter with a nut-free spread to make them allergy-friendly.
Conclusion
Peanut Butter Stuffed Chocolate Cookies are the perfect combination of rich chocolate and creamy peanut butter, making them a favorite treat for any occasion. With their soft texture and indulgent filling, they are sure to satisfy your sweet tooth. Whether enjoyed fresh or stored for later, these cookies are a delightful dessert that everyone will love. Try them today and enjoy a homemade bakery-style treat right from your kitchen
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Description
These peanut butter stuffed chocolate cookies are rich, chewy, and irresistibly delicious! A soft chocolate cookie filled with creamy peanut butter makes the perfect sweet treat.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 tsp baking soda
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup peanut butter
- 1/4 cup melted chocolate for drizzle
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk flour, cocoa powder, and baking soda.
- Cream butter, brown sugar, and granulated sugar together. Add egg and vanilla.
- Mix dry ingredients into wet ingredients until combined.
- Scoop dough, flatten slightly, and add a small spoonful of peanut butter. Cover with more dough and roll into a ball.
- Bake for 10-12 minutes. Let cool.
- Drizzle with melted chocolate and enjoy!
Notes
Freeze peanut butter dollops before stuffing to make it easier.