These Peanut Butter Stuffed Chocolate Cookies are a decadent treat that combines rich, fudgy chocolate with creamy peanut butter surprises. Each bite delivers a perfect balance of chewy cookie and luscious filling, making them irresistible for any dessert lover. Ready in just 33 minutes, they’re ideal for satisfying sudden cravings or impressing guests with minimal effort.
The deep cocoa flavor pairs beautifully with the smooth, nutty center, while the crisp edges and soft middle create a delightful texture contrast. Packed with protein and fiber, these cookies offer a guilt-free indulgence that feels as good as it tastes. Perfect for sharing or savoring solo, they’re sure to become a new favorite in your baking repertoire.
Ingredients for Peanut Butter Stuffed Chocolate Cookies
- Peanut Butter Filling:
- ½ cup (128 g) creamy peanut butter
- ¼ cup (31 g) powdered sugar
- ½ teaspoon vanilla extract
- Cookie Dough:
- 1 cup (226 g) unsalted butter, softened to room temperature
- 1 ¼ cup (250 g) brown sugar, firmly packed
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature preferred
- 1 ½ teaspoons vanilla extract
- 2 ⅓ cup (290 g) flour
- ½ cup (50 g) cocoa powder
- 1 Tablespoon cornstarch
- 1 teaspoon baking powder
- ¾ teaspoon salt
- ½ teaspoon baking soda
- ¾ cup (170 g) mini chocolate chips (optional)
- ½ cup (85 g) semisweet chocolate chips (for tops of cookies, optional)
Step-by-Step Instructions
- Prepare the Peanut Butter Filling: In a medium-sized bowl, combine peanut butter, powdered sugar, and vanilla extract. Stir until well-combined. Drop 2 teaspoon-sized scoops onto a wax paper-lined cookie sheet and freeze while preparing the dough.
- Make the Cookie Dough: In a large bowl or stand mixer, beat softened butter, brown sugar, and granulated sugar until well-combined. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, cocoa powder, cornstarch, baking powder, salt, and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing until fully incorporated. Stir in mini chocolate chips if using.
- Chill the Dough: Cover the dough with cling wrap and refrigerate for 30 minutes. Preheat the oven to 375°F (190°C) and line cookie sheets with parchment paper.
- Assemble the Cookies: Use a 1 ½ Tbsp cookie scoop to portion the dough. Make a crater in the center with your thumb and press a frozen peanut butter dollop into it. Cover with another scoop of dough, rolling into a smooth ball with no filling showing.
- Bake: Place cookies on the prepared sheets and bake for 13 minutes. Within 3 minutes of removing from the oven, gently press additional semisweet chocolate chips onto the tops if desired.
- Cool: Allow cookies to cool completely on the cookie sheet before serving.
Storage and Reheating Tips
Store your Peanut Butter Stuffed Chocolate Cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F (150°C) oven for 5 minutes for that fresh-baked taste.
Recipe Variations to Try
Switch up the flavors by using almond butter or cashew butter instead of peanut butter for the filling. For a nut-free option, try sunflower seed butter. You can also swap the mini chocolate chips for white chocolate chips or even chopped nuts for a different texture. Feeling adventurous? Add a pinch of cinnamon or espresso powder to the dough for a unique twist.
Time-Saving Tips for Busy Bakers
Prepare the peanut butter filling and cookie dough the night before and refrigerate both overnight. This way, you can bake them fresh the next day with minimal prep. Use a cookie scoop to ensure uniform sizes, and consider doubling the batch to freeze extra dough for future baking sessions. It’s a lifesaver for last-minute cookie cravings!
Equipment Guidance for Perfect Cookies
A stand mixer or hand mixer makes creaming the butter and sugars a breeze. Use a silicone baking mat or parchment paper to prevent sticking and ensure easy cleanup. A 1 ½ Tbsp cookie scoop is ideal for portioning the dough, and a small offset spatula can help press chocolate chips onto the warm cookies without burning your fingers.
Serving Suggestions for Cookie Lovers
Serve these cookies warm with a glass of cold milk or a scoop of vanilla ice cream for an indulgent treat. For a festive touch, drizzle melted chocolate or caramel over the top. Pair them with a cup of coffee or hot cocoa for a cozy dessert experience. They’re also perfect for gifting—wrap them in a cute box or tin for a thoughtful homemade present.
Peanut Butter Stuffed Chocolate Cookies
Ingredients
PB filling
- ½ cup creamy peanut butter
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
Cookies
- 1 cup unsalted butter softened to room temperature
- 1 ¼ cup brown sugar firmly packed
- ½ cup granulated sugar
- 2 large eggs room temperature preferred
- 1 ½ teaspoons vanilla extract
- 2 ⅓ cup flour
- ½ cup cocoa powder
- 1 Tablespoon cornstarch
- 1 teaspoon baking powder
- ¾ teaspoon salt
- ½ teaspoon baking soda
- ¾ cup mini chocolate chips optional
- ½ cup semisweet chocolate chips for tops of cookies, optional
Instructions
- Prepare your peanut butter filling first by combining peanut butter, sugar, and vanilla in a medium-sized bowl and stirring until all ingredients are well-combined.
- Drop peanut butter mixture by 2 teaspoon-sized scoops onto a wax paper lined cookie sheet. Place in freezer to chill while you prepare your cookie dough.
- Combine softened butter and sugars in large bowl or in the bowl of a stand mixer. Beat together until well-combined.
- Add eggs, one at a time, stirring well after each addition. Stir in vanilla extract.
- In a separate, medium-sized bowl, whisk together flour, cocoa powder, cornstarch, baking powder, salt, and baking soda.
- Gradually add dry ingredients to wet, stirring well until ingredients are well incorporated.
- Stir in mini chocolate chips.
- Cover bowl with cling wrap and chill for 30 minutes.
- Once dough is nearly done chilling, preheat oven to 375F (190C) and prepare cookie sheets by lining with parchment paper.
- Remove cookie dough from refrigerator and peanut butter filling from the freezer.
- Use a 1 ½ Tbsp-sized cookie scoop and scoop a portion of cookie dough.
- Make a crater in the center of the dough with your thumb and gently press a frozen dollop of peanut butter filling in the center.
- Take another scoop of cookie dough and cover the peanut butter filling. Roll the dough around the filling until you have a smooth ball of cookie dough with no peanut butter showing.
- Place on prepared cookie sheet and bake on 375F (190C) for 13 minutes.
- Once cookies have baked, remove from the oven and within 3 minutes of removing from the oven, gently press additional chocolate chips onto the top.
- Allow cookies to cool completely on cookie sheet.