Soft, Gooey Peanut Butter Stuffed Chocolate Cookies Recipe

It’s the flavor combination that can’t be beat, so why not put them together to enjoy in a cookie. These peanut butter stuffed chocolate cookies are the perfect way to enjoy peanut butter and chocolate in every bite. And with chocolate chips mixed in, you get extra chocolate in every bite too.

About Peanut Butter Stuffed Chocolate Cookies

These peanut butter stuffed chocolate cookies are easy to make. I find it so satisfying to make stuffed cookies. It’s as easy as making the chocolate cookie dough, and adding some of the peanut butter filling before baking.

Step by Step Process With Photos

These peanut butter stuffed chocolate cookies start with a chocolate chocolate chip cookie dough. There’s extra chocolate flavor with the combination of both cocoa powder, and chocolate chips.

When it comes to making the peanut butter filling, this too is a straight forward mixture. But there’s one ingredient that you may not expect-cinnamon. Cinnamon complements the peanut butter and really adds to it’s flavor. You can skip the ingredient if you want, but I say give it a try first. You may be surprised!

I highly recommend a hand mixer, or stand mixer for this recipe. The cookie dough is easy enough to mix by hand, but the peanut butter filling is much better when creamed with a mixer.

To make the cookie dough, start by creaming together the melted and softened butter. Why two different types of butter? It’s the best way to make sure that the butter is the right temperature when mixed with the sugars. And the butter will whip together beautifully this way. It also helps make the cookies soft and fudgy.

Once the butter is creamed together, add the brown sugar and granulated sugar. Mix together, and then add the eggs and vanilla extract.

Sift the dry ingredients into the bowl containing the wet ingredients. I like to do this by placing a mesh strainer over the bowl. Then add the flour, cocoa powder, baking soda, baking powder, and salt into the strainer. Tap the strainer to sift the ingredients into the bowl. Gently stir the dry ingredients into the mixture. Do this by hand rather than using the mixer. This way you won’t overmix the dough. Add 1.5 cups of chocolate chips, and mix until combined.

Once the chocolate cookie dough is made, cover the bowl with plastic wrap and place it in the refrigerator. The dough needs to chill for at least 30 minutes. While the dough chills, make the peanut butter filling. If you choose to chill the dough longer than 30 minutes, hold-off on making the filling until you’re ready to bake these peanut butter stuffed chocolate cookies.

To make the filling, place the peanut butter, powdered sugar, and cinnamon in a bowl. Use a mixer to cream the filling together. You want the mixture to be extra creamy, and smooth.

When you’re ready to bake the cookies, preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper, and set it aside.

To assemble the cookies for baking, start by scooping about 1.5 tablespoons of cookie dough. Create a small well, or indent, in the center of the cookie dough. Place a teaspoon of the peanut butter filling into the well. Wrap the chocolate cookie dough around the peanut butter. If you find that it doesn’t cover the peanut butter, simply add a little more dough to seal the filling inside.

Place the cookie dough balls on the parchment lined baking sheet. Leave about 2 inches between balls. Flatten each cookie dough ball slightly, and then use the remaining 1/4 of chocolate chips to add the chips to the top of each ball.

Bake the cookies for about 10 minutes. Be careful not to overbake the cookies. You’ll know that they are ready when the edges are set, but the center still looks underdone. Let these peanut butter stuffed chocolate cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack.

These peanut butter stuffed chocolate cookies are great to serve the same day you make them so that the peanut butter filling stays nice and soft. But they’ll also keep well when stored in an airtight container. The perfect cookie to snack on when you have a craving for a Reese’s peanut butter cup, but want a cookie instead. A soft chocolate cookie, with a creamy filling, and chocolate chips. The perfect combination of flavors and textures.

Looking for more peanut butter and chocolate recipes to try? I mentioned Reese’s peanut butter cups as part of the inspiration for the flavors of these cookies. But if you want a cookie that uses this yummy candy, try these PB Cup Blondies. And these peanut butter cup chocolate chip cookies are another one that combine two favorites into one yummy treat!

If you tried this Peanut Butter Stuffed Chocolate Cookies recipe, or any other recipe on my blog, please leave a 🌟 star rating and tell me how it went in the 📝 comments below. Thanks for visiting and happy baking!

Peanut Butter Stuffed Chocolate Cookies

A chocolate cookies with chocolate chips and stuffed with creamy peanut butter.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Chill dough: 30 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine American

Servings 16 cookies

Equipment

• Baking Sheet
• Parchment Paper
• Hand mixer or stand mixer
• 1 ½ inch cookie scoop

Ingredients

  

1x2x3x

Cookie Dough

• 2 cup all purpose flour
• ½ cup cocoa powder
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter (½ cup softened, ½ cup melted)
• 1 ½ cups dark brown sugar
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1 ¾ cups semisweet chocolate chips

Peanut Butter Filling

• 1 cup peanut butter
• ½ cup powdered sugar
• ½ teaspoon cinnamon

Instructions

 

• In a mixing bowl add the softened and melted butter. Use an electric mixer to mix together until combined. Then add the brown sugar and granulated sugar. Mix again until combined.
• Now add the vanilla extract and eggs. Beat them into the mixture until smooth.
• Sift the flour, cocoa powder, baking powder, baking soda and salt into the bowl.
• Fold the dry ingredients into the wet ingredients until a thick dough forms.
• Fold in the chocolate chips, saving about ¼ cup for topping the cookies.
• Cover in plastic wrap and refrigerate for at least 30 minutes. While the cookie dough chills, make the peanut butter mixture.
• In a separate bowl add the peanut butter, powdered sugar, and cinnamon. Blend together with a mixer until smooth and creamy.
• Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
• Once the dough has chilled, use a large 1 ½ inch scooper to create balls of the chocolate cookie dough. Press the center of each ball to create a well.
• Fill with a teaspoon of the peanut butter filling and close the dough over it, adding a bit of extra cookie dough to fully seal the peanut butter inside if needed.
• Place each cookie on the baking sheet about 2 inches apart from each other and press down slightly.
• Top with some extra chocolate chips and place the cookies in the oven for 10 minutes.
• Remove from the oven and let cool for at least 5 minutes before transferring to a wire rack to cool completely.
• Serve and enjoy!

Notes

● Be sure not to overbake the cookies. Because the cookies are brown it is more difficult to tell when then are ready. The cookies will be done when the edges are set and the center is still slightly underdone.

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