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    Home » Recipes » Cookies

    Peanut Butter Stuffed Chocolate Cookies

    Updated: Oct 30, 2017 • Published: Oct 30, 2017 by Sam Merritt • 90 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe
    Peanut Butter Stuffed Chocolate Cookies

    Rich chocolate cookies stuffed with a creamy peanut butter surprise!  These peanut butter stuffed chocolate cookies are my most recent favorite cookie, and I think you’re going to love them just as much as I do!

    Stack of Peanut Butter Stuffed chocolate chip cookies, broken to see peanut butter filling

    I can’t think of a better way to welcome a new week than with a cookie recipe. Not just any cookie recipe, but a big fat chocolate one with a peanut butter surprise.

    This cold and dreary Monday, I’m coming at you with a peanut butter stuffed chocolate cookie, featuring not one but two different types of chocolate and a creamy, peanut-buttery filling.  Forget sneaking Reese’s cups out of your kid’s plastic pumpkin tomorrow night, this is a peanut butter and chocolate combo that puts those orange-wrapped candies to shame.

    Stack of Peanut Butter Stuffed chocolate chip cookies, broken to see peanut butter filling

    I based the chocolate cookie portion off of my beloved double chocolate chip cookie recipe, with a few tweaks to make the dough stable enough to hold in a peanut butter filling.

    You’ll need to chill the dough for a little bit to make it easy to handle and mold around the peanut butter filling, and this also keeps it from spreading too much int he oven and leaking out all of that peanut butter goodness.

    A few notes I want to mention that are actually good practice for just about any cookie recipe:

    • When baking your cookies, don’t place cookie dough on a cookie sheet that’s still warm from the oven, this can cause them to spread too much as the dough starts cooking/melting prematurely.
    • Prepare all of your cookie dough balls and in between batches keep the dough chilling in the refrigerator while the other batches cook.  The colder the dough is, the less it will spread in while baking.

    Peanut butter ball of dough on cookie sheet

    The peanut butter filling reminds me of a seriously creamy fudge, or maybe even of my buckeye recipe.  It’s only three ingredients; you’ll mix everything together, drop the filling by 2-teaspoon-sized scoops, and then chill in the freezer while you prepare your chocolate cookie dough. It might seem like a small amount of filling while you’re scooping it, but you’ll find that you need a lot of cookie dough to cover it.

    This recipe makes a lot of dough, but only makes 18 cookies.  They are big, thick, better-than-bakery-style cookies, though, and incredibly decadent.

    Stack of Peanut Butter Stuffed chocolate chip cookies, broken to see peanut butter filling

    Enjoy!

    If you like peanut butter and chocolate, make sure to check out my peanut butter pie, my Reese’s stuffed chocolate chip cookies, and my peanut butter chocolate chip cookies! 

    Stack of Peanut Butter Stuffed chocolate chip cookies, broken to see peanut butter filling

    Peanut Butter Stuffed Chocolate Cookies

    Triple chocolate cookies stuffed with a peanut butter filling!
    4.93 from 27 votes
    Print Pin Rate
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    Course: Dessert
    Cuisine: American
    Prep Time: 30 minutes minutes
    Cook Time: 13 minutes minutes
    Total Time: 33 minutes minutes
    Servings: 18 large cookies
    Calories: 411kcal
    Author: Sam Merritt

    Ingredients

    PB filling:

    • ½ cup (128 g) creamy peanut butter
    • ¼ cup (31 g) powdered sugar
    • ½ teaspoon vanilla extract

    Cookies:

    • 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

    Recommended Equipment

    • 2-teaspoon cookie scoop
    • Mixing bowls
    • 1 ½ Tbsp cookie scoop

    Instructions

    Peanut Butter Filling

    • 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.  
      ½ cup (128 g) creamy peanut butter, ¼ cup (31 g) powdered sugar, ½ teaspoon vanilla extract
    • 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.

    Chocolate Cookie Dough

    • Combine softened butter and sugars in large bowl or in the bowl of a stand mixer.  Beat together until well-combined.
      1 cup (226 g) unsalted butter, 1 ¼ cup (250 g) brown sugar, ½ cup (100 g) granulated sugar
    • Add eggs, one at a time, stirring well after each addition.  Stir in vanilla extract.
      2 large eggs, 1 ½ teaspoons vanilla extract
    • In a separate, medium-sized bowl, whisk together  flour, cocoa powder, cornstarch, baking powder, salt, and baking soda.  
      2 ⅓ cup (290 g) flour, ½ cup (50 g) cocoa powder, 1 Tablespoon cornstarch, 1 teaspoon baking powder, ½ teaspoon baking soda, ¾ teaspoon salt
    • Gradually add dry ingredients to wet, stirring well until ingredients are well incorporated.
    • Stir in mini chocolate chips.
      ¾ cup (170 g) 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.  
      ½ cup (85 g) semisweet chocolate chips
    • Allow cookies to cool completely on cookie sheet.

    Nutrition

    Serving: 1cookie | Calories: 411kcal | Carbohydrates: 49g | Protein: 7g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 52mg | Sodium: 215mg | Potassium: 230mg | Fiber: 3g | Sugar: 32g | Vitamin A: 366IU | Calcium: 52mg | Iron: 2mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    Stack of Peanut Butter Stuffed chocolate chip cookies, broken to see peanut butter filling

    More Easy Cookie Recipes

    • French toast cookies with a buttercream pat of butter and syrup being drizzled overtop.
      French Toast Cookies
    • Arrangement of black bottom cookies with the center cookie broken in half showing a cream cheese center.
      Black Bottom Cookies
    • Thick and soft gourmet sugar cookies that have been rolled in sugar before baking.
      Gourmet Sugar Cookies
    • Stack of homemade berger cookies.
      Berger Cookies

    Reader Interactions

    Comments

    1. Pj

      July 06, 2021 at 11:35 am

      4 stars
      Excellent recipe, very happy with the end result. It actually looked like the picture!👍

      Reply
      • Sam

        July 06, 2021 at 12:07 pm

        I’m so glad you enjoyed it so much! 🙂

        Reply
    2. Bri

      July 01, 2021 at 2:59 pm

      Have you tried with cacao powder? Would there need to be any adjustments our could I sub 1:1? Thanks!

      Reply
      • Sam

        July 01, 2021 at 9:52 pm

        Hi Bri! I haven’t used cacao powder very often but I think it wouldn’t be an issue here. I understand that it’s a little more bitter and potent so you may want to use a little less. 🙂

        Reply
    3. Ellen

      March 10, 2021 at 9:32 pm

      Can I use dutch cocoa instead of the natural unsweetened cocoa you used for this recipe? Thanks!

      Reply
      • Sam

        March 15, 2021 at 9:34 am

        Hi Ellen! I wouldn’t recommend it. I can’t guarantee the cookies would turn out the same. 🙁

        Reply
      • Pj

        July 06, 2021 at 11:38 am

        I did, it less bitter. I prefer Dutch process so you may or may not like it. Dutch process or regular cocoa powder comes down to preference.

        Reply
    4. Lora Cothran

      January 25, 2021 at 8:30 pm

      These look yummy but do I use unsweetened Cocoa powder or Dutch processed?

      Reply
      • Sam

        January 25, 2021 at 9:00 pm

        Hi Lora! I use natural unsweetened cocoa powder here. 🙂 I hope you love them. 🙂

        Reply
        • Mary

          December 01, 2021 at 7:41 pm

          Hi,
          I’d like to include these with my cookie trays I make for Christmas. I like to make and freeze all my doughs a few weeks before Christmas and then unthaw and bake at the same time so they are all fresh. I would think I can make the balls with the peanut butter in the middle, freeze on a cookie sheet and dump into a freezer bag for baking later. What do you think?

        • Sam

          December 02, 2021 at 3:39 pm

          Hi Mary! While I haven’t tried it, I think that will work just fine. 🙂

    5. Tammy

      January 01, 2021 at 4:29 pm

      I like the recipe but I want to know do you have to keep them in the fridge, so the peanut butter and the chips doesn’t go soft.

      Reply
      • Sam

        January 01, 2021 at 8:47 pm

        Hi Tammy! These will be fine at room temperature in an air tight container. 🙂

        Reply
    6. Dede

      December 14, 2020 at 4:20 pm

      Can I make these and freeze them before I bake them

      Reply
      • Sam

        December 14, 2020 at 10:00 pm

        That should work fine for these cookies. 🙂

        Reply
    7. Eric

      September 20, 2020 at 8:09 pm

      5 stars
      I think this recipe would be great converted for muffin tins. I’m going to play around with this decadence.

      Reply
    8. Genevieve

      September 08, 2020 at 11:14 am

      Hi! I’ve tried the recipe with reduced sugar, somehow to cookies are not hard enough, they are like brownies consistency. Just wanna know if the amount of sugar affects the outcome?

      Thank you!

      Reply
      • Sam

        September 08, 2020 at 11:22 am

        Hi Genevieve! These are supposed to be a soft and chewy cookie. They aren’t supposed to get crispy. If they were gooey in the middle they may have needed an extra minute or two in the oven. 🙂

        Reply
        • Genevieve

          September 11, 2020 at 8:32 pm

          Thanks for the reply! I try baking them again but still didn’t achieve the result. Will try it again

    9. Rachel

      August 16, 2020 at 1:55 pm

      These look great! Can’t wait to try them 🙂

      Reply
      • Sam

        August 16, 2020 at 9:18 pm

        I hope you love them, Rachel! 🙂

        Reply
    10. Kay

      July 23, 2020 at 8:38 pm

      Hi Sam,

      For the PB filling, 1tsp vanilla, is that vanilla extract? Thanks!

      Reply
      • Sam

        July 23, 2020 at 9:28 pm

        Hi Kay! Yes that is vanilla extract. I’m sorry. I should go correct that so it’s not confusing. 🙂

        Reply
        • Helen

          April 09, 2021 at 12:10 pm

          What brand of coco did you use please

        • Sam

          April 11, 2021 at 9:38 pm

          Hi Helen! I typically have Hershey’s brand in the house. 🙂

    11. Olivia

      May 23, 2020 at 8:34 pm

      Hi, would it be possible to use a ready made box of cookie dough? As during the quarantine it’s hard to find ingredients. Thank you!

      Reply
      • Sam

        May 23, 2020 at 8:46 pm

        Honestly I am not sure how it would work, I haven’t tried it. If you do try it would you let me know how it works out for you?

        Reply
        • Olivia

          May 25, 2020 at 10:22 pm

          Hi,I tried it,wasn’t too bad but was a little too soft I will definitely try your recipe when I have the ingredient. Thank you!

    12. Vicky M

      May 20, 2020 at 5:01 am

      Hello,

      Can I make these without cocoa powder or would I have to adapt the amount of flour? And also could I replace the sugar with coconut sugar to make them a little healthier? Thank you!

      Reply
      • Sam

        May 20, 2020 at 4:44 pm

        Hi Vicky! The amount of flour would need to be adapted, I can’t say exactly how as I haven’t tried it but it would need to be increased. I have not tried this recipe with coconut sugar and am not familiar with baking with it, I believe it could work but am hoping someone else who is familiar with it can chime in.

        Reply
        • Vicky M

          May 21, 2020 at 7:34 am

          Hi Samantha,

          So I swapped the 1/2 cup normal sugar for coconut sugar and subbed 50g of flour for coconut flour just to experiment and omitted the cocoa powder. The result is great! Next time I’d freeze the peanut butter in tsp portions and for a lot longer though as it sadly isn’t runny. I also think that’s because I only had chunky peanut butter not smooth! So can confirm this works with a few alterations too 🙂

          Thanks so much

        • Sugar Spun Run

          May 21, 2020 at 7:46 am

          I am happy that it worked out, Vicky. As for your creamy centers, you want to use creamy peanut butter next time. Thanks for keeping me posted on how they turned out. 🙂

    13. Chelsey

      April 17, 2020 at 7:09 pm

      5 stars
      I loved this recipe – it was an absolute hit around the house ! 🙂

      Reply
      • Sam

        April 18, 2020 at 2:38 pm

        I am so glad everyone enjoyed the cookies, Chelsey! 🙂

        Reply
    14. Emily A

      December 21, 2019 at 7:58 pm

      Loved the tips for this recipe! I have made similar cookies the last two years, but the butter and dough were too warm and they spread. These came out great! I will say that my peanut butter was a little bit too bit and I needed to sue a lot of dough around it. So, I had to put only 6 or so cookies per sheet. Good tip to add in just in case! Thanks for a great recipe!

      Reply
      • Sugar Spun Run

        December 22, 2019 at 8:33 am

        I am so glad that you enjoyed the peanut butter stuffed chocolate cookies, Emily. Thanks for commenting. 🙂

        Reply
    15. Vince

      December 20, 2019 at 3:00 pm

      I don’t live near town, and don’t have unsalted butter. How much difference will that make?

      Reply
      • Sam

        December 20, 2019 at 3:14 pm

        Hi Vince! You’ll just need to reduce the amount of salt that you use in the recipe to 1/4 teaspoon and you’ll be fine to use salted butter. I hope that helps, and I hope you enjoy the cookies!

        Reply
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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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