Peanut Butter Stuffed Chocolate 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!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 13

Total Time 33

Servings large cookies

Calories 411kcal

Author Sam Merritt

Equipment

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

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