Peanut Butter Stuffed Chocolate Cookies

Why You’ll Love This Recipe

These Peanut Butter Stuffed Chocolate Cookies offer the best of both worlds—rich chocolate and creamy peanut butter. The contrast in flavors and textures is absolutely irresistible. The chocolate cookie is soft and chewy, while the peanut butter center is smooth and rich. Plus, they’re a fun twist on a classic chocolate chip cookie, adding a little surprise in every bite. Whether you’re sharing them with friends or enjoying them alone, these cookies are sure to satisfy your sweet cravings.

Ingredients

• For the cookie dough:

  • 1 1/2 cups all-purpose flour

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/2 cup unsalted butter, softened

  • 1 cup granulated sugar

  • 1/2 cup packed brown sugar

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 1/2 cup unsweetened cocoa powder

  • 1/2 cup chocolate chips (optional, for extra chocolatey goodness)

• For the peanut butter filling:

  • 1/2 cup peanut butter (smooth or crunchy)

  • 1/4 cup powdered sugar

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the peanut butter filling:

   • In a small bowl, mix together the peanut butter and powdered sugar until smooth and well combined. Set aside.

2. Prepare the cookie dough:

   • In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

   • In a large bowl, beat the softened butter with the granulated sugar and brown sugar until light and fluffy.

   • Add the egg and vanilla extract, beating until combined.

   • Gradually add the dry ingredients to the wet mixture, stirring until the dough comes together. If you’re using chocolate chips, fold them into the dough.

3. Assemble the cookies:

   • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

   • Take about 1 tablespoon of cookie dough and flatten it into a disk shape in the palm of your hand.

   • Place a teaspoon of the peanut butter filling in the center of the dough disk.

   • Gently fold the edges of the cookie dough around the peanut butter, sealing the filling inside. Roll it into a ball.

   • Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.

4. Bake the cookies:

   • Bake the cookies for 10-12 minutes, or until they are slightly firm around the edges but soft in the center. The cookies will continue to set as they cool.

   • Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

5. Serve and enjoy:

   • Once cooled, serve and enjoy these delicious, gooey, peanut butter-stuffed chocolate cookies!

Servings and Timing

• Servings: About 12 cookies

• Prep time: 15 minutes

• Cook time: 10-12 minutes

• Total time: 30 minutes

Variations

• Add chocolate chips: For an extra chocolatey flavor, mix in a handful of chocolate chips into the dough.

• Peanut butter variations: Swap regular peanut butter with peanut butter with honey or even almond butter for a unique flavor twist.

• Stuff with Nutella: If you love Nutella, you can replace the peanut butter filling with Nutella for a delicious hazelnut-chocolate version of these cookies.

• Top with sea salt: For an added touch of flavor, sprinkle a little flaky sea salt on top of the cookies right before baking to enhance the sweet-salty combination.

Storage/Reheating

• Storage: Store these cookies in an airtight container at room temperature for up to 5 days.

• Freezing: You can freeze the cookie dough (before baking) for up to 3 months. To bake from frozen, simply add a couple of extra minutes to the baking time.

• Reheating: Reheat individual cookies in the microwave for about 10-15 seconds for that fresh-out-of-the-oven experience.

FAQs

1. Can I make these cookies without the chocolate chips?

Yes, you can make these cookies without the chocolate chips. The peanut butter filling already provides a rich flavor, so the chocolate chips are optional.

2. Can I use crunchy peanut butter instead of smooth?

Absolutely! You can use crunchy peanut butter for added texture if you prefer a bit of crunch in the filling.

3. How do I prevent the peanut butter from leaking out during baking?

Make sure to seal the dough around the peanut butter filling as tightly as possible. This will help prevent any filling from leaking out while baking.

4. Can I make these cookies ahead of time?

Yes, you can make the dough ahead of time and store it in the fridge for up to 24 hours. You can also freeze the dough balls and bake them fresh later.

5. How do I know when the cookies are done?

The cookies are done when the edges are firm, but the centers are still soft. They’ll continue to firm up as they cool.

6. Can I use a different filling for these cookies?

Yes! You can use Nutella, chocolate ganache, or even marshmallow fluff instead of peanut butter to create different flavor combinations.

7. How should I store the cookies?

Store the cookies in an airtight container at room temperature to keep them fresh. If you want to store them for longer, refrigerate them for up to a week.

8. Can I make these cookies smaller?

Yes! You can make smaller dough balls and adjust the baking time slightly. Keep an eye on them, as they’ll bake faster.

9. How can I make these cookies more chocolatey?

You can add extra cocoa powder to the dough or drizzle melted chocolate over the cookies once they’ve cooled for an extra chocolatey finish.

10. Can I freeze these cookies?

Yes, you can freeze the baked cookies for up to 3 months. To reheat, just warm them in the microwave or oven for a few seconds until soft.

Conclusion

These Peanut Butter Stuffed Chocolate Cookies are the perfect combination of rich, chocolatey goodness and creamy peanut butter. With their soft, chewy texture and gooey filling, they’re guaranteed to satisfy any sweet tooth. Whether you’re making them for a special occasion or just as a treat for yourself, these cookies are sure to be a favorite in your dessert rotation. Enjoy every bite of this indulgent, irresistible treat!