Peanut Butter Stuffed Chocolate Cookies Recipe
Introduction
These Peanut Butter Stuffed Chocolate Cookies are a decadent treat combining rich chocolate and creamy peanut butter in every bite. Perfectly soft and slightly gooey, they make an irresistible dessert for peanut butter and chocolate lovers alike.
Ingredients
- 3/4 cup (203 grams) creamy peanut butter
- 6 tablespoons (47 grams) powdered sugar
- 1/2 teaspoon vanilla extract
- 1 stick (113 grams) unsalted butter
- 1 cup (200 grams) light brown sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1 teaspoon vanilla extract
- 1 cup plus 2 tablespoons (143 grams) all-purpose flour
- 2/3 cup (57 grams) natural unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup (170 grams) semisweet chocolate chips, plus more for garnish
- Flaky sea salt, for finishing (optional)
Instructions
- Step 1: Prepare the filling by stirring together the peanut butter, powdered sugar, and 1/2 teaspoon vanilla extract in a medium bowl until well combined. Use a 1-tablespoon scoop to drop thirteen portions onto a parchment-lined rimmed baking sheet. Freeze for at least one hour while making the dough.
- Step 2: Melt the butter in a large microwave-safe bowl using 20-second bursts. Whisk in the brown sugar and let the mixture cool until just warm.
- Step 3: Whisk in the egg, egg yolk, and 1 teaspoon vanilla extract until smooth. Stir in the flour, cocoa powder, baking soda, and salt using a rubber spatula. Fold in the chocolate chips, then cover and chill the dough for 1 hour.
- Step 4: Preheat the oven to 400°F (204°C) to help create thick cookies.
- Step 5: Using a large scoop, drop 3-tablespoon balls of cookie dough onto a parchment-lined baking sheet. Flatten each ball and place a frozen peanut butter ball in the center. Cover the peanut butter with dough, leaving some exposed, and flatten slightly. Dot generously with extra chocolate chips.
- Step 6: If the peanut butter softens, return the filling to the freezer and the dough to the fridge until firm and easy to handle.
- Step 7: Bake the cookies for about 8 minutes until just set. Remove from oven and immediately sprinkle with flaky sea salt if using. Cool 5 minutes on the sheet before transferring to a wire rack to cool completely.
Tips & Variations
- Use natural unsweetened cocoa powder for a rich chocolate flavor without added sweetness.
- For an extra gooey center, slightly underbake the cookies by a minute.
- Substitute peanut butter with almond or cashew butter for a different nutty taste.
- Chill dough longer if you prefer thicker cookies that hold their shape better.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days. To refresh soften the cookies, warm them briefly in a microwave or enjoy them at room temperature. These cookies can also be frozen for longer storage.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use crunchy peanut butter instead of creamy?
Yes, crunchy peanut butter can be used for added texture, though the filling may have small peanut pieces that alter the creaminess.
Why do you bake the cookies at a higher temperature?
Baking at 400°F helps the cookies set quickly, resulting in a thick, soft center and crispy edges, which enhances the overall texture.
PrintPeanut Butter Stuffed Chocolate Cookies Recipe
Decadent Peanut Butter Stuffed Chocolate Cookies combining rich chocolate dough with creamy peanut butter centers. These thick, fudgy cookies are generously studded with chocolate chips and finished with a sprinkle of flaky sea salt, creating a perfect balance of sweet and salty flavors.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 1 hour 28 minutes
- Yield: About 13 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Peanut Butter Filling
- 3/4 cup (203 grams) creamy peanut butter
- 6 tablespoons (47 grams) powdered sugar
- 1/2 teaspoon vanilla extract
Cookie Dough
- 1 stick (113 grams) unsalted butter
- 1 cup (200 grams) light brown sugar
- 1 large egg, (at room temperature)
- 1 large egg yolk, (at room temperature)
- 1 teaspoon vanilla extract
- 1 cup plus 2 tablespoons (143 grams) all-purpose flour
- 2/3 cup (57 grams) natural unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup (170 grams) semisweet chocolate chips, plus more for garnish
- Flaky sea salt, for finishing (optional)
Instructions
- Prepare the filling: In a medium bowl, vigorously stir the creamy peanut butter, powdered sugar, and vanilla extract with a stiff spatula until well combined and smooth.
- Form peanut butter balls: Using a small 1-tablespoon scoop, drop thirteen equal-sized scoops of the peanut butter mixture onto a parchment-lined rimmed baking sheet. Freeze for at least one hour to firm up while you make the dough.
- Prepare the cookie dough: In a large microwave-safe bowl, melt the unsalted butter in 20-second bursts until fully melted. Whisk in the light brown sugar and let the mixture cool until just warm.
- Add eggs and vanilla: Whisk in the large egg, egg yolk, and vanilla extract until the mixture is completely smooth and combined.
- Combine dry ingredients: Using a rubber spatula, stir in the all-purpose flour, unsweetened cocoa powder, baking soda, and fine sea salt until just incorporated. Fold in the semisweet chocolate chips gently.
- Chill the dough: Cover the dough and refrigerate for 1 hour to firm up, which helps in shaping the cookies later.
- Preheat oven: Set your oven to 400°F (204°C). This higher temperature will help create thick, fudgy cookies.
- Assemble the cookies: Using a large spring-loaded 3-tablespoon scoop, drop balls of dough onto a parchment-lined baking sheet. Flatten each dough ball slightly and place a frozen peanut butter ball in the center. Cover the peanut butter ball with dough, leaving some peanut butter visible, and gently flatten the cookie slightly. Dot each cookie generously with additional chocolate chips for extra chocolatey goodness.
- Maintain dough firmness: If at any point the peanut butter balls or dough become too warm to handle, return the peanut butter balls to the freezer and the dough to the refrigerator until firm enough to work with.
- Bake: Bake the cookies for about 8 minutes, or until just set but still soft. Remove from the oven immediately and sprinkle each cookie with flaky sea salt if desired.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to wire racks to cool completely.
- Storage: Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness and texture.
Notes
- Using room temperature eggs ensures better emulsification and a smoother dough.
- Freezing the peanut butter filling helps keep the center intact during baking.
- Flattening cookies slightly before baking promotes even cooking and shape.
- The high oven temperature makes cookies come out thick and fudgy rather than thin and crisp.
- Adding flaky sea salt enhances the flavor by balancing sweetness.
- If you prefer a softer cookie, slightly reduce baking time by 1 minute.
- Make sure not to overmix the dough to avoid tough cookies.
Keywords: peanut butter stuffed cookies, chocolate cookies, peanut butter cookies, chocolate peanut butter dessert, thick fudgy cookies, homemade cookies
