Thick and chewy chocolate cookies are stuffed with a peanut butter filling. These Peanut Butter Stuffed Chocolate Cookies are rich, decadent, and dangerously addicting!
Today I’m combining two of my favorite things ever - chocolate and peanut butter. They truly are the ultimate combination. These Peanut Butter Stuffed Chocolate Cookies are thick, chewy, rich, chocolatey, with a delicious peanut butter surprise.
The peanut butter filling stays soft and gooey in the center, which pairs perfectly with the thick and chewy chocolate cookies. Enjoy these cookies with a tall glass of milk!
These Peanut Butter Stuffed Chocolate Cookies are delicious and easy to make. If you’re looking for other chocolate cookies, try my Double Chocolate Chip Cookies or these Fudgy Chocolate Crinkle Cookies. These Chocolate Hazelnut Brownie Cookies, and these Peanut Butter Oatmeal Chocolate Chip Cookies are always a delicious treat too!
Table of Contents
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Ingredients you’ll need
These peanut butter stuffed chocolate cookies are loaded with chocolate and peanut butter, baked and then topped chocolate chips. SO GOOD. Here’s what you’ll need to make them:
- Flour: We’re using all purpose flour to make these peanut butter stuffed chocolate cookies.
- Cocoa powder: I recommend using an unsweetened, dark cocoa powder for the best flavor. I like to use Hershey’s Special Dark Cocoa Powder.
- Baking soda & salt: you’ll need some and baking soda and salt for proper baking and to enhance the flavors.
- Butter: I used unsalted butter, but you can definitely use salted butter if you like the salty/sweet combination. Just make sure that your butter is room temperature before beginning.
- Sugars: you’ll need both brown sugar and granulated sugar for these cookies. I like to use dark brown sugar for a deeper flavor, but you can also use light brown sugar.
- Egg: we need one egg for delicious chewy cookies.
- Vanilla extract: you’ll need vanilla extract to give the cookies a sweet aroma.
- Natural peanut butter: For the peanut butter filling, you will need creamy peanut butter. Make sure that it is the drippy, natural kind with only one ingredient; peanuts!
- Powdered sugar: powdered sugar is going to help thicken the peanut butter so that you can roll it into balls.
- Chocolate chips: the chocolate chips are for topping your cookies. They are totally optional!
Optional ingredient substitutes
I always recommend sticking with the original recipe ingredients, but here are a few swaps in case you need to make any:
- Vegan butter: if you’d like to make these dairy free, use vegan butter. I like to use Country Crock Plant Butter Sticks with Avocado Oil.
- Gluten free flour: To make these cookies gluten free, use a 1 to 1 gluten free baking flour. My favorite is Bob’s Red Mill.
- Peanut allergy: If you don’t eat peanut butter, feel free to replace it with any other nut or seed butter. Just make sure that it is creamy!
- Make the peanut butter filling. In a medium size bowl, mix the peanut butter and powdered sugar until combined. Then, use your hands to roll into 12-tablespoon sized balls. Set aside.
- Mix the dry. Add the flour, cocoa powder, baking soda, and salt to a bowl and whisk them together.
- Mix the wet. Use a stand mixer or hand mixer and beat together the butter and sugars. Then mix in the egg and vanilla extract until smooth.
- Make your dough. Slowly add the dry ingredients to the electric mixer and mix just until your cookie dough forms.
- Shape your cookies. Use a large scoop to scoop out 12 portions of the cookie dough. Working one at a time, slightly flatten a chocolate dough ball and add a peanut butter ball to the center. Shape the chocolate dough over the peanut butter filling, covering it completely and roll into a ball. Continue until all of the cookies are shaped.
- Refrigerate cookie dough. Place your shaped cookies onto a wax paper lined pan and refrigerate for 30 minutes.
- Preheat your oven. Set your oven to 350 degrees F and line a baking sheet with parchment paper.
- Bake your cookies. Arrange 4 chilled cookie dough balls onto your prepared baking sheet and gently press down with your fingers to slightly flatten the tops. Bake for 12-14 minutes. Repeat with remaining cookies
- Top with chocolate chips & enjoy. When your cookies are out of the oven, but still warm, top them with chocolate chips. Then enjoy!
Store these cookies in an airtight container at room temperature for up to 5 days.
Freezing tips
These peanut butter stuffed chocolate cookies are freezer-friendly! There are two ways to freeze them:
- Freeze the dough. To freeze the dough, shape the cookies and place them on a baking sheet lined with parchment paper. Chill the cookie dough balls in the freezer for 30 minutes. Once the cookie dough balls are firm, transfer them to a freezer safe zip top bag or air tight container for up to 3 months. When ready to bake, bake the chocolate cookies as directed. You may need to add a few extra minutes of baking time!
- Freeze the baked chocolate cookies. You can also freeze your baked cookies to enjoy them later. All the cookies to cool completely, then transfer them to a freezer safe zip top bag or air tight container lined with parchment or wax paper. Cookies will keep well for up to 3 months. Once you are ready to eat, thaw the cookies to room temperature and enjoy. You can freeze them with or without the chocolate chips.
If you make this recipe, take a photo and tag #bakedambrosia on Instagram and Facebook so that I can see your creations and feature them on Instagram! To stay up to date with the latest recipes, follow Baked Ambrosia on Pinterest, Facebook, Instagram, and Youtube. ♡
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Peanut Butter Stuffed Chocolate Cookies
Thick and chewy chocolate cookies are stuffed with a peanut butter filling. These Peanut Butter Stuffed Chocolate Cookies are rich, decadent, and dangerously addicting!
Ingredients
- ½ cup creamy peanut butter
- ¾ cup powdered sugar
- 1 ½ cups all-purpose flour
- ½ cup cocoa powder (I use dark cocoa powder)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup butter room temperature
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- ¼ cup chocolate chips for topping
Instructions
- Begin by making the peanut butter filling. In a medium size bowl, mix together the peanut butter and powdered sugar until combined. Roll into 12-tablespoon size balls (about ¾ oz or 22 g each). Set aside.
- Add the flour, cocoa powder, baking soda, and salt to a bowl and whisk them together.
- Use a stand mixer fitted with the paddle attachment or a hand mixer to beat the butter and both sugars together until creamy and pale. Then, mix in the egg and vanilla extract. Beat well to combine.
- Add in the dry ingredients and beat until a dough forms.
- Use a large cookie scoop to scoop out 12 portions of chocolate cookie dough (about 1 ¾ oz or 50 g). Flatten a chocolate dough ball and add a peanut butter ball to the center. Shape the chocolate dough over the peanut butter filling, covering it completely and roll it into a ball. Continue until all of the cookies are shaped.
- Place the shaped cookies onto a lined pan and chill them in the refrigerator for 30 minutes.
- While the cookies are chilling, preheat your oven to 350 degrees F. Line baking sheet with parchment paper.
- Arrange 4 chilled cookie dough balls onto your prepared baking sheet and gently press down your fingers to slightly flatten the tops. Bake for 12-14 minutes. Repeat with remaining cookies.
- Transfer baked cookies to a wire rack. Top warm cookies with chocolate chips and enjoy!
Notes
- Store these cookies in an airtight container at room temperature for up to 5 days.Â
- Freeze the dough. To freeze the dough, shape the cookies and place them on a baking sheet lined with parchment paper. Chill the cookie dough balls in the freezer for 30 minutes. Once the cookie dough balls are firm, transfer them to a freezer safe zip top bag or air tight container for up to 3 months. When ready to bake, bake the chocolate cookies as directed. You may need to add a few extra minutes of baking time!
- Freeze the baked chocolate cookies. You can also freeze your baked cookies to enjoy them later. All the cookies to cool completely, then transfer them to a freezer safe zip top bag or air tight container lined with parchment or wax paper. Cookies will keep well for up to 3 months. Once you are ready to eat, thaw the cookies to room temperature and enjoy. You can freeze them with or without the chocolate chips.
Nutrition
Serving: 1cookieCalories: 240kcalCarbohydrates: 42gProtein: 6gFat: 7gSaturated Fat: 2gTrans Fat: 1gCholesterol: 15mgSodium: 168mgPotassium: 179mgFiber: 2gSugar: 26gVitamin A: 45IUCalcium: 39mgIron: 2mg
Tried this recipe?Let us know how it was and tag @bakedambrosia on Instagram
Elise says
I'm not usually a huge peanut butter fan, but these were AMAZING! I just ate the last one and already want to make more. I didn't have dark cocoa powder, so I used 1/8 c black cocoa powder + 3/8 c regular cocoa powder which was perfect. Next time I'll try covering the cookies in mini chocolate chips right after assembling them and flatten them before chilling instead of after. Thanks for a great recipe!
Elly Garofalo says
OH My Goodness. These are absolutely sinful!!! I had to share these with my neighbors because they were so delicious and so rich! Angelina, you have the best recipes I've ever seen. Thank you!
Diana says
Delicious! Great recipe. Had no issues with shaping / forming the cookies, the filling and dough actually had great textures to work with and came together nicely.
Only changes I made were cutting the sugar by a little bit and adding some crushed peanuts to the filling.
Thanks for the recipe!
Angelina Papanikolaou says
Thank you Diana! Yum, the crushed peanuts sound amazing!!
Ania says
I love love the taste!!! But these suckers are a lot of work to shape, and then they cracked a ton after I flattened them. But a great Valentine’s Day treat!