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bite shot of a peanut butter stuffed chocolate cookie

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!
4.5 from 2 votes
Prep Time 10 mins
Cook Time 14 mins
Chilling Time 30 mins
Total Time 1 hr
Course Cookies
Cuisine American
Servings 12 cookies
Calories 240 kcal


  • 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 tsp baking soda
  • ¼ tsp 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


  • 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!


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


Serving: 1cookieCalories: 240kcalCarbohydrates: 42gProtein: 6gFat: 7gSaturated Fat: 2gTrans Fat: 1gCholesterol: 15mgSodium: 168mgPotassium: 179mgFiber: 2gSugar: 26gVitamin A: 45IUCalcium: 39mgIron: 2mg
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