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These peanut butter stuffed chocolate cookies pack a rich cocoa punch with a gooey peanut butter center. They’re soft and chewy with just the right amount of sweetness. Every bite has that perfect mix of chocolate and peanut butter flavor you crave. This recipe is quick to make and requires simple ingredients only. The frozen peanut butter trick ensures every cookie has a perfect melty center.
These peanut butter stuffed chocolate cookies are soft, rich and filled with creamy peanut butter centers, making them ideal for any chocolate lover to savor.
You might also like Skrewball peanut butter shots, salted caramel snickerdoodles, chocolate caramel tart and chocolate peanut butter pie.
Why You’ll Love It
Easy to make: Simple steps make this recipe perfect for all skill levels.
Irresistible center: The peanut butter melts slightly inside for a gooey bite.
Chocolate lovers’ dream: Deep cocoa flavor with the right amount of sweetness.
Customizable: Switch up the filling or cocoa powder type for variety.
Chocolate Peanut Butter Stuffed Cookies Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Salted butter: Adds richness and structure to the cookies.
White granulated sugar: Sweetens and helps with crisp edges.
Light brown sugar: Adds a slight molasses flavor and extra chewiness.
Egg: Binds everything together for the right texture.
All-purpose flour: Provides the base structure for the cookies.
Cocoa powder: Gives the chocolate cookie dough a rich chocolate taste. You can use any kind of cocoa powder you want. I prefer to use Dutch process for its rich flavor.
Baking soda and baking powder: Help the cookies rise slightly for a soft texture.
Peanut butter: The creamy filling that makes every bite decadent. You can use natural peanut butter or any kind you prefer, as long as it’s creamy not crunchy.
How to Make Peanut Butter Stuffed Chocolate Cookies
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prepare the peanut butter: Scoop and freeze the peanut butter until firm.
Make the dough: Cream butter and sugars with a hand mixer or stand mixer, then mix in egg and dry ingredients.
Shape the cookies: Wrap dough around the frozen PB filling.
Bake: Space the filled cookie dough balls on a baking sheet and bake until set, then cool your chocolate peanut butter cookies before serving.
Substitutions and Variations
Gluten-free option: Use a 1:1 gluten-free flour blend (here) instead of all-purpose flour.
Peanut-free option: Swap peanut butter for almond or sunflower seed butter.
Sweeter cookie: Add extra brown sugar for more caramel-like sweetness.
Richer flavor: Try Dutch process cocoa powder for a deeper chocolate taste.
Another flavor: Add a few drops of vanilla extract.
Serving Suggestions
Appetizers: Start your meal with escarole and bean soup.
Main dishes: Serve mostaccioli with a parmesan lemon salad, or Lipton meatloaf with cowboy beans.
Desserts: End with a latte breve and plate of these tasty peanut butter stuffed chocolate cookies.
On a cookie tray: Pair these cookies with chocolate pudding cookies or chocolate chip pudding cookies.
How to Store Chocolate Peanut Butter Filled Cookies
Store: Keep in an airtight container at room temperature for up to 3 days.
Freeze: Freeze unbaked stuffed cookie dough balls for up to 2 months.
Thaw: Let frozen dough balls sit at room temperature for 20 minutes before baking.
Reheat: Warm baked cookies in a 300°F oven for 5 minutes to refresh texture.
Top Tips
Freeze the filling: It makes stuffing the dough much easier.
Space cookies well: Prevents them from spreading into each other.
Seal the edges: Keeps the peanut butter from leaking out while baking.
Cool fully: Allows cookies to firm up for the best texture.
Peanut Butter Stuffed Chocolate Cookies FAQs
Yes, you can prep the dough and freeze the stuffed cookie balls until you’re ready to bake.
Any kind works, but Dutch process cocoa powder gives the richest chocolate flavor.
Only if your cookies are warm and therefore likely to spread during baking. If in doubt, chill them before baking.
Chocolate Peanut Butter Stuffed Cookies Recipe
Chocolate Stuffed Peanut Butter Cookies
Ingredients
- ½ Cup salted butter, at room temperature
- ½ Cup white granulated sugar
- ½ Cup light brown sugar
- 1 egg, large
- 1 ½ Cups all-purpose flour
- ½ Cup cocoa powder
- ½ Teaspoon baking soda
- ½ Teaspoon baking powder
- 1 ½ Cups creamy peanut butter
Instructions
Make the Peanut Butter Fillings
- Start by dropping 12 spoonfuls of peanut butter on a baking sheet.
- Chill your peanut butter in the freezer while you prepare your cookie dough.
Prepare the Cookie Dough
- Preheat the oven to 350°F.
- Use an electric hand mixer to cream the butter and sugars together in a large mixing bowl until the sugar is dissolved.
- Whisk in the egg.
- Once the egg is fully incorporated, whisk in the flour, cocoa powder, baking powder, and baking soda. Make sure no pocket of dry or wet ingredients remain in your cookie dough.
Shape and Bake the Cookies
- Divide your cookie dough into 12 large balls.
- Flatten each ball into a disk and place a dollop of frozen peanut butter in the center of each one.
- Fold the cookie dough over the peanut butter and put your cookies on a large baking sheet, spacing them about 2 inches apart.
- Bake them for 12 minutes.
- Let the cookies cool on the baking sheet for a few minutes and then move them to a wire cooling rack to cool completely.
Notes
Space cookies well: Prevents them from spreading into each other.
Seal the edges: Keeps the peanut butter from leaking out while baking.
Cool fully: Allows cookies to firm up for the best texture.
Nutrition
With their rich chocolate dough and creamy peanut butter center, these peanut butter stuffed chocolate cookies are the kind of treat that disappears fast. Freezing the peanut butter first makes the process easy and gives every cookie that irresistible molten middle. The simple ingredients and easy steps make this a go-to recipe when you want homemade cookies with maximum flavor and minimum effort. If you love peanut butter, you’ll love this peanut butter chocolate combo.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
