If you love the heavenly combination of rich chocolate and creamy peanut butter, you are in for a real treat with this Peanut Butter Stuffed Chocolate Cookies Recipe. These cookies bring together a decadent cocoa dough with a luscious peanut butter center, baked to perfection with chocolate chips dotting the top. Each bite offers a delightful contrast of textures and flavors, making these cookies irresistibly gooey, fudgy, and perfectly balanced. Whether you want a special dessert to share or a comforting snack to brighten your day, this Peanut Butter Stuffed Chocolate Cookies Recipe will quickly become a favorite in your baking repertoire.
Ingredients You’ll Need
Simple ingredients can create extraordinary results, and for this recipe, each one plays a vital role. From the creamy peanut butter that forms a dreamy filling to the cocoa powder that gives the cookies their rich color and chocolatey depth, every component is essential to building flavor and texture that sing in harmony.
- 3/4 cup creamy peanut butter: Provides the smooth, rich center that melts in your mouth.
- 6 tablespoons powdered sugar: Adds sweetness and structure to the peanut butter filling.
- 1/2 teaspoon vanilla extract (for filling): Elevates the flavor with warm, aromatic notes.
- 1 stick unsalted butter: Brings richness and moisture to the cookie dough.
- 1 cup light brown sugar: Offers deep molasses notes that enhance the cookie’s chewiness.
- 1 large egg (room temperature): Acts as a binder and contributes to the cookie’s tenderness.
- 1 large egg yolk (room temperature): Adds extra richness and creates a fudgy texture.
- 1 teaspoon vanilla extract (for dough): Infuses a sweet, fragrant background flavor.
- 1 cup plus 2 tablespoons all-purpose flour: Forms the cookie’s foundation and structure.
- 2/3 cup natural unsweetened cocoa powder: Infuses a bold chocolate flavor and deep color.
- 1 teaspoon baking soda: Helps the cookies rise and creates that perfect soft crumb.
- 1/2 teaspoon fine sea salt: Balances the sweetness and intensifies the chocolate notes.
- 1 cup semisweet chocolate chips (plus more for garnish): Adds bursts of melty chocolate for extra indulgence.
- Flaky sea salt (optional): A final sprinkle to enhance flavor contrast and texture.
How to Make Peanut Butter Stuffed Chocolate Cookies Recipe
Step 1: Prepare the Peanut Butter Filling
Start by stirring together creamy peanut butter, powdered sugar, and vanilla extract in a medium bowl with a sturdy spatula until smooth and thick. This filling is the heart of the recipe and needs to be just the right consistency to hold its shape inside the cookie dough. Spoon the mixture into small, even portions and place them on a parchment-lined baking sheet. Pop the tray into the freezer for at least one hour to firm up, which helps prevent the filling from melting out during baking.
Step 2: Make the Chocolate Cookie Dough
Next, melt the unsalted butter gently in the microwave, whisk in the brown sugar while still warm, and allow the mixture to cool slightly. Then, blend in the eggs and vanilla until silky and combined. Carefully incorporate the dry ingredients—flour, cocoa powder, baking soda, and sea salt—with a rubber spatula, folding them in to keep the dough tender and moist. Stir in the chocolate chips last, giving the dough its luxurious pockets of melted chocolate. Cover the bowl and chill the dough for one hour to develop deeper flavor and make it easier to handle.
Step 3: Assemble the Cookies
Preheat your oven to 400°F, which is just the right temperature to achieve thick, fudgy cookies with crisp edges. Using a large scoop, portion generous balls of dough onto parchment-lined sheets, then gently flatten each one. Nestle a frozen peanut butter ball in the center and envelop it with dough, leaving a little peanut butter peeking out for a rustic look. Press some extra chocolate chips on top for an irresistible finish. If the filling or dough feels too soft at any moment, return them to chill to keep the shapes intact.
Step 4: Bake and Cool
Bake these beauties for approximately eight minutes until they are set but still soft in the middle. The higher heat ensures they develop beautifully thick edges without overbaking. Right after removing from the oven, sprinkle the cookies with flaky sea salt to enhance all the complex flavors. Allow them to cool briefly on the sheet before transferring to wire racks to cool completely. The cooling phase is key to letting the cookies “set” and achieving that perfect balance of gooey center and tender edges.
How to Serve Peanut Butter Stuffed Chocolate Cookies Recipe
Garnishes
While the salted chocolate chips add plenty of visual and textural appeal, a light sprinkle of flaky sea salt just out of the oven transforms these cookies into a gourmet treat. For a festive touch, try dusting with cocoa powder or adding mini peanut butter cups on top before baking.
Side Dishes
Serve these Peanut Butter Stuffed Chocolate Cookies Recipe delights alongside a cold glass of milk, a rich hot chocolate, or even a scoop of vanilla ice cream for a dreamy dessert experience. Fresh berries can add a bright contrast that cuts through the richness beautifully.
Creative Ways to Present
For special occasions, arrange the cookies stacked in a pretty jar or in a tiered serving tray. You can even sandwich them with a layer of peanut butter or chocolate ganache for a twist on traditional cookie sandwiches. Wrapping individual cookies in parchment paper tied with twine makes charming edible gifts.
Make Ahead and Storage
Storing Leftovers
Once cooled, store these cookies in an airtight container at room temperature for up to 3 days. This helps them maintain their soft, fudgy texture while keeping the peanut butter centers luscious and fresh.
Freezing
If you want to make these cookies in advance, you can freeze the baked cookies in a sealed container for up to one month. Alternatively, freeze assembled but unbaked cookies on the tray, then transfer them to bags for longer storage. Bake them directly from frozen, adding a few extra minutes to the bake time.
Reheating
To enjoy the cookies warm, reheat them briefly in the microwave for about 15 seconds or in a low oven set to 300°F for 5-7 minutes. This revives the melty chocolate and soft peanut butter filling, making you feel like you just pulled them fresh from the oven again.
FAQs
Can I use crunchy peanut butter instead of creamy?
You absolutely can, though creamy peanut butter ensures a smoother filling that’s easier to scoop and melt-free during baking. Crunchy will add texture but may be a bit trickier to handle.
What happens if I skip chilling the dough?
Chilling helps the dough firm up, prevents spreading, and deepens flavor. Without it, the cookies may turn flatter and bake less evenly, so it’s definitely worth the patience!
Is it okay to use natural peanut butter?
Natural peanut butter works well, but since it can be oilier, make sure to stir it thoroughly before measuring, and consider slightly adjusting powdered sugar if the filling seems too soft.
Can I make smaller or larger cookies?
You can adjust the size, but remember that bake times will vary; smaller cookies bake faster and may lose some of the gooey center, while larger ones need more time but offer a richer bite.
Are these cookies suitable for freezing after baking?
Yes, baked cookies freeze beautifully and thaw quickly. Freezing is a great way to keep a stash of your beloved Peanut Butter Stuffed Chocolate Cookies Recipe ready anytime.
Final Thoughts
This Peanut Butter Stuffed Chocolate Cookies Recipe is a true celebration of two classic flavors that were meant to be together. With every fudgy bite filled with luscious peanut butter, it’s hard not to share these with friends and family. Once you try them, I have no doubt this recipe will become a go-to whenever you crave something decadent yet comforting. So grab your ingredients and baking tools—your next favorite cookie adventure awaits!
Print
Peanut Butter Stuffed Chocolate Cookies Recipe
- Prep Time: 1 hour 15 minutes
- Cook Time: 8 minutes
- Total Time: 1 hour 23 minutes
- Yield: 13 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Decadent and rich Peanut Butter Stuffed Chocolate Cookies combine a soft, fudgy cocoa cookie packed with melty chocolate chips, encasing a creamy homemade peanut butter filling. These cookies offer the perfect balance of chocolate and peanut butter flavors, topped with an optional sprinkle of flaky sea salt for added depth.
Ingredients
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 extra for garnish
- Flaky sea salt, for finishing (optional)
Instructions
- Prepare the filling: In a medium bowl, use a stiff spatula to vigorously stir together the creamy peanut butter, powdered sugar, and vanilla extract until well combined into a smooth filling.
- Portion and freeze the filling: Using a small 1-tablespoon scoop, drop thirteen evenly sized scoops of the peanut butter mixture onto a small parchment-lined rimmed baking sheet. Freeze these balls for at least one hour to firm them up before stuffing.
- Make 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 until combined, then let cool to just warm to the touch.
- Add wet ingredients: Whisk in the egg, egg yolk, and vanilla extract until the mixture is completely smooth and uniform.
- Incorporate dry ingredients: Using a rubber spatula, gently stir in the all-purpose flour, cocoa powder, baking soda, and sea salt until fully incorporated. Fold in the semisweet chocolate chips carefully. Cover the dough and chill it in the refrigerator for 1 hour to firm up.
- Preheat the oven: Set your oven to 400°F (204°C). This higher temperature helps create thick, chewy cookies with a slightly crispy exterior.
- Assemble the cookies: Using a large spring-loaded scoop, portion 3-tablespoon balls of cookie dough onto a parchment-lined baking sheet. Flatten each dough ball slightly, then place a frozen peanut butter filling ball in the center. Enclose the peanut butter completely with the cookie dough, leaving some peanut butter peeking out if desired. Flatten the cookie lightly, then dot generously with additional chocolate chips on top.
- Manage dough temperature: 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.
- Bake the cookies: Bake the stuffed cookies for about 8 minutes, or until they are just set but still soft in the center.
- Finish and cool: Immediately after removing from the oven, sprinkle each cookie with flaky sea salt if using. Let them cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
- Store: Store the cookies in an airtight container at room temperature for up to 3 days to maintain freshness and softness.
Notes
- For best texture, make sure all wet ingredients are at room temperature before mixing.
- Use natural unsweetened cocoa powder for a richer chocolate flavor.
- If you prefer thicker cookies, do not flatten dough balls too much before baking.
- Freezing the peanut butter filling helps prevent it from melting too quickly during baking.
- Sprinkling flaky sea salt on top enhances the contrast of sweet and salty flavors.
- Cookies can be frozen after baking for up to 1 month if stored airtight; thaw at room temperature before serving.
