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
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 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.
