We all know that chocolate and peanut butter are a match made in heaven, and these peanut butter stuffed chocolate cookies are no different.
The peanut butter oozes out of these cookies, and the best thing is that the chocolate cookies are delicious on its own, so if you’re in a rush, you can omit the peanut butter filling. But let’s be real, you won’t want to.
These cookies are very easy to make, but they do require chilling the dough and the filling. It’s best to make sure there’s room in your refrigerator and freezer. If you don’t chill the cookies before baking, they will spread unevenly and the peanut butter will ooze out onto the baking sheet.
Gluten-Free and Dairy-Free Options:
Making this recipe gluten-free is very simple. Simply substitute your regular all-purpose flour for gluten-free flour.
To make this recipe dairy-free all you need to do is substitute the butter, and there are numerous things you could use. When I’m not using butter, I always prefer canola oil. When substituting, make sure you use 3/4 cup oil per one cup of butter. You can also use margarine (two sticks of margarine is equal to one cup of butter).
Let’s get started! Chocolate ✔️ Peanut Butter ✔️
Peanut Butter Stuffed Chocolate Cookies
Chocolate Cookie Dough
- 2 sticks unsalted butter, room temperature
- ½ cup dark brown sugar, packed
- 1 cup white sugar
- 2 large eggs
- 1 and ½ teaspoons vanilla extract
- ¼ cup creamy peanut butter
- 2 cups all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
Peanut Butter Filling
- ¾ cup creamy peanut butter
- ½ cup powdered sugar, sifted
- 1/2 teaspoon salt
How to make the cookie dough:
- Add the white and brown sugar and mix until light and fluffy. About 2 minutes or so.
- One at a time, add in the two eggs waiting for the first egg to be incorporated before adding the second one.
- Incorporate the vanilla extract and peanut butter. Scrape down the sides of the bowl every so often while mixing but make sure the mixer is off while you do this.
- Sift in the flour, cocoa powder, baking powder, baking soda, and salt. Mix until combined. Do not over mix.
- Cover it with plastic wrap and refrigerate for 2 hours.
How to make the peanut butter filling:
- In a medium-sized bowl, add in your peanut butter and salt.
- Cover the mixture and place it in the refrigerator for 2 hours.
- Scoop the peanut butter mixture onto a baking sheet lined with parchment paper and freeze for one hour.
- Take the dollops of peanut butter out of the freezer and roll them into balls and freeze for another hour.
- Take about 2 and 1/2 inches of the cookie dough and flatten it, then add one ball of peanut butter on top. Roll the dough together covering the peanut butter. Add more dough if needed.
- Freeze the dough balls for an hour.
- Bake the cookies for 16 minutes.
- Make sure to not crowd the cookie sheet – see the above video for the detailed assembly process.
- It’s very important not to skip the chilling process. Yes, it’s time-consuming, but if you don’t chill your dough and the peanut butter filling then it will not hold its shape while baking. Thus, you’ll end up with a cookie twice the size of what you’d expect, and it won’t be the soft and chewy cookie you’re looking for.
- When adding the flour, make sure you don’t just scoop it out of the container with the measuring cup because you could end up with more flour than needed. When measuring flour, always always use the spoon and leveling method.These cookies freeze well. You can roll up the chocolate dough in parchment paper and freeze for up to 6 months. You can also assemble the chocolate and peanut butter on a baking sheet and freeze that as well. Make sure you cover it tightly.