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Peanut Butter Stuffed Chocolate Cookies
Areeba

Peanut Butter Stuffed Chocolate Cookies

These Peanut Butter Stuffed Chocolate Cookies are soft, chewy, and filled with a creamy peanut butter center. Rich chocolate cookie dough wraps around a gooey filling, making every bite indulgent and bakery-style. Honestly, they’re the perfect combination of chocolate and peanut butter in one irresistible cookie.
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Prep Time 40 minutes
Cook Time 8 minutes
Chilling Time 2 hours 10 minutes
Total Time 2 hours 58 minutes
Servings: 13 large cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the peanut butter filling
  • 3/4 cup 203g creamy peanut butter
  • 6 tbsp 47g powdered sugar
  • 1/2 tsp vanilla extract
For the cookie dough
  • 1 stick 113g unsalted butter, melted
  • 1 cup 200g light brown sugar
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 1 tsp vanilla extract
  • 1 cup + 2 tbsp 143g all-purpose flour
  • 2/3 cup 57g cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 cup 170g semisweet chocolate chips (+ extra for topping)
For finishing (optional)
  • Flaky sea salt

Method
 

  1. Mix peanut butter, powdered sugar, and vanilla until smooth. Scoop into 13 small portions and freeze for at least 1 hour until firm.
  2. Melt butter and mix with brown sugar. Add egg, egg yolk, and vanilla, mixing until smooth. Fold in flour, cocoa powder, baking soda, and salt. Stir in chocolate chips. Chill dough for 1 hour.
  3. Preheat oven to 400°F (200°C). Flatten dough, place frozen peanut butter ball in center, and wrap dough around it. Slightly flatten and top with extra chocolate chips.
  4. Bake for 8 minutes until just set. Sprinkle with flaky sea salt immediately. Cool for 5 minutes before transferring to rack.

Notes

Do not overbake—cookies should look slightly soft in the center. Freezing peanut butter filling helps prevent leakage. Chill dough for best thick cookies.