Peanut Butter Stuffed Chocolate Cookies

How to make + tips

These have been a favorite indulgent cookie for many years, so I thought I’d share them with you. I first saw them in an issue of Better Homes & Gardens in about 2007. I’ve made them many times since then; These fudgy chocolate cookies filled with creamy peanut butter are super impressive, and really not difficult at all.

The full printable recipe ingredients and instructions are available in the recipe card at the bottom of the post. You can find important tips and tricks in the post. I’ve got a great Baking Tips information page if you’d like to read more.

Make the chocolate cookie dough

In a medium bowl, stir together the dry ingredients: flour, cocoa powder, and baking soda. Set aside.

Be sure to use a good quality cocoa powder for the best chocolate flavor. I use, almost exclusively, dark chocolate cocoa powder in all my baking now. And, if your cocoa has lumps, take an extra moment to sift out the lumps.

Next, mix up the wet ingredients.

Make sure the butter, peanut butter, and egg, are at room temperature for even mixing.

In a large bowl, beat together butter, ½ cup granulated sugar, brown sugar and ¼ cup peanut butter with an electric mixer until combined. Add egg, milk, and vanilla; beat well.

Beat in as much of the dry ingredients as you can with mixer. Knead in remaining dry ingredients by hand. Mix just until ingredients are combined to avoid tough cookies.

The chocolate cookie dough mixture is very thick, and will most likely need to be mixed by hand. You may wish to start the mixing with an electric hand mixer or stand mixer.

Form the dough balls

Form chocolate dough into 32 balls about 1 ¼ inches in diameter.

I find it easiest to get 32 balls out of the dough by cutting the dough in half (each piece is 16), then in half again (each piece is 8) and in half again (for 4 pieces), and twice more for 1 piece each.

Set aside.

Make peanut butter filling + form dough balls

In a medium mixing bowl, combine powdered sugar and remaining ½ cup peanut butter until smooth. Shape into 32 (¾-inch) balls, again, using the divide dough in half method.

Form the stuffed cookies, and bake

Slightly flatten a chocolate dough ball with the palm of your hand, and top with a peanut butter ball. Shape the chocolate dough over the peanut butter filling, completely covering the filling. Roll dough into a ball. Repeat with the remaining chocolate dough and peanut butter filling.

If the dough feels too sticky to handle, make sure that you added the correct measurements and all the ingredients. It may also have gotten too warm; If it’s too warm, chill it in the refrigerator for about 30 minutes.

Place cookie dough balls 2-inches apart on cookie sheets covered with parchment paper silicone baking mats. Flatten dough balls with the bottom of glass dipped in remaining 2 tablespoons granulated sugar.

The cookies puff slightly, but don’t spread too much.  

Bake cookies for 8 minutes or until the cookies are just set and surface is slightly cracked. Be sure to watch the baking times; slightly underbaking cookies keeps them chewy.

Let them stand for 1 minute on the tray, then transfer them to a wire rack to cool completely.

Dust with powdered sugar if desired.

The Sweetest Season

Check out some of my other cookie recipes

Lemon Sandwich Cookies, Peanut Butter Cookies, Blackberry muffin cookies, and Chocolate Dipped Coconut Macaroons.

If you’re looking for other chocolate & peanut butter desserts, try No Bake Peanut Butter Cookie Truffles, Peanut Butter Snack Mix, and 2 ingredient peanut butter chocolate fudge.

Storage

Let the chocolate peanut butter stuffed cookies cool completely, then transfer them to an airtight container, placing a sheet of parchment paper between the layers to prevent the cookies from sticking together. Keep them stored this way, on the counter for up to a week.

For longer storage, these freeze very well. Allow them to cool completely. Then, place them on a baking sheet in a single layer and freeze. Once they’re frozen, transfer them to a freezer-safe ziptop bag for up to 3 months.

When ready to eat, simply thaw them on the counter at room temperature.

Can I make these ahead?

Yes, the stuffed dough balls can be made ahead and refrigerated for up to 3 days. Cover them tightly with plastic wrap or in an airtight container.

The cookie dough can also be frozen, unbaked, for up to 3 months. Form the stuffed dough balls, and place them on a baking sheet lined with parchment paper. Pop the tray in the freezer, and once frozen, they can be stored in a ziptop bag.

When you’re ready to bake, bake them directly from frozen, adding a couple of extra minutes to the baking time.

If you prefer to bake the cookies, they can also be frozen after being baked. Allow the cookies to cool completely, then place them in a freezer safe ziptop bag or air tight container. Separate layers with parchment paper.

Baked cookies will keep for up to 3 months. When you’re ready to enjoy them, place them on the counter at room temperature to thaw.

Serving suggestions

If you’re looking for Christmas cookie exchange ideas, you’ve come to the right place! The office potluck will also love them! Oh, and be sure to check out my peanut butter cup Christmas trees!

Enjoy these cookies with a tall glass of milk or your afternoon coffee. Try them with a Mexican Coffee for a really fun treat!

Changes to the recipe

Top the cookies with chocolate chips, nuts, peanut butter chips, or a sprinkle of sea salt for a nice crunchy texture.

Want to swap out the peanut butter due to an allergy? Yes, the peanut butter can be replaced with any other nut or seed butter like almond butter, pistachio, sunflower seed, or cashew butter. And, though I haven’t tested it, I bet that Nutella would work as well.

These cookies work well with a 1:1 gluten free flour as well.

Natural peanut butter can be used in place of Jif or Skippy peanut butter. The peanut butter filling may not have the same creamy chewy texture depending on the brand of peanut butter you use.

These can be made as larger cookies. If you want to make a dozen large cookies rather than 32 smaller ones, bake for about 12-14 minutes.