Putting peanut butter inside of a chocolate cookie seems like a no-brainer so... Peanut Butter Stuffed Chocolate Cookies are here! This soft and fudgy cookie dough is stuffed with creamy smooth peanut butter and it's a nice surprise to bite through to that creamy center. The recipe is straight-forward and I think you will love them.

WHY THIS RECIPE WORKS

Rich chocolate flavour - cocoa powder is what gives these cookies a nice rich chocolate flavour.

Peanut butter filling - the filling is smooth and creamy and set in place by a bit of flour. I've also added a pinch of cinnamon to the filling and it is really nice!

Easy to make - this recipe is easier to make than it may seem! The cookie dough comes together quickly and the peanut butter filling has just 2 ingredients.

Soft chocolate cookie - these cookies have a soft and slightly chewy texture. It's so nice with the soft creamy filling.

INGREDIENTS

Salted butter - I love salted butter when making recipes with cocoa powder because it really helps bring out the flavour of the cocoa. You can absolutely still make this recipe with unsalted butter, and in this case I would add a pinch more salt.

Granulated sugar - simple white granulated sugar makes perfectly tender cookies. You could use light brown sugar in this recipe and it also works, although I wouldn't recommend dark brown sugar.

Pure vanilla extract - vanilla is essential to enhance the flavour of the chocolate.

Egg - just one whole egg is needed to make this cookie dough.

All purpose flour - regular AP flour (unbleached) is what I use to make all of my cookie recipes. Just be sure to measure your flour correctly. Adding too much flour to the recipe is the most common mistake and leads to dry and crumbly cookies. The most accurate way to measure flour is using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.

Cocoa powder - good quality cocoa powder will definitely make a difference in these cookies. It’s the main flavour and you want it to shine so use your favourite one. I love to use this Dutch Process cocoa powder for this recipe.

Peanut Butter - You will need regular emulsified peanut butter for this recipe (not the natural kind), such as Jif or Skippy. I prefer smooth creamy peanut butter, but crunchy would work too.

STEP BY STEP INSTRUCTIONS

STEP 1). Combine dry ingredients. Sift flour, cocoa, baking soda and salt in a medium bowl and whisk to blend evenly.

STEP 2). Beat butter and sugar. Combine butter with granulated sugar and vanilla in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed for 2 minutes until slightly fluffy and lightened in colour by a shade. Stop to scrape down the sides of the bowl a few times during mixing.

STEP 3). Mix in egg. Beat in egg until well combined.

STEP 4). Add dry ingredients. Add dry ingredients and mix on low until just combined.

STEP 5). Chill the dough. Cover the bowl and refrigerate while you preheat the oven.

STEP 6). Make the filling. Mix together peanut butter and flour in a small bowl and place in the freezer to chill for 10 minutes. Scoop up just teaspoons of the filling and place them onto a lined tray and freeze the individual portions for 10 minutes so that they are firm enough to handle more easily.

STEP 7). Fill the dough balls. Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Scoop up about 2 tablespoons of dough and roll into smooth balls, then flatten the balls in the palm of your hand. Place a ball of peanut butter filling in the middle and carefully wrap the cookie dough around it, pinching it at the seams to encase the peanut butter, then roll it in your hands to smooth it out. Place onto prepared baking sheets spacing them 2 inches apart.

STEP 8). Bake. Bake for 9-11 minutes until puffed and the tops are cracked but they are still soft in the middle. Transfer to a rack and let cookies cool on trays for 3 minutes before transferring individually to the rack to finish cooling.

EXPERT BAKING TIPS

Use a alkalized cocoa powder, also called Dutch-process cocoa, to get a rich dark colour and smooth chocolate flavour for this cookie dough. Natural cocoa is also lovely, but it will make cookies with a lighter brown colour.

Chill the dough before rolling. Chilling the dough will help prevent them from spreading too much and will also make it easier to form the dough balls around the filling.

Use a smooth emulsified peanut butter. This recipe will not work with natural peanut butter since the liquid peanut oil means that it will be too fluid to shape. Regular peanut butter has a stiffer consistency.

RECIPE FAQ

How do I keep the dough from spreading?

The dough needs to be chilled. A chilled dough will hold its shape better as the flour is more hydrated so it sets faster.

Can the cookie dough be frozen?

Yes, you can freeze this cookie dough. First, chill the dough for 30 minutes. Then, stuff the cookie dough with the peanut butter, roll into balls and place it in an airtight container and freeze. You will need to add a few extra minutes to the baking time.

What type of peanut butter do I need for this recipe?

I recommend Jif or Skippy. Although Kraft peanut butter is a popular brand, I find it tastes the worst!

How do I store these cookies?

These cookies are best stored at room temperature in an airtight container for up to 1 week. They stay nice and soft and chewy!

If you love cookies, check out these recipes!

The BEST Chewy Pumpkin CookiesChewy Brown Butter Snickerdoodles CookiesBrown Butter M&M Cookies RecipeLemon Blueberry Cookies with White Chocolate ChunksCoffee Pecan Chocolate Chip CookiesDouble Peanut Butter Chocolate Chunk CookiesHazelnut Double Chocolate Chunk CookiesTHE BEST Chewy Chocolate Chip Cookies – Bakery Style!