- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup unsalted butter, at room temperature
- 1 cup creamy peanut butter, divided
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup powdered sugar
Preheat oven to 375 degrees. Line baking sheets with silicone mats or parchment paper.
In a medium bowl whisk together flour, cocoa, baking soda, and salt. In a separate bowl using an electric mixer, beat the sugars, butter, and 1/4 cup of the peanut butter until light and fluffy. Add the vanilla and egg, beating to combine. Stir in the flour mixture, combine well. Set dough aside.
In a small bowl stir together the powdered sugar and remaining 3/4 cup of peanut butter until smooth.
Break of tablespoon-sized pieces of dough and flatten with your hands. Spoon about 2 teaspoons of peanut butter into the center of each dough round. Wrap the chocolate dough around peanut butter center, pressing to seal. Place dough rounds about 2 inches apart on prepared baking sheets. Flatten dough to 1/2-inch thickness with the bottom of a flat spatula or glass. Bake 7-9 minutes, or until set.
This is such an incredibly yummy cookie! I found it easy to work with and not crumbly As others stated. If it’s crumbly could be because there is too much flour. Try WEIGHING your flour. I’m giving it four stars because I feel like some of the measurements are A little off (I wonder if this is a typo). I’m not sure how to get two teaspoons of peanut butter filling inside the cookie and ended up with A LOT of left over filling (which I am saving for future batches). I also found it difficult to get 32 cookies out of this recipe. I found it easiest to take a healthy tablespoon of dough, roll it into a ball, then put a dent in it with your finger, next take a very small ball of your peanut butter mixture and close ball around that. Roll in hand. Roll in sugar. And then take bottom of glass and gently press down. Do not over bake. Impressive and yummy.
This looks delicious. Do you use natural peanut butter or something like Jiff?
Thank you! When it comes to baking I generally avoid “natural” peanut butter because the oil usually separates too easily.
Oh yummy. These are just delicious. Thanks for sharing this recipe.
It is tastes good! Thanks !
So I tried these and they are yummy. But can you tell me how thin they were before you filled them with the peanut butter filling? I ended up with 18 cookies and probably half a cup of peanut butter filling left over because I was having SERIOUS crumbling issues. I used whole wheat pastry flour, would that cause such crumbling?
Just made these!!! AMAZING! 🙂
Yummy yummy yummy! This recipe combines my two favorite ingredients, peanut butter and chocolate. I'm gonna be making these soon.
I made these this weekend and they are fantastic! Plus everyone thinks that you're amazing for getting the peanut butter INSIDE the cookies 🙂
So glad to hear that!! 🙂 🙂
These cookies look scrumptious! I love the idea behind wrapping the peanut butter in the cookie. And lovely shot. Where did you get that adorable milk jug?
Sur la Table!
Sound like a choco krinkle but the stuff is made from our peanut butter family favorite. I love it.
Thank you SO much for posting this. I am eating my way through a batch of them…
Gorgeous with a glass of milk.
Cookies, peanut butter and chocolate… what more do you need in life?
Although, I cannot eat choclate and peanut butter together I am sure this is a fantastic cookie! Love them both separate tho!
These are one of our all time favorites!! My mom made them for my son years and years ago and now they are the most requested around here. She will be so excited that someone else made them!!! Your photo is like a magazine…. nicely done!!
Anything chocolate AND peanut butter! Sign me up! 🙂 I love your milk glass and straw too. So cute 🙂
A cookie I can get behind. 😉