Tessa’s Recipe Rundown
Taste: Chocolate and peanut butter just taste like happiness.
Texture: The cookies are soft yet slightly crumbly which perfectly contrasts the thick, sticky peanut butter.
Ease: A little more hand-on and time consuming than regular drop-cookies because you have to stuff each cookie and flatten it.
Appearance: Like Reese’s in cookie form.
Pros: Scrumptious, fun, and creative cookie.
Cons: The dough is slightly crumbly, making it a little difficult to work with.
Would I make this again? Yes!
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These Peanut Butter Stuffed Chocolate Cookies taste just like happiness with a soft yet slightly crumbly texture, with a delicious, thick filling.
I love cookies and I practically live off peanut butter and chocolate so naturally this recipes appeals to me. I actually found it hiding in my bookmarks a few weeks ago, long forgotten. Scanning the ingredients list I realized I had all that was needed to make these little delightful morsels. I’m very glad I did because they reminded me of how comforting a warm cookie and glass of cold (almond) milk can be. It doesn’t get much better than that.
Peanut Butter Stuffed Chocolate Cookies
Ingredients
- 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
Instructions
- 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.
Simon
It is tastes good! Thanks !
[…] kiss or some other delectable chocolate bite in the center. What everybody hasn’t tried yet is a Peanut Butter Stuffed Chocolate Cookie. Put these cookies in the oven, chill a glass of milk, and your mouth will begin watering with […]
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?