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!This post may contain affiliate links. Read our disclosure policy.
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.
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…
Yay!
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. 😉