Growing up, there were few things as comforting as the smell of freshly baked cookies wafting through the house. But there was one cookie that stood above the rest—chocolate peanut butter stuffed cookies. My grandmother used to bake them every fall, right when the leaves began to turn and the air carried that crisp promise of change. She would tuck little peanut butter centers inside the soft chocolate dough, hiding the filling like a secret treasure waiting to be discovered.
I remember sitting by the kitchen window, watching her shape each cookie by hand, humming softly under her breath. She’d let me sneak one while they were still warm, the chocolate chips melting into soft pools and the peanut butter center oozing out gently with the first bite. That combination of rich chocolate and creamy peanut butter instantly felt like home.
Today, I bake these chocolate peanut butter stuffed cookies whenever I want to recreate that cozy warmth—a perfect treat for chilly afternoons, holiday gatherings, or simply to surprise friends with something a little extra special. With their soft, chewy texture and hidden creamy filling, they feel both nostalgic and indulgent, like a hug in cookie form.
Why You’ll Love This Recipe
- A Hidden Surprise: Every bite holds a creamy peanut butter center that melts right into the soft, chocolatey cookie.
- Rich, Deep Flavor: Thanks to cocoa powder and semi-sweet chocolate chips, these cookies are rich without being too sweet.
- Perfect for Sharing: Their impressive look makes them a hit for potlucks, holiday cookie platters, or thoughtful homemade gifts.
- Freezer-Friendly: Both the dough and baked cookies freeze beautifully, letting you prep ahead for busy days.
Ingredients You’ll Need
Peanut Butter Filling:
- 1 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1/2 teaspoon ground cinnamon
Chocolate Cookie Dough:
- 2 1/4 cups all-purpose flour
- 1/2 cup Dutch-process cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, melted
- 1 1/4 cups packed brown sugar
- 1/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
How to Make Chocolate Peanut Butter Stuffed Cookies
Step-by-Step Instructions
1. Make the Peanut Butter Filling
In a mixing bowl, stir together the creamy peanut butter, powdered sugar, and cinnamon until smooth and slightly firm. Use a small cookie scoop or teaspoon to portion out small dollops (about 1/2 tablespoon each) onto a parchment-lined baking sheet. Pop the tray into the freezer for at least 1 hour. Freezing the filling makes it easier to wrap the dough around it later without melting.
2. Mix the Chocolate Cookie Dough
While the filling chills, whisk the flour, cocoa powder, baking soda, and salt in a medium bowl. In a separate large bowl, combine the melted butter, brown sugar, granulated sugar, vanilla extract, and eggs. Whisk until smooth and glossy. Gradually stir in the dry ingredients, mixing just until no streaks remain. Fold in the chocolate chips. Let the dough rest for 10 minutes to firm up slightly.
3. Assemble the Cookies
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop about 2 tablespoons of cookie dough and flatten it slightly in your palm. Place one frozen peanut butter ball in the center, then wrap the dough around it, pinching the seams to seal. Roll gently between your palms to form a ball. Arrange the stuffed dough balls 2 inches apart on the baking sheets.
4. Bake and Finish
Bake for 13–15 minutes, until the edges are set but the centers still look soft. While still warm, gently press extra chocolate chips into the tops for a pretty, bakery-style finish. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Helpful Tips
- Keep Filling Frozen: If the peanut butter centers start to soften while assembling, return them to the freezer for a few minutes.
- Don’t Overbake: The centers should look slightly underdone when they come out—they’ll continue to cook on the baking sheet.
- Add a Sprinkle of Sea Salt: For a flavor boost, lightly sprinkle sea salt over the tops just after baking.
- Shape with a Cutter: To make the cookies perfectly round, use a round biscuit cutter to swirl around the edges right after baking.
Details
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 35 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes
These cookies are best enjoyed slightly warm, when the center is still soft and creamy. If reheating, microwave a cookie for 10 seconds for that just-baked texture.
Nutritional Information (Per Cookie)
- Calories: 355
- Fat: 21g
- Saturated Fat: 10g
- Carbohydrates: 41g
- Fiber: 3g
- Sugars: 22g
- Protein: 6g
- Sodium: 234mg
Frequently Asked Questions
Can I use natural peanut butter?
Natural peanut butter tends to be too runny for the filling. A traditional creamy peanut butter holds its shape better.
Do I need to chill the cookie dough?
Chilling isn’t required, but resting the dough 10–15 minutes helps prevent spreading and makes it easier to handle.
How long do these cookies last?
Store them in an airtight container at room temperature for up to 5 days, or freeze for up to 1 month.
Can I make them gluten-free?
Yes! Substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour.
Storage Instructions
Once cooled, store chocolate peanut butter stuffed cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a freezer-safe bag for up to 1 month. Thaw at room temperature or warm briefly in the microwave before serving.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other chocolate-peanut butter creations:
- The Best Mint Brownie Cookies
- Pistachio Cream Chocolate Chip Cookies
- Nutella Chocolate Lava Cookies: A Decadent Treat Worth Savoring
- Thumbprint Cookies with Mulberry Jam
Conclusion
Whether you’re baking for a cozy night in or sharing a batch with friends, chocolate peanut butter stuffed cookies deliver big flavor and plenty of heart. Each cookie hides a creamy, peanut buttery center inside a soft, chewy chocolate shell—making every bite feel a little magical.
Print
Chocolate Peanut Butter Stuffed Cookies
Description
Growing up, there were few things as comforting as the smell of freshly baked cookies wafting through the house. But there was one cookie that stood above the rest—chocolate peanut butter stuffed cookies. My grandmother used to bake them every fall, right when the leaves began to turn and the air carried that crisp promise of change. She would tuck little peanut butter centers inside the soft chocolate dough, hiding the filling like a secret treasure waiting to be discovered.
I remember sitting by the kitchen window, watching her shape each cookie by hand, humming softly under her breath. She’d let me sneak one while they were still warm, the chocolate chips melting into soft pools and the peanut butter center oozing out gently with the first bite. That combination of rich chocolate and creamy peanut butter instantly felt like home.
Today, I bake these chocolate peanut butter stuffed cookies whenever I want to recreate that cozy warmth—a perfect treat for chilly afternoons, holiday gatherings, or simply to surprise friends with something a little extra special. With their soft, chewy texture and hidden creamy filling, they feel both nostalgic and indulgent, like a hug in cookie form.
Ingredients
Peanut Butter Filling:
1 cup creamy peanut butter
1/2 cup powdered sugar
1/2 teaspoon ground cinnamon
Chocolate Cookie Dough:
2 1/4 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, melted
1 1/4 cups packed brown sugar
1/4 cup granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 1/2 cups semi-sweet chocolate chips
Instructions
1. Make the Peanut Butter Filling
In a mixing bowl, stir together the creamy peanut butter, powdered sugar, and cinnamon until smooth and slightly firm. Use a small cookie scoop or teaspoon to portion out small dollops (about 1/2 tablespoon each) onto a parchment-lined baking sheet. Pop the tray into the freezer for at least 1 hour. Freezing the filling makes it easier to wrap the dough around it later without melting.
2. Mix the Chocolate Cookie Dough
While the filling chills, whisk the flour, cocoa powder, baking soda, and salt in a medium bowl. In a separate large bowl, combine the melted butter, brown sugar, granulated sugar, vanilla extract, and eggs. Whisk until smooth and glossy. Gradually stir in the dry ingredients, mixing just until no streaks remain. Fold in the chocolate chips. Let the dough rest for 10 minutes to firm up slightly.
3. Assemble the Cookies
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop about 2 tablespoons of cookie dough and flatten it slightly in your palm. Place one frozen peanut butter ball in the center, then wrap the dough around it, pinching the seams to seal. Roll gently between your palms to form a ball. Arrange the stuffed dough balls 2 inches apart on the baking sheets.
4. Bake and Finish
Bake for 13–15 minutes, until the edges are set but the centers still look soft. While still warm, gently press extra chocolate chips into the tops for a pretty, bakery-style finish. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
These cookies are best enjoyed slightly warm, when the center is still soft and creamy. If reheating, microwave a cookie for 10 seconds for that just-baked texture.