Peanut Butter Stuffed Chocolate Cookies (Soft & Gooey Recipe)
PEANUT BUTTER COOKIES are rich chocolate cookies with a creamy peanut butter center, baked until the edges are set and the middle stays soft. Portion the peanut butter first, then wrap it in cocoa cookie dough, bake at 350°F (177°C), and cool so the filling sets.
These cookies hit that sweet spot between fudgy and chewy, with a surprise in the middle. The peanut butter stays creamy while the chocolate cookie bakes up soft and glossy.
I love how simple the process feels once everything is portioned. Do a little prep up front, and the rest comes together fast.
Table of contents
Why You’ll Love This Recipe
- Creamy peanut butter center in every bite
- Deep chocolate flavor without being overly sweet
- No fancy equipment needed
- Easy to portion and freeze for later
- Chocolate chips add extra texture and richness
Ingredients
Candy base
For the peanut butter centers
- 17 tsp peanut butter (5 tbsp + 2 tsp) (about 85 g)
For the chocolate cookie dough
- 1/2 cup unsalted butter, softened (110 g)
- 1/2 cup packed brown sugar (100 g)
- 1/4 cup + 1 tbsp caster sugar or granulated sugar (60 g)
- 1 large egg
- 1 tsp vanilla paste (or vanilla extract)
Dry ingredients
- 1 1/2 cups all-purpose flour (180 g)
- 1/3 cup cocoa powder (40 g)
- 1/2 tsp baking soda
- 1/4 tsp salt
Finish
Mix-in
- 1/3 cup chocolate chips (60 g)
Ingredient Notes & Substitutions
- Peanut butter: Regular creamy peanut butter is easiest to portion and keeps a smooth center. If using natural peanut butter, stir very well first; it may be softer and a little messier to fill.
- Caster sugar: If you don’t have caster sugar, use the same amount of regular granulated sugar.
- Cocoa powder: Natural unsweetened cocoa gives a classic brownie-cookie flavor. Dutch-process also works; the cookies may bake a little darker and smoother.
- Chocolate chips: Semi-sweet is my go-to. Milk chocolate makes them sweeter; dark chocolate keeps them more intense.
- Butter: Softened (not melted) helps the dough hold its shape and keeps the cookies tender.
How to Make PEANUT BUTTER COOKIES
- Portion the peanut butter. Scoop 17 small teaspoon portions of peanut butter onto a parchment-lined plate or tray. Freeze for 10–15 minutes so they’re easy to handle.
- Cream butter and sugars. In a mixing bowl, stir the softened butter, brown sugar, and caster (or granulated) sugar until smooth and well combined.
- Add egg and vanilla. Mix in the egg and vanilla paste until the mixture looks creamy and uniform.
- Mix the dry ingredients. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Make the dough. Add the dry ingredients to the wet mixture and stir just until no dry flour remains.
- Fold in the chocolate chips.
- Stuff and shape. Scoop a portion of dough, flatten it in your palm, place a chilled peanut butter portion in the center, and wrap the dough around it. Roll into a smooth ball. Repeat with the remaining dough and peanut butter portions.
- Chill briefly. Place the cookie dough balls on a parchment-lined cookie sheet and chill for 20–30 minutes for thicker cookies and cleaner edges.
- Bake. Heat the oven to 350°F (177°C). Bake for 10–12 minutes, until the edges are set and the tops look puffed but still soft in the center.
- Cool and serve. Let cookies cool on the sheet for 10 minutes, then move to a rack. The centers set as they cool.
Expert Tips
- Chill the peanut butter portions first so they don’t smear while you wrap the dough.
- Don’t overmix after adding the flour; it keeps the cookies tender.
- For evenly sized cookies, use the same scoop for each dough portion.
- If the dough feels sticky, chill it for 10 minutes before stuffing.
- Slight underbaking is the goal for a soft center; the cookies finish setting as they cool.
- For a smoother look, roll the dough balls between your palms right before baking.
- Rotate the cookie sheet halfway through baking if your oven has hot spots.
- Let them cool before breaking one open so the filling doesn’t slide out.
Storage & Freezing
- Room temperature: Store in an airtight container for up to 3 days.
- Fridge: Store up to 6 days; bring to room temp for the best texture.
- Freezer (baked cookies): Freeze in a sealed bag/container up to 2 months. Thaw at room temp for 30–60 minutes.
- Freezer (cookie dough balls): Freeze on a tray until solid, then transfer to a freezer bag for up to 2 months. Bake from frozen at 350°F (177°C), adding 1–3 minutes.
Variations
- Swap in crunchy peanut butter for a little bite in the center.
- Use mini chocolate chips for a more even chocolatey texture.
- Add 1/2 tsp espresso powder to the dry ingredients for deeper cocoa flavor.
- Press a few extra chocolate chips on top right after baking for a bakery look.
- Make them double-stuffed by using slightly larger peanut butter portions and slightly larger dough balls (bake 1–2 minutes longer).
PEANUT BUTTER COOKIES
Fudgy chocolate cookies stuffed with a creamy peanut butter center and dotted with chocolate chips. Chill, bake, and cool for the best soft middle.
Ingredients
Equipment
Method
- Line a plate or small tray with parchment paper. Scoop 17 teaspoon portions of peanut butter and place them on the parchment. Freeze 10–15 minutes.
- In a mixing bowl, stir softened butter, brown sugar, and caster sugar until smooth.
- Mix in the egg and vanilla paste until creamy and fully combined.
- In a separate bowl, whisk flour, cocoa powder, salt, and baking soda.
- Add dry ingredients to the wet mixture and stir just until combined. Fold in the chocolate chips.
- Scoop a portion of dough, flatten it, place a chilled peanut butter portion in the center, and wrap dough around it. Roll into a smooth ball.
- Place dough balls on a parchment-lined cookie sheet and chill 20–30 minutes.
- Bake at 350°F (177°C) for 10–12 minutes, until edges are set and centers are still soft.
- Cool on the cookie sheet 10 minutes, then transfer to a rack to cool completely.
Nutrition
Video
Notes
- If the dough is sticky, chill it 10 minutes before stuffing.
- Caster sugar can be replaced with the same amount of granulated sugar.
- Natural peanut butter works, but freeze portions longer and expect a softer center.
- Slightly underbake for a fudgy texture; cookies set as they cool.
- Freeze unbaked dough balls up to 2 months; bake from frozen adding 1–3 minutes.
Tried this recipe?
Let us know how it was!FAQs
Can I use natural peanut butter ?
Yes—stir it very well first. It may be softer, so freezing the portions longer helps a lot.
Why did my cookies spread too much ?
The dough was likely too warm. Chill the dough balls longer and make sure your cookie sheet isn’t warm.
How do I know when they’re done ?
Look for set edges and a puffed top that still looks soft in the center. They firm up as they cool.
Can I make the dough ahead of time ?
Yes. Shape the dough balls, cover, and refrigerate up to 24 hours before baking.
Do I need a mixer ?
No. A sturdy spatula or wooden spoon works great since this is a thick dough.
Can I skip the chocolate chips ?
You can, but the chips add texture. If skipping, the cookies will be smoother and slightly less sweet.
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Estimated reading time: 8 minutes
