These Chocolate Peanut Butter Stuffed Cookies have soft, fudgy cocoa cookie dough wrapped around a creamy peanut butter center, with chocolate chips in every bite.
The easiest way to make them is to portion and chill the peanut butter first. Once the centers are firm, they are much easier to wrap inside the thick chocolate cookie dough without making a mess.
A short chill after shaping helps the stuffed cookies stay thick in the oven, while the edges set and the centers remain soft and rich.
If you’re building a cookie tray, my Chocolate Chip Walnut Cookies give you a chunkier, nutty option, while Chocolate Chunk Cookies keep things classic and chewy.
For even more chocolate, add Dark Chocolate Truffles to the dessert table, or serve these stuffed cookies warm beside a mug of Homemade Hot Chocolate.
Table of contents
Ingredients
How to Make Chocolate Peanut Butter Stuffed 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. Use softened butter, not melted butter, so the dough holds its shape around the peanut butter filling. The butter should mix smoothly with the sugars but still feel cool and slightly firm.
- 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.
What Are Chocolate Peanut Butter Stuffed Cookies
They’re chocolate cookies made with cocoa and chocolate chips, with a creamy peanut butter portion sealed inside each ball of dough before baking.
The cookie stays soft while the center becomes warm and creamy.
Common Mistakes To Avoid
- Using cookie dough that is too soft, which can make the cookies spread too much.
- Adding too much peanut butter filling, causing it to leak out while baking.
- Not chilling the stuffed cookies before baking.
- Overmixing the cookie dough after adding the flour.
- Sealing the dough poorly around the filling.
- Baking too long, which can make the cookies dry instead of soft and fudgy.
- Moving the cookies before they have cooled and firmed up.
What To Serve With Chocolate Peanut Butter Stuffed Cookies
Chocolate Peanut Butter Stuffed Cookies are delicious served with cold milk, hot coffee, hot chocolate, vanilla ice cream, or whipped cream. They also pair well with chocolate sauce, caramel drizzle, fresh strawberries, banana slices, or a simple dessert tray for parties, holidays, and lunchbox treats.
FAQs
Yes—stir it very well first. It may be softer, so freezing the portions longer helps a lot.
The dough was likely too warm. Chill the dough balls longer and make sure your cookie sheet isn’t warm.
Look for set edges and a puffed top that still looks soft in the center. They firm up as they cool.
Yes. Shape the dough balls, cover, and refrigerate up to 24 hours before baking.
No. A sturdy spatula or wooden spoon works great since this is a thick dough.
You can, but the chips add texture. If skipping, the cookies will be smoother and slightly less sweet.
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Chocolate Peanut Butter Stuffed Cookies
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.
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