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–+ servings
Chocolate peanut butter cookies stacked with a broken cookie showing the peanut butter layer inside

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.
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Prep Time 20 minutes
Cook Time 12 minutes
chill time 30 minutes
Total Time 1 hour
Servings: 10 COOKIES
Course: Dessert
Cuisine: American
Calories: 312
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

For the filling
  • 17 tsp peanut butter 5 tbsp + 2 tsp (about 85 g)
  • For the cookie dough
  • 1/2 cup unsalted butter softened (110 g)
  • 1/2 cup packed brown sugar 100 g
  • 60 g 1/4 cup + 1 tbsp caster sugar (or granulated sugar)
  • 1 egg
  • 1 tsp vanilla paste
Dry ingredients
  • 180 g 1 1/2 cups all-purpose flour
  • 40 g 1/3 cup cocoa powder
  • 1/4 tsp salt
  • 1/2 tsp baking soda
Mix-in
  • 60 g 1/3 cup chocolate chip

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Spatula
  • Whisk
  • Cookie sheet
  • Parchment paper
  • Cooling rack

Method
 

  1. 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.
  2. In a mixing bowl, stir softened butter, brown sugar, and caster sugar until smooth.
  3. Mix in the egg and vanilla paste until creamy and fully combined.
  4. In a separate bowl, whisk flour, cocoa powder, salt, and baking soda.
  5. Add dry ingredients to the wet mixture and stir just until combined. Fold in the chocolate chips.
  6. 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.
  7. Place dough balls on a parchment-lined cookie sheet and chill 20–30 minutes.
  8. Bake at 350°F (177°C) for 10–12 minutes, until edges are set and centers are still soft.
  9. Cool on the cookie sheet 10 minutes, then transfer to a rack to cool completely.

Nutrition

Calories: 312kcalCarbohydrates: 37.4gProtein: 5.6gFat: 15.8gSaturated Fat: 8.1gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 4.9gTrans Fat: 0.3gCholesterol: 42mgSodium: 121mgPotassium: 170mgFiber: 2.7gSugar: 19.5gVitamin A: 250IUCalcium: 40mgIron: 2mg

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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