These delicious Peanut Butter Stuffed Chocolate Cookies are so amazing. Rich chocolate cookie dough stuffed with peanut butter balls bake into a wonderful treat.

Peanut Butter Stuffed Chocolate Cookies on wire rack.
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The tasty combination of peanut butter and chocolate make this recipe so decadent. It is absolutely wonderful, and each bite is packed with peanut butter.

These chocolate peanut butter stuffed cookies sound so fancy, but they are very easy to make. If you loved the recipe for Peanut Butter Stuffed Cookies, you definitely want to try this chocolate version. It’s a great cookie recipe along with these Peanut Butter Desserts.

I have also been making Chocolate Covered Peanut Butter Balls for years.

Why you will love this recipe

  • Bakery Style Cookies. These are large delicious cookies with even more goodness stuffed inside.
  • Chocolate and Peanut Butter Combination. This is the best combination and the cookies are amazing.
  • Filling in the middle. The peanut butter filling takes this cookie to the next level. One bite and you will understand.
  • The recipe is super easy. The cookies turn out fantastic without much work.

Ingredients

Ingredients for Peanut Butter Stuffed Chocolate Cookies- peanut butter, powdered sugar, vanilla, cocoa powder, eggs, flour.

Peanut Butter Filling

  • Creamy Peanut Butter
  • Powdered Sugar 
  • Vanilla Extract 

Cookies

  • All Purpose Flour 
  • Unsweetened Cocoa Powder 
  • Unsalted Butter (softened) 
  • Brown Sugar 
  • Granulated Sugar 
  • Vanilla Extract 
  • large Eggs (room temperature) 

Get the complete ingredient list at the bottom of the post.

Variations

  • Chocolate Chip Cookie Recipe. Substitute chocolate chip cookie dough in this recipe for another great cookie flavor.
  • Sea Salt. Sprinkle sea salt on the cookies before baking if desired.

Step by step instructions

  • Step 1. Combine the peanut butter filling. Mix together the peanut butter filling ingredients.  
Cookie dough on baking sheet.

Step 2. From the dough into balls. Place the mixture in 18 dollops on a baking sheet lined with parchment paper. Place in the freezer.

Dry ingredients in bowl.

Step 3. Combine the dry ingredients in a mixing bowl. Stir together the flour, cocoa powder, cornstarch, baking powder, baking soda and salt.  Set aside. 

Butter and brown sugar mixture in bowl.

Step 4. Get out a separate bowl. Beat together the butter with the brown sugar and granulated sugar. You can use a hand held mixer or stand mixer until light and fluffy. 

Dry ingredients and wet ingredients combined.

Step 5. Add the vanilla and eggs. Mix until combined. Combine the wet ingredients and dry ingredients together. Do not over mix.  Gently stir in the chocolate chips. Then chill the dough.

Cookie dough with peanut butter in the middle.

Step 6. Remove from the freezer. Wrap each of the peanut butter dollops with the cookie dough.  Then place on a baking sheet at least 2 inches apart.  Top each cookie with the remaining chocolate chips. 

Baking sheet with cookies.

Step 7. Bake the cookie dough balls until lightly golden brown. Allow to cool and serve.

Storage

Store the leftovers in an airtight container or ziplock bag at room temperature for up to 4-5 days. 

Peanut Butter Stuffed Chocolate Cookies stacked together.

Pro Tips

  • Room temperature baking sheet. Make sure that you do not reuse a warm baking sheet if making these in batches. It should not still be warm out of the oven or the cookies will spread too much.
  • Refrigerate the dough. Make sure to follow this step to ensure the cookies don’t spread out too much. If doing several batches, keep in the fridge until ready to place in the oven.
  • Freeze the peanut butter mixture. Do not skip this step. You need to freeze the peanut butter mixture before putting this inside the cookies. This is important for the baking process so it does not spread out of the cookies.
  • Mixer. If it not necessary but helpful to use a stand mixer with a paddle attachment. The bowl of a stand mixer can accommodate a lot of ingredients and it’s so quick to combine.

Frequently Asked Questions

Can I make smaller cookies?

We do not recommend making the cookies smaller. They need to be large enough to wrap the peanut butter around it.

Why did my cookies spread when baking?

This can be due to a few reasons. If you did not refrigerate the dough and freeze the peanut butter filling, it will spread during the baking process.

It is important that you do not skip these steps.

Try luscious peanut butter stuffed chocolate chip cookies today. Then leave a comment and star recipe rating.

Peanut Butter Stuffed Chocolate Cookies

5 from 4 votes
These delicious Peanut Butter Stuffed Chocolate Cookies are so amazing. Rich chocolate cookie dough stuffed with peanut butter balls bake into a wonderful treat.
Prep Time 40 minutes
Cook Time 15 minutes
Let Cool 5 minutes
Total Time 1 hour
Servings 18
Cuisine American
Course Dessert
Calories 428

Ingredients

For the Peanut Butter Filling:

For the Cookies:

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Instructions

  • Mix together the peanut butter filling ingredients.
  • Place the mixture in 18 dollops on a baking sheet lined with parchment paper.
  • Freeze the dollops while you prepare the cookie dough.
  • In a mixing bowl, stir together the flour, cocoa powder, cornstarch, baking powder, baking soda and salt.  Set aside.
  • In a separate bowl, beat together the butter with the brown sugar and granulated sugar with a hand held mixer or stand up mixer until light and fluffy.
  • Then add in the vanilla extract and eggs.  Mix until combined.
  • Reduce the speed on the mixer to low and slowly mix the dry ingredients into the wet ingredients until just combined.  Do no over mix.  Gently stir in the chocolate chips (reserve some for the topping on the cookies).
  • Cover the dough and chill for at least 30 minutes.
  • Preheat the oven to 350 degrees Fahrenheit.
  • Remove the dough from the refrigerator and the peanut butter dollars from the freezer.
  • Wrap each of the peanut butter dollops with the cookie dough.  Then place on a baking sheet at least 2 inches apart.  Top each cookie with the remaining chocolate chips.
  • Bake for 14-16 minutes until the cookies are lightly golden brown.
  • Let the cookies cool for 5 minutes on the baking sheet then move them to a wire rack to cool completely.
  • Then the cookies are ready to serve and enjoy!

Recipe Notes

Store the leftovers in an airtight container or ziplock bag at room temperature for up to 4-5 days.

Nutrition Facts

Calories 428kcal, Carbohydrates 49g, Protein 7g, Fat 24g, Saturated Fat 12g, Polyunsaturated Fat 2g, Monounsaturated Fat 8g, Trans Fat 0.4g, Cholesterol 46mg, Sodium 195mg, Potassium 250mg, Fiber 3g, Sugar 31g, Vitamin A 349IU, Calcium 53mg, Iron 2mg

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About the Author

Hi, I’m Carrie. Welcome to Desserts on a Dime!

I’m on a mission to help you create delicious desserts on a budget and do not require a ton of time. Together, we are going to make something sweet that the entire family will love!

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