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    Home » Recipes » Cookies

    Peanut Butter Stuffed Chocolate Cookies

    Published: Mar 16, 2024 · Updated: Apr 7, 2025 · by Barbara · This post may contain links on which I could make a small commission if an item is purchased · Leave a Comment

    Jump to Recipe Print Recipe

    This is my way of making peanut butter eggs for Easter. You have the creamy peanut butter against the rich chocolate cookie. Or a peanut butter Reese's cup in a cookie form.

    Peanut butter stuffed chocolate cookies split in half to show the peanut butter inside.

    Either way, this cookie perfectly balances peanut butter and chocolate, giving you a wonderful combination.

    Jump to:
    • Ingredients You Will Need
    • Making Stuffed Cookies
    • Making the Peanut Butter Balls
    • Prepping for the Chocolate Cookie Dough
    • Mixing the Chocolate Cookie Dough
    • Stuffing and Baking the Cookies
    • FAQ's
    • Other Peanut Butter Cookies
    • Recipe

    Ingredients You Will Need

    Ingredients for making Peanut butter stuffed chocolate cookies.
    Jump to Recipe for Amounts

    PEANUT BUTTER FILLING

    • Peanut butter - creamy
    • Powdered sugar

    COOKIE DOUGH

    • Unsalted Butter
    • Light brown sugar
    • Peanut butter - creamy
    • Vanilla extract
    • Egg
    • Egg yolk
    • All-purpose flour
    • Cocoa power (Guittard Cocoa Powder)
    • Kosher salt
    • Baking soda

    TOPPING

    • Sugar

    Making Stuffed Cookies

    I start by getting all the prep work done before I start to make the cookies. If I do not have all the ingredients around my bowl, it will never fail that I will miss something that should have gone into making the cookies.

    Making the Peanut Butter Balls

    Weigh or measure the powdered sugar into a bowl and set it aside. I also measure the peanut butter and add it to the mixer bowl.

    I also have a small ¼ sheet pan that I line with parchment paper for the freezer.

    Powdered sugar and peanut butter for the stuffing.

    With the peanut butter in the mixer bowl, add the powdered sugar right on top. Start with the lowest setting on your mixer until the powdered sugar is incorporated.

    Mixed peanut butter and powdered sugar getting ready to scooped.

    Turn the mixer speed to a medium speed and mix until you have a smooth consistency.

    I use a small scooper for the round peanut butter to be stuffed into the chocolate cookie.

    Using a small scooper, I scooped out some of the blended peanut butter and added it to the palm of my hand.

    Taking the scooped peanut butter and forming a ball.

    Just roll the blended peanut butter in your hand to form small balls. Try to make them about 1" in size. But no worries; you can cut down larger ones if you need to. Try to get at least 18 balls.

    Add the pan of the blended peanut butter balls to your freezer and leave them there for about an hour.

    Prepping for the Chocolate Cookie Dough

    I start by weighing or measuring the brown sugar into a bowl and setting it aside. Then, in another bowl, I weigh or measure the flour. Use the Tare button on your scale and add the cocoa powder, baking soda, and salt. Use a whisk to blend the dry ingredients together.

    Mixing the Chocolate Cookie Dough

    Cubed butter getting ready to be creamed.

    I cube the butter and add it to the mixer bowl. You want to cream the butter on a medium mixer speed for about 2 to 3 minutes.

    The butter is creamed and now adding the brown sugar.

    Next, add the brown sugar and mix it with the creamed butter. This takes about 2 to 3 minutes. This is based on the brown sugar not having hard clumps. It will take long if it does.

    I am adding the peanut butter to the butter-brown sugar mixture.

    Next, blend the peanut butter with the sugar-butter combination.

    All the wet ingredients are added to the creamed butter-brown sugar, it is looking creamy!

    Now, add the vanilla extract, egg, plus egg yolk and mix them together. This will really start to look creamy.

    I scrape down the bowl and across the bottom. I turn the mixer on for about 15 seconds to make sure everything is mixed to this point.

    Turn the mixer on a low speed and add the flour-cocoa mixture about a quarter at a time until it is fully mixed into the wet ingredients. Scrape down the bowl and turn the mixer on to blend everything.

    The chocolate cookie dough is mixed and in the mixer bowl.

    Time to stuff the cookies!

    Stuffing and Baking the Cookies

    Turn the oven on to 350°F (175°C or 180°C), so it has time to preheat.

    Line 2 cookie sheet pans with parchment paper.

    Flatten out a scoop of cookie dough in your hand.

    Using a medium cookie scooper, add a scoop of cookie dough to the palm of your hand and flatten it out.

    I am adding a frozen ball of peanut butter to the flattened cookie dough.

    Some of my balls were a little bigger than others, so I cut a little away, and I will add all the cut-away peanut butter to make an extra peanut butter ball for stuffing. I try to get 18 to 20 cookies. Lay a ball of peanut butter in the middle of the flattened cookie dough.

    Surroundings the peanut butter ball with the chocolate cookie dough.

    Wrap the chocolate cookie dough around the peanut butter ball. Then, using your hands, form them into a ball and add 9 completed stuffed cookie balls to a prepared sheet pan.

    Using a square of parchment paper, place it on the round stuffed cookie, and using the bottom of a glass, press down slightly to flatten it.

    I cut a small square of parchment paper and lay it on top of the cookie-stuffed ball. Using a flat-bottom glass, I press gently down about ¼ of the thickness of the ball. I do this so that the peanut butter spreads through the middle of the cookie and is not just a lump in the middle of the finished cookie.

    Nine cookies on a sheet pan ready for the oven.

    Bake at 350°F (175°C or 180°C) for 8-10 minutes. I leave them on the pan for a minute or two once I take them out of the oven. I sprinkle a pinch of white sugar on the tops while they are hot so it will stick. Then move them to a cooling rack to finish.

    Full feature image of a split peanut butter stuffed chocolate cookie on a white plate.

    Enjoy!

    FAQ's

    Can I use any type of peanut butter?

    I would use the creamy type of whatever brand you like for this cookie. You could use the crunchy, but I find the powdered sugar mixes well with the creamy. Also, with the crunchy, when you flatten the cookie with the glass, there is a chance some of the peanut pieces may go through to the parchment paper.

    Will the peanut butter leak out of the cookies while baking?

    When you freeze the peanut butter balls, this helps to hold their shape until the chocolate cookie bakes. Also, after you wrap the cookie dough around the peanut butter ball, roll it in your hand to form a nice ball shape.

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    Recipe

    Peanut butter stuffed chocolate cookies split in half to show the peanut butter inside.
    QR Code

    Peanut Butter Stuffed Chocolate Cookies

    Barbara Hall
    These are worth the effort! It's like a peanut butter cup in cookie form.
    Prevent your screen from going dark
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Total Bake Time 20 minutes mins
    Freezer Time 1 hour hr
    Total Time 1 hour hr 40 minutes mins
    Course Cookies, Nuts
    Cuisine American
    Servings 20 cookies
    Calories 185 kcal

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    Ingredients
     

    PEANUT BUTTER FILLING

    • 1 cup (193.5 g) Peanut butter creamy
    • 1 cup (93.75 g) Powdered sugar

    COOKIE DOUGH

    • ½ cup (118.29 g) Butter unsalted room temperature
    • 1 cup (220 g) Light brown sugar
    • ¼ cup (64.5 g) Peanut butter creamy
    • 1 ½ teaspoon (1 teaspoon) Vanilla extract
    • 1 (1) Egg
    • 1 (1) Egg yolk
    • 1 ½ cup (187.5 g) All-purpose flour
    • ½ cup (43 g) Cocoa power
    • ½ teaspoon (0.5 teaspoon) Kosher salt
    • ½ teaspoon (0.5 teaspoon) Baking soda

    TOPPING

    • Sugar a pinch on top

    Instructions
     

    PEANUT BUTTER FILLING

    • Add the powdered sugar and the peanut butter to a bowl and mix until smooth. After the powdered sugar has been incorporated with the peanut butter, I mix it at medium speed for a minute or two. I have a smaller sheet pan that will fit into my freezer, so I line it with parchment paper. Using a small cookie scooper, I make 1" balls of the peanut butter filling and place the peanut butter balls in the freezer. It takes 30 minutes to an hour for the peanut butter balls to harden.

    CHOCOLATE COOKIE MIX

    • Weigh or measure the brown sugar into a bowl and set it aside. In another bowl, weigh or measure the flour, cocoa powder, baking soda, and salt, and run a whisk through to blend. Turn the oven to 350°F (175°C or 180°C) so it has time to preheat. Line 2 cookie sheet pans with parchment paper.
    • Cream the butter at a medium mixer speed for 2 minutes. Add the light brown sugar and mix at a medium mixer speed for 2 to 3 minutes. Now add the peanut butter and mix until light and creamy. I stopped the mixer and scraped down the sides. Then, I added the vanilla extract and the egg and egg yolk until mixed. Reduce the speed to low and add the flour mixture to the wet ingredients about a quarter at a time.
    • Take the peanut butter balls out of the freezer. I used a medium cookie scoop to scoop out a level amount of the cookie dough and flattened it in my hand. You want it big enough to wrap around one of the peanut butter balls. I finished by making them into a ball in my hands. Place on a cookie sheet pan lined with parchment paper. I placed nine assembled cookie balls onto the pan.
    • I placed a piece of parchment paper over one of the cookie balls and, using a flat-bottomed drinking glass, pressed down slightly to flatten it a little so it was not a ball. Bake for 8-10 minutes at 350°F (175°C or 180°C) and leave on the pan for a minute once out of the oven before moving to a cooling rack. I sprinkled a pinch of sugar on top while the cookies were still hot.

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    NUTRITION DISCLAIMER

    I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.

    Nutrition

    Calories: 185kcalCarbohydrates: 22gProtein: 4gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 25mgSodium: 161mgPotassium: 122mgFiber: 1gSugar: 14gVitamin A: 139IUCalcium: 19mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    5 from 2 votes (2 ratings without comment)

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    Barb the owner of my cookie journey head shot.

    Hi, I'm Barbara Hall, the baker and photographer behind My Cookie Journey, a blog devoted to creating and sharing unique cookie recipes. A retired IT pro, I now spend my day's baking, styling, and snapping photos of cookies that have been featured in multiple regional magazines.

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