This Peanut Butter Chocolate Cookies recipe features rich, chewy chocolate cookies with a creamy peanut butter filling for a decadent treat. They’re impressive bakery-quality cookies, but easy to make at home!
Fans of the peanut butter + chocolate flavor combination, welcome to your favorite new cookie recipe!
It’s perfectly sweet without being overly sweet.
The chocolate cookie portion is rich, chewy, and decadently fudgy.
And the peanut butter filling is the perfect sweet surprise in the center!
The filling is gooey and melty when these cookies are still warm, and it sets up nicely with a peanut butter truffle-like consistency when these cookies are cooled. Either way, you’re going to love it.
I recently had the inspiration for Peanut Butter Filled Chocolate Cookies the other day when a friend asked me to make Double Chocolate Chip Cookies. I had just made a peanut butter chocolate banana smoothie, and I had peanut butter on the brain.
And then I got to thinking, what if I made the filling for 3-Ingredient Chocolate Peanut Butter Eggs and stuffed it inside chocolate cookie dough?! Just like that, a new favorite was born.
In This Article
Why You’ll Love This Recipe
- It makes just 6 cookies so you won’t be stuck with tons of leftovers! (Because we all know that when it comes to chocolate + peanut butter treats, lots of leftovers can be dangerous, lol!)
- You can easily double (or triple) the recipe if you need to feed a crowd.
- Rich, chewy chocolate cookies pair perfectly with a gooey peanut butter filling. If you like Reese’s Peanut Butter Cups, these cookies will be your new favorite!
The Best Peanut Butter Chocolate Cookies Recipe
Ingredients
Peanut Butter Filling:
- Powdered sugar
- Creamy peanut butter
Chocolate Cookie Dough:
- All-purpose flour
- Cocoa powder
- Baking soda
- Salt
- Unsalted butter
- Light brown sugar
- Egg
- Vanilla
- Semisweet chocolate chips
Step-by-Step Instructions for How to Make Peanut Butter Chocolate Cookies
Step 1: Make the Peanut Butter Filling:
Stir together the powdered sugar and peanut butter until it comes together and knead it a few times to make sure it’s well-mixed.
Divide the mixture into 6 equal pieces, roll each into a ball, and flatten slightly into a disk.
Place the disks onto a parchment-lined plate and freeze for at least 4 hours (or up to 3 days).
Step 2: Make the Chocolate Cookie Dough:
Whisk together the dry ingredients in a bowl. Melt the butter in a separate bowl, and then whisk in the brown sugar until the mixture looks glossy. Whisk in the egg and vanilla. Stir the dry ingredients into the wet.
Cover the dough and refrigerate for at least 4 hours (or up to 3 days).
Step 3: Stuff the Cookies:
Preheat the oven to 335F. Line a large baking tray with a silpat baking mat or parchment paper. Let the dough rest at room temperature for 15 minutes before stuffing the peanut butter filling into the chocolate cookie dough.
Divide the dough into 6 equal parts, roll each into a ball, and flatten each into a disk about 3 inches in diameter. Place 1 disk of frozen peanut butter filling onto each disk of dough. Gently fold the dough over the filling and seal it up.
Place the stuffed cookies onto the prepared baking tray. Top each cookie with 1/2 tablespoon of chocolate chips.
Step 4: Bake the Cookies:
Bake until the cookies look puffed and slightly crackled. They should be set along the outside, but look a touch doughy in the center. This takes about 14 minutes.
Let the cookies cool completely on the tray before removing.
How to Store These Cookies
Once they’re completely cool, layer these cookies between wax paper in an airtight container. Store them at room temperature for up to 1 week.
Tips
- Don’t Skip the Chill Time: It improves both the flavor and texture of the cookies, and it helps you neatly stuff the filling inside without making a gooey peanut butter mess.
- Melting the Butter: You can melt the butter in the microwave or on the stovetop, and let it cool for about 1 minute before whisking in the brown sugar.
- Chocolate Chips on Top: I like the flavor of semisweet chocolate chips here, but you can use any kind of chips you like, such as white chocolate, peanut butter, milk chocolate, etc.
Chocolate Peanut Butter Cookies FAQs
What Type of Peanut Butter Works Best for Peanut Butter Stuffed Chocolate Cookies?
Any type of creamy sweetened peanut butter will work for this recipe, but my preference is Skippy.
If you prefer a crunch in the peanut butter filling, go ahead and use your favorite brand of crunchy sweetened peanut butter!
Can You Freeze This Cookie Dough Before Baking?
Yes, this cookie dough freezes really well!
To Freeze This Cookie Dough Before Baking:
- Make the dough and filling, and stuff the cookies as directed in the recipe.
- Once the cookie dough balls are stuffed, put them on a parchment paper-lined baking tray and freeze until they’re frozen solid, about 2 to 4 hours.
- Transfer the stuffed frozen cookie dough balls to a plastic freezer zip-top bag. Label the bag with the date and contents. Freeze for up to 3 months.
- When you want to want to bake the cookie dough balls, arrange 6 per tray on a parchment paper-lined large baking tray. Let the dough balls thaw to room temperature on the baking tray (this takes about 1 hour). Bake as directed in the recipe.
More Chocolate-Lovers Cookies to Try
- Single Serving Chocolate Chip Cookies Recipe
- Vanilla Macarons with Chocolate Ganache and Coffee Buttercream
- Chocolate Whoopie Pies with Maple Brown Butter Frosting and Hazelnut Caramel Crunch
- Fudgy Dark Chocolate Cookie Sandwiches with Raspberry Buttercream for Two
- Soft Cannoli Cookie Sandwiches with Almond, Orange, and Dark Chocolate
Let’s Connect
I love hearing from you!
Did you make this recipe? Please rate it and leave a comment.
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xoxo, Faith
Chocolate Peanut Butter Cookies Recipe
Ingredients
Peanut Butter Filling:
- 1/3 cup powdered sugar
- 1/4 cup creamy peanut butter
Chocolate Cookie Dough:
- 14 tablespoons all-purpose flour 3/4 cup + 2 tablespoons
- 1/4 cup cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter melted and cooled slightly
- 2/3 cup light brown sugar lightly packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- 3 tablespoons semisweet chocolate chips for the top
Instructions
To Make the Peanut Butter Filling:
- Stir together the powdered sugar and peanut butter until it comes together. Knead it a few times with your hands to make sure it’s well-mixed.
- Divide the mixture into 6 equal pieces, roll each into a ball, and flatten slightly into a disk about 1 1/2 inches in diameter.
- Place the disks onto a parchment-lined plate and freeze for at least 4 hours (or up to 3 days).
To Make the Chocolate Cookie Dough:
- Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl.
- Melt the butter in a large bowl, and then whisk in the brown sugar until the mixture looks glossy. Whisk in the egg and vanilla.
- Stir the dry ingredients into the wet.
- Cover the dough and refrigerate for at least 4 hours (or up to 3 days).
To Stuff and Bake the Cookies:
- Preheat the oven to 335F. Line a large baking tray with a silpat baking mat or parchment paper. Let the dough rest at room temperature for 15 minutes before stuffing the peanut butter filling into the chocolate cookie dough.
- Divide the dough into 6 equal parts, roll each into a ball, and flatten each into a disk about 3 inches in diameter. Place 1 disk of frozen peanut butter filling onto each disk of dough. Gently fold the dough over the filling and seal it up.
- Place the stuffed cookies onto the prepared baking tray. Top each cookie with 1/2 tablespoon of chocolate chips.
- Bake until the cookies look puffed and slightly crackled. They should be set along the outside, but look a touch doughy in the center. This takes about 14 minutes.
- Let the cookies cool completely on the tray before removing.
Faith’s Tips
- Don’t Skip the Chill Time: It’s important for both the dough and the filling! It improves the flavor and texture of the cookies, and it helps you neatly stuff the filling inside.
- Storage: Once they’re completely cool, layer these cookies between wax paper in an airtight container. Store them at room temperature for up to 1 week.
Nutrition
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
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