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Chocolate Peanut Butter Cookies Recipe

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!
Course Dessert
Cuisine American
Prep Time 26 minutes
Cook Time 14 minutes
Chill Time 4 hours
Servings 6 cookies
Calories 411kcal


Peanut Butter Filling:

Chocolate Cookie Dough:


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.


  • 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.


Serving: 1cookie | Calories: 411kcal | Carbohydrates: 53g | Protein: 6g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 209mg | Potassium: 223mg | Fiber: 3g | Sugar: 34g | Vitamin A: 393IU | Calcium: 45mg | Iron: 2mg