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!
Servings 6 cookies
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