Peanut Butter Stuffed Chocolate Cookies – Deliciously thick and fudgy chocolate cookies that are filled with creamy peanut butter centres, and studded with chocolate chips. The BEST chocolate PB cookies!
Why you’ll love this recipe
I have the ULTIMATE chocolate cookies for you.
These cookies are thick, fudgy, rich in chocolate flavour, and stuffed with a creamy peanut butter centre.
They’re super quick and easy to make, and only require simple, staple ingredients.
If you’re a big chocolate and peanut butter fan, you are absolutely gonna love these cookies!
Looking for more peanut butter goodness? Check out my Chocolate Peanut Butter Molten Cakes, 4 Ingredient Peanut Butter Mousse, and my Peanut Butter Cup Brownies.
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make these cookies. You can find my recipe card at the bottom of this post for the complete list with their amounts.
- Smooth peanut butter
- Icing/powdered sugar
- Plain/all-purpose flour
- Cocoa powder: I love and use Dr. Oetker Fine Dark Cocoa Powder.
- Baking powder
- Baking soda
- Cornflour/cornstarch: Makes for extra soft and thick cookies.
- Salt
- Unsalted butter: Melted.
- Light brown sugar: Using mostly brown sugar results in extra soft and chewy cookies, as well as a subtle molasses flavour.
- Caster/granulated sugar
- Large egg
- Vanilla extract
- Chocolate chips: For topping. You can use milk, dark, or semi-sweet.
How to make Peanut Butter Stuffed Chocolate Cookies
To make these cookies, simply start by making the peanut butter filling.
In a medium mixing bowl, mix together the peanut butter and icing sugar until completely combined.
Roll the mixture into 0.5oz balls (you’ll end up with about 15 – 16). Keep refrigerated whilst preparing the cookie dough.
Whisk together the flour, cocoa powder, baking powder, baking soda, cornflour, and salt. Set aside.
In a separate large mixing bowl, whisk together the melted butter and sugars until combined.
Add the egg and vanilla extract, and mix until combined.
Add the dry ingredients and mix until completely combined.
Roll the dough into 1.5oz balls, and place onto a baking tray lined with parchment paper or a silicone mat.
Flatten each ball and place a peanut butter ball in the centre. Shape the cookie dough around the filling, covering completely, and roll back into a ball.
Bake for 12 – 14 minutes. As soon as the cookies are out of the oven, top with chocolate chips.
Allow to cool on the baking tray for 5 – 10 minutes before transferring them to a wire rack to cool completely.
The printable recipe card with the full list of ingredients, their measurements, and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements. Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
These Peanut Butter Stuffed Chocolate Cookies are:
- super quick and easy to make
- deliciously thick, soft, and fudgy
- rich in chocolate flavour
- filled with creamy peanut butter centres
How long will these cookies last? These cookies will stay fresh, kept in an airtight container, at room temperature for up to 1 week.
Want freshly-baked cookies every time? Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake straight from frozen.
Did You Make This Recipe?
Leave a ⭐️ review! I’d love to see your take on it — snap a photo and tag me on Instagram or Facebook with #simplybakeblog!
Try these cookies next!
- Chocolate Orange Brownie Cookies
- Marbled Chocolate Chip Cookies
- Peanut Butter M&M Cookies
- Chocolate Crinkle Cookies
- Brownie Stuffed Chocolate Chip Cookies
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Peanut Butter Stuffed Chocolate Cookies
Ingredients
For the Peanut Butter Filling
- ¾ cup (186g) smooth peanut butter
- ¾ cup (93g) icing/powdered sugar
For the Cookies
- 1 ½ cups (187g) plain/all-purpose flour
- ½ cup (50g) cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons cornflour/cornstarch
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, melted
- ¾ cup (150g) light brown sugar
- ¼ cup (50g) caster/granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ½ cup (87g) chocolate chips, for topping
Instructions
For the Peanut Butter Filling
- In a medium mixing bowl, mix together the peanut butter and icing sugar until completely combined.
- Roll the mixture into 0.5oz balls (you'll end up with about 15 – 16). Keep refrigerated whilst preparing the cookie dough.
For the Cookies
- Preheat the oven to 180C/350F/Gas 4. Line a baking tray with parchment paper or a silicone mat, and set aside.
- Whisk together the flour, cocoa powder, baking powder, baking soda, cornflour, and salt. Set aside.
- In a separate large mixing bowl, whisk together the butter and sugars until combined.
- Add the egg and vanilla, and mix until combined.
- Add the dry ingredients and mix until completely combined.
- Roll the dough into 1.5oz balls, and place onto the prepared baking tray.
- Flatten each ball and place a peanut butter ball in the centre. Shape the cookie dough around the filling, covering completely, and roll back into a ball.
- Bake for 12 – 14 minutes. As soon as the cookies are out of the oven, top with chocolate chips.
- Allow to cool on the baking tray for 5 – 10 minutes before transferring them to a wire rack to cool completely.
Video
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
Natural or dutched cocoa? The baking soda suggests natural but the quantities are small enough to make me wonder. Looks like a fab recipe.
Either will work in this recipe.
My cookies didn’t turn out fudgy at all! Maybe over baked? baked for minimum amount of time, but they were dry. what did i do wrong?
Absolutely delicious! Like a peanut butter cup in cookie form. 🙂
These are the best. I love the peanut butter stuffed inside. I will definitely make them again.