An explosion of flavour and texture occurs with each bite of these chewy and lightly crispy, chocolate cookies packed with creamy, oozy peanut butter. Despite being such an indulgent dessert these are quite simple to make. Make a routine day into a memorable occasion by enjoying these Peanut Butter Stuffed Chocolate Cookies with a warm cup of milk.
Chocolate and peanut butter are one dynamic duo. Although their flavours are so distinct from one another, the tempting rich, sweet chocolate and salty, creamy peanut butter complement each other very well. In addition to the taste, the combination of the peanut butter’s creamy texture and the chocolate’s silky, smooth texture is hard to resist.
Are you a big fan of peanut butter? Check out my Chocolate Peanut Butter Balls and Sugar Peanut Butter Balls recipes.
The ingredients required to make these cookies are mostly pantry staples. And making these cookies is not that hard. I wouldn’t say super easy because getting that peanut butter inside all of those cookies can test a little of your patience. And it may get a little bit messy. Even so, the effort is worthwhile.
Ingredients Used
- Peanut butter-You can use either crunchy or creamy peanut butter.
- Butter
- White sugar (granulated)
- Brown sugar
- Egg
- Vanilla extract
- Flour
- Cocoa powder- I’ve used Dutch-processed cocoa powder for the deep and rich flavour of cocoa. But feel free to use regular unsweetened cocoa powder only the flavour will be quite mild.
- Salt
- Baking soda
- Cornflour
How to make peanut butter-stuffed chocolate cookies?
- Filling
Mix peanut butter, powdered sugar, and cornflour to form a dough. Make small balls from dough and place them in a tray to chill.
- Cookie dough
Mix all wet ingredients together then add all dry ingredients. Mix to form a dough
- Stuffing
Make balls out of cookie dough, flatten them, and place a peanut butter ball. Cover the ball with the dough and place it in a baking tray. Place the cookie dough in the refrigerator to chill.
- Baking
Bake in a preheated oven. Let it cool completely in the tray itself before serving and storing.
Storage of cookies
They can be stored in an airtight container for 4-5 days at room temperature.
They can be frozen for up to 3 months. After the cookies have cooled down completely wrap them in a plastic wrap and freeze. Thaw at room temperature for some hours before consumption.
Storage of cookie dough
After the cookie dough has been stuffed with peanut butter balls place them in the freezer for 1-2 hours. Then place them in a zip-lock bag or airtight container and place them in the freezer for up to 2 months.
How to know if Peanut Butter Stuffed Chocolate Cookies are ready?
- The glossy surface of cookies will matify.
- When pressed slightly there will be no inundation.
Tips to ensure successful baking:
- It is necessary to chill both filling and stuffed cookies in the refrigerator for at least 30 minutes. Otherwise, the cookies will spread while baking and lose it’s their chewy texture.
- Properly measure the ingredients, especially the flour.
- Do not place the cookie dough on an already hot parchment/butter paper. They will start spreading faster.
- Let the peanut butter stuffed chocolate cookies cool completely on the tray itself before removing them as they are very soft and might break if moved while it’s still hot.
If you love this recipe, try these!
Peanut Butter Stuffed Chocolate Cookies
Ingredients
Filling
- 120 g Peanut Butter ½ cup
- 60 g Sugar(powdered) ¼ cup
- 10 g Cornflour 1 tbsp
Cookie Dough
- 113 g Butter (room temperature, unsalted) ½ cup
- 125 g Brown Sugar ½ cup + 1 tbsp
- 50 g Sugar(granulated) ¼ cup
- 26 g Peanut Butter 2 tbsp
- 1 Eggs (room temperature)
- 1 tsp Vanilla Extract
- 2 g Salt ½ tsp
- 160 g All-purpose flour 1 cup+2 tbsp
- 40 g Cocoa powder 5½ tbsp
- 4 g Baking soda ¾ tsp
Instructions
Filling
- Mix peanut butter, powdered sugar, and cornflour to form a dough.
- On a parchment/butter paper-lined cookie tray place small scoops of peanut butter dough (2 tsp/ 14 grams each).
- Chill them until the cookie dough is prepared.
Cookie Dough
- Beat both sugars, butter, and peanut butter on med speed for 3-4 minutes or until they are light and fluffy.
- Add egg and vanilla and beat just until they are incorporated.
- Sieve the dry ingredients into the mixture. Mix until just combined
- Make balls out of cookie dough. (2 tbsp/ 42 g each)
- Flatten a ball of dough. Place a peanut butter ball in the center and wrap the dough around the peanut butter ball, enclosing it completely. Roll the dough between your palms to seal any cracks and make it round.
- Place them on a parchment/butter paper-lined cookie tray.
- Chill the cookie dough for at least 30 minutes.
- Bake them in a preheated oven at 180℃/350℉ for 10-12 minutes.
- After 5 minutes remove them from the tray and place them on a wire rack to cool down.
Notes
- It is necessary to chill both filling and stuffed cookies in the refrigerator for at least 30 minutes. Otherwise, the cookies will spread while baking and lose it’s their chewy texture.
- Properly measure the ingredients, especially the flour.
- Do not place the cookie dough on an already hot parchment/butter paper. They will start spreading faster.
- Let the peanut butter stuffed chocolate cookies cool completely on the tray itself before removing them as they are very soft and might break if moved while it’s still hot.