Peanut Butter Stuffed Chocolate Cookies

5 from 4 votes

Peanut Butter Stuffed Chocolate Cookies

Soft, chewy, and rich, these peanut butter stuffed chocolate cookies have creamy peanut butter centers wrapped in fudgy chocolate dough, bakery-style cookies made simple.

Prep Time30

Cook Time11

Chill Time1

Servings: cookies

Author: Bea & Marco

Ingredients

Filling

½ cup (120 g) creamy peanut butter (not natural/oily type)
2 tablespoon (30) powdered sugar
1 tablespoon (15 g) salted butter softened
½ teaspoon vanilla extract

Dry ingredients

1⅓ cup (175 g) all-purpose flour
½ cup (40 g) Dutch-processed cocoa powder unsweetened
½ teaspoon baking soda
¼ teaspoon salt

Wet Ingredients

½ cup (115 g) salted butter softened
½ cup (100 g) granulated sugar
¾ cup (150 g) packed brown sugar
1 large egg room temperature
2 teaspoon vanilla extract

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Instructions

Filling

Mix peanut butter, powdered sugar, butter, and vanilla extract until smooth.
½ cup creamy peanut butter (not natural/oily type), 2 tablespoon powdered sugar, 1 tablespoon salted butter, ½ teaspoon vanilla extract
Scoop into 14 balls and freeze for 20–25 minutes while making the dough.

Dry ingredients

In a bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
1⅓ cup all-purpose flour, ½ cup Dutch-processed cocoa powder, ½ teaspoon baking soda, ¼ teaspoon salt

Wet ingredients

In a large bowl, using a handheld mixer, beat butter, granulated sugar, and brown sugar until fluffy and slightly pale, about 2–3 minutes.
👉 Cue: light and airy, but still a bit grainy, over-creaming causes overspreading.
½ cup salted butter, ½ cup granulated sugar, ¾ cup packed brown sugar
Beat in egg and vanilla just until combined.
👉 Cue: smooth and glossy; stop once egg disappears to avoid greasy dough.
1 large egg, 2 teaspoon vanilla extract
Add dry ingredients to the wet mixture and mix on low until no dry streaks remain.
👉 Cue: dough should be soft, slightly sticky, but hold together, not batter-like.

Chill

Spread the dough up along the sides of the bowl, forming a thin, even layer. Chill 20–30 minutes, just until firmer and easier to shape.

Assemble

Preheat oven to 190°C (375°F). Line two baking trays with parchment paper.
Scoop dough into 14 balls (about 3 tablespoons or 45 g each). Flatten slightly, place a frozen filling ball in the center, wrap, and seal completely. Lightly texture the tops with your fingertips for natural bakery wrinkles.
👉 Cue: no visible seams; filling fully enclosed. If your kitchen runs warm, chill them for 10 minutes just until they feel firm to the touch.

Bake

Place dough balls on a tray, leaving about 8 cm (3 inches) of space between each cookie, they’ll spread as they bake.
Bake for 4 minutes on the middle rack, then lower the temperature to 350°F (175°C), and bake for another 6-7 minutes. Pull when edges set and slightly wrinkled, centers glossy and soft.
Oven behavior timeline
0–4 min: Dough balls hold shape; edges just starting to soften. Tops glossy and slightly domed.
5–7 min: Edges spreading outward, tops beginning to dull slightly. Centers puffed but still glossy.
👉 Check: early indicator stage. If spreading too fast → dough too warm. If no spread → dough too cold.
8–9 min: Edges darker and more defined, faint cracks forming. Centers still raised and soft; PB filling starting to warm and loosen.
10–11 min: Edges fully set, tops slightly wrinkled, centers glossy and soft. PB filling creamy, not runny.
12 min (max): Edges firm, centers set but chewy. Cookies flatten slightly as steam escapes, and ripples deepen during cooling.
Rest on the tray 10 minutes, then transfer to a wire rack. They come out domey but will slightly sink and show ripples within those minutes!

Notes

Measure flour accurately: For optimal results, use a kitchen scale. If using cups, measure by spooning flour into the cup and leveling it with a knife. Avoid scooping directly from the bag, as this can lead to tough, dry cookies.
Weigh your ingredients: Baking, especially cookies, is a science. For accuracy and consistency, use a kitchen scale whenever possible. If using measuring cups, spoon and level your dry ingredients to avoid adding too much flour.
Peanut butter: Use creamy, no-stir peanut butter. Natural types separate and can make the filling oily.
Serving: Best enjoyed warm for gooey centers. Reheat in the microwave for 8-10 seconds to bring back the ooze.

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