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Double Chocolate Peanut Butter Stuffed Cookies

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These double chocolate peanut butter stuffed cookies feature a rich, fudgy chocolate cookie exterior with a creamy peanut butter center. Easy to make and sure to impress, they’re perfect for any occasion and deliver a delightful surprise in every bite.

Ingredients

Scale
  • 1 1/2 cups (195g) all-purpose flour
  • 1/2 cup (45g) unsweetened cocoa powder (natural or Dutch-process)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (170g) semi-sweet chocolate chips or chunks
  • 1/2 cup (120g) creamy peanut butter (not natural)
  • 1/4 cup (30g) powdered sugar
  • Pinch of salt (optional, for filling)

Instructions

  1. In a small bowl, mix 1/2 cup creamy peanut butter with 1/4 cup powdered sugar and a pinch of salt (if using).
  2. Scoop out 18 small dollops (about 2 teaspoons each) onto a parchment-lined plate. Freeze for 30 minutes, or until firm.
  3. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  4. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
  5. In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
  6. Add eggs and vanilla extract to the butter mixture and beat until combined.
  7. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  8. Fold in chocolate chips or chunks.
  9. Scoop about 1 1/2 tablespoons of dough and flatten slightly in your palm.
  10. Place a frozen peanut butter ball in the center, then wrap the dough around it, sealing completely. Roll gently into a ball and place on prepared baking sheet, spaced about 2 inches apart.
  11. Bake for 10-12 minutes, or until tops are set but still slightly soft in the middle.
  12. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack.
  13. Serve slightly warm for a gooey center. Microwave for 8-10 seconds to reheat if desired.

Notes

Freeze the peanut butter filling before stuffing to prevent leaks. Seal the dough well around the filling. For gluten-free, use a 1:1 gluten-free flour blend. For vegan, use plant-based butter, egg replacer, and dairy-free chocolate chips. Store in an airtight container for up to 3 days or freeze for up to 2 months. Microwave for a few seconds to restore gooey centers.

Nutrition

Keywords: double chocolate, peanut butter, stuffed cookies, chocolate cookies, easy dessert, fudgy cookies, bake sale, party cookies, kid friendly, chocolate peanut butter

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