Peanut Butter Stuffed Chocolate Chip Cookies

Short Description

Peanut Butter Stuffed Chocolate Chip Cookies are a rich, indulgent twist on the classic cookie. These soft and chewy chocolate chip cookies are filled with a creamy peanut butter center, offering a perfect balance of sweet and salty in every bite.

Why You’ll Love This Recipe

This recipe takes your favorite chocolate chip cookies to the next level with a surprise peanut butter filling that melts in your mouth. The combination of gooey chocolate and creamy peanut butter is irresistible. They’re impressive to serve, yet easy to prepare, making them ideal for parties, holiday baking, or an upgraded everyday treat.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

  • Unsalted butter
  • Brown sugar
  • Granulated sugar
  • Eggs
  • Vanilla extract
  • All-purpose flour
  • Baking soda
  • Salt
  • Semi-sweet chocolate chips
  • Creamy peanut butter
  • Powdered sugar (for peanut butter filling)

directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then add vanilla extract.
In another bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients.
Fold in the chocolate chips until evenly distributed.
In a small bowl, stir together the creamy peanut butter and powdered sugar to create the filling.
Scoop out one tablespoon of cookie dough, flatten slightly, and place a small dollop of the peanut butter mixture in the center. Cover with another flattened tablespoon of dough and seal the edges.
Place the stuffed dough balls onto the prepared baking sheet, spaced about two inches apart.
Bake for 12 to 14 minutes, or until the edges are golden and the centers are set.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

Servings: 14 to 16 large cookies
Prep Time: 20 minutes
Cook Time: 12 to 14 minutes
Total Time: 32 to 34 minutes

Variations

Use crunchy peanut butter for added texture in the filling.
Replace peanut butter with almond or cashew butter for a different flavor profile.
Add chopped peanuts to the dough for an extra nutty crunch.
Use mini chocolate chips or white chocolate chips instead of semi-sweet.

storage/reheating

Store in an airtight container at room temperature for up to 4 days.
To reheat, microwave for 8 to 10 seconds for a warm, gooey center.
You can freeze baked cookies for up to 2 months or freeze the stuffed dough balls and bake directly from frozen, adding a couple of minutes to the baking time.

FAQs

Can I use natural peanut butter?

Natural peanut butter can be used, but it’s recommended to use a stabilized version to ensure the filling holds together.

Can I prepare the dough in advance?

Yes, you can refrigerate the cookie dough for up to 2 days or freeze it for longer storage.

How do I keep the filling from leaking?

Make sure to seal the edges of the dough completely around the peanut butter center.

Can I make these smaller?

Yes, just adjust the amount of dough and filling per cookie and reduce the baking time by 2–3 minutes.

Are these cookies freezer-friendly?

Yes, both the baked cookies and the stuffed dough balls freeze well.

What’s the best type of chocolate to use?

Semi-sweet chocolate chips are traditional, but dark or milk chocolate chips work well too.

How do I make them even gooier?

Slightly underbake the cookies and let them rest on the baking sheet to finish setting.

Can I make them gluten-free?

Yes, use a 1:1 gluten-free flour substitute.

Why add powdered sugar to the peanut butter?

It sweetens and firms the peanut butter, making it easier to shape and less likely to leak during baking.

Can I use this dough for regular chocolate chip cookies?

Yes, simply skip the filling and bake as standard cookies.

Conclusion

Peanut Butter Stuffed Chocolate Chip Cookies offer an indulgent twist on a beloved classic. The rich chocolate chip cookie exterior and the creamy peanut butter center come together for a perfectly balanced treat. Whether for a special occasion or just a decadent snack, these cookies never fail to impress.

Print
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Peanut Butter Stuffed Chocolate Chip Cookies

Peanut Butter Stuffed Chocolate Chip Cookies

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  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 12 to 14 minutes
  • Total Time: 32 to 34 minutes
  • Yield: 14 to 16 large cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Peanut Butter Stuffed Chocolate Chip Cookies are soft, chewy cookies filled with a creamy, sweet peanut butter center, combining the best of two classic treats in every bite.


Ingredients

Units Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups semi-sweet chocolate chips
  • 3/4 cup creamy peanut butter
  • 1/2 cup powdered sugar

Instructions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in eggs one at a time, then add vanilla extract.
  4. In another bowl, whisk together flour, baking soda, and salt.
  5. Gradually add dry ingredients to the wet mixture, mixing until just combined.
  6. Fold in the chocolate chips.
  7. In a small bowl, mix creamy peanut butter and powdered sugar until well combined.
  8. Scoop out 1 tablespoon of cookie dough, flatten it slightly, and place a small dollop of the peanut butter mixture in the center.
  9. Top with another flattened tablespoon of dough and seal the edges to enclose the filling.
  10. Place stuffed dough balls onto the prepared baking sheet about two inches apart.
  11. Bake for 12–14 minutes, or until edges are golden and centers are set.
  12. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Use stabilized peanut butter for best filling texture.
  • Seal the dough edges well to prevent leaking.
  • Freeze dough balls for future baking—just add a couple of minutes to bake time.
  • For extra gooey centers, slightly underbake and let set on the baking sheet.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 290
  • Sugar: 22g
  • Sodium: 170mg
  • Fat: 16g
  • Saturated Fat: 8g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 35mg

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