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