Chocolate stuffed peanut butter cookies are irresistible, especially when served warm. Impress your guests with the best chocolate peanut butter cookies!
Looking for a decadent and indulgent treat that is sure to satisfy your sweet tooth? Look no further than these chocolate stuffed peanut butter cookies!
The combination of rich, creamy peanut butter and sweet, luscious chocolate creates a mouth-watering treat that is perfect for sharing with friends and family or enjoying as a special treat just for yourself.
Check out these Snickers Stuffed Peanut Butter Cookies for more stuffed cookie goodness. They’re stuffed cookie bliss! Or, if stuffed cookies are not your favorite, try some of my other most popular Pinterest recipes—M&M cookies, Salted Caramel Sugar cookies, or Oatmeal Lace cookies.
Chocolate Stuffed Peanut Butter Cookies
With a crispy exterior and a gooey, chocolatey center, these chewy cookies will surely become a new favorite in your household!
Why You’ll Love these Cookies
Ingredients and Substitutions
- Butter – Softened salted or unsalted butter, your preference.
- White Sugar – White granulated sugar provides crisp edges and adds a touch of sweetness.
- Brown Sugar – Light brown sugar provides a chewy texture.
- Peanut Butter – Creamy, but not natural peanut butter.
- Vanilla – Vanilla extract is always preferable over imitation vanilla for rich flavor.
- Baking Soda – The leavening agent.
- Baking Powder – The leavening agent.
- Salt – Omit if using salted butter.
- Flour – All-purpose flour, no need to sift.
- Brown Sugar – To roll the cookies in for added color and texture.
- Salt – Thick flakes of salt from a grinder add to these sweet and salty cookies.
- Dipping Chocolate Wafers – They fit inside the cookies perfectly and melt flawlessly! I love the Baker’s brand chocolate melting wafers, but you can use any kind of chocolate here.
How to Make
An overview, visit the printable recipe card for complete ingredients and instructions.
- Prep – Preheat oven and line a cookie sheet with parchment or wax paper for easy cleanup.
- Combine Wet Ingredients – Combine butter, sugars, peanut butter, and vanilla until smooth in a large mixing bowl. Incorporate egg.
- Combine Dry Ingredients – Combine baking soda, baking powder, salt and flour in a separate bowl.
- Make the Dough – Incorporate dry ingredients into wet mixture until dough forms.
- Make Dough Balls and Roll – As directed, create the dough and roll into sugar topping.
- Bake and Enjoy! – Place cookie dough balls onto your baking sheet and bake cookies until the edges are golden brown.
Tips
- Roll cookie balls in brown sugar and sea salt for added texture.
- For best results, don’t over-bake the cookies! They might not look done but will continue to bake on the sheet after removing them from the oven.
- These chocolate peanut butter cookies are best served out of the oven. If you save them for later, warm them in the microwave for 20 seconds for blissful bites.
Serving Suggestions
- Topped with ice cream
- Make into an ice cream sandwich
- Crumble on top of yogurt
- Pair with a tall glass of milk
Tool to Use
- Mixer (You can also mix by hand)
- Cookie Sheets
How to Store
Room Temperature – Leave cookies in an airtight container for up to 3 days.
Freeze – Freeze for up to 12 months.
Reheat
- Reheat for 10 seconds in the microwave.
Frequently Asked Questions
Creamy peanut butter works better for this recipe. Natural peanut butter doesn’t bake as well. However, if you want to experiment, learn how to make peanut butter here.
Softened butter will help the cookies to retain their shape. Melted butter will cause the cookies to spread and thin out.
Yes! Prep the dough and chill for up to 24 hours before baking. Make sure to let the dough come to room temperature before baking.
Light brown sugar will give your cookies a lighter flavor than dark brown sugar, which provides a deeper flavor.
Let cookies cool for at least 5 minutes before serving them.
More Peanut Butter Recipes
Chocolate Stuffed Peanut Butter Cookies
Ingredients
- ½ cup butter softened, unsalted
- ½ cup white granulated sugar
- ½ cup dark brown sugar (packed, light brown sugar works too)
- ½ cup peanut butter
- 1 egg
- ½ teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1¼ cup all-purpose flour
- ½ cup brown sugar for rolling
- ⅛ teaspoon sea salt for rolling
- 32 pieces Baker's dipping chocolate wafers for stuffing
Instructions
- Preheat oven to 350℉.
- In a large mixing bowl, combine butter, sugars, peanut butter and vanilla until smooth.
- Add egg until incorporated.
- In a separate bowl, combine baking soda, baking powder, salt and flour. Incorporate dry ingredients into wet mixture until combined.
- In a small bowl, combine brown sugar and salt. Roll a large dough ball {I use a medium cookie scoop}, break in half to add a melting wafer inside and then roll back into a ball.
- Roll dough balls in the brown sugar and salt mixture and place on a parchment lined cookie sheet. Bake 8 minutes (or until golden brown at edges) and serve warm.
Julie’s Tips
- Rolling the cookie dough balls in brown sugar and sea salt give added texture, but you can skip this step if you’d like to save time.
- For best results, don’t over-bake the cookies! They might not look done but will continue to bake on the sheet after removing them from the oven.
- These chocolate peanut butter cookies are best served out of the oven. If you save them for later, warm them in the microwave for 20 seconds for blissful bites.
Estimated nutrition information is provided as a courtesy and is not guaranteed.
These are so amazing! I’ve made them twice in the past 2 weeks because my family loved them so much!!
These look so delicious, I think I would like to make a SG version of these cookies… why not?
Oh my! These look absolutely delish! Your recipes always look fabulous. If only I could bake/cook like that!
You’re too sweet, Holly! I rarely make anything complicated, you’ve got this!