Chocolate stuffed peanut butter cookies are irresistible, especially when served warm. Impress your guests with these chocolate peanut butter cookies!
When I started this blog over 9 years ago, I had no idea where it would lead. At the time, I was hoping it would just give me a few leads for weddings and events.
I never intended for it to be a business or a place for me to develop my photography skills, meet new people and make friends, but it has. Along the way, I came to know Carrian, writer, and creator of Oh Sweet Basil.
I have so much respect and admiration for Carrian. She’s a friend I can always count on, yet we’ve never met. The internet is funny that way, isn’t it? Making the world feel so much smaller, and warmer.
Last week my sister came over and whipped up these delicious chocolate stuffed peanut butter cookies with me. We came to the conclusion that cookies should always be stuffed.
If you agree then you’ll have to check out my Snickers Stuffed Peanut Butter Cookies. They’re stuffed cookie bliss!
A couple years ago Carrian reached out to me for decorating advice for their home. It sparked a friendship and the rest is history. I’m so excited to share a recipe from her and her husband Cade’s cookbook “Our Sweet Basil Kitchen” with you today. Much like Carrian, their book makes you not only feel like friends but family.
Table of Contents
Ingredients to Make Chocolate Stuffed Peanut Butter Cookies
- Butter – Softened salted or unsalted, your preference.
- Sugar – White granulated sugar.
- Brown Sugar – Light brown sugar.
- Peanut Butter – Creamy, but not natural. It doesn’t tend to bake as well.
- Egg – To bind the ingredients.
- 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, 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 perfect and melt flawlessly!
How to Make Chocolate Stuffed Peanut Butter Cookies
- Prep – Preheat oven and line a cookie sheet with parchment paper for easy cleanup.
- Combine Wet Ingredients – In a large mixing bowl, combine butter, sugars, peanut butter and vanilla until smooth. Incorporate egg.
- Combine Dry Ingredients – In a separate bowl, combine baking soda, baking powder, salt and flour.
- Make the Dough – Incorporate dry ingredients into wet mixture until combined.
- Make Dough Balls – In a small bowl, combine brown sugar and salt. Roll a large dough ball or use a medium cookie scoop, break in half to add a melting wafer and then roll into a ball.
- Garnish – Roll dough ball in brown sugar and salt mixture
- Bake and Enjoy! – Serve warm!
Tips
To Serve – I made a couple adaptations to the recipe and rolled them in brown sugar and sea salt for added texture, because why not? These chocolate peanut butter cookies are best served out of the oven, but if you’re saving them for later, warm them in the microwave for 20 seconds for blissful bites.
More Peanut Butter Recipes
- Flourless Peanut Butter Chocolate Chip Cookies
- Peanut Butter Ice Cream
- Peanut Butter Balls
- Peanut Butter Fudge
Chocolate Stuffed Peanut Butter Cookies
Ingredients
- 1/2 cup butter softened
- 1/2 cup sugar
- 1/2 cup brown sugar packed
- 1/2 cup peanut butter
- 1 egg
- 1/2 teaspoon vanilla
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cup flour
- 1/2 cup brown sugar for rolling
- 8 cracks of salt for rolling
- Baker’s dipping chocolate
Instructions
- Preheat oven to 350 degrees.
- 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 and then roll into a ball.
- Roll dough ball in brown sugar and salt mixture and place on a parchment lined cookie sheet. Bake 8 minutes and serve warm.
Notes
Nutrition
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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!