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Chocolate Peanut Butter Stuffed Cookies

Chocolate peanut butter stuffed cookies have a soft chocolate cookie exterior and a creamy peanut butter center. The dough is chilled before baking, and the cookies come out with set edges and tops that no longer look wet.
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Prep Time 25 minutes
Cook Time 12 minutes
Chilling and cooling 30 minutes
Total Time 1 hour 7 minutes
Servings: 18 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the peanut butter filling
  • 0.75 cup peanut butter creamy
  • 0.75 cup powdered sugar
For the chocolate cookie dough
  • 0.5 cup unsalted butter softened
  • 0.5 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 1 egg large
  • 1 tsp vanilla extract
  • 1.5 cup all-purpose flour
  • 0.5 cup cocoa powder unsweetened
  • 0.5 tsp baking soda
  • 0.25 tsp fine salt

Equipment

  • 1 electric mixer
  • 2 18x13-inch rimmed baking sheet

Method
 

Make the peanut butter filling
  1. Stir the peanut butter and powdered sugar in a medium bowl until smooth and thick.
  2. Divide the filling into 18 rounded tablespoon portions and roll them into balls.
  3. Refrigerate the filling balls while you make the dough.
Make the chocolate cookie dough
  1. In a large bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed until creamy, about 2 minutes.
  2. Beat in the egg and vanilla.
  3. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  4. Mix the dry ingredients into the butter mixture on low speed just until no dry streaks remain.
  5. Cover and refrigerate the dough for 20 minutes.
Assemble and bake
  1. Heat the oven to 350°F and arrange racks in the upper and lower thirds.
  2. Line two 18x13-inch rimmed baking sheets with parchment paper.
  3. Divide the dough into 18 portions and flatten each into a disk.
  4. Place a peanut butter ball in the center of each disk and wrap the dough around it, pinching the seam closed.
  5. Arrange 9 cookies on each baking sheet, at least 2 inches apart.
  6. Bake for 10–12 minutes, swapping the sheets between racks and rotating them front to back halfway through, until the edges are set and the tops no longer look wet.
  7. Cool the cookies on the baking sheets for 10 minutes.
  8. Transfer the cookies to a wire rack to cool completely.

Notes

For sealed centers, pinch each dough seam closed before baking. Store in an airtight container at room temperature for up to 4 days; freeze for up to 2 months. For a gluten-free variation, use a 1:1 gluten-free all-purpose flour blend.