Easy Peanut Butter Stuffed Chocolate Cookies
Rich chocolate cookies stuffed with a creamy peanut butter filling. These cookies are soft, fudgy, and packed with chocolate chips, making them the perfect treat for chocolate and peanut butter lovers.
Ingredients
Peanut Butter Filling
- ¾ cup creamy peanut butter
- 6 tbsp powdered sugar
- ½ tsp vanilla extract
Cookie Dough
- 1 stick unsalted butter
- 1 cup light brown sugar
- 1 Large egg
- 1 Large egg yolk
- 1 tsp vanilla extract
- 1 cup + 2 tablespoons all-purpose flour
- ⅔ cup natural unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp fine sea salt
Add-ins
- 1 cup semisweet chocolate chips
- Extra chocolate chips for topping
- Flaky sea salt (optional)
Instructions
- In a bowl, mix the peanut butter, powdered sugar, and vanilla extract until smooth. Scoop 13 small portions (about 1 tablespoon each) onto a parchment-lined tray. Freeze for at least 1 hour.
- In a large microwave-safe bowl, melt the butter in short bursts. Add the brown sugar and whisk together. Let it cool slightly. Whisk in the egg, egg yolk, and vanilla extract until smooth. Add the flour, cocoa powder, baking soda, and salt. Mix until a thick dough forms. Fold in the chocolate chips. Cover and refrigerate the dough for 1 hour.
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Scoop about 3 tablespoons of cookie dough and flatten it slightly. Place one frozen peanut butter ball in the center and wrap the dough around it. Leave a little peanut butter peeking through the top. Add extra chocolate chips on top.
- Bake for about 8 minutes, or until the cookies are just set. Remove from the oven and sprinkle with flaky sea salt if desired. Let the cookies cool for 5 minutes before transferring to a wire rack.
Notes
- Freezing the peanut butter filling helps keep the center creamy.
- Chilling the cookie dough improves flavor and texture.
- Slightly underbaking keeps the cookies soft and fudgy.
- Sprinkle flaky sea salt on top for a sweet and salty flavor.