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Peanut Butter-Stuffed Chocolate Cookies

A soft chocolate cookie stuffed with peanut butter, these cookies are hard to stop at just one (especially if you try them while they’re still warm!).

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 24 Cookies
Author Liz


  • 1/2 c. unsalted butter softened
  • 3/4 c. creamy peanut butter not natural peanut butter, divided
  • 1/2 c. light brown sugar
  • 1/2 c. granulated sugar plus extra for rolling
  • 1 tsp. vanilla extract
  • 1 egg
  • 1 1/2 c. all-purpose flour
  • 1/2 c. unsweetened cocoa powder
  • 1/4 tsp. salt
  • 1/4 tsp. baking soda
  • 1/2 c. confectioners sugar



  1. Preheat oven to 375F. Line two baking sheets with parchment paper and set aside. Place 1/4-1/2 c. granulated sugar in a small bowl and set that aside as well.

Make the Cookie Dough:

  1. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, sugars, and 1/4 c. peanut butter on medium speed. Scrape down sides of the bowl. Beat in vanilla and egg. Sift flour, cocoa powder, salt, and baking soda into bowl. Beat on medium-low until dough begins to come together, 1-2 minutes.

Make the Peanut Butter Filling:

  1. In a separate bowl, cream together (use either the stand mixer or a hand held mixer) remaining 1/2 c. peanut butter and confectioners sugar.

Assemble & Bake the Cookies:

  1. Using a 1 1/2 Tbs. ice cream scoop, portion out dough into equal sizes. With clean hands, roll each into a ball. Flatted between your palms. Pinch off pieces of the peanut butter filling - about the size of a dime (adjust more or less depending on whether you can seal the peanut butter inside the dough). Place in center of the chocolate dough. Fold dough over and pinch together at seams to seal. Roll into a ball. Roll ball in a small bowl of granulated sugar. Set onto prepared baking sheet. Continue with remaining dough, placing cookies about 2 inches apart. When baking sheets are filled, flatten each cookie slightly, with the palm of your hand or the flat bottom of a juice glass.

  2. Bake for 7-9 minutes (mine were 8 minutes exactly), until cooked throughout but not yet browned. Allow to cool for a few minutes on the baking sheet before moving to a wire rack to cool completely.
  3. Store cookies in an airtight container for up to 5 days.