Chocolate Cookies Stuffed with Peanut Butter Filling

These thick, rich double-chocolate cookies are filled with a soft, sweet-salty peanut butter center. Best enjoyed warm so the peanut butter melts slightly and creates a gooey surprise with every bite. Simple ingredients and an easy process make these stuffed cookies an irresistible treat.

Happy 2022! I’m kicking off the year with one of my favorite cookie creations: peanut butter stuffed chocolate cookies. If you love the classic chocolate-and-peanut-butter pairing—think Reese’s or a peanut butter–Nutella sandwich—these will be right up your alley.

The cookie dough is deeply chocolatey and slightly crisp at the edges, while the interior is thick, soft, and stuffed with a simple, creamy peanut butter filling. The result is a comforting balance of sweet and salty in a hand-held dessert.

For other cookie ideas, try variations that pair peanut butter with different mix-ins like pretzels, white chocolate, or dark chocolate with nuts.

Why this recipe works

Simple and approachable. The method is straightforward and requires just a few steps; no complicated techniques are needed.

Perfect flavor pairing. Creamy peanut butter centers are wrapped in a double-chocolate dough that intensifies the chocolate-peanut butter combination.

Great texture. These are thick, soft cookies with slightly crisp edges for a pleasing contrast.

Ingredients notes

Below are a few tips for the main ingredients. The full recipe and measurements appear in the recipe card.

Butter: Unsalted butter is recommended and should be softened for creaming with the sugars.

Sugars: Brown sugar adds moisture and chew; regular granulated sugar provides lift and crisp edges.

Peanut butter: Use creamy, not natural, peanut butter for a stable, smooth filling that holds its shape when rolled into balls.

Cocoa powder: Choose a good-quality unsweetened cocoa powder to get deep chocolate flavor and the right texture.

Chocolate chips: Dark or semi-sweet chocolate chips can be folded into the dough or sprinkled on top; they’re optional but delicious.

Step-by-step instructions

You’ll need a baking sheet lined with parchment, a large mixing bowl, a spatula, a whisk, and a scoop or tablespoon for portioning.

Step 1 — Make the filling. In a small bowl, mix creamy peanut butter with powdered sugar until smooth. Scoop 1–2 teaspoon-sized portions and roll them into small balls with your hands. Chill the peanut butter balls on a plate while you make the dough.

Step 2 — Make the dough. In a mixer, cream the butter with brown and granulated sugar until light and smooth, about 3–5 minutes. Add the egg and vanilla and mix until combined.

Step 3 — Add dry ingredients. On low speed, add flour, unsweetened cocoa powder, and baking soda. Mix until a thick cookie dough forms. Optionally fold in dark chocolate chips.

Step 4 — Assemble the cookies. Scoop about 1 tablespoon of dough onto the prepared baking sheet and gently flatten it. Place a chilled peanut butter ball in the center, then top with another scoop of dough and seal the edges so the peanut butter is completely enclosed.

Step 5 — Chill and bake. Refrigerate the assembled cookies for 30 minutes to prevent excessive spreading. Bake at 350°F (175°C) for 12–14 minutes. Allow cookies to cool slightly before serving so the filling sets but remains soft and gooey.

Enjoy warm for the best melt-in-your-mouth experience.

Storing & freezing

Store baked cookies at room temperature in an airtight container for up to 3 days.

To freeze, place cooled cookies in an airtight container and freeze for up to 2 months. Thaw at room temperature before serving.

FAQ

What is the filling made of?

The filling is simply creamy peanut butter mixed with powdered (icing) sugar. Use powdered sugar so the filling has the right texture and sweetness.

Can I use crunchy peanut butter?

Yes — crunchy peanut butter works if you prefer texture, but avoid natural peanut butter because its oil separation makes the filling harder to shape and less stable.

Do I have to chill the dough?

Chilling is recommended. Chilling firms the dough and the peanut butter centers so the cookies spread less while baking, keeping a thick, stuffed shape.

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