Peanut Butter Chocolate Stuffed Cookies

Peanut Butter Chocolate Stuffed Cookies are the ultimate treat when you crave something rich, gooey, and utterly comforting. Imagine biting into a soft chocolate cookie that hides a frozen peanut butter center—warm, melty, and satisfying in every pinch. These cookies combine the deep flavor of cocoa, the sweetness of sugars, and the creamy, salty punch of peanut butter for a dessert that checks all the boxes. Whether you bake these fresh or pop one from the freezer when a craving hits—these cookies will make your kitchen smell like home and fill your heart with joy.

Why You’ll Love Peanut Butter Chocolate Stuffed Cookies

• Flavor contrast at its finest: the bittersweet cocoa and chocolate chips play beautifully against the creamy peanut butter center.

• Texture magic: soft, chewy cookie exterior with a gooey, frozen core yields an irresistible bite.

• Make‑ahead friendly: both the peanut butter dollops and cookie dough can be prepped in advance and baked whenever.

• Versatile and crowd‑pleasing: perfect for dessert, snacks, parties, or even paired with coffee.

• Simple ingredients, big payoff: no fancy tools, no weird chemicals—just normal pantry staples delivering an elevated cookie experience.

Ingredients

Here’s everything you need to make Peanut Butter Chocolate Stuffed Cookies:

• 17 tsp creamy classic peanut butter (without sugar) – these will be frozen to become your stuffed centers.

• 110 g unsalted butter, at room temperature – gives richness and softness.

• 1 tsp vanilla paste (or vanilla extract) – for aromatic depth.

• 100 g brown sugar (about ½ cup) – adds moistness and molasses flavor.

• 60 g caster sugar (¼ cup) – for extra sweetness and structure.

• 1 small egg (≈ 50 g), at room temperature – binds everything together.

• 40 g unsweetened cocoa powder (≈ ⅓ cup) – for chocolate flavor in the dough.

• 180 g all‑purpose flour (≈ 1½ cups) – your cookie’s foundation.

• ¼ tsp salt – balances sweetness.

• ½ tsp baking soda – helps with rise and texture.

• 60 g chocolate chips (≈ ⅓ cup) – for chocolate bursts throughout.

Step‑by‑Step: How to Make Peanut Butter Chocolate Stuffed Cookies

1. Prep the peanut butter centers
   Spoon out 17 large teaspoons of creamy peanut butter onto a lined baking tray. Freeze for about 30 minutes, or until each spoonful is firm and frozen. These will form the gooey core.

2. Make the cookie dough

   • In a large mixing bowl, add the room‑temperature butter, vanilla, brown sugar, and caster sugar. Mix with a spatula (or electric mixer on low/medium) until the mixture is creamy and pale.

   • Add the egg, and combine until smooth and well incorporated.

3. Combine dry ingredients

   • In a medium bowl, sift together the flour, unsweetened cocoa powder, salt, and baking soda. Stir to evenly distribute.

   • Add this dry mix to the butter‑sugar mixture in two batches, folding carefully—don’t overmix! Overworking the dough will lead to tougher cookies.

4. Add chocolate chips
   Fold in the chocolate chips evenly.

5. Chill the cookie dough
   Cover and refrigerate for about 30 minutes. (You can also refrigerate up to 24 hours if you want to bake fresh later—this deepens the flavor and helps with texture.)

6. Shape and stuff

   • Use a 5‑cm ice‑cream scoop to portion out cookie dough balls. Slightly flatten each ball.

   • Remove a frozen peanut butter spoonful from the freezer and place it in the center of the dough. Fold cookie edges around it to seal thoroughly so peanut butter is completely enclosed. Roll into a smooth ball.

   • Repeat until all dough is used (you’ll get roughly 16–17 cookies this way).

7. Bake

   • Preheat your fan‑oven (upper and lower heating) to 180 °C (≈ 350 °F).

   • Bake 6 cookie balls at a time on a lined baking sheet for 9 minutes.

8. Finish off
   Immediately after pulling them from the oven (while still hot), press a few extra chocolate chips on top for visual appeal and extra melty chocolate.
   Let the cookies cool for about 10 minutes on the sheet, then transfer to a wire rack to cool completely.

Helpful Tips

• Seal completely: make sure the peanut butter is well enclosed by dough to prevent leakage while baking.

• Chewy vs. cakey: chilling the dough and handling it gently (minimal mixing) helps keep cookies soft and chewy. Overmixing adds gluten and makes them cakier.

• Frozen centers: freezing peanut butter helps them hold their shape during baking, so they stay molten but don’t collapse.

• Uniform size: using a scoop helps ensure cookies bake evenly.

• Oven calibration: ovens vary—if your cookies spread too much or bake too quickly, lower temp by 5‑10 °C and check a minute early.

Substitutions And Variations

• Nut butter swap: you can use almond butter, cashew butter, or sunflower seed butter instead of peanut butter—just check consistency.

• Sugar swaps: for a slightly healthier twist, try coconut sugar instead of brown sugar (flavor will change slightly), or reduce caster sugar by a tablespoon.

• Chocolate choices: dark chocolate chips add more bite; milk chocolate for extra sweetness; even white chocolate if you want something different.

• Gluten‑free option: use a 1‑to‑1 gluten‑free flour blend in place of all‑purpose flour. Texture may shift slightly.

• Vegan variation: Swap the butter for a plant-based alternative and substitute the egg with a flaxseed “egg” or a store-bought vegan egg replacer. Results may vary.

Storage Instructions

• Room temperature: store baked cookies in a sealed tin or airtight container. They stay fresh for about 7 days at room temperature.

• Freezing raw cookie balls: you may freeze the shaped raw dough balls (with peanut butter centers enclosed), for up to 1 month. Flatten them a bit before freezing so they bake evenly from frozen.

• Freezing baked cookies: once baked and cooled, cookies can be frozen for up to 3 months. Thaw at room temperature when ready to eat.

Nutritional Information

Here’s an approximate nutritional breakdown per cookie, assuming 17 cookies per batch:

Serving Suggestions

• Serve warm with a scoop of vanilla ice cream for an indulgent dessert.

• A glass of cold milk (dairy or non‑dairy) pairs beautifully—balances the richness.

• Dust with cocoa powder or drizzle melted chocolate on top for extra presentation flair.

• Share on a dessert board with other cookies and sweets—these make a show‑stopper.

• Package in cellophane bags tied with ribbon as homemade edible gifts (if you can resist eating them all first!).

Frequently Asked Questions About Peanut Butter Chocolate Stuffed Cookies

Can I bake these cookies directly from frozen raw balls, or do I need to thaw first?
Yes, you can bake from frozen! If you freeze both the peanut butter centers and the shaped cookie dough, just add 1‑2 extra minutes to the baking time. Flatten slightly before freezing so they bake more evenly. Keep an eye on them so they don’t overbake.

My cookies spread too much / become too flat—what’s wrong?
A few possibilities: your dough may have been too warm when going into the oven; you may have over creamed (over‑mixed) the butter and sugars; or your peanut butter center might be melting too fast because it wasn’t fully frozen. Chill your dough well, keep peanut butter center frozen, and bake on cooler, well‑lined sheets.

How can I make them softer or more chewy?
Increase the brown sugar slightly or reduce white sugar—brown sugar retains moisture. Also, under‑bake just a little bit (cookies will firm up while cooling) and don’t over‑mix the flour into the wet ingredients. Chilling the dough helps as well.

Can I make these gluten‑free or dairy‑free?
Absolutely! Use a 1‑to‑1 gluten‑free blend for the flour (check that the cocoa is gluten‑free). For dairy‑free, substitute butter with a plant‑based alternative, and use dairy‑free chocolate chips. Results might shift a bit in texture but still delicious.

Do I need to freeze the peanut butter first? How important is that step?
Freezing the peanut butter is important for structure. It keeps the center from completely liquefying during the bake and helps you maintain a distinct peanut butter core. If you skip freezing, the peanut butter may ooze out or absorb into the dough more, losing that “stuffed” effect.

Conclusion

Peanut Butter Chocolate Stuffed Cookies are one of my favorite go‑to treats—they bring together the cozy comfort of chocolate, the rich creaminess of peanut butter, and the delight of discovering something soft and gooey hidden inside. Thank you so much for joining me on this cookie‑baking adventure! I hope making them fills your kitchen with warmth, your home with laughter, and your tastebuds with joy. With just simple ingredients, a little freezing, and love in every fold, these cookies are easy to make yet unforgettable to eat. Enjoy every bite—you deserve it. Happy baking.

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Peanut Butter Chocolate Stuffed Cookies

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• Author: lisa
• Total Time: 54 minutes
• Yield: 17 cookies 1x

Print Recipe

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Description

Peanut Butter Chocolate Stuffed Cookies are rich, chewy chocolate cookies filled with frozen peanut butter centers that melt perfectly in the oven. These cookies are easy to prep, freezable, and packed with flavor—perfect for dessert trays, gift boxes, or cozy nights in.

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Ingredients

Scale 1x2x3x

17 tsp creamy peanut butter (unsweetened)

110 g (½ cup) unsalted butter, room temperature

1 tsp vanilla paste or extract

100 g (½ cup) brown sugar

60 g (¼ cup) caster sugar

1 small egg (50 g), room temperature

40 g (⅓ cup) unsweetened cocoa powder

180 g (1½ cups) all-purpose flour

¼ tsp salt

½ tsp baking soda

60 g (⅓ cup) chocolate chips

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Instructions

• Prep the peanut butter centers
  Spoon out 17 large teaspoons of creamy peanut butter onto a lined baking tray. Freeze for about 30 minutes, or until each spoonful is firm and frozen. These will form the gooey core.

• Make the cookie dough

  • In a large mixing bowl, add the room‑temperature butter, vanilla, brown sugar, and caster sugar. Mix with a spatula (or electric mixer on low/medium) until the mixture is creamy and pale.

  • Add the egg, and combine until smooth and well incorporated.

• Combine dry ingredients

  • In a medium bowl, sift together the flour, unsweetened cocoa powder, salt, and baking soda. Stir to evenly distribute.

  • Add this dry mix to the butter‑sugar mixture in two batches, folding carefully—don’t overmix! Overworking the dough will lead to tougher cookies.

• Add chocolate chips
  Fold in the chocolate chips evenly.

• Chill the cookie dough
  Cover and refrigerate for about 30 minutes. (You can also refrigerate up to 24 hours if you want to bake fresh later—this deepens the flavor and helps with texture.)

• Shape and stuff

  • Use a 5‑cm ice‑cream scoop to portion out cookie dough balls. Slightly flatten each ball.

  • Remove a frozen peanut butter spoonful from the freezer and place it in the center of the dough. Fold cookie edges around it to seal thoroughly so peanut butter is completely enclosed. Roll into a smooth ball.

  • Repeat until all dough is used (you’ll get roughly 16–17 cookies this way).

• Bake

  • Preheat your fan‑oven (upper and lower heating) to 180 °C (≈ 350 °F).

  • Bake 6 cookie balls at a time on a lined baking sheet for 9 minutes.

• Finish off
  Immediately after pulling them from the oven (while still hot), press a few extra chocolate chips on top for visual appeal and extra melty chocolate.
  Let the cookies cool for about 10 minutes on the sheet, then transfer to a wire rack to cool completely.

Notes

Freeze shaped cookie balls for up to 1 month.

Freeze baked cookies for up to 3 months.

Store at room temp in a sealed container for 7 days.

Flatten dough slightly before freezing for even baking.

For vegan version: use plant-based butter and a flax egg.

To make gluten-free: swap flour with 1:1 gluten-free blend.

• Prep Time: 45 minutes
• Cook Time: 9 minutes
• Category: Dessert

Nutrition

• Serving Size: 1 cookie
• Calories: 240 kcal
• Sugar: 17 g
• Carbohydrates: 27 g
• Protein: 4.5 g