Description
These Peanut Butter Filled Chocolate Cookies are a dream come true for chocolate and peanut butter lovers! Soft, fudgy chocolate cookies hide a creamy peanut butter center, creating a melt-in-your-mouth surprise with every bite. Perfect for holidays, gifting, or anytime you crave a decadent treat.
Ingredients
Scale
For the Chocolate Cookie Dough:
- 170 g (¾ cup) unsalted butter, cool-room temp
- 150 g (¾ cup) brown sugar
- 100 g (½ cup) granulated sugar, plus extra for rolling
- 1 large egg, room temp
- 1 tsp vanilla extract
- 155 g (1¼ cups) all-purpose flour
- 70 g (¾ cup) unsweetened cocoa powder (natural recommended for baking-soda formula)
- ½ tsp baking soda (or 1 tsp baking powder if using Dutch cocoa)
- ¼ tsp fine salt
- Optional: ½ tsp espresso powder
For the Peanut Butter Filling:
- 175 g (¾ cup) creamy no-stir peanut butter
- 70–85 g (⅔–¾ cup) powdered sugar
- Pinch fine salt
- Optional: ½ tsp vanilla extract
Instructions
- Make the filling.
- Stir peanut butter, powdered sugar, salt, and vanilla until a soft dough forms.
- Roll into small balls (about 10–12 g each; marble size).
- Chill on a lined tray 15–20 minutes until firm.
- Cream the butter & sugars.
- Beat butter, brown sugar, and granulated sugar on medium-high 2–3 minutes until pale and fluffy.
- Scrape bowl. Beat in egg and vanilla until smooth.
- Mix dry ingredients.
- Whisk flour, cocoa, baking soda (or powder), salt, and espresso powder.
- Add to the wet in two additions on low. Mix just to combine.
- Portion & assemble.
- Scoop dough into 30–35 g portions (about 1 heaping tablespoon).
- Flatten a portion in your palm. Place a chilled peanut butter ball in the center.
- Wrap the dough around the filling and pinch to seal.
- Roll in granulated sugar for a sparkly, crackled finish.
- Bake.
- Arrange 5–6 per sheet, spaced well.
- Bake at 180°C / 350°F for 8–10 minutes (standard size).
- Pull when edges look set but centers still soft and puffed; they’ll settle as they cool.
- Cool on trays 5 minutes, then transfer to a rack.
Baker’s cues to watch:
- Dough should be soft but not sticky. If sticky, chill 10 minutes.
- Seam must be fully sealed to prevent filling leaks.
- Pull slightly underdone for the best soft-chewy texture.
- Prep Time: PT25M
- Cook Time: PT40M
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 240kcal
- Sugar: 18g
- Sodium: 140mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg