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Stuffed peanut butter chocolate cookies have the best of both worlds. The chewy chocolate cookies have a peanut butter surprise inside! | www.spoonfulofflavor.com

Stuffed Peanut Butter Chocolate Cookies

Stuffed chocolate peanut butter cookies are a delectable cookie made in only 20 minutes! These easy chocolate cookies are stuffed with peanut butter.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 30 cookies
Calories 144kcal
Author Ashley C.


Peanut Butter Filling

  • 3/4 cup confectioners' sugar (94 g)
  • 3/4 cup creamy peanut butter (190 g)

Chocolate Cookies

  • 1 1/2 cups all purpose flour (188 g)
  • 1/2 cup unsweetened cocoa powder (50 g)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar (100 g) plus extra for rolling dough
  • 1/2 cup brown sugar (110 g)
  • 1/2 cup unsalted butter room temperature (113 g or one stick)
  • 1/4 cup creamy peanut butter (60 g)
  • 1 teaspoon vanilla
  • 1 large egg


  • Preheat oven to 375┬░ F. Line a cookie sheet with parchment paper and set aside.
  • To make the peanut butter filling, use an electric mixer to combine peanut butter and confectioners' sugar. Place in the freezer for 15 minutes to chill (it will be easier to handle later on). Meanwhile, make the chocolate cookie dough.
  • To make the chocolate cookie dough, whisk together flour, cocoa, baking soda and salt in a medium bowl. Set aside.
  • In the bowl of a stand mixer (or using a hand mixer), combine sugar, brown sugar, butter and peanut butter. Mix on medium-high until light and fluffy, about 2 minutes, scraping down the sides of the bowl when necessary. Add vanilla and egg, and mix until incorporated, about 30 seconds. With the mixer on low, slowly add the flour-cocoa mixture to the dough. Mix just until combined, about 30 seconds.
  • Scoop about a tablespoon of chocolate cookie dough, roll it into a ball and flatten it into a disc. Then scoop about a teaspoon of peanut butter filling and roll it into a ball. Place the peanut butter ball in the center of the chocolate disc and gently wrap the peanut butter inside┬áthe chocolate cookie dough. Roll into a ball and roll in the extra granulated sugar. Place on prepared cookie sheet and repeat with remaining dough.
  • Bake cookies for 8 to 10 minutes, or until the edges are set and the tops begin to crackle. Cool cookies on cookie sheet for 5 minutes, then transfer to a cooling rack to cool completely. Store in an airtight container at room temperature for up to 5 days.


  • Store these in a container for up to 5 days. Or freeze for up to 1 month.


Calories: 144kcal | Carbohydrates: 17g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 100mg | Potassium: 91mg | Fiber: 1g | Sugar: 10g | Vitamin A: 100IU | Calcium: 11mg | Iron: 0.7mg