Full disclosure, I am 100% a choco-peanut butter addict. They say the first step to recovery is admitting you have a problem, so this is me saying, I am addicted to chocolate and peanut butter. I love it on my ice cream, on toast, on bananas, in yogurt, in my smoothies, can you see where I’m going here? I love it so many ways, (except with meatloaf, nothing will ever make me like meatloaf.)
My love for chocolate-peanut butter may or may not have been the inspiration for these chocolate-peanut butter stuffed cookies. A golden, chewy, cookie with a soft, chocolate-peanut butter center, that’s also frosted with chocolate-peanut butter. Oh. my. goodness. heaven!
It’s safe to say, that these cookies will indeed make your day better. A cookie twist on the famous Reeses Peanut Butter Cup, these delicious cookies moved into the top spot of my family’s favorite cookies, one above my chocolate chip cookie recipe. When you taste these cookies, you will definitely see why they’re the new favorite. I mean just looook at them!
Alright, enough debate over which type of cookie is better let’s get to the important stuff! How to make them:
How to make Chocolate-Peanut Butter Stuffed Cookies
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- Preheat your oven to 350 degrees Fahrenheit.
2. In a microwave safe bowl, microwave your chocolate for a minute and a half or until completely melted. Then stir in your peanut butter and powdered sugar. Refrigerate 20 minutes to help the filling thicken a bit.
3. While the filling is refrigerating, in a stand mixer combine the white sugar, brown sugar, and softened butter. Mix for one minute. Add your egg, mix for another minute. Then add two teaspoons of vanilla and mix again for another minute. Your dough will be light and fluffy. Set aside.
4. In a separate bowl combine flour, salt, and baking soda. Once combined add it to the stand mixer. Starting on low, gently increase the speed of the stand mixer to mix in the dry ingredients, about one minute. You want your dough to be just mixed. Don’t over mix it because then your cookies won’t get the height they need.
5. Scoop out a ball of cookie dough about the size of a golf ball, use your hands to roll them into balls. Place on a plate and refrigerate for 20 minutes.
6. After 20 minutes, divide each cookie dough ball in half. Flatten each ball between the palm of your hands and lay them flat.
7. Using a 1/2 teaspoon measuring spoon, (I like these measuring spoons) scoop out a domed scoop of filling. Place it in the center of the flattened cookie dough. Then take another flattened circle and place it on top. Press down on the edges of the filling to seal in the filling.
8. Place five cookies on a cookie sheet, one on each corner and one in the center. Bake for 12-13 minutes, depending on how brown you want your cookies to be. Remove from the oven and let your cookies cool for 10 minutes. Transfer to a cooling rack and frost with remaining chocolate-peanut butter. (You may need to melt the chocolate-peanut butter in the microwave for 30 seconds before frosting.)
Chocolate-Peanut Butter Stuffed Cookies
Equipment
- Cookie Sheet
Ingredients
Cookies
- 3/4 Cup White Sugar
- 3/4 Cup Brown Sugar
- 1 Cup Butter softened
- 1 Egg
- 2 tsps Vanilla
- 2 1/2 Cups Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
Filling
- 1/3 Cup Chocolate Chips
- 1/2 Cup Peanut Butter
- 1/4 Cup Powdered Sugar
Instructions
- Preheat your oven to 350° Fahrenheit.
For the Filling
- Melt the chocolate in the microwave for a minute and a half or until completely melted.
- Stir in the peanut butter and powdered sugar. Refrigerate for 20 minutes.
For the Cookies
- In a stand mixer combine your softened butter, brown sugar, and white sugar. Mix for one minute.
- Add your egg and mix for another minute. Then add two teaspoons of Vanilla and mix for another minute. Set aside.
- In a separate bowl combine your flour, salt, and baking soda. Once combined, add it to the stand mixer. Starting on low, gently increase the speed of the stand mixer to mix in the dry ingredients, about one minute. You want your dough to be just mixed. Don't over mix it because then your cookies won't get the height they need.
- Scoop your cookie dough into balls about the size of a golf ball, use your hands to roll them into balls. Place on a plate and refrigerate for 20 minutes.
- After 20 minutes, take your cookie dough out of the fridge and split each cookie dough ball in half. Flatten each ball of dough between the palm of your hands and lay flat on a plate.
- Using a 1/2 teaspoon measuring spoon, scoop out a domed scoop of chocolate peanut butter filling. Place it in the center of a flattened cookie dough circle. Take another flattened circle and place it on top. Press down on the edges of the cookie to seal in the filling.
- Place 5 cookies on a cookie sheet and bake for 12-13 minutes, depending on how brown you want your cookies to be. Remove from the oven and let your cookies cool for 10 minutes. Transfer to a cooling rack and frost with remaining chocolate-peanut butter. (You may need to remelt the chocolate-peanut butter for 30 seconds in the microwave before frosting.)