Brownie-like chocolate cookies with a creamy, melt-in-the-middle peanut butter center — these peanut butter stuffed cookies hit every salty-sweet craving.
These cookies look bakery-level but use everyday ingredients and only one bowl for each component. If you’ve never made a filled cookie before, this is the recipe that makes it easy and fool-proof.
Peanut Butter Stuffed Cookies Ingredients
From Our Kitchen To Yours
We’ve tested this recipe more times than I care to admit — but it paid off. We wanted that perfect balance of a soft, chocolate cookie that hides a creamy peanut butter center.
We tried both natural and regular peanut butter, and the no-stir creamy kind came out on top every single time — it held its shape beautifully and gave that classic, smooth bite.
And because I’ve learned the hard way that flour packs differently… always spoon and level your flour. It’s a tiny step that makes a big difference in getting cookies that are tender, not dense.
Tips for Assembling Stuffed Cookies
PRO TIP: Work in small batches. If your kitchen is warm, assemble six cookies at a time and keep the rest of the dough in the fridge between rounds. It’s much easier to shape when cool.
1. Start with cold peanut butter centers.
Don’t skip freezing the peanut butter “stuffing”. The firmer the filling, the easier it is to handle. If they start softening while you work, slide the tray back into the freezer for 10 minutes. This keeps the filling from squishing out when you seal the dough.
2. Flatten each dough scoop gently.
Once you’ve scooped the chocolate dough, use your fingertips to press each portion into a small disk — roughly 2 inches wide and ¼ inch thick. You want it just large enough to wrap around the peanut butter center without cracking.
3. Seal completely — no cracks or seams.
Set a frozen peanut butter ball in the center, then fold the dough edges up and around it like you’re tucking it in. Pinch the seams together at the top and roll gently between your palms to smooth it out. Even the tiniest gap can cause peanut butter to leak while baking. Smooth and pinch every seam closed.
4. Don’t flatten too much before baking.
Once filled and sealed, press the tops down just slightly — about halfway. Over-flattening can make the filling spread unevenly. A gentle press keeps the center thick and creamy.
5. Sugar coat for texture and sparkle.
That quick sprinkle of granulated sugar before baking isn’t just for looks — it adds a subtle crunch that balances the soft cookie and creamy center.
Bake just until set. These cookies continue to cook on the sheet after baking. Remove when the tops are just firm and the edges lose their shine — about 9–10 minutes.
Storage Instructions
Room temperature: Store in an airtight container for up to three days.
Freezer: Freeze baked cookies for up to two months. Thaw at room temperature. Reheat for a few seconds in the microwave for that just-baked feel.
Dough/freezer prep: Dough balls stuffed with peanut butter can be frozen unbaked. You cab bake from frozen, adding one to two minutes to the total bake time.
More Peanut Butter Cookie Recipes
- Peanut Butter Cookie Cups
- Chocolate Peanut Butter Cookies
- Air Fryer Peanut Butter Cookies
- Classic Peanut Butter Cookies
Peanut Butter Stuffed Cookies
Ingredients
Cookies
- 1 cup light brown sugar, packed
- ½ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- ½ cup unsweetened cocoa powder
- 1½ cups all-purpose flour, spooned and leveled
- ½ teaspoon baking soda
- 2 tablespoons granulated sugar for topping
Peanut Butter Filling
- 1 cup peanut butter, creamy
- ½ cup confectioner's sugar
- 2 tablespoons milk
Instructions
- Line two cookie sheets with parchment paper.
- Add the filling ingredients to a mixing bowl and beat until creamy.
- Using a tablespoon cookie scoop, scoop peanut butter onto a prepared cookie sheet. Cut each ball in half, then place the freezer while preparing the cookie dough.
- Preheat the oven to 350°F.
- Add brown sugar, butter, and vanilla extract to a large mixing bowl and beat until combined, then beat in the egg.
- Mix the flour, cocoa powder, and baking soda together in a medium mixing bowl.
- Add the flour mixture to the butter mixture in batches, and beat on low until combined.
- Using a cookie scoop, make 24 tablespoon-sized scoops. Flatten with your hands.
- Place a peanut butter filling ball on each flat dough piece, mold it into a ball, and then flatten it slightly.
- Place on the prepared cookie sheet and repeat with the remaining cookie dough and peanut butter filling.
- Sprinkle granulated sugar on top and bake for 9 to 10 minutes.
- Remove cookies from the oven and allow them to cool on a cookie sheet for 5 minutes before moving them to a cooling rack. Allow them to cool to a safe temperature before serving.
Notes
- Over-mixing the dough will result in dense cookies.
- If the peanut butter balls begin to thaw, pop them back into the freezer for 10 minutes or until firm enough to work with.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.
Nutrition
Comments
Estelle Forrest says
These sound so super yum! Printing now so we can make them. Thanks so much for linking up on SSPS, hope to see you again next week.
Esmé Slabbert says
Thank you for sharing your links with us at SSPS. Please check back on Monday to see if your content has been featured. Pinned this one