Description
These Easy Peanut Butter Stuffed Chocolate Cookies combine rich chocolate cookie dough with a creamy, sweet peanut butter center for a delightful treat. Featuring a gooey, frozen peanut butter ball wrapped in a soft cocoa cookie and topped with chocolate chips and optional flaky sea salt, these cookies are perfect for peanut butter and chocolate lovers looking for a decadent homemade dessert.
Ingredients
Scale
Peanut Butter Filling
- ¾ cup creamy peanut butter
- 6 tbsp powdered sugar
- ½ tsp vanilla extract
Cookie Dough
- 1 stick unsalted butter
- 1 cup light brown sugar
- 1 large egg
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 cup + 2 tablespoons all-purpose flour
- â…” cup natural unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp fine sea salt
- 1 cup semisweet chocolate chips
- Extra chocolate chips for topping
- Flaky sea salt (optional)
Instructions
- Prepare the Peanut Butter Filling: In a bowl, combine the creamy peanut butter, powdered sugar, and vanilla extract. Mix until smooth and fully combined. Then, scoop 13 small portions, about 1 tablespoon each, onto a parchment-lined tray. Place the tray in the freezer for at least 1 hour to allow the filling to harden and become scoopable for stuffing.
- Make the Cookie Dough: In a large microwave-safe bowl, melt the unsalted butter in short bursts to avoid overheating. Add the light brown sugar to the melted butter and whisk together until well combined. Allow this mixture to cool slightly so it doesn’t cook the eggs. Whisk in the large egg, egg yolk, and 1 teaspoon vanilla extract until smooth. In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and fine sea salt. Gradually add the dry ingredients to the wet ingredients and mix until a thick dough forms. Fold in 1 cup of semisweet chocolate chips. Cover the dough with plastic wrap and refrigerate for 1 hour to chill and firm up.
- Assemble the Cookies: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Take about 3 tablespoons of the chilled cookie dough and flatten it slightly in your palm. Place one frozen peanut butter ball in the center of the dough and carefully wrap the dough around it, sealing the peanut butter inside while leaving a small portion of peanut butter peeking through the top for visual appeal. Place the stuffed cookie onto the prepared baking sheet. Add extra chocolate chips on top of each cookie for garnish.
- Bake and Finish: Bake the cookies in the preheated oven for approximately 8 minutes, or until they are just set but still soft in the center. Remove the baking sheet from the oven, and while the cookies are still warm, sprinkle them with flaky sea salt if using. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This resting time helps the cookies firm up while maintaining a soft, gooey texture inside.
Notes
- Freezing the peanut butter filling first is crucial to prevent it from melting into the dough during baking.
- Chilling the cookie dough makes it easier to handle and helps cookies maintain their shape while baking.
- If you don’t have a microwave, melt the butter gently on the stovetop over low heat.
- Flaky sea salt topping is optional but adds a nice contrast to the sweetness of the cookies.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
