Save Nothing beats the combination of rich chocolate and creamy peanut butter in a single chewy cookie. These chocolate peanut butter filled cookies are pure bliss with a soft chocolatey shell and an irresistible peanut butter surprise inside. If you are searching for a treat you will crave again and again this is one recipe you need to keep close by.
I first tried these cookies at a friend’s holiday party years ago and was instantly hooked. Now I bake them whenever I need a reliable crowd pleaser and they disappear almost instantly from the cookie jar.
Ingredients
- Peanut butter: rich creamy classic JIF or Skippy brands work best for smooth texture and flavor
- Powdered sugar: sifted gives the filling its signature smooth melt-in-your-mouth quality
- Ground cinnamon: adds warm undertones and depth to the peanut butter center
- Dutch process cocoa powder: produces extra dark cookie dough with robust chocolate taste look for a clean deep color when selecting
- All-purpose flour: creates tender cookies make sure to spoon and level or use a kitchen scale for accuracy
- Unsalted butter: melted allows for even mixing and consistent chewy texture choose high-quality European style for best flavor
- Brown sugar: packed light or dark boosts chew and gives caramel notes pick a moist sugar that clumps slightly in the bag
- White granulated sugar: ensures crisp edges and balances the chocolate flavor
- Pure vanilla extract: rounds out the chocolate and peanut butter pairing opt for pure vanilla for best taste
- Large eggs: binder and richener be sure they are at room temperature for easy blending
- Semi-sweet chocolate chips: the finishing touch for gooey pools of chocolate in every bite use good quality chips that keep their shape during baking
- Baking soda: provides rise and soft texture check your box is fresh for the best lift
- Salt: brings out the flavors of both the chocolate and peanut butter
Instructions
- Prepare the Peanut Butter Filling:
- Line a sheet pan with wax paper to prevent sticking. Measure out the creamy peanut butter and transfer it to a microwave safe bowl. Heat for about thirty seconds until slightly warm this softens it for easy mixing. Add in the sifted powdered sugar along with the ground cinnamon. Use a sturdy spoon to mix everything thoroughly until you have a smooth dough. It should be thick enough to scoop but still easy to work with
- Shape and Freeze the Filling:
- Using a half tablespoon measure drop twenty scoops of the peanut butter mixture onto the prepared wax paper lined sheet spread evenly apart. Wet the spoon if needed to keep things from sticking. Once all the dollops are portioned place the tray in the freezer for one hour until firm and solid. This important step helps keep the filling neat when you wrap it in dough
- Mix the Chocolate Cookie Dough:
- Sift the all-purpose flour Dutch process cocoa powder baking soda and salt into a medium bowl. This ensures a lump free even blend and activates the cocoa flavor. In a separate large bowl combine the melted unsalted butter with both brown sugar and white granulated sugar vanilla extract and room temperature eggs. Whisk this mixture very well until everything is thoroughly blended and glossy. Add the sifted dry ingredients into the butter-sugar mixture use a spatula for gentle folding until you have a thick rich dough. Next add the semi sweet chocolate chips and stir only until just combined
- Chill the Cookie Dough:
- Let the finished cookie dough rest for ten minutes at room temperature. This gives the flour time to hydrate and prevents the dough from spreading too much during baking
- Fill and Shape the Cookies:
- Preheat your oven to three hundred fifty degrees Fahrenheit. Line two baking sheets with parchment paper for easy cleanup. Scoop out the dough using a two tablespoon cookie scoop. Press your thumb halfway into each dough ball to create a deep well. Place one firm peanut butter dollop right into the center. Use the dough pushed up by your thumb to cover and seal the filling so no peanut butter is exposed. Arrange six finished dough balls on each prepared baking sheet with plenty of space in between
- Bake the Cookies:
- Place the trays in the oven and bake for thirteen to fifteen minutes. Watch for the edges to look set but the centers should still appear slightly soft that is the secret to a chewy texture. Once baked let the cookies cool on the hot sheet for five minutes to finish setting. Carefully move them to a cooling rack so the filling stays creamy and the cookies do not over bake
Save My favorite part is the cinnamon in the peanut butter filling it brings such a cozy warmth that always reminds me of the holiday season baking cookies with my grandma. We would sneak extra chocolate chips in for an extra gooey treat which I still do today.
Storage Tips
Cool cookies completely before storing to keep them soft and fresh. Store in an airtight container at room temperature for up to four days for maximum chewiness. If stacking use parchment paper between layers to prevent the gooey centers from sticking together. For longer storage place cookies in a freezer safe bag and freeze for up to two months. Thaw at room temperature for perfect texture every time.
Ingredient Substitutions
You can swap in natural creamy peanut butter but add an extra spoonful of powdered sugar since some natural types are runnier. If you only have regular cocoa you can use it but Dutch process gives the deepest flavor and coloring. For dairy free cookies try using plant based butter and allergen friendly chocolate chips. Gluten free one to one all purpose flour blends work well here so everyone can enjoy.
Serving Suggestions
Chocolate peanut butter filled cookies are amazing with a cold glass of milk or hot coffee. For special occasions drizzle melted chocolate over the tops before serving. Stack them tall on a snack platter for game day or include them in a holiday cookie exchange box. For an ice cream sandwich slice a cookie in half and fill with a scoop of vanilla bean or chocolate chip ice cream.
Save These cookies make every occasion a little sweeter. Their gooey centers and bakery-worthy texture will win everyone over start to finish.
Recipe FAQ Section
- → How do you achieve a gooey peanut butter center?
Freeze the peanut butter mixture before inserting into the cookie dough. This helps preserve its soft texture during baking.
- → What type of cocoa powder is best?
Dutch process cocoa powder gives these cookies a deep, rich chocolate flavor and a smooth finish.
- → Can you use crunchy peanut butter for the filling?
Creamy peanut butter yields a smooth center, but crunchy peanut butter adds a nutty texture if preferred.
- → Why chill the cookie dough before baking?
Chilling prevents excess spreading, helping maintain thick, chewy cookies with a soft center.
- → How do you know when the cookies are done baking?
Bake just until the edges set. The centers should look slightly underdone; they firm up as they cool.