Chocolate Peanut Butter Filled Cookies (Print View)

Chewy chocolate cookies with creamy peanut butter centers for a rich, satisfying bite.

# Components:

→ Peanut Butter Filling

01 - 1 cup (255g) creamy peanut butter such as JIF or Skippy
02 - 1/2 cup (60g) powdered sugar, sifted
03 - 1/2 teaspoon ground cinnamon

→ Chocolate Cookie Dough

04 - 2 1/4 cups (281g) all-purpose flour
05 - 1/2 cup (48g) Dutch process cocoa powder
06 - 1 teaspoon baking soda
07 - 1 teaspoon salt
08 - 1 cup (227g) unsalted butter, melted
09 - 1 1/4 cups (250g) packed light or dark brown sugar
10 - 1/4 cup (50g) white granulated sugar
11 - 1 teaspoon pure vanilla extract
12 - 2 large eggs, at room temperature
13 - 1 1/2 cups (255g) semi-sweet chocolate chips

# Preparation Steps:

01 - Line a cookie sheet with wax paper. Place peanut butter in a microwave-safe bowl and heat for 30 seconds until slightly softened. Add sifted powdered sugar and ground cinnamon; stir until fully incorporated.
02 - Spoon 1/2 tablespoon portions of the peanut butter mixture onto the prepared cookie sheet to make 20 even mounds. Freeze for 1 hour to firm.
03 - In a medium bowl, sift together flour, Dutch process cocoa powder, baking soda, and salt. Set aside.
04 - In a large bowl, whisk together melted unsalted butter, brown sugar, granulated sugar, vanilla extract, and eggs until smooth and combined.
05 - Add dry ingredients to the wet mixture and mix gently using a rubber spatula until a soft dough forms. Fold in semi-sweet chocolate chips until evenly distributed.
06 - Allow the cookie dough to rest at room temperature for 10 minutes to minimize spreading during baking.
07 - Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper.
08 - Scoop 2 tablespoon-sized (1 oz) portions of dough. Press your thumb into the center to create an indentation. Place a frozen peanut butter filling mound in the center, then fold dough around to fully encase the filling.
09 - Arrange 6 dough balls per baking sheet, spaced evenly. Bake in the preheated oven for 13 to 15 minutes, until edges are set and centers are soft.
10 - Let baked cookies rest on the hot baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Expert Advice:

01 -
  • Uses only pantry-friendly ingredients you likely already have
  • Perfect balance of gooey chocolate and peanut butter in every bite
  • Delivers bakery-quality thick cookies without fancy equipment
  • Makes a big batch that is perfect for sharing or gifting
02 -
  • Packed with chocolate and peanut butter in a single bite
  • The extra freezing step keeps the peanut butter center perfectly creamy after baking
  • These hold up well for several days stored airtight
03 -
  • Always spoon and level your flour or use a kitchen scale so you do not dry out the cookies.
  • Pull the eggs out ahead of time so they mix in smoothly for a thick supple dough.
  • If baking at high altitude add an extra couple tablespoons of flour for better shape.
  • I learned never to skip freezing the peanut butter or it melts out the sides trust me on this one.

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