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This big, chewy peanut butter stuffed cookies are loaded with peanut butter chips and chocolate chips with a gooey peanut butter center that will WOW the crowd. No electric mixer required for easier prep. A bit more work than your typical chocolate chip cookie but these are so worth it!
I will do everything in my power to make dinner using the least number of dishes and effort, but when it comes to dessert recipes, especially cookie recipes, I am totally ok with a little extra if I know the result is going to be worth it.
And these peanut butter and chocolate chip loaded peanut butter filled cookies are SOOOO worth it.
Why We Love These Peanut Butter Stuffed Cookies
After making these Chocolate Lava Cookies, I knew I needed a peanut butter stuffed cookie recipe. Originally I was going to aim for a chocolate cookie with peanut butter center, but ended up with a pb chocolate chip cookie and could not be more happy! My husband ate quite a few of these–happily, too!
These peanut butter stuffed cookies:
- are so extra–all the chocolate chips, peanut butter chips and a soft peanut butter center, the dreamiest!
- have that bakery cookie feel but are still quite easy to make
- are soft and chewy
- freeze well, so you can save some for later!
I can’t wait to hear what you think. Try these other favorite cookie recipes: Cosmic Brownie Cookies, Pistachio Chocolate Chip Cookies, Chocolate Chip Pecan Cookies, Iced Sugar Cookies or these Nutella Thumbprint Cookies!
Ingredient Notes
- Do not use natural peanut butter for the peanut butter filling in this recipe. Opt for the no-stir Jif or Skippy peanut butter, the processed kind so that you don’t run into issues with oil separation.
- You can add a bit more powdered sugar to the peanut butter mixture to help it hold up a bit more when spooning the dollops. This will make it a bit more structured in the center versus having the same gooey peanut butter center, but still so good!
Ways To Vary These Peanut Butter Stuffed Cookies
- change up the chocolate chips: feel free to use dark chocolate chips, milk chocolate chips, or your favorite variety. Throw in some mini chocolate chips and chopped chocolate too!
- skip the peanut butter filling: I know, I know, then they aren’t stuffed peanut butter cookies. But in testing these, I made some without the peanut butter filling and they were still super delicious!
- make it a chocolate filling: you can opt for the chocolate ganache filling instead like in these chocolate lava cookies
Step-By-Step Instructions
Step 1: Combine the peanut butter and powdered sugar and stir until combined. You may need a bit of elbow grease to really get it!
Step 2: Spoon the mixture in about 1 ½ teaspoon dollops onto parchment lined pan. Freeze for about an hour to set. (you should get about 24 dollops) If you can’t get them easily scooped, you can freeze this mixture for about 15-30 minutes and then spoon it.
Step 3: Whisk together the flour, sea salt, baking soda and corn starch. Set aside.
Step 4: Combine the melted butter and sugars and whisk until smooth. Add in the eggs and vanilla and whisk until silky smooth.
Step 5: Add in the eggs and vanilla and whisk until silky smooth.
Step 6: Stir in the flour mixture. Don’t over mix. Just mix until the flour is incorporated.
Step 7: Fold in the peanut butter and chocolate chips. Chill the cookie dough for about 1 hour (can be chilled up to about 2 days).
Step 8: Once the cookie dough and peanut butter dollops are chilled, scoop the cookie dough in about 2 ½ – 3 Tbsp balls. Press a hole into the center and place the peanut butter inside.
Step 9: Pull the cookie dough up to cover most of the peanut butter, but you can leave it peaking out a bit. Add some extra pb and chocolate chips over top of the cookies—like more than seems reasonable, trust me!
Step 10: Bake in oven preheated to 350°F for about 10-13 minutes, or until the edges are set and just starting to become golden brown. You can use a large round cookie cutter to scoot the cookies into nice circles after baking if desired.
Recipe Tips
- Use a processed peanut butter for this recipe. Skip the natural peanut butter when making these for the very best results. I like Skippy or Jif or a store-brand that is similar.
- Do not skip the chilling! These cookies take more time than others because the ingredients really need time to chill and set. They are worth the wait!
Storage
Store these cookies at room temperature in an airtight container for about 3-4 days. Pop them in the microwave for about 10 seconds to the the filling melty again.
These freeze well too. After the cookies are completely cooled, freeze with parchment paper separating layers for up to 3 months. Allow them to thaw at room temperature and then warm them up for the melted center.
More Cookie Recipes
Cookies
Eggless Sugar Cookies
Cookies
Oreo Chocolate Chip Cookies
Vegetarian
Edible Peanut Butter Cookie Dough
Cookies
Lucky Charm Cookies
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Peanut Butter Stuffed Cookies
Ingredients
Peanut Butter Filling
- ¾ cup creamy peanut butter, the processed kind, like Jif or Skippy, NOT natural peanut butter
- ¼ cup plus 1 Tbsp powdered sugar
- Optional splash of vanilla
Cookie Dough
- 2 ¾ cups all-purpose flour, spooned and leveled, (344 g)*
- 1 tsp cornstarch
- 1 tsp baking soda
- ½ tsp sea salt
- 1 cup unsalted butter, (226 g) 2 sticks, melted and cooled for about 5 minutes
- 1 cup light brown sugar, (215 g)
- ¾ cup sugar, (150 g)
- 2 large eggs, room temperature
- 1½ tsp vanilla extract
- 1 1/3 cups chocolate chips, more for topping
- 2/3 cup peanut butter chips, more for topping
Instructions
- Combine the peanut butter and powdered sugar and stir until combined. You may need a bit of elbow grease to really get it!
- Spoon the mixture in about 1 ½ teaspoon dollops onto parchment lined pan. Freeze for about an hour to set. (you should get about 24 dollops) If you can’t get them easily scooped, you can freeze this mixture for about 15 minutes and then spoon it.
- Whisk together the flour, sea salt, baking soda and corn starch. Set aside. Combine the melted butter and sugars and whisk until smooth. Add in the eggs and vanilla and whisk until silky smooth.
- Stir in the flour mixture. Don’t over mix. Just mix until the flour is incorporated. Fold in the peanut butter and chocolate chips.
- Chill the cookie dough for about 1 hour (can be chilled up to about 2 days). For ease in forming the cookies if chilling longer than an hour, chill the dough for about 30 minutes and then use a 1½ tablespoon cookie scoop and roll into balls. Arrange on a parchment lined dish or container and chill for the remaining time.
- Once the cookie dough and peanut butter dollops are chilled, scoop the cookie dough in about 2 ½ – 3 Tbsp balls. Press a hole into the center and place the peanut butter inside. Pull the cookie dough up to cover most of the peanut butter, but you can leave it peaking out a bit. Add some extra pb and chocolate chips over top of the cookies—like more than seems reasonable, trust me.
- Bake in oven preheated to 350°F for about 10-13 minutes, or until the edges are set and just starting to become golden brown.
- Cool and then transfer to a wire rack and sprinkle with flaky sea salt. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have made these twice in the last month and I have a stash in the freezer–they are my new all time favorite!