Peanut Butter Stuffed Cookies
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!
Servings: 24 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
*If doubling or tripling the recipe, the grams will not automatically multiply and will need to be adjusted manually.
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.
Freezing: 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.
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!
Nutrition
Calories: 288kcal | Carbohydrates: 36g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 145mg | Potassium: 81mg | Fiber: 1g | Sugar: 24g | Vitamin A: 279IU | Vitamin C: 0.1mg | Calcium: 30mg | Iron: 1mg