Peanut Butter Stuffed Chocolate Cookie
Peanut Butter Stuffed Chocolate Cookies are a rich, chewy chocolate cookie with a creamy, sweet peanut butter surprise hidden in the center! The ultimate treat for chocolate and peanut butter lovers, it’s like a peanut butter cup got wrapped up in a decadent, gooey chocolate hug!
Servings: 10
Ingredients
Cookie Base
- ¾ Cup Butter Cold 172g
- ⅔ Cup Granulated Sugar 132g
- ⅔ Cup Brown Sugar 140g
- 85 Grams Brownie Brittle Crushed about 22 pieces
- 2 ½ Cups All Purpose Flour 300g
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- ⅔ Cup Dutch Processed Cocoa 60g
- 1 ¼ Cup Milk Chocolate Chips 200g
- 2 Eggs Large
- 1 Tablespoon Vanilla Extract
- ½ Cup Semi Sweet Mini Chocolate Chips *Garnish on top
Peanut Butter Filling
- ½ Cup Peanut Butter
- ½ Cup Powdered Sugar
- ½ teaspoon Vanilla Extract
Instructions
- Begin by combining the peanut butter, powdered sugar, and a splash of vanilla extract in a mixing bowl. This step is essential to achieving a smooth, creamy peanut butter filling.
- Once the mixture is well combined, divide it into small portions—about one tablespoon each. Roll these into balls and place them in the freezer while you prepare the cookie dough. Freezing the filling ensures it remains firm and easy to handle when stuffing the cookies.
- Preheat your oven to 375°F. Line a baking sheet with parchment paper and set it aside. If you're looking for thick, bakery-style cookies, consider using a 4-inch cookie ring.
- In the bowl of a stand mixer (or a large mixing bowl if using a hand mixer), combine the cold butter, granulated sugar, and brown sugar. Using cold butter is key to creating the ideal cookie texture. Mix on low speed for 2-3 minutes until the butter breaks down into small pieces and is fully coated in sugar.
- Next, add the dry ingredients: all-purpose flour, baking soda, baking powder, crushed brownie brittle, and Dutch-process cocoa.
- Continue mixing on low speed for an additional 2-3 minutes until the mixture takes on a crumbly texture.
- At this point, fold in the milk chocolate chips to give the dough a rich, chocolatey boost.
- In a separate bowl, whisk together the eggs and vanilla extract. Slowly add this wet mixture to the dry ingredients and mix on low until the dough comes together. This may take a few minutes, but it’s important to be patient as the dough forms.
- Once the dough is ready, divide it into 10 equal portions, or weigh out 120g for each cookie ball if you prefer precision.
- Flatten each dough ball and place one tablespoon of the frozen peanut butter filling in the center. Carefully fold the dough around the filling, ensuring it is completely sealed.
- Place the stuffed cookie dough balls on your prepared baking sheet, and if using, place a 4-inch cookie ring around each ball to create perfectly round cookies.
- For an extra touch, sprinkle mini chocolate chips on top if desired.
- Bake the cookies at 375°F for 16-18 minutes, or until the centers are set and the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 3-4 minutes before removing the cookie rings. If the rings stick, gently run a knife along the edges to release them.
- Let the cookies cool completely on the sheet for at least an hour before transferring them to a cooling rack.
Notes
Recipe makes approximately 10 cookies.
Baking Tips:
- Cookies can be baked without cookie ring. Allow 2+ inches between cookies for spreading. Cookies will be flatter.
Storage & Make Ahead
- Store: Keep cookies in an airtight container at room temperature for up to 5 days.
- Freeze: Wrap cookies individually and freeze in a ZipLoc bag for up to 3 months. Thaw at room temperature or microwave for 10-15 seconds.
- Make Ahead: Refrigerate unbaked cookie dough for up to 24 hours, or freeze dough balls and bake directly from frozen.
- Baking from Frozen: Freeze stuffed cookie dough individually and store in a sealed container. When ready to bake preheat oven to 350°F. Place frozen cookie dough on baking sheet using cookie rings. Add an additional 1-3 minutes when baking frozen cookie dough. Note - I find if I bake an entire tray of frozen cookie dough that baking time takes longer than if I only bake 1-2 frozen cookies at a time.
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