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Chocolate Peanut Butter Stuffed Cookies

Author: Stephanie

  • Prep Time: 15 minutes (plus 40 minutes to chill the dough)
  • Cook Time: 15 minutes
  • Servings: 20 cookies

Ingredients

Peanut Butter

  • 1 cup creamy peanut butter (JIF or Skippy)
  • ½ cup powdered sugar (sifted)
  • ½ teaspoon ground cinnamon

Chocolate Cookie

  • 2 cups plus 2 tablespoons all-purpose flour
  • 1 cup unsalted butter (room temperature)
  • 1 ½ cup light or dark brown sugar (packed)
  • 2 Large eggs (room temperature)
  • 1 ¾ cup semi-sweet or dark chocolate chips
  • ½ cup Dutch process cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ¼ cup white granulated sugar
  • 1 teaspoon pure vanilla extract

Directions

Peanut Butter

  1. Prepare a cookie sheet with wax paper. Place peanut butter in a microwave-safe bowl. Heat for 30 seconds. Add in the sifted powdered sugar and cinnamon. Mix until combined.
  2. Using a teaspoon, evenly divide the mixture into 20 dollop-sized portions onto the cookie sheet.
  3. Freeze for 1 hour.

Chocolate Cookie

  1. In a mixing bowl, sift the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  2. Using a mixer, beat the butter, brown sugar, and sugar. Beat on high for 2 minutes. Scrape the bowl.
  3. Add in vanilla and eggs. Mix on low until combined. Scrape the bowl. Turn the mixer to high and beat for 2 minutes. It will be incredibly fluffy.
  4. Mix in the dry ingredients. Scrape the bowl a few times to make sure it is all combined. Don’t over-mix. Fold in the chocolate chips.
  5. Chill the dough for 40 minutes.
  6. Preheat the oven to 350°F. Line two cookie sheets with parchment paper. Use a 3 oz cookie scoop to scoop the dough. Flatten the dough into a disc with your hands. Place a frozen peanut butter drop in the middle. Wrap the dough around the peanut butter. Roll until smooth.
  7. Repeat with all of the cookie dough balls. Keep peanut butter in the freezer because it melts very quickly. Place 6 cookie dough balls per cookie sheet. Freeze the first batch, and the rest of the cookie dough needs to go in the fridge. This reduces spreading.
  8. Freeze the 1st batch for at least 5 minutes. Then, bake for 14-16 minutes. Top with extra chocolate chips. Let them sit on the hot cookie sheet for 5 minutes before transferring to a cooling rack.

**Pro Tips**

  • Peanut butter- I used JIF peanut butter. I don’t recommend natural peanut butter because you need a thicker peanut butter for this recipe. Also, keep the peanut butter dollops frozen while assembling the cookies. This will ensure a gooey center.
  • Powdered sugar- Make sure the powdered sugar is sifted to avoid any grittiness

Storage:

The cookies can be stored for up to 5 days in an air-tight container at room temperature. Alternatively, you can freeze them and allow them to thaw for 1 hour before enjoying.

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