Go Back
+ servings
Chocolate peanut butter stuffed cookies on a wire rack.
Print Recipe
5 from 35 votes

Chocolate Peanut Butter Stuffed Cookies

These chocolate peanut butter stuffed cookies are chewy chocolate cookies. They are stuffed with cinnamon peanut butter. They are baked into large bakery style cookies.
Prep Time15 minutes
Cook Time15 minutes
Chilling Time40 minutes
Total Time1 hour 10 minutes
Servings: 20 large cookies
Calories: 372kcal

Ingredients

Peanut Butter

  • 1 cup Peanut butter creamy JIF or Skippy.
  • ½ cup Powdered sugar sifted
  • ½ teaspoon Ground cinnamon

Chocolate Cookie

  • 2 cups Plus 2 Tablespoons All-purpose flour
  • ½ cup Dutch process cocoa powder
  • ½ teaspoon Baking powder
  • ½ teaspoon Baking soda
  • 1 teaspoon Salt
  • 1 cup Unsalted butter room temperature
  • 1 ½ cup Brown sugar packed light or dark
  • ¼ cup White granulated sugar
  • 1 teaspoon Pure vanilla extract
  • 2 Large eggs room temperature
  • 1 ¾ cup Semi-sweet chocolate chips

Instructions

Peanut Butter

  • 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.
    ½ cup Powdered sugar, ½ teaspoon Ground cinnamon
  • Use a teaspoon. Spoon 2 teaspoon drops on to the wax paper. Do this 20 times for the cookies. I used a spoon to get the peanut butter out of the teaspoon.
  • Freeze for 1 hour.

Chocolate Cookie

  • In a mixing bowl, sift the flour, cocoa powder, baking powder, baking soda, and salt. Set aside. Using a mixer, beat the butter, brown sugar, and sugar. Beat on high for 2 minutes. Scrape the bowl.
    2 cups Plus 2 Tablespoons All-purpose flour, ½ cup Dutch process cocoa powder, ½ teaspoon Baking powder, ½ teaspoon Baking soda, 1 teaspoon Salt, 1 cup Unsalted butter, 1 ½ cup Brown sugar, ¼ cup White granulated sugar
  • 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.
    1 teaspoon Pure vanilla extract, 2 Large eggs
  • Mix in the dry ingredients. Scrape the bowl a few times to make sure it is all combined. Fold in the chocolate chips.
    1 ¾ cup Semi-sweet chocolate chips
  • Chill the dough for 40 minutes.
  • 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.
  • 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.
  • 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.

Notes

Flour- Make sure the flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies.
High altitude baking- Add an extra 2 tablespoon of flour to the cookie dough.
Pull butter and eggs out 2 hours before baking.

Nutrition

Calories: 372kcal | Carbohydrates: 43g | Protein: 6g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 222mg | Potassium: 244mg | Fiber: 3g | Sugar: 26g | Vitamin A: 292IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 2mg