Chocolate Peanut Butter Filled Cookies

5 from 48 reviews

These chocolate peanut butter filled cookies are chewy chocolate cookies. They are filled with a peanut butter filling. They are the best cookies!

Prep Time15

Cook Time15

Chilling Time40

Total Time1 10

Servings: large cookies

Calories: 355kcal

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.
1/2 cup Powdered sugar, 1/2 tsp Ground cinnamon, 1 cup Peanut butter
Spoon a 1/2 Tablespoon of 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.

In a mixing bowl, sift the flour, cocoa powder, baking soda, and salt. Set aside.
2 1/4 cups All-purpose flour, 1/2 cup Dutch process cocoa powder, 1 tsp Baking soda, 1 tsp Salt
In a large mixing bowl, add the melted butter, brown sugar, sugar, vanilla and eggs, Mix with a whisk until combined.
1 cup Unsalted butter, 1 1/4 cup Brown sugar, 1/4 cup White granulated sugar, 1 tsp Pure vanilla extract, 2 Large eggs
Add in the dry ingredients. Use a baking rubber spatula to mix the dough. Add in the chocolate chips and mix.
1 1/2 cup Semi-sweet chocolate chips
Preheat the oven to 350°F. Line two cookie sheets with parchment paper. Let the cookie dough sit for 10 minutes before scoop. This helps to prevent spread.
Scoop the dough using a cookie scoop (2 Tablespoons or 1 oz cookie scoop). Press your thump in the cookie scoop about halfway down the cookie dough ball, insert the frozen peanut butter dollop, then cover with the cookie dough that got pushed up with your thumb.
Place 6 cookie dough balls per cookie sheet. Bake for 13-15 minutes. I wait to scoop the next batch going into the oven until the a batch comes out. I want the peanut butter to be as cold as possible.
Let them sit on the hot cookie sheet for 5 minutes before transferring to a cooling rack.

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 TBSP of flour to the cookie dough.

Pull the eggs out 2 hours before baking.