Description
These Peanut Butter Stuffed Chocolate Cookies are thick, fudgy, and filled with a creamy peanut butter center. The rich chocolate dough is studded with chocolate chips and baked until just set, then finished with a sprinkle of flaky sea salt for a perfect blend of sweet and salty flavors. Ideal for peanut butter and chocolate lovers looking for a decadent homemade treat.
Ingredients
Peanut Butter Filling
- 3/4 cup (203 grams) creamy peanut butter
- 6 tablespoons (47 grams) powdered sugar
- 1/2 teaspoon vanilla extract
Cookie Dough
- 1 stick (113 grams) unsalted butter
- 1 cup (200 grams) light brown sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1 teaspoon vanilla extract
- 1 cup plus 2 tablespoons (143 grams) all-purpose flour
- 2/3 cup (57 grams) natural unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup (170 grams) semisweet chocolate chips, plus more for garnish
- Flaky sea salt, for finishing (optional)
Instructions
- Prepare the filling: In a medium bowl, vigorously stir the creamy peanut butter, powdered sugar, and vanilla extract using a stiff spatula until the mixture is well combined and smooth.
- Form peanut butter balls: Using a small 1-tablespoon scoop, drop thirteen scoops of the peanut butter mixture onto a small parchment-lined rimmed baking sheet. Place them in the freezer for at least one hour to firm up while preparing the cookie dough.
- Melt butter and combine sugar: In a large microwave-safe bowl, melt the unsalted butter in 20-second bursts until fully melted. Whisk in the light brown sugar and allow the mixture to cool until just warm.
- Add eggs and vanilla: Whisk in the egg, egg yolk, and vanilla extract until the mixture is completely smooth and combined.
- Mix dry ingredients and chocolate chips: Using a rubber spatula, stir in the all-purpose flour, cocoa powder, baking soda, and fine sea salt until just combined. Fold in the semisweet chocolate chips evenly through the dough. Cover and chill the dough in the refrigerator for one hour.
- Preheat the oven: Preheat your oven to 400°F (204°C). This relatively high temperature helps create thick, fudgy cookies.
- Assemble cookies: Using a large spring-loaded scoop, drop 3-tablespoon balls of cookie dough onto a parchment-lined baking sheet. Flatten each ball slightly, then place a frozen peanut butter ball in the center. Enclose the peanut butter completely with the cookie dough, leaving a little peanut butter peeking out, and flatten slightly. Generously dot the tops with additional chocolate chips.
- Handle warming issues: If the peanut butter balls become too warm while assembling, return them to the freezer, and chill the cookie dough in the refrigerator until firm enough to handle.
- Bake: Bake the assembled cookies for about 8 minutes, or until they are just set and no longer wet in the center.
- Finish and cool: Immediately after removing from the oven, sprinkle each cookie with flaky sea salt if desired. Let the cookies cool on the baking sheet for 5 minutes before transferring them to wire racks to cool completely.
- Storage: Store the cooled cookies in an airtight container at room temperature for up to 3 days for optimal freshness.
Notes
- Ensure eggs are at room temperature to help the dough combine smoothly.
- Freezing the peanut butter filling ahead of time prevents it from melting during baking.
- The 400°F baking temperature is key to achieving thick, fudgy cookies.
- Using flaky sea salt as a finishing touch enhances the sweet and salty contrast.
- Cookies are best enjoyed within three days for freshness but can be frozen for longer storage.
