If you’re the kind of person who always steals a spoonful of peanut butter from the jar—or hoards the peanut butter cups out of Halloween candy—these Peanut Butter Stuffed Cookies are about to become your new obsession. Picture this: a soft, chewy chocolate chip cookie on the outside, and a rich, creamy peanut butter center waiting on the inside. It’s like a surprise party in every bite.
I started making these after craving something a little extra from my usual cookie recipe. I love a good chocolate chip cookie, but I wanted something gooier, more decadent—something with that over-the-top indulgent vibe. And once I stuffed one with peanut butter and pulled it out of the oven? Game. Over. They’ve been in my regular rotation ever since, and I promise once you try them, they’ll end up in yours too.
Perfect for bake sales, weekend baking marathons, or anytime you just want to flex your cookie skills with minimal effort.
Why You’ll Love This Recipe
- That gooey center – Melted peanut butter inside a warm cookie? Enough said.
- Chewy outside, soft inside – The perfect texture contrast.
- Easy to make ahead – Make the dough or stuff and freeze for later.
- Crowd-pleasing – Nobody says no to these. Ever.
- Customizable – Try crunchy peanut butter, add chopped peanuts, or swirl in some Nutella.
- Freezer-friendly – Bake from frozen whenever the craving hits.
- No fancy tools needed – Just a bowl, a spoon, and a baking tray.
Ingredients You’ll Need
This recipe uses pantry staples, which means you might already have everything you need:
- All-purpose flour – Your classic cookie base.
- Baking soda + salt – For structure and flavor balance.
- Unsalted butter – Softened to room temp for that classic cookie texture.
- Brown sugar – Adds chewiness and a caramel-y flavor.
- Granulated sugar – For sweetness and a bit of crispness.
- Egg + egg yolk – Helps with richness and softness.
- Vanilla extract – Don’t skip it—it rounds out the flavors.
- Chocolate chips – Semi-sweet is my go-to, but use what you love.
- Peanut butter – Creamy or crunchy, as long as it’s not the super-runny natural kind.
- Powdered sugar – A touch for sweetening the peanut butter center so it’s not overly salty.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions)
Step 1: Make the peanut butter filling
In a small bowl, mix 3/4 cup peanut butter with 1/4 cup powdered sugar until smooth and thick. Scoop out teaspoon-sized mounds, roll into balls, and place on a parchment-lined plate. Pop them in the freezer while you make the cookie dough. This helps them hold their shape when baking.
Step 2: Whisk your dry ingredients
In a medium bowl, whisk together 2 1/4 cups flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
Step 3: Cream the butter and sugars
In a large mixing bowl, cream together 1 cup (2 sticks) softened butter, 1/2 cup granulated sugar, and 1 cup packed brown sugar until light and fluffy—about 2–3 minutes.
Step 4: Add eggs and vanilla
Mix in 1 large egg, 1 egg yolk, and 2 teaspoons vanilla extract. Beat until smooth.
Step 5: Mix in dry ingredients and chocolate chips
Gradually add the dry ingredients to the wet, mixing until just combined. Stir in 1 1/2 cups chocolate chips. The dough will be thick and irresistible.
Step 6: Assemble the cookies
Scoop about 2 tablespoons of dough, flatten it slightly in your hand, and press a frozen peanut butter ball into the center. Wrap the dough around the filling, sealing it completely, and roll it into a ball. Repeat with remaining dough.
Place the stuffed cookie dough balls on a parchment-lined baking sheet and chill in the fridge for 30 minutes (or freeze for longer storage).
Step 7: Bake and enjoy!
Preheat the oven to 350°F (175°C). Bake the cookies for 12–14 minutes or until the edges are set and the tops are just starting to brown. They’ll still look a little soft in the middle—that’s perfect.
Cool on the tray for 5 minutes, then transfer to a wire rack (if you can wait that long). Serve warm for max gooey-ness.
Helpful Tips
How to meal prep it
You can fully assemble and freeze the raw cookie dough balls with the peanut butter filling inside. Just store in an airtight container or zip-top bag. Bake from frozen—just add a couple minutes to the bake time.
Storing leftovers
Store fully baked cookies in an airtight container at room temp for 4–5 days. They stay soft and chewy!
Reheating tips
Want that gooey center again? Microwave your cookie for about 10 seconds to bring the peanut butter center back to melty glory.
Pairing ideas
- Glass of cold milk – Classic.
- Espresso or cold brew – Balances the richness perfectly.
- Vanilla ice cream – Sandwich two cookies with a scoop in between for the ultimate treat.
Creative twists and swaps
- Crunchy peanut butter – For texture lovers.
- Nutella or cookie butter filling – Change up the center for something new.
- Add-ins – Try mixing in chopped peanuts, toffee bits, or even a sprinkle of sea salt on top before baking.
- Mini version – Use smaller dough portions for bite-sized treats (just reduce bake time accordingly).
Frequently Asked Questions (FAQs)
Can I make these ahead of time?
Yes! Assemble the cookies and freeze them unbaked. Bake a few at a time whenever the craving hits.
Can I freeze this recipe?
Absolutely. You can freeze the dough balls before baking, or freeze baked cookies and reheat in the microwave or toaster oven.
What kind of peanut butter works best?
Stick to regular creamy or crunchy peanut butter—natural peanut butter (the runny kind) doesn’t hold up well in the filling.
Can I make this recipe gluten-free?
Yes! Swap in a 1:1 gluten-free flour blend and make sure your chocolate chips and peanut butter are gluten-free too.
Do I need to chill the dough?
Chilling helps prevent spreading and gives you a thicker, chewier cookie. You can skip it in a pinch, but for the best results, give it at least 30 minutes in the fridge.
These Peanut Butter Stuffed Cookies are basically my dessert love language—comforting, nostalgic, and a little bit indulgent. I make them whenever I want to impress friends, treat myself, or just have something ridiculously good hanging out in the freezer. Give them a try and tell me what you think—I’d love to hear if you go classic or try a twist!
Peanut Butter Stuffed Cookies
Ingredients
- For the Peanut Butter Filling:
- 1 cup creamy peanut butter
- ½ cup powdered sugar
- Delish
- +2
- master-recipes.com
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- The FFeed
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- For the Cookie Dough:
- ½ cup creamy peanut butter
- ½ cup 1 stick unsalted butter, softened
- ½ cup packed brown sugar
- ¼ cup granulated sugar plus more for rolling
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon kosher sal
Instructions
- Prepare the Peanut Butter Filling:
- In a medium bowl, combine the creamy peanut butter and powdered sugar. Mix until smooth. Scoop the mixture into 12 equal portions and roll them into balls. Place these balls on a parchment-lined baking sheet and freeze until firm, about 15 minutes.
- Make the Cookie Dough:
- In a large bowl, beat together the creamy peanut butter, softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Add the egg and vanilla extract, mixing until well combined.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Assemble the Cookies:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- For each cookie, take a heaping tablespoon of cookie dough and flatten it into a round disc. Place a frozen peanut butter ball in the center and fold the edges of the dough around the filling, sealing it completely. Roll the dough ball in granulated sugar and place it on the prepared baking sheet, spacing them about 2 inches apart.
- Bake:
- Bake the cookies in the preheated oven for 12–15 minutes, or until the tops are dry and the cookies are lightly golden on the bottom.
- Cool:
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a richer flavor, consider adding a pinch of sea salt on top of each cookie before baking.
- These cookies can be stored in an airtight container at room temperature for up to 5 days.
