Chocolate Peanut Butter Filled Cookies
Indulgent chocolate cookies with a creamy peanut butter surprise center. A rich, fudgy treat with a perfect texture contrast in every bite.
Ingredients
- Peanut Butter Filling:
- 1 cup creamy peanut butter JIF or Skippy – room temperature
- ½ cup powdered sugar – sifted to prevent lumps
- ½ tsp ground cinnamon
- Chocolate Cookie Dough:
- 2 ¼ cups all-purpose flour – spooned and leveled
- ½ cup Dutch process cocoa powder – creates a rich chocolate flavor
- 1 tsp baking soda – for rise and texture
- 1 tsp salt – enhances chocolate flavor
- 1 cup unsalted butter – melted and slightly cooled
- 1 ¼ cups brown sugar – packed
- ¼ cup white granulated sugar – for sweetness and texture
- 1 tsp pure vanilla extract – high quality makes a difference
- 2 large eggs – room temperature
- 1 ½ cups semi-sweet chocolate chips – reserve some for topping
Instructions
- Prepare the Peanut Butter Filling:
- In a medium bowl, combine the creamy peanut butter, sifted powdered sugar, and ground cinnamon. Mix until smooth and well combined.
- Portion the peanut butter mixture into 24 small dollops on a parchment-lined baking sheet.
- Freeze for at least 30 minutes. This step ensures that the filling maintains its shape during baking.
- Make the Chocolate Cookie Dough:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, whisk together the flour, Dutch process cocoa powder, baking soda, and salt until well combined.
- In a separate bowl, combine the melted butter, brown sugar, and white sugar. Mix until smooth.
- Add the vanilla extract and eggs, beating until well incorporated.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in 1 ¼ cups of chocolate chips, reserving the remaining ¼ cup for topping.
- Let the dough rest for 10 minutes to allow the flour to fully hydrate.
- Assembly:
- Using a 2-tablespoon cookie scoop, portion the cookie dough.
- Press your thumb halfway down into the dough to create a well.
- Place one frozen peanut butter dollop into the well.
- Gently press the dough around the peanut butter to completely seal it. Ensure no peanut butter is visible from the outside.
- Place the filled cookie dough balls on the prepared baking sheets, spaced about 2 inches apart.
- Baking:
- Bake for 10-12 minutes until the edges are set but the centers are still slightly underbaked.
- Press a few reserved chocolate chips onto the top of each cookie for extra visual appeal.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Storage: Store completely cooled cookies in an airtight container at room temperature for up to 5 days. To maintain chewiness, place a piece of bread in the container for moisture. Freezing: These cookies freeze beautifully for up to 3 months. Thaw at room temperature for about an hour before serving. Make-Ahead: Freeze the cookie dough balls for up to 2 months. When ready to bake, remove them from the freezer and let them sit at room temperature for 20 minutes while your oven preheats. Troubleshooting: Ensure the peanut butter dollops are completely frozen to prevent them from leaking out during baking. For best results, measure flour correctly by spooning it into the cup and leveling it off with a knife. Variations: Try swapping the peanut butter with caramel or white chocolate for a different twist.
