Peanut Butter Filled Chocolate Cookies
Rich chocolate cookies with a creamy peanut butter center that stays perfectly soft. These decadent treats combine the perfect balance of fudgy chocolate exterior and smooth peanut butter filling, reminiscent of peanut butter cups in cookie form.
Ingredients
- - 1/2 cup creamy peanut butter natural, drippy consistency preferred
- - 3/4 cup powdered sugar
- - 1 1/2 cups all-purpose flour measured correctly by spooning
- - 1/2 cup cocoa powder dark cocoa powder recommended
- - 1/2 tsp baking soda fresh for best results
- - 1/4 tsp salt
- - 3/4 cup butter room temperature
- - 1/2 cup brown sugar packed
- - 1/2 cup granulated sugar
- - 1 large egg room temperature
- - 1 tsp vanilla extract pure vanilla preferred
- - 1/4 cup chocolate chips for topping
Instructions
- **Prepare the Peanut Butter Filling:** Mix creamy peanut butter and powdered sugar in a small bowl using a fork until well combined. Roll mixture into small balls (about 1 teaspoon each, marble-sized). Place on parchment-lined plate and set aside.
- **Make the Chocolate Cookie Dough:** In a large bowl, whisk together flour, cocoa powder, baking soda, and salt. Sift cocoa powder if lumpy. Using a stand mixer with paddle attachment, cream room temperature butter with both sugars for 3-4 minutes until light and fluffy.
- **Combine Ingredients:** Add egg and vanilla extract to creamed butter mixture, mixing until just combined. Gradually incorporate dry ingredients on low speed until dough just comes together. Dough should be soft but not sticky.
- **Assemble the Cookies:** Take about 2 tablespoons of chocolate dough and flatten in palm. Place a peanut butter ball in center and carefully wrap dough around it. Roll gently between palms to create smooth ball. Ensure chocolate dough completely covers peanut butter center.
- **Chill and Bake:** Place assembled cookies on parchment-lined baking sheet and refrigerate for 30 minutes. Preheat oven to 350°F. Bake for 12-14 minutes until edges are set but centers still look slightly soft. Cool on baking sheet.
Notes
- Use natural peanut butter with just peanuts for best texture
- Room temperature butter is crucial for proper mixing
- Don't skip the 30-minute chilling step to prevent spreading
- Cookies are done when edges are set but centers appear slightly underbaked
- Store in airtight container for up to one week at room temperature
- Can be frozen for up to 3 months (baked cookies or assembled dough)
- For gluten-free version, substitute with 1:1 gluten-free baking flour
- Room temperature butter is crucial for proper mixing
- Don't skip the 30-minute chilling step to prevent spreading
- Cookies are done when edges are set but centers appear slightly underbaked
- Store in airtight container for up to one week at room temperature
- Can be frozen for up to 3 months (baked cookies or assembled dough)
- For gluten-free version, substitute with 1:1 gluten-free baking flour
