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Close up of round chocolate cookies.
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5 from 2 votes

Chocolate Peanut Butter Stuffed Cookies

These soft chocolate peanut butter stuffed cookies are super delicious and make excellent treats for festive seasons. Try them today!
Prep Time45 minutes
Cook Time9 minutes
Total Time54 minutes
Course: Snack
Cuisine: American
Servings: 40 cookies
Calories: 104.4kcal
Author: Priya Maha

Ingredients

Cookies

  • 190 g all purpose flour
  • 45 g cocoa powder sifted
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 90 g granulated sugar
  • 100 g soft brown sugar
  • 120 g butter
  • 60 g peanut butter
  • 1 teaspoon vanilla extract
  • 1 egg
  • ¼ teaspoon salt

Filling

  • 160 g peanut butter
  • 15 g cocoa powder sifted
  • 100 g powdered sugar sifted

Instructions

  • Pre heat oven to 175°Celsius. Prepare baking trays lined with parchment paper.
  • Sieve flour, cocoa powder, salt, baking powder and baking soda together and keep them aside.
  • In a clean bowl, cream butter, peanut butter and both the white and brown sugars until creamy. Add the egg and continue beating until it is well incorporated.
  • Next, add vanilla extract and beat for about 15 seconds, followed by the sifted dry ingredients. Mix until all the ingredients are well incorporated, and the dough comes together, soft. Set aside.
  • To make the filling, sift cocoa powder and powdered sugar into a bowl.
  • Add the peanut butter and mix until the filling comes together.
  • Using a 1 teaspoon measuring spoon, scoop the filling out onto a plate. Shape each scoop into a round ball before placing them in the fridge to chill.
  • To assemble the cookies, scoop 1 tablespoon of cookie dough, form it into a round ball and make a deep dent in the center. Place one chilled filling ball in the center and cover the dent by pinching the cookie dough together.
  • With very light pressure, roll the cookie in your palms until its round. Place on a lined baking tray and flatten slightly with your fingers. Repeat the process until all the cookies are done.
  • Bake the cookies for 9 minutes at 175°Celsiuc. Once baked, let them cool slightly on the baking tray before transferring them into a wire rack to cool completely.
  • Place cooled cookies in an airtight container. The cookies can last up to 2 weeks if stored properly.

Notes

Cocoa powder and powdered sugar
  • I have used cocoa powder in both the cookies as well as the filling. As for the icing sugar, I have used it in the filling. Both of these ingredients tend to be lumpy. And these tiny lumps cannot be broken by merely mixing or beating them with a cake mixer. The best way to work with cocoa powder and icing sugar is therefore to sift them.
Cookie size and texture
  • The cookie dough for these peanut butter stuffed cookies is 1 tablespoon in size and the stuffing a teaspoon size. For this size, the cookies need to be baked for 9 minutes at 175 degrees Celsius.
  • If you wish to make larger cookies, retain the oven temperature but increase the baking time accordingly. Similarly, if you wish to make smaller peanut butter stuffed cookies, reduce the time accordingly. Do take note that the smaller the cookies, the harder it gets to seal the stuffing in the cookies.
  • For the given time and cookie size, you will get peanut butter stuffed cookies that are soft and crumbly. Baking the cookies longer will give you a more crunchy cookie texture.  

Nutrition

Calories: 104.4kcal | Carbohydrates: 12.8g | Protein: 2.3g | Fat: 5.6g | Saturated Fat: 2.3g | Cholesterol: 10.5mg | Sodium: 81.4mg | Potassium: 68.5mg | Fiber: 1g | Sugar: 7.7g | Vitamin A: 80.9IU | Calcium: 14.3mg | Iron: 0.6mg