These chocolate peanut butter cookies are thick, chewy and gooey! The double chocolate cookies and creamy peanut butter filling are irresistible. These cookies resemble peanut butter balls or buckeyes. They are perfect for Christmas, birthdays, holidays, rainy days and more!

Chocolate peanut butter cookies.

Why You’ll Love This Recipe

  • These chocolate peanut butter cookies are unique and unforgettable!
  • The peanut butter filling is smooth and creamy.
  • This cookie dough do not require chilling. The peanut butter filling freezes while cookie dough is mixing. Otherwise, no waiting around for dough to chill.
  • They are made with pantry staple ingredients.
  • Chocolate and peanut butter is a delicious combination!
  • This recipe works with either all purpose flour or gluten free 1 to 1 flour.
  • Easily adaptable for gluten free intolerances or food allergies.
  • Check out these Vegan Peanut Butter Cups for another great dessert!

Ingredients & Substitutions

These are the main ingredients and substitutions for chocolate peanut butter cookies. Scroll down to the recipe card for full ingredients list and instructions.

All natural creamy peanut butter and powdered sugar make up the peanut butter filling. Use all natural creamy peanut butter made from only peanuts and salt. Typical brands like Jif will be too thick and ry for this recipe.

For the cookies, use cold unsalted butter straight from the fridge. Softened or melted butter will result in flatter cookies.

Both light brown sugar and white sugar sweeten the cookies. I have not tried this recipe using coconut sugar or a low carb sugar alternative.

Two eggs help bind the cookies together. For egg free, use ½ cup total of unsweetened applesauce to replace the 2 eggs.

Vanilla extract adds a warmth of flavor.

Both regular all purpose flour and gluten free flour work well. For these photos, I used King Arthur Flour 1 to 1 gluten free flour.

Both regular and dark cocoa powder can be used.

Baking soda helps leaven these cookies.

Add in a pinch of sea salt if desired.

Chocolate chips make these cookies even more decadent! Use chocolate chunks, mini chocolate chips or even white chocolate chips if desired.

Peanut butter, cocoa and other ingredients.

Taste & Texture

These chocolate peanut butter cookies taste like chocolate and peanut butter! No surprises here. They taste like a chocolate covered peanut butter ball in cookie form.

The texture is thick and gooey. The peanut butter filling is creamy.

How to Make

Step 1

First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.

Step 2

Make peanut butter filling. Combine creamy peanut butter and powdered sugar in a bowl. Stir until a thick dough is achieved.

Thick peanut butter in bowl.

Step 3

Roll into ½ inch balls. Then, place on parchment lined pan. Place the pan in your freezer.

Peanut butter balls on pan.

Step 4

Then, make cookie dough. In the bowl of a stand mixer, add cold butter, brown sugar and white sugar. Beat for 2 to 3 minutes or until no clumps of butter remain.

Creamy butter and sugars in bowl.

Step 5

Add in eggs and vanilla extract. Stir to combine.

Gooey cookie dough in bowl.

Step 6

Add in flour, cocoa powder, baking soda and sea salt. The dough will be somewhat thick.

Dark chocolate cookie dough.

Step 7

Fold in chocolate chips. Remove peanut butter balls from freezer.

Double chocolate cookie dough.

Step 8

Place a flattened ball of cookie dough (about 2 tablespoons worth) and place on parchment lined baking pan.

Flattened chocolate disc.

Step 9

Then, place a peanut butter ball in the middle. Cover with 1 tablespoon worth of cookie dough.

Step 10

Use fingers to pinch the edges of the dough together, fully enclosing the peanut butter ball.

Step 11

Place at least 3 inches apart on baking pan. Bake for 9 to 10 minutes.

Six raw chocolate cookies.

Step 12

Finally, remove from oven. Allow cookies to cool on pan for 5 minutes before carefully removing to a cooling rack.

Expert Tips & Tricks

Carefully measure all ingredients.

Use creamy all natural peanut butter. It should be made from only peanuts and salt.

The peanut butter and powdered sugar mixture is thick. Stir until combined.

Use butter straight from your fridge. It needs to be cold.

Use a stand mixer to beat butter and sugars. Beat until no clumps of butter remain.

Both gluten free flour and all purpose flour can be used.

After baking, these cookies are soft. Handle carefully.

Peanut butter stuffed cookies.

How to Serve & Store

Serve chocolate peanut butter cookies once somewhat cooled from the oven. They are gooey!

These cookies pair beautifully with a glass of milk, cup of coffee or hot chocolate.

These cookies also pair well with ice cream.

Store cookies covered at room temperature for up to 3 days.

Freeze for up to 1 month.

Frequently Asked Questions

Which peanut butter should I use?

Use all natural creamy peanut butter made from only peanuts and salt. This allows the peanut butter mixture to remain creamy and not dry.

Are they gluten free?

Use gluten free flour to make these chocolate peanut butter cookies gluten free.

Can I make them nut free?

Sure! Use sunflower butter instead of peanut butter.

Do these cookies freeze well?

Yes. These cookies can be frozen for up to 1 month.

Creamy peanut butter stuffed cookies.

You May Also Like

If you make this chocolate peanut butter cookie recipe, I would really appreciate a review! You can find me on InstagramFacebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Dessert Recipes.

Chocolate peanut butter cookies.

Get the Recipe: Chocolate Peanut Butter Cookies

These chocolate peanut butter cookies are over the top delicious! The double chocolate cookies are rich and flavorful. The creamy peanut butter filling is the perfect addition. These cookies are great for Christmas, holidays, birthdays and more!
5 from 12 votes

Ingredients

Peanut Butter Filling

Chocolate Cookies

Instructions 

  • First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
  • Make peanut butter filling. Combine creamy peanut butter and powdered sugar in a bowl. Stir until a thick dough is achieved.
  • Roll into ½ inch balls. Place on parchment lined pan. Place pan in freezer.
  • Then, make cookie dough. In the bowl of a stand mixer, add cold butter, brown sugar and white sugar. Beat for 2 to 3 minutes or until no clumps of butter remain.
  • Add in eggs and vanilla extract. Stir to combine.
  • Add in flour, cocoa powder, baking soda and sea salt. Dough will be somewhat thick.
  • Fold in chocolate chips. Remove peanut butter balls from freezer.
  • Place a flattened ball of cookie dough (about 2 tablespoons worth) and place on parchment lined baking pan.
  • Then, place a peanut butter ball in the middle. Cover with 1 tablespoon worth of cookie dough.
  • Use fingers to pinch the edges of the dough together, fully enclosing the peanut butter ball.
  • Place at least 3 inches apart on baking pan. Bake for 9 to 10 minutes.
  • Finally, remove from oven. Allow cookies to cool on pan for 5 minutes before carefully removing to a cooling rack.

Notes

  • Use creamy all natural peanut butter made from only peanuts and salt.
  • The peanut butter mixture will be thick.  It should resemble that of peanut butter buckeye balls.
  • Use cold butter right from the fridge.  Do not use softened or melted butter.
  • Beat butter and sugars for 2 to 3 minutes.  This should remove all clumps of butter.
  • Both gluten free 1 to 1 flour and all purpose flour can be used.
  • The cookie dough will be pretty thick.
  • See photos above for how to assemble cookies.
  • Cookies will be gooey in the middle.  Be very careful handling them after baking.
  • Store leftovers covered at room temperature for up to 3 days.
  • These cookies freeze well!
Calories: 534kcal, Carbohydrates: 62g, Protein: 10g, Fat: 30g, Saturated Fat: 14g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 68mg, Sodium: 203mg, Potassium: 245mg, Fiber: 4g, Sugar: 32g, Vitamin A: 512IU, Calcium: 43mg, Iron: 3mg

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