Scoopable Peanut Butter Cookies
If you are tired of dry, crumbly peanut butter cookies that require a gallon of milk just to swallow, you’re in the right place. These Scoopable Peanut Butter Cookies are the complete opposite. They are thick, deep-dish, and incredibly gooey.
By using a “scoop and bake” method in a round pan, we create a texture that is halfway between a soft-baked cookie and a warm blondie. Plus, they are stuffed with full-sized peanut butter cups for a surprise in every bite. Try these Scoopable Brownies too!
Why These Scoopable Peanut Butter Cookies Stand Out
- Extra thick cookie dough
- Baked together for soft centers
- Loaded with dark chocolate chips
- Hidden peanut butter cup inside
- Gluten free friendly
What Makes Them Different From Regular Peanut Butter Cookies
Most peanut butter cookies are flattened before baking and come out evenly baked throughout. These are shaped into large dough balls, frozen, then baked in a pan so the centers stay soft and almost molten.
Try my Scoopable Chocolate Chip Cookies too!
Quick Texture Breakdown
| Feature | Scoopable Version | Traditional Version |
| Thickness | Very thick | Medium |
| Center | Gooey and soft | Fully baked |
| Serving Style | Scooped with spoon | Individual cookies |
| Chocolate Level | High | Moderate |
Ingredients for Scoopable Peanut Butter Cookies
- 1 cup unsalted butter, room temperature
- 1.5 cups coconut sugar or light brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 ¾ cups gluten free flour, see note
- ½ cup all natural creamy peanut butter
- 1 tsp baking soda
- ½ tsp sea salt
- 2 cups dark chocolate chips
- 6 peanut butter cups
Ingredient Tips
Butter creates structure and richness.
Coconut sugar or brown sugar keeps the cookies soft.
Natural peanut butter adds deep flavor.
Freezing the dough prevents spreading and keeps the cookies tall.
Step-by-Step Instructions
First, add the butter and sugar to the bowl of a stand mixer. Beat until combined.
Then, add in the eggs and vanilla. Stir until combined.
Mix in the flour, peanut butter, baking soda, and salt. Stir together. The dough will be thick.
Fold in the chocolate chips.
Divide the batter into 6 huge balls of dough. Flatten each dough ball and place a peanut butter cup in the middle. Fold up the sides of each dough ball, fully enclosing the chocolate square.
Place the 6 dough balls in an 8 inch round pan or pie plate.
Place the pan in the freezer for 30 minutes. Then, preheat your oven to 350 degrees Fahrenheit.
Bake for 18 to 21 minutes, or until the tops of the dough balls are just slightly golden brown. These will be gooey!
Finally, remove the scoopable peanut butter cookies from the oven and dig in!
Pro Tips for Thick Bakery Style Cookies
- Do not skip freezing
- Do not overmix after adding flour
- Slightly underbake for gooey centers
- Let these scoopable peanut butter cookies rest 5 to 10 minutes before scooping
Substitution Guide
| Ingredient | Swap Option |
| Gluten free flour | All purpose flour |
| Coconut sugar | Brown sugar |
| Peanut butter cups | Chocolate chunks |
| Dark chocolate chips | Semi sweet chips |
Storage
Store covered at room temperature for 3 days.
Reheat in the microwave for 10 to 15 seconds to bring back the gooey center.
Freeze baked cookies up to 2 months.
Frequently Asked Questions
Yes. Divide into 8 smaller portions and reduce baking time by 3 to 5 minutes.
Baking them together keeps moisture inside and creates soft scoopable centers.
Yes, but the texture will be slightly less smooth.
Yes. The cookies will still be rich and chocolate filled.
You May Also Like
- Cookie Dough Bites
- Gluten Free Cookie Dough
- Gluten Free Brownies
- Cassava Flour Brownies
- Gluten Free Dairy Free Brownies
If you make these scoopable peanut butter cookies, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Dessert Recipes.
Get the Recipe: Scoopable Peanut Butter Cookies
Ingredients
- 1 cup unsalted butter, room temperature
- 1 ½ cups coconut sugar or light brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 ¾ cups gluten free flour, see note
- ½ cup all natural creamy peanut butter
- 1 tsp baking soda
- ½ tsp sea salt
- 2 cups dark chocolate chips
- 6 peanut butter cups
Instructions
- First, add the butter and sugar to the bowl of a stand mixer. Beat until combined.
- Then, add in the eggs and vanilla. Stir until combined.
- Mix in the flour, peanut butter, baking soda, and salt. Stir together. The dough will be thick.
- Fold in the chocolate chips.
- Divide the batter into 6 huge balls of dough. Flatten each dough ball and place a peanut butter cup in the middle. Fold up the sides of each dough ball, fully enclosing the chocolate square.
- Place the 6 dough balls in an 8 inch round pan or pie plate.
- Place the pan in the freezer for 30 minutes. Then, preheat your oven to 350 degrees Fahrenheit.
- Bake for 18 to 21 minutes, or until the tops of the dough balls are just slightly golden brown. These will be gooey!
- Finally, remove from the oven and dig in!
Notes
- If you are not gluten free, feel free to use regular all purpose flour.
- You can use store bought or homemade peanut butter cups.
- The cookie dough will be very thick.
- The balls of cookie dough do not need to be perfectly shaped.
- The end result will be gooey!
- Store any leftovers in an airtight container for up to 3 days.