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!
Ingredients
Peanut Butter Filling
- 1 cup creamy all natural peanut butter
- ⅓ cup powdered sugar
Chocolate Cookies
- 1 cup cold unsalted butter
- 1 cup light brown sugar, tightly packed
- ½ cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 ⅔ cups flour, all purpose or gluten free flour
- ½ cup cocoa powder
- 1 tsp baking soda
- pinch sea salt, optional
- ½ cup chocolate chips
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