
Peanut Butter Stuffed Chocolate Chip Cookies Recipe | Chewy, Easy, Quick Prep
Chocolatey, soft, chewy, and delicious. These Peanut butter stuffed Chocolate Chip Cookies are the so delicious! The peanut butter adds a salty, nutty, and rich flavor to the cookies. The recipe calls for three different types of chocolate that add a lovely depth to the texture and flavor of the cookies, but you can also make them with one type of chocolate and they’d still turn out phenomenal. With pantry staples like peanut butter, sugar, flour, butter and vanilla, these cookies are as easy to make as they are irresistible.
Equipment
- 1.5” cookie scoop
- Baking sheet
- large mixing bowl
- medium mixing bowl
- Wax paper or similar
- Parchment paper
- 4” cake ring or large round cookie cutter (optional, for shaping cookies)
Ingredients
- 18 dollops of 1/2-tablespoon each peanut butter (approx. a heaping 1/2 cup of peanut butter)
- ½ cup softened butter
- ½ cup shortening
- ¾ cup brown sugar
- ½ cup white sugar
- 1 large room temperature egg
- 1 ½ teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup semisweet chocolate chips
- 4 oz semisweet chocolate bar (roughly chopped into chunks)
- ½ cup mini chocolate chips (optional, for rolling)
Instructions
- Prep the Peanut Butter Filling: Scoop the peanut butter into 18 dollops (about ½ tablespoon each) onto a wax paper-lined baking sheet. Freeze for at least 30 minutes, or longer if you have time.
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Roughly chop the 4 oz semisweet chocolate bar and set aside.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda and ¼ teaspoon salt. Set aside.
- Cream together: In a separate mixing bowl, cream the ½ cup softened butter, ½ cup shortening, ¾ cup brown sugar, and ½ cup white sugar until light and fluffy. Add 1 large room temperature egg and 1 ½ teaspoons pure vanilla extract, mix again until fully combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, about ½ cup at a time, mixing well after each addition to form a smooth cookie dough.
- Add Chocolate: Fold in ¾ cup semisweet chocolate chips and the roughly chopped semisweet chocolate bar chunks until evenly distributed.
- Assemble the Cookies: Using a 1.5” cookie scoop, scoop out a portion of dough and flatten slightly to create a small dip in the center. Place a frozen peanut butter dollop into the dip.Scoop a second portion of dough and press it gently over the peanut butter, sealing the edges to form one large dough ball. Repeat until all the dough and peanut butter are used.Optional- Add the ½ cup mini chocolate chips to a bowl and roll the cookie dough ball in the bowl to roughly cover with mini chocolate chips.
- Bake: Once all the cookies are assembled, place them on a baking sheet lined with parchment paper leaving 2-3 inches between each dough ball. Place the baking tray on the middle rack of the preheated oven and bake at 350F for about 14-16 minutes. The cookies should start to brown at the edges but look underdone (shiny) in the middle. That's the perfect time to take them out if you like a chewy cookie. As oven temperatures vary, I recommend testing two cookies first to get a better idea for how long these cookies take to bake in your oven, or check on them starting at 12 minutes to ensure they don't overbake. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.Optional step: Once the cookies are out of the oven and still hot (please be careful), but before transferring them to a wire rack, use a 4" cake ring (or similar circular object) to swirl around each cookie. This will help each cookie be perfectly round.
- Serve and Enjoy: Allow the cookies to cool completely before serving to ensure they set properly. Trust us, the chewy texture is worth the wait!
Notes
Chocolate Substitutions: The variety of chocolate enhances the flavor and texture but you can also just use one kind equal to the total measurement and it will work just fine if you prefer.
Storage Tip: Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.













