Peanut Butter Stuffed Cookies – Soft, fudgy chocolate cookies filled with a creamy peanut butter center. They’re like a buckeye in cookie form, perfect for peanut butter and chocolate lovers. Easy to make and irresistibly delicious!
If you’re a fan of peanut butter and chocolate together, these Peanut Butter Stuffed Cookies are going to be right up your alley. Think of them as a mash-up between a soft, chocolatey cookie and a peanut butter ball, kind of like a buckeye, but in cookie form. The outside is rich and fudgy—almost brownie-like—and once you bite in, there’s that creamy, peanut butter center waiting for you.
I’ve always loved making Chocolate Peanut Butter Balls (or Buckeyes), and one day I thought, why not take that same flavor and stuff it inside a cookie? The result was these seriously indulgent cookies that will definitely satisfy any peanut butter lover in your house. They’re rich enough to be a treat but easy enough to whip up when you need a dessert to impress.
If you’ve got a chocolate and peanut butter combo fan in your life, these are going to be a go-to. Perfect for holiday cookie swaps, a weekend treat, or any time that craving hits.
Why You’ll Love Peanut Butter Stuffed Cookies
- Decadent Texture – The cookies have a fudgy, brownie-like exterior that contrasts perfectly with the smooth and creamy peanut butter filling.
- Great Make-Ahead Option – You can prepare the peanut butter filling and cookie dough in advance, making them perfect for busy schedules or holiday baking.
- Perfect for Sharing – These indulgent cookies are a hit at parties, cookie exchanges, or anytime you want to share something extra special.
- Easy to Dress Up – Drizzle with chocolate ganache or top with a sprinkle of sea salt to make them even more decadent!
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Butter
- Brown Sugar
- Sugar
- Semi-Sweet Chocolate Chips
- Eggs
- Vanilla Extract
- All-Purpose Flour
- Cocoa Powder
- Baking Powder
- Salt
- Creamy Peanut Butter
- Powdered Sugar
- Chocolate Ganache
How To Make Peanut Butter Stuffed Cookies
- Make the peanut butter filling. Mix creamy peanut butter with powdered sugar until smooth, then roll into small balls and freeze briefly to firm up.
- Prepare the chocolate cookie dough. Melt chocolate chips and butter together, then beat in sugars, eggs, and vanilla. Gradually add in the dry ingredients like flour and cocoa powder to form a thick, fudgy dough.
- Assemble the cookies. Scoop out portions of the chocolate dough, flatten each piece, and wrap it around a peanut butter ball, sealing the edges completely.
- Bake until set. Place the stuffed cookies on a lined baking sheet and bake at 350°F for 10-12 minutes or until the edges are set but the centers remain soft and slightly gooey.
- Add a finishing touch. Let the cookies cool, then drizzle with chocolate ganache or a sprinkle of sea salt for an extra layer of indulgence. Enjoy warm or store for later!
Recipe Tips & Tricks
- Freeze the Peanut Butter Balls – Freezing the peanut butter filling for 15-20 minutes makes it easier to wrap in the dough without melting, ensuring a neat, creamy center.
- Don’t Overbake – Bake just until the edges are set and the tops look slightly cracked. Overbaking can make the cookies dry and lose that fudgy texture.
- Chill the Dough – If the dough feels too sticky to handle, pop it in the fridge for 15-20 minutes. This makes it easier to shape around the filling.
- Use a Cookie Scoop – A medium cookie scoop helps keep the cookie dough portions even, making sure all the cookies bake up to the same size.
Yes, but keep in mind that natural peanut butter tends to be runnier. If you use it, you may need to add a little extra powdered sugar to thicken the consistency and make it easier to roll into balls.
Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week, or freeze them for up to 3 months.
Yes! You can prepare both the peanut butter filling and the chocolate cookie dough up to 24 hours in advance. Keep them refrigerated separately until you’re ready to assemble and bake.
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