Chocolate Peanut Butter Cookies Recipe Egg Free

Chocolate Peanut Butter Stuffed Cookies Recipe

Chocolate chip, shortbread, sugar cookies – you can’t fault the all-time favorites.  Yet, sometimes it’s good to get out of the “always-baking-the-same-thing” rut and try something different and new. And that is exactly what these Chocolate Peanut Butter Stuffed Cookies are! A classic flavor combination with a twist…

Instead of a standard chocolate cookie with peanut butter chips, I, Rebecca, added a peanut butter filling tucked inside the cookie dough. While baking, the filling spreads into a thin creamy layer so that both flavors are in every bite. 

The other twist? The recipe calls for no eggs! So they’re a perfect option if you know someone who has an egg allergy…

MY LATEST VIDEOS

RECIPE Chocolate Chip Peanut Butter Cookies

MY LATEST VIDEOS

Chocolate Peanut Butter Cookies Ingredients

The cookies themselves are soft in the center, with a hint of crispiness around the edges. I dip them in sugar for another element of texture. This gives them a pretty finish in the oven, a bit of sparkle and pizazz. 

These are really large cookies (which adds to the fun factor) so the recipe makes about 14 cookies. To get  get more from the batch, you could definitely make them smaller in size. Just make sure to decrease the amount of peanut butter used, and cut a couple of minutes from the baking time to keep the chewy, soft center. 

Chocolate Peanut Butter Cookies Recipe Filling

So if you need to change things up in the cookie jar, these Chocolate Peanut Butter Stuffed Cookies are a great way to do it (though you may have to refill it again sooner rather than later)!

Chocolate Peanut Butter Cookies Egg Free Batch

Chocolate Peanut Butter Stuffed Cookies

    • Yield: 14 cookies

    Ingredients

    • 1/2 cup soft butter (one stick)
    • 1/4 cup canola oil
    • 1/2 cup white sugar, plus more for dipping
    • 2 1/4 tablespoons milk, divided into 1/4 and 2
    • 1/2 teaspoon salt
    • 1 teaspoon baking soda
    • 2/3 cup cocoa (I used dark cocoa, but regular will work well too!)
    • 2 cups all-purpose flour

    For the peanut butter centers:

    • 1/2 cup creamy peanut butter
    • 1/2 cup powdered sugar
    • 2 tablespoons whipping cream

    Instructions

    • Preheat your oven to 350 degrees.
    • Make the peanut butter filling by mixing all of the ingredients together with a hand mixer until smooth and fluffy. Set aside.

    To prepare the cookie dough:

    • Use the hand mixer to beat together the butter, canola oil, sugar, and 2 Tbsp. of the milk until you have a light, fluffy mix.
    • Sift in the salt, baking soda, cocoa powder, and flour and mix until thoroughly combined.
    • Stir in the 1/4 cup of milk. The dough should be soft but a bit crumbly, and you should be able to handle it without it sticking much to your hands.

    To prepare the cookies:

    • Measure out the dough into 1/4 cup balls.
    • Flatten them to discs about 4” across, then place 1 ½ tsp. of the peanut butter filling in the center.
    • Bring the edges of the dough up around the filling, and pinch it together. If there are cracks where the peanut butter is showing through, just pinch the dough together to seal it.
    • Place about a 1/2 cup of granulated sugar on an edged plate or in a bowl.
    • After the dough is filled with peanut butter, flatten each ball gently and dip both sides in the sugar.
    • Place them on a baking tray and bake for 10-12 minutes, or until the center of the dough is set but not hard. The tops and edges should be a bit crackled.
    • Remove the baked cookies from the oven and allow them to cool for about 5 minutes before moving to a cooling rack. They are fairly soft when warm, so if you remove them immediately they will possibly fall apart.
    • Cool thoroughly before storing in an airtight container for up to a week.

    A few other recipes you might love —

    Don’t forget to share your cookie creation with us on Instagram using the hashtag #sugarandclothloves! We love seeing all of your creations! And if you’re looking for more quick and delicious recipes you can find them all right here with a few bites to go along with them!

    This post may contain affiliate links which won’t change your price but will share some commission using Shopstyle, Reward Style, and/or Amazon Associates.

    Rebecca of Good Things Baking Co

    rebecca of good things baking co for sugar & cloth

    By day she’s a crime-fighting, baby wrangling super mom, and by night (and nap-times) she uses her experience cooking for 9 siblings and passion for cookbooks to create the beautiful recipes and photos behind Good Things Baking Co.

    Read more from Rebecca of Good Things Baking Co

    Chocolate Peanut Butter Cookies Recipe Egg Free

    Chocolate Peanut Butter Stuffed Cookies Recipe

    Chocolate chip, shortbread, sugar cookies – you can’t fault the all-time favorites.  Yet, sometimes it’s good to get out of the “always-baking-the-same-thing” rut and try something different and new. And that is exactly what these Chocolate Peanut Butter Stuffed Cookies are! A classic flavor combination with a twist…

    Instead of a standard chocolate cookie with peanut butter chips, I, Rebecca, added a peanut butter filling tucked inside the cookie dough. While baking, the filling spreads into a thin creamy layer so that both flavors are in every bite. 

    The other twist? The recipe calls for no eggs! So they’re a perfect option if you know someone who has an egg allergy…

    MY LATEST VIDEOS

    RECIPE Chocolate Chip Peanut Butter Cookies

    MY LATEST VIDEOS

    Chocolate Peanut Butter Cookies Ingredients

    The cookies themselves are soft in the center, with a hint of crispiness around the edges. I dip them in sugar for another element of texture. This gives them a pretty finish in the oven, a bit of sparkle and pizazz. 

    These are really large cookies (which adds to the fun factor) so the recipe makes about 14 cookies. To get  get more from the batch, you could definitely make them smaller in size. Just make sure to decrease the amount of peanut butter used, and cut a couple of minutes from the baking time to keep the chewy, soft center. 

    Chocolate Peanut Butter Cookies Recipe Filling

    So if you need to change things up in the cookie jar, these Chocolate Peanut Butter Stuffed Cookies are a great way to do it (though you may have to refill it again sooner rather than later)!

    Chocolate Peanut Butter Cookies Egg Free Batch

    Chocolate Peanut Butter Stuffed Cookies

      • Yield: 14 cookies

      Ingredients

      • 1/2 cup soft butter (one stick)
      • 1/4 cup canola oil
      • 1/2 cup white sugar, plus more for dipping
      • 2 1/4 tablespoons milk, divided into 1/4 and 2
      • 1/2 teaspoon salt
      • 1 teaspoon baking soda
      • 2/3 cup cocoa (I used dark cocoa, but regular will work well too!)
      • 2 cups all-purpose flour

      For the peanut butter centers:

      • 1/2 cup creamy peanut butter
      • 1/2 cup powdered sugar
      • 2 tablespoons whipping cream

      Instructions

      • Preheat your oven to 350 degrees.
      • Make the peanut butter filling by mixing all of the ingredients together with a hand mixer until smooth and fluffy. Set aside.

      To prepare the cookie dough:

      • Use the hand mixer to beat together the butter, canola oil, sugar, and 2 Tbsp. of the milk until you have a light, fluffy mix.
      • Sift in the salt, baking soda, cocoa powder, and flour and mix until thoroughly combined.
      • Stir in the 1/4 cup of milk. The dough should be soft but a bit crumbly, and you should be able to handle it without it sticking much to your hands.

      To prepare the cookies:

      • Measure out the dough into 1/4 cup balls.
      • Flatten them to discs about 4” across, then place 1 ½ tsp. of the peanut butter filling in the center.
      • Bring the edges of the dough up around the filling, and pinch it together. If there are cracks where the peanut butter is showing through, just pinch the dough together to seal it.
      • Place about a 1/2 cup of granulated sugar on an edged plate or in a bowl.
      • After the dough is filled with peanut butter, flatten each ball gently and dip both sides in the sugar.
      • Place them on a baking tray and bake for 10-12 minutes, or until the center of the dough is set but not hard. The tops and edges should be a bit crackled.
      • Remove the baked cookies from the oven and allow them to cool for about 5 minutes before moving to a cooling rack. They are fairly soft when warm, so if you remove them immediately they will possibly fall apart.
      • Cool thoroughly before storing in an airtight container for up to a week.

      A few other recipes you might love —

      Don’t forget to share your cookie creation with us on Instagram using the hashtag #sugarandclothloves! We love seeing all of your creations! And if you’re looking for more quick and delicious recipes you can find them all right here with a few bites to go along with them!

      This post may contain affiliate links which won’t change your price but will share some commission using Shopstyle, Reward Style, and/or Amazon Associates.

      Rebecca of Good Things Baking Co

      rebecca of good things baking co for sugar & cloth

      By day she’s a crime-fighting, baby wrangling super mom, and by night (and nap-times) she uses her experience cooking for 9 siblings and passion for cookbooks to create the beautiful recipes and photos behind Good Things Baking Co.

      Read more from Rebecca of Good Things Baking Co

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