Best Chocolate Peanut Butter Stuffed Cookies Recipe

Chocolate Peanut Butter Stuffed Cookies Recipe — We’re combining the beloved peanut butter and chocolate duo to make these delicious stuffed cookies!

photo of the Chocolate Peanut Butter Cookies Recipe Egg Free by top Houston lifestyle blogger Ashley Rose of Sugar & Cloth

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 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. 

photo of the freshly baked best peanut butter stuffed chocolate cookies by top Houston lifestyle blogger Ashley Rose of Sugar & Cloth

Allergy Friendly Egg Free Chocolate Peanut Butter Stuffed Cookie

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

Eggs are typically found in desserts because they help bind the ingredients. They also serve as a leavening agent, which helps make the dessert rise.

However, egg allergies are very common so I made my own special recipe that doesn’t call for expensive egg replacers.

The oil and baking soda combined are what helps these chocolate peanut butter stuffed cookies rise!

Chocolate Peanut Butter Cookies Ingredients

Ingredients In Chocolate Peanut Butter Stuffed Cookie

  • Soft butter
  • Canola oil
  • White sugar / granulated sugar
  • Milk
  • Baking soda
  • Cocoa (I used dark cocoa, but regular will work well too!)
  • All-purpose flour
  • Creamy peanut butter
  • Powdered sugar
  • Whipping cream

photo of how to make the best chocolate peanut butter stuffed cookies recipe by top Houston lifestyle blogger Ashley Rose of Sugar & Cloth

How To Make Chocolate Peanut Butter Stuffed Cookies

1 — Preheat your oven to 350 degrees. 

2 — Make the peanut butter filling by mixing all of the ingredients together with a hand mixer until smooth and fluffy. Set aside.

3 — To prepare the cookie dough, use the stand mixer or hand mixer and large bowl 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.

4 — Then stir in the ¼ 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.

Chocolate Peanut Butter Cookies Instructions

5 — To prepare the cookies, measure out the dough into ¼ cup balls. Flatten the dough balls do 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.

6 — Place about a ½ 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 of 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.

Chocolate Peanut Butter Cookies Recipe Filling

How To Double Your Cookie Serving

These are really large cookies (which adds to the fun factor) so the recipe makes about 14 cookies.

To get more from the batch, you could definitely make the chocolate peanut butter stuffed cookers smaller in size.

Just make sure to decrease the amount of peanut butter used. Also, cut a couple of minutes from the baking time to keep the chewy soft center. 

Chocolate Peanut Butter Cookies Egg Free Batch

How To Store Chocolate Peanut Butter Stuffed Cookies

Remove the freshly 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 the cookies thoroughly before storing in an airtight container for up to a week.

You can also store the stuffed chocolate cookie dough or baked cookie in the freezer.

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!)

A few other recipes you might love —

photo of the recipe card for the best peanut butter stuffed chocolate cookies by top Houston lifestyle blogger Ashley Rose of Sugar & Cloth

Best Chocolate Peanut Butter Stuffed Cookies Recipe

photo of the Chocolate Peanut Butter Cookies Recipe Egg Free by top Houston lifestyle blogger Ashley Rose of Sugar & Cloth

Chocolate Peanut Butter Stuffed Cookies

Print Recipe
5 from 2 votes
You can't go wrong with combining chocolate and peanut butter to make this gooey stuffed cookies!
Total Time25 mins
Course Cookies, Desserts
Cuisine American

Equipment

  • Nonstick cookie sheet
  • Mixer

Ingredients

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

For the peanut butter centers:

  • 0.5 cup creamy peanut butter
  • 0.5 cup powdered sugar
  • 2 tbsp whipping cream

Nutrition

Serving: 1g | Calories: 273kcal | Carbohydrates: 29g | Protein: 5g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 276mg | Potassium: 129mg | Fiber: 2g | Sugar: 12g | Vitamin A: 238IU | Calcium: 17mg | Iron: 1mg
Servings: 14 cookies
Calories: 273kcal

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.
KEYWORD: baking, chocolate, cookies, desserts, easy, peanut butter, quick, simple, snack, stuffed, sugar and cloth
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