Peanut Butter Stuffed Chocolate Chip Cookies

What’s better than a classic cookie? Peanut butter stuffed chocolate chip cookies. My favorite chewy chocolate chip cookie recipe gets stuffed with creamy peanut butter.

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It’s National Peanut Butter Day! This food holiday may be one of my favorites of the year. I LOVE peanut butter and am always looking for reasons and new ways to cook with it. Originally for today I did something simple – only three ingredients the first time I shared this recipe. Just combine the peanut butter and powdered sugar, fold up inside the cookie dough, squish a little and bake. Serve with a glass of milk and you’re ready to go!

But if you have more time on your hands, I have since updated these peanut butter stuffed chocolate chip cookies by substituting the store-bought chocolate chip cookie dough for my favorite chocolate chip cookie recipe. The day I updated this post also happened to be Peanut Butter Lover’s Day, and the day after is the stat of Chocolate Chip Cookie Week, so it seemed only fair.

I also took a note from my Nutella stuffed chocolate chip cookies and froze dollops of peanut butter rather than adding powdered sugar. This makes the end result much creamier. Eat them molten, straight out of the oven as pictured below, or test your patience and wait until the peanut butter sets as shown in the rest of the photos.

Whether you make these with store-bought dough or homemade, you may end up wanting to make a double batch. When I made these peanut butter stuffed chocolate chip cookies the first time, I had another roll of the cookie dough in the fridge and loved these cookies so much I turned the extra one into a cookie pie later that night. It’s okay to celebrate peanut butter more than once in a day, right?

PEANUT BUTTER STUFFED CHOCOLATE CHIP COOKIES

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Yield: 2 Dozen Prep Time: 3 Hours Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1/2 cup creamy peanut butter
• 1 cup (2 sticks) unsalted butter, melted and cooled to room temperature
• 2-1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup packed dark brown sugar
• 1/2 cup granulated sugar
• 1 egg plus 1 egg yolk
• 1 Tbsp vanilla extract
• 2 cups semisweet chocolate chips, half chopped

Directions

1. Line a baking sheet with parchment paper. Dollop teaspoon-sized mounds of peanut butter onto the baking sheet (about 2 dozen total) and pop in the freezer until firm, at least 2 hours.
2. Whisk the flour, baking soda, and sea salt together in a medium bowl. Set aside.
3. Add both sugars to the bowl of the mixer along with the cooled butter. Beat on medium speed until blended. Add the egg, yolk, and vanilla, mixing until incorporated and scraping down the sides of the bowl as needed. With the mixer on low, add the dry ingredients in two additions, beating just until incorporated. Fold in the chocolate chips and mix until evenly distributed.
4. Using a medium cookie scoop (about 2 tablespoons), portion the dough into balls. Working with one ball at a time, use your thumb to create a well in the center of the ball. Add a dollop of frozen peanut butter to the well then seal the cookie dough around it so it's completely enclosed. Repeat with all of the dough and peanut butter.* Cover and refrigerate for at least 30 minutes or overnight.
5. When ready to bake, preheat oven to 375 degrees. Line two baking sheets with parchment paper.
6. Bake the cookies for 8-10 minutes, or until the edges are golden brown and set (the centers may look underdone). Transfer the baking sheets to wire racks, allow to cool for 10 minutes on the baking sheet then remove to the wire racks.

Notes

*The peanut butter may soften as it sits at room temperature. If necessary, you can throw it back in the freezer to firm up.

Source: The Spiffy Cookie original

Post updated 3/1/2024, photo above is the original.