A rich and flavorful chocolate cookie full of a scrumptious smooth peanut butter middle. Those decadent peanut butter crammed cookies are an absolute dream!

I didn’t suppose cookies could get any better till I tried a stuffed cookie. Now I’m hooked! This recipe is a favourite, in addition to rolo cookies and oatmeal cream pies. So yummy!


I have some other delicious and decadent deal with to proportion with you these days! At our house, we are quite crazy approximately all matters peanut butter and chocolate. The two flavors are seriously a healthy made in heaven. So I made these scrumptious chocolate peanut butter cookies and that they have been a total hit!

As cookies go, those are pretty plenty simply wonderful in every way a rich and flavorful chocolate cookie, packed with a delicious smooth peanut butter center. 

They’re honestly extra on the indulgent aspect, however are ideal for special activities! (And isn’t any time that you get to consume a cookie this awesome a unique event?) We constantly make certain to add them to our listing of Christmas cookies to bake each season.



  • 1/2 cup sugar , plus a little extra for dipping
  • 1/2 cup brown sugar
  • 1 stick butter (8 Tablespoons) , softened
  • 1/4 cup peanut butter
  • 1 teaspoon vanilla
  • 1 egg
  • 1 1/2 cups flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1-2 teaspoons milk , as needed


  • 3/4 cup powdered sugar
  • 3/4 cup peanut butter


  1. Preheat the oven to 375ºF. Line two baking sheets with parchment paper or silicone liners and set aside.
  2. To make the filling, cream together the peanut butter and powdered sugar until well blended. Refrigerate the mixture while you mix up the dough to make it easier to handle.
  3. To make the cookie dough, in a large bowl or the bowl of a stand mixer, beat together the sugar, brown sugar, butter and peanut butter until light and fluffy. Add the egg and vanilla and beat until smooth. Add the flour, cocoa powder and baking soda and mix until a thick dough forms. If the dough is crumbly, add 1-2 teaspoons milk.
  4. Divide the dough into twenty pieces that are roughly equal in size. I did this by dividing the dough into halves, then fourths, then dividing each fourth into five equal sized pieces (they don’t have to be exact, but try to make them as close as possible). Remove the chilled filling from the fridge and divide it into 20 equally sized pieces, then roll them into balls and set aside.
  5. Place a piece of dough in the palm of your hand and flatten it out. Place a filling ball in the middle of the dough and wrap the dough around it, rolling it into a ball to seal it. Dip the top of the ball into sugar, place it on the baking sheet, and flatten it lightly with your hand. Repeat with remaining dough, spacing it out on the cookie sheets.
  6. Bake for 8-10 minutes, or until the cookies are set and slightly cracked around the edges. Enjoy!

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