Chewy chocolate cookies filled with a creamy peanut butter center—these chocolate peanut butter filled cookies are a favorite for anyone who loves a bold chocolate and peanut butter pairing.
Chocolate and peanut butter are a classic combination for a reason. This recipe builds on that timeless pairing by making the cookie base pure chocolate so the peanut butter filling really shines. The result is a chewy, chocolate-forward cookie with a rich, creamy center—more intense in both flavors than a typical chocolate chip cookie with peanut butter mixed in.
Why these peanut butter filled cookies are so good
These cookies deliver the ideal balance of texture and flavor: dense chocolate cookie with a soft peanut butter core.
- Simple to make: The recipe uses straightforward steps and ingredients, making it approachable for bakers of all levels.
- Concentrated flavors: The cookie itself is all chocolate, while the peanut butter is contained in the center so both flavors are pronounced.
- Chewy texture: Large, chewy cookies with a soft filling are satisfying and indulgent with every bite.
If you love chocolate and peanut butter, these cookies are a must-try.
Tips for making chocolate peanut butter cookies
Follow these tips so your cookies turn out like the photos and have the best texture and flavor.
- Measure flour properly: Spoon flour into the measuring cup and level it off rather than scooping directly from the container. Scooping can compact the flour and make cookies dry.
- Freeze the peanut butter dollops: Make sure the peanut butter portions are frozen before inserting them into the dough. Cold centers hold their shape during baking and prevent leaking.
- Let the dough rest: Let the cookie dough sit for about 10 minutes after mixing. This allows the flour to hydrate and reduces spreading while baking.
How to assemble the cookie dough balls
Use a 2-tablespoon (1 oz) cookie scoop so there’s enough dough to enclose 1/2 tablespoon of peanut butter. Smaller scoops won’t leave enough dough to wrap around the filling.
While the dough is still in the scoop, press your thumb about halfway into the dough ball to create a cavity. Place a frozen peanut butter dollop inside and then cover it with the dough pushed up around the thumb indentation. Seal the seams so the filling stays inside.
Work in small batches so the peanut butter stays cold—I recommend scooping and filling only enough dough for the sheet you’ll bake next. Immediately after the cookies come out of the oven, press a few extra chocolate chips on top so they remain visible and make the cookies look finished.
I like to wait until a batch finishes baking before scooping and filling the next batch to keep the peanut butter as cold as possible.
Peanut Butter Filled Cookies FAQ
Can I make these cookies smaller?
I don’t recommend making them smaller than 2 tablespoons. The cookies need enough dough to fully encase the peanut butter. If portion size is a concern, consider splitting a large cookie in half when serving.
Can the cookie dough be frozen?
Yes. Scoop and fill the dough balls, freeze them in a single layer, then transfer to an airtight container. When ready to bake, thaw for about 20 minutes while you preheat the oven.
How do I get perfectly round cookies?
Cookies bake fairly round on their own, but for a picture-perfect finish use a large biscuit cutter a bit bigger than the cookie. Immediately after removing the cookies from the oven, gently rotate each cookie inside the cutter to round the edges.
How should I store the cookies?
Store baked cookies in an airtight container at room temperature for up to five days. You can also freeze them airtight for up to 30 days—thaw for about an hour before serving.
Related peanut butter desserts
- Chocolate Peanut Butter Cheesecake
- Chocolate Peanut Butter Pie
- Banana Peanut Butter Cookies
- Chocolate Peanut Butter Cake
- Fudgy Peanut Butter Brownies
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Chocolate Peanut Butter Filled Cookies
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Ingredients
Peanut Butter
- 1 cup Peanut butter, creamy JIF or Skippy.
- 1/2 cup Powdered sugar, sifted
- 1/2 tsp Ground cinnamon
Chocolate Cookie
- 2 1/4 cups All-purpose flour
- 1/2 cup Dutch process cocoa powder
- 1 tsp Baking soda
- 1 tsp Salt
- 1 cup Unsalted butter, melted
- 1 1/4 cup Brown sugar, packed light or dark
- 1/4 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 2 Large eggs, room temperature
- 1 1/2 cup Semi-sweet chocolate chips
Instructions
Peanut Butter
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Line a cookie sheet with wax paper. Warm the peanut butter briefly if needed, then stir in sifted powdered sugar and ground cinnamon until smooth.
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Spoon 1/2 tablespoon portions of the peanut butter mixture onto the wax paper. Make 20 dollops for this recipe. Freeze the dollops for about 1 hour until solid.
Chocolate Cookies
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Sift the flour, cocoa powder, baking soda, and salt into a bowl and set aside.
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In a large bowl, whisk together melted butter, brown sugar, granulated sugar, vanilla, and eggs until combined.
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Fold the dry ingredients into the wet mixture with a rubber spatula. Stir in the chocolate chips.
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Preheat the oven to 350°F. Line two cookie sheets with parchment. Let the dough rest for 10 minutes to reduce spread.
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Scoop 2-tablespoon (1 oz) dough balls. Press your thumb into each ball, insert a frozen peanut butter dollop, then seal and smooth the dough around it.
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Place six cookies per sheet and bake for 13–15 minutes. Let the first batch finish baking before scooping and filling the next so the peanut butter stays cold.
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Allow cookies to rest on the hot sheet for 5 minutes, then transfer to a cooling rack. Press a few extra chocolate chips on top while still warm if desired.
Notes
High altitude: Add an extra 2 tablespoons of flour to the dough.
Eggs: Bring eggs to room temperature about 2 hours before baking for best results.