Chocolate Peanut Butter Stuffed Cookies {Magic in the Middle}
User Reviews
4.8
Chocolate Peanut Butter Stuffed Cookies {Magic in the Middle}
Description
Chocolate Peanut Butter Stuffed Cookies are composed of a chocolate cookie dough made by creaming butter, creamy peanut butter, granulated and brown sugars, and seasonings before adding cocoa powder and flour. The peanut butter filling combines creamy or crunchy peanut butter with powdered sugar to create a smooth, sweet center. Once shaped with the filling enclosed in the chocolate dough, they bake at 375°F until set.
The resulting cookies offer a balance of rich chocolate flavor with a sweet, creamy peanut butter core. The exterior is soft but holds the filling securely, creating a pleasant contrast. These cookies work well as a dessert or snack for peanut butter and chocolate lovers.
They freeze well when cooled completely, making them convenient for storage and later use without loss of texture or flavor.
Ingredients
Chocolate Dough:
- ½ cup butter salted, softened
- ¼ cup peanut butter creamy
- ½ cup granulated sugar plus extra for dipping
- ½ cup brown sugar lightly packed
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 egg large
- 1 egg large, yolk
- 1 ½ cups all-purpose flour
- ½ cup cocoa powder natural, unsweetened
Peanut butter filling:
- ¾ cup peanut butter creamy or crunchy
- ¾ cup powdered sugar
Instructions
- Preheat the oven to 375°F. Line half sheet pans with parchment paper.
- For the chocolate cookie dough, in the bowl of a stand mixer fitted with the paddle attachment or using a handheld electric mixer and a medium bowl, beat together the butter, peanut butter, granulated sugar, brown sugar, baking soda, and salt and mix until light and fluffy, 2-3 minutes. Add the vanilla and the egg and egg yolk and mix well. Add the flour and cocoa powder and mix until no dry streaks remain and the dough is well combined.
- For the peanut butter filling, in a medium bowl, mix the the peanut butter and confectioners sugar together until smooth (by hand or with an electric mixer).
- Scoop about 2 tablespoons of the chocolate dough (I use a #40 cookie scoop) and flatten into a thick disc shape. Place a heaping teaspoon of the peanut butter filling (I use a #60 cookie scoop) in the center of the chocolate dough disc.
- Bring the chocolate dough up and over the filling, pressing the edges together cover the center. See pictures in the post for a visual. Roll the cookie lightly in the palms of your hand to form a smooth cookie dough ball. Repeat with the remaining dough and filling.
- Roll each rounded cookie in granulated sugar and place on the prepared baking sheets, leaving about 2 inches between cookies.
- Grease the bottom of a flat-bottomed glass and flatten each cookie to about 1/4- to 1/2-inch thick. Bake the cookies for 7 to 9 minutes, just until lightly set - you want them soft. Let the cookies cool for a few minutes on the baking sheet before removing to a wire rack to cool completely.
Notes
- Freeze completely cooled cookies in a double layer inside a gallon-size freezer bag for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Cookies
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Cookie | |
| Calories | 183kcal | 9% |
| Carbohydrates | 22g | 7% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 25mg | 8% |
| Sodium | 135mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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