Stuffed Peanut Butter Chocolate Cookies
User Reviews
4.8
18 reviews
Excellent
Stuffed Peanut Butter Chocolate Cookies
Report
Stuffed chocolate peanut butter cookies are a delectable cookie made in only 20 minutes! These easy chocolate cookies are stuffed with peanut butter.
Share:
Ingredients
Peanut Butter Filling
- 3/4 cup confectioners' sugar (94 g)
- 3/4 cup creamy peanut butter (190 g)
Chocolate Cookies
- 1 1/2 cups all purpose flour (188 g)
- 1/2 cup unsweetened cocoa powder (50 g)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar (100 g) plus extra for rolling dough
- 1/2 cup brown sugar (110 g)
- 1/2 cup unsalted butter room temperature (113 g or one stick)
- 1/4 cup creamy peanut butter (60 g)
- 1 teaspoon vanilla
- 1 large egg
Instructions
- Preheat oven to 375° F. Line a cookie sheet with parchment paper and set aside.
- To make the peanut butter filling, use an electric mixer to combine peanut butter and confectioners' sugar. Place in the freezer for 15 minutes to chill (it will be easier to handle later on). Meanwhile, make the chocolate cookie dough.
- To make the chocolate cookie dough, whisk together flour, cocoa, baking soda and salt in a medium bowl. Set aside.
- In the bowl of a stand mixer (or using a hand mixer), combine sugar, brown sugar, butter and peanut butter. Mix on medium-high until light and fluffy, about 2 minutes, scraping down the sides of the bowl when necessary. Add vanilla and egg, and mix until incorporated, about 30 seconds. With the mixer on low, slowly add the flour-cocoa mixture to the dough. Mix just until combined, about 30 seconds.
- Scoop about a tablespoon of chocolate cookie dough, roll it into a ball and flatten it into a disc. Then scoop about a teaspoon of peanut butter filling and roll it into a ball. Place the peanut butter ball in the center of the chocolate disc and gently wrap the peanut butter inside the chocolate cookie dough. Roll into a ball and roll in the extra granulated sugar. Place on prepared cookie sheet and repeat with remaining dough.
- Bake cookies for 8 to 10 minutes, or until the edges are set and the tops begin to crackle. Cool cookies on cookie sheet for 5 minutes, then transfer to a cooling rack to cool completely. Store in an airtight container at room temperature for up to 5 days.
Notes
- Store these in a container for up to 5 days. Or freeze for up to 1 month.
Nutrition Information
Show Details
Calories
144kcal
(7%)
Carbohydrates
17g
(6%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Cholesterol
13mg
(4%)
Sodium
100mg
(4%)
Potassium
91mg
(3%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
100IU
(2%)
Calcium
11mg
(1%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 144 kcal
% Daily Value*
| Calories | 144kcal | 7% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 13mg | 4% |
| Sodium | 100mg | 4% |
| Potassium | 91mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 100IU | 2% |
| Calcium | 11mg | 1% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
Other Recipes
You'll Also Love
Chocolate Peanut Butter Cake (with Caramel Peanut Butter Nougat Filling and Chocolate French Buttercream Frosting)
European, American, Canadian
4.7
(9 reviews)
Vegan No-Bake Chocolate Peanut Butter Balls With Rice Krispies (Peanut Butter Bon Bons)
American
5.0
(204 reviews)
