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Peanut Butter Stuffed Chocolate Chip Cookies

If you’re looking to take your chocolate chip cookies to the next level, you’re in the right place.

Surprise your loved ones with a freshly baked batch of beloved chocolate chip cookies and watch their eyes widen as when they realize there’s peanut butter in the middle too!

How To Make Peanut Butter Stuffed Chocolate Chip Cookies

It may seem intimidating to make a stuffed cookie but I promise you it’s just one additional step and easy as could be!

Start by combining peanut butter and powdered sugar. Then grab a small cookie dough scoop and place even globs of the mixture on a baking sheet covered with parchment paper. Place these in the freezer while you put together your cookie dough.

What Type of Peanut Butter Should You Use?

Now-a-day’s there are countless types of peanut butter varieties on the market. It’s even popular to make your own at home!

For this specific recipe it is best to use a creamy peanut butter that is more processed. By this I mean one that is no-stir, and likely has a few more ingredients than just peanuts and salt.

I used the classic creamy Jif, but you could also use any other brand that has the same texture. It’s best to use this type as it will stay together better while forming the cookie and as it is being cooked.

Look at this peanut butter filling. I mean- COME ON!

How Much Peanut Butter Are We Talking About?

If you want a MEGA-STUFFED cookie then use a tablespoon of the peanut butter and powdered sugar mixture. Obviously, this is what I went with but you can also reduce the amount you use too!

The best way to get a smaller amount if you don’t have a scoop smaller than a tablespoon is to still use the tablespoon scoop, allow the peanut butter to freeze, then slice the globs in half. Now you’ll have even amounts of peanut butter for your cookies.

How To Get The Peanut Butter Inside The Cookies

Stuffing your cookies isn’t difficult. It’s actually pretty easy!

Use a 3-tablespoon cookie dough scoop grab a ball of dough. Squeeze the dough into your hand and use your fingers to break the dough in half. Flatten one half of the dough and place a glob of the frozen peanut butter mixture on it. Use the remaining half of the dough to cover the peanut butter.

See! Easier than you’d expect!

If I haven’t enticed you to start making a batch of Peanut Butter Chocolate Chip Cookies-pronto, then i’m not sure it’s possible!

The only thing that I can think that would be holding you back would be questioning if you have all the ingredients. Check your kitchen to confirm you have:

• Peanut butter
• Chocolate chips
• Butter
• Baking soda
• Dark brown sugar
• Powdered sugar
• Salt
• Egg
• Flour
• Sugar
• Vanilla extract

If you’re missing anything I am sure you can borrow it from your neighbor in exchange for a couple of cookies!

Fluffy or Flat?

Everyone has a type; a cookie type I mean.

Do you prefer your cookies to be more fluffy or more flat?

Whichever you prefer you can achieve with this Peanut Butter Chocolate Chip Cookies recipe, even with the peanut butter filled center!

After you cover the peanut butter glob with cookie dough you can leave it as it is for a more fluffy cookie or you can use your palms to flatten the stuffed cookie dough to result in a more flat cookie.

Either way, don’t forget to sprinkle your freshly baked cookie with some large flake sea salt. It really is the finishing touch that takes these cookies to the next level!

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Craving More Sweet Treats?

If you’re in the mood for an array of desserts be sure to try out some of my other dessert recipes:

• Soft Caramel-Stuffed Snickerdoodles
• Apple Cinnamon Donuts
• Soft Maple Cookies
• Banana Cinnamon Rolls with Peanut Butter Icing

If you make these Peanut Butter Stuffed Chocolate Chip Cookies be sure to rate the recipe and leave a comment down below!

Tag me in a photo on Instagram so I can see how they turn out, too!

Peanut Butter Stuffed Chocolate Chip Cookies

It's a well-known fact that peanut butter and chocolate are a match made in heaven. Peanut Butter Stuffed Chocolate Chip Cookies will be your new favorite dessert you'll be craving daily!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Course Dessert

Cuisine American, Dessert

Servings 25 Cookies

Ingredients

  

1x2x3x

• 1 1/4 Cup Peanut Butter creamy
• 1/2 Cup Powdered Sugar
• 2 Cups Flour
• 1 Egg room temperature
• 2 Sticks Butter unsalted, softened
• 1 Teaspoon Baking soda
• 1 Cup Dark Brown Sugar packed
• 1/2 Cup Sugar
• 1+ Cups Chocolate Chips To taste
• 1 Teaspoon Vanilla Extract
• Large Flake Sea Salt optional

Get Recipe Ingredients

Instructions

 

• Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside.
• In a medium bowl combine peanut butter and powdered sugar. Use a small cookie dough scoop (1 tablespoon) to grab even sizes of the peanut butter and sugar mixture. Place on parchment paper. Repeat until peanut butter is gone. Place baking sheet in freezer.
• In a bowl cream together the room temperature butter with the white and dark brown sugars with a hand mixer. Once combined add in the room temperature egg and mix.
• In a separate bowl combine flour and baking soda. Once evenly combined slowly mix flour mixture into the sugar mixture.
• Add in chocolate chips and hand mix.
• Grab a large baking sheet and get your baking sheet with peanut butter out of the freezer. Use a cookie dough scoop to grab a 3-tablespoon ball of dough. Use your hands to break the dough in half. Flatten one side and place a peanut butter glob on it. Use the other half of the dough ball to cover the peanut butter. Place on the large baking sheet. Repeat until all ingredients are used. Very lightly flatten the dough balls.
• Place cookie dough balls in the oven and bake for 12-15 minutes. If you need to bake in multiple batches, place the cookie dough in the fridge in the meantime. Once done sprinkle on some salt if desired then place on a cooling rack. Repeat until all cookies are cooked.

Notes

• Store cookies in an airtight container with a piece of bread to retain softness of cookies
• Reminder: COnsuming raw cookie dough places you at risk for illness from salmonella 

Keyword Chocolate, Cookie, Peanut Butter

Tried this recipe?Let us know how it was!

Caramel-Stuffed Cookie Occasions

Need a reason to bake a batch of delicious cookies deeper than simple wanting them?

• You made it through the whole day so far!
• To do something other than look at a screen!
• To give to the people you love!
• To celebrate!

Stuffing the Cookies with Caramel

Start to stuff you cookies by taking 2 tablespoons of dough and flattening it into a round shape, as pictured below.

Place your halved piece of caramel in the middle and fold two opposite sides up.

Fold in the other two sides then roll between your hands to soften into a ball shape.

Roll ball into the cinnamon sugar cookie topping to cover all surfaces.

Chill the Dough

Refrigerating the dough before stuffing the cookies makes a WORLD of difference. By keeping it cold the dough will stay more firm and not stick to your fingers when forming it.

If you are having a rough time forming the flat shape or rolling it into a ball then you need to place the dough into the fridge and allow it to chill longer.

Buying the Caramel

It is important to have the right caramel for this recipe. I used Werther’s Originals Chewy Caramels. Being sure to grab the chewy ones is important as the hard ones will not melt and create the ooey gooey cookie we’re going for!

All you do is unwrap your caramels then cut them in half. This is the perfect amount of caramel to cookie ratio. The caramel won’t ooze out when baking yet you still get a taste in every bite!

Craving more?

• Soft Maple Cookies are always a crowd-pleaser!
• Peanut Butter Chocolate No-Bakes pack a flavor punch!
• The perfect on the go snack are Peanut Butter Protein Balls!

If you try this recipe be sure to leave me a comment down below how it turns out! Also- be sure to tag me @piece.of.lulu on social media’s

Soft Caramel-Stuffed Snickerdoodles

These irresistibly soft snickerdoodle cookies will give a delightful caramel surprise in each and every bite.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Dessert

Cuisine American

Servings 1 Dozen

Ingredients

  

1x2x3x

• 1/4 Cup Butter salted
• 1/2 Cup Sugar
• 1/2 Cup Dark brown sugar packed
• 2 Eggs
• 2 Teaspoons Vanilla Extract
• 1 Teaspoon Baking Soda
• 1.5 Teaspoons Cream of tartar
• 1/2 Teaspoon Salt
• 2 Cups Flour
• 6 Soft caramel candies cut in half

Cookie Topping

• 2 Tablespoons Sugar
• 1 Tablesoon Cinnamon

Get Recipe Ingredients

Instructions

 

• With a mixer beat together room temperature butter and both sugars
• Beat in eggs then vanilla, baking soda, cream of tartar, and salt
• Hand stir in flour
• Allow to refrigerate at least 1 hour up to overnight
• When ready to bake preheat oven to 350 degrees Fahrenheit and spray a cookie sheet with non-stick spray
• Cut caramel candies in half
• In a small dish combine sugar and cinnamon cookie topping
• Grab 2 tablespoon portions of dough and flatten into about 1/4in thick round piece
  
• Place a cut piece of caramel in the center then fold two sides over top. Then fold over the other two sides. Roll together to form a ball with no creases
  
• Roll ball in cookie topping, covering completely
  
• Repeat with remaining dough then cook for 10 minutes
• Enjoy!

Keyword Cookie

Tried this recipe?Let us know how it was!