Peanut butter stuffed chocolate chip cookies are a delicious marriage of a chewy traditional chocolate chip cookie and melty peanut butter. These gooey, soft chocolate chip cookies are stuffed full in the middle with creamy peanut butter. The peanut butter layer is the perfect fix for all of your peanut butter / chocolate lovers. I use a simple scoop method to fill the cookies quickly and easily.
Peanut Butter Stuffed Chocolate Chip Cookies
I’m a sucker for a really good classic chocolate chip cookie. The perfect cookie is soft and chewy with edges just starting to be crunchy and plenty of flavor from butter, vanilla and salt. Of course it should always be FULL of delicious chocolate chips.
A few years ago my son ordered a peanut butter stuffed chocolate chip cookie at Crumble and I was impressed – I mean it was actually a great cookie and so tasty! (I have mixed opinions on Crumble in general… No offence intended to Crumble lovers!)
Of course Crumble cookies come and go week to week. And at the time they only made chocolate chip cookies with milk chocolate chips which wasn’t my favorite option. I told my kids I could make them a better stuffed cookie and went home and did exactly that!
We went through a few different tests but the final result is beloved in our house and among our friends! You just can’t beat a great chocolate chip cookie and stuffing it with creamy peanut butter just kicks you up a notch on the Awesome Scale!
How To Stuff a Cookie With Peanut Butter
It is easier than you might think to make a stuffed cookie. First you make the dough – it is a simple dough that you can use a hand mixer to prepare. Once the dough is ready it is a simple three step process to form the cookies.
- Use a Large Cookie Scoop (a 3 Tablespoon scoop) to make six balls of dough. Flatten each ball until it is about 3.5″ across which will be just under 1/2″ thick. Place the dough rounds on the cookie sheet. These are BIG cookies (think Crumble size) so only six will fit on a sheet at a time.
- Use a melon ball size scoop (1oz or 1 Tablespoon) to put a dollop of peanut butter in the center. Alternatively, you can use an eating spoon slightly mounded with peanut butter.
- Use a 1.5 Tablespoon cookie scoop (also called a #50 scoop) to make six more dough balls. Flatten to about 2” across. Place on top of peanut butter and press just a little bit – not enough to make the peanut butter squirt out.
That’s it! Three quick steps and the cookies are assembled and ready to go. Rinse and repeat until you have made all the cookies.
This recipe makes about 16 cookies if you manage to not eat too much of the dough. (I’m a serious dough eater – very devoted!)
Tools In This Post
A Good Cookie Sheet Makes Good Cookies – I highly recommend owning two good quality cookie sheets to bake any kind of cookies. A Dollar Tree cookie sheet is thin and does a terrible job. You need a thicker sheet that allows the heat to be evenly distributed for perfect cookies. (Note if you feel like your cookies always spread to much one of the things that might be causing the problem are your cookie sheets!)
- Calphalon makes a good heavy gauge steal core set that won’t set you back too much. They hold up for years bake after bake.
- USA Pan Bakeware also has excellent ones though they usually cost a bit more per sheet. They also doing go in the dishwasher.
Pre-cut Parchment Paper Sheets– I’m not a silpat girl. I don’t like the way they bake. However, I do love a ready cut sheet of parchment paper for all my cookie baking. It makes cleanup so fast!
Cookie Scoops or Portion Scoops – Using cookie dough scoops is the quickest way to bake a batch of cookies! I’ve linked the right sizes above in the “How to Stuff a Cookie With Peanut Butter” section.
More Cookie Recipes to Love
Everybody needs some go to cookie recipes for parties and of course Christmas Cookies! These are some of my favorites.
- 4 Ingredient Peanut Butter Cookies (Optional Chocolate Frosting Recipe Included!)
- Soft Ginger Cookies With Icing Drizzle
- My Best Soft Chocolate Chip Cookies – The Original Recipe!
Peanut Butter Stuffed Chocolate Chip Cookies
Ingredients
- 1 cup salted butter softened (see note #1)
- 1 ½ cups brown sugar
- ½ cup white sugar
- 2 eggs
- 1 Tablespoon real vanilla extract
- 3 ¼ cups flour spooned and leveled
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 ½ cups semi-sweet chocolate chips plus additional for garnish if desired see note #2
- 1 ¼ cup creamy peanut butter see note #3
Instructions
How To Make The Cookie Dough
- Preheat the oven to 350 F. Line two cookie sheets with parchment paper.
- With a hand mixer or in the bowl of a stand mixer, beat together the butter, brown sugar, and white sugar on high until light and fluffy – about one minute. Scrape the sides.
- Add the egg and vanilla and beat again. Scrape the sides.
- Add the flour, baking powder, baking soda, and salt. Mix on medium until well combined. Add chocolate chips and mix on low just until combined.
How to Assemble Stuffed Cookies
- Each cookie is assembled in a quick 3-step process. (There are additional photos of this process in the post if you have questions.)
- Use a 3 Tablespoon scoop to make six balls of dough. Flatten each ball until it is about 3.5” across which will be a little bit less than ½” thick. Place the dough rounds on the cookie sheet. These are big cookies so only six will fit on a sheet at a time.
- Use a melon ball size scoop to put a dollop of peanut butter in the center. Alternatively, you can use an eating spoon slightly mounded with peanut butter.
- Use a 1.5” cookie scoop (also called a #50 scoop – holds about 1.5 Tablespoons of dough) to make six more dough balls. Flatten to about 2” across. Place on top of peanut butter and press just a little bit – not enough to make the peanut butter squirt out.
- Bake 12-14 minutes until cookies are just set on top and almost starting to brown on the edges around the bottom.
- Makes 16 large cookies
Notes
Nutrition
Nutrition Disclaimer
MirlandrasKitchen.com is written to share great recipes. While we do our best to provide nutritional information as a general guideline, we are not registered dietitians and the values provided here should be considered estimates – not exact scientific data.
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