Name: Peanut Butter Stuffed Cookies Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 cup smooth peanut butter; 1 cup unsalted butter, softened; 1 cup brown sugar; ½ cup white granulated sugar; 2 large eggs; 1 tsp baking soda; ½ tsp baking powder; 3 cups white flour; ⅓ cup cocoa powder; 12 dollops of peanut butter

Jump to Recipe·5 from 11 reviews

Peanut Butter Stuffed Cookies are the dessert you dream about at midnight: a soft, chocolatey cookie with a surprisingly creamy, peanut-buttery center that oozes just slightly with each bite. These cookies pack all the nostalgia of your favorite childhood treats and crank it up with a delightful hidden surprise. With a rich cocoa dough and a gooey peanut butter heart, there’s magic in every bite—and the best part is, they’re as quick and easy to make as they are irresistible. If you’re looking for a show-stopping cookie that satisfies every kind of craving, Peanut Butter Stuffed Cookies are about to become your new go-to recipe.

Peanut Butter Stuffed Cookies Recipe - Recipe Image

Ingredients You’ll Need

Whether you’re a seasoned baker or a curious newcomer, you’ll appreciate how straightforward this ingredient list is. Each item here plays a starring role—together, they create that perfect chewy, chocolatey texture and intense peanut butter depth that sets these cookies apart.

1 cup smooth peanut butter: This is the creamy miracle at the core—choose a classic, no-stir peanut butter for the gooiest results.
1 cup unsalted butter, softened: Gives the cookies a tender, melt-in-your-mouth crumb. Softened butter helps everything combine smoothly.
1 cup brown sugar: Adds a deep, caramel-like sweetness and keeps the cookies moist.
½ cup white granulated sugar: Balances the brown sugar, offering a tender crisp edge.
2 large eggs: These bind everything together and give the cookies structure while keeping them soft.
1 tsp baking soda: Ensures the cookies bake up fluffy, not flat.
½ tsp baking powder: Boosts rise and lightness for that perfect texture.
3 cups white flour: The backbone—provides structure and chewiness.
⅓ cup cocoa powder: Brings the deep chocolate flavor that makes these cookies so irresistibly rich.

How to Make Peanut Butter Stuffed Cookies

Step 1: Prep Your Surprise Centers

Start by lining a cookie sheet with parchment paper. Use a spoon to make 12 generous dollops of peanut butter, spacing them out evenly on the sheet. Pop these into the freezer. Chilling the peanut butter not only makes it easier to handle, but ensures the centers stay delightfully oozy and never disappear into the dough.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, beat the softened butter with the brown sugar and white granulated sugar until the mixture is smooth, almost fluffy. This step helps trap air in the dough, promising a light yet chewy cookie with the perfect sweetness in every bite.

Step 3: Mix in the Eggs

Crack in the eggs, one at a time, and whisk until they are well incorporated. You’ll see the dough turn glossy and cohesive—this is your base for delicious Peanut Butter Stuffed Cookies, so take an extra moment to make sure the mixture is fully blended.

Step 4: Add Dry Ingredients

Sprinkle the baking soda, baking powder, flour, and cocoa powder over your buttery-sweet mixture. Gently mix until everything is just combined; avoid over-mixing so your cookies stay tender. The cocoa powder brings that rich chocolate hue and flavor—just a hint, but oh-so-crucial.

Step 5: Wrap the Peanut Butter

Take your peanut butter dollops from the freezer. Scoop out a mound (about two tablespoons) of cookie dough and gently shape it around each frozen dollop, sealing it in completely like a treasure chest. Place the stuffed dough balls back on the cookie sheet for baking.

Step 6: Bake to Perfection

Bake the cookies six at a time in a preheated 350 degree Fahrenheit oven for 12 minutes. This allows them enough space to spread and bake evenly. Once done, they’ll be puffy and slightly underbaked in the center, which is just what you want for the ultimate gooey finish.

Step 7: Cool and Enjoy

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a rack. This short cooling period helps set the edges while keeping the middle luxuriously molten. Serve while still a bit warm for the dreamiest Peanut Butter Stuffed Cookies experience!

How to Serve Peanut Butter Stuffed Cookies

Garnishes

A little garnish goes a long way! Sprinkle warm cookies with flaky sea salt for an elevated sweet-salty twist, or drizzle with melted chocolate for an extra decadent touch. If you’re feeling playful, a dusting of powdered sugar or a few mini chocolate chips make for an irresistible finish.

Side Dishes

Nothing complements Peanut Butter Stuffed Cookies like a tall glass of cold milk, but they also pair beautifully with a scoop of classic vanilla ice cream. For grown-up gatherings, try serving with coffee, cappuccino, or even a creamy chocolate liqueur on the side.

Creative Ways to Present

Stack them high on a vintage cake stand, box them up in bakery paper for gifting, or cut one in half to reveal the gooey core to delighted guests. For parties, serve mini versions on skewers or as “cookie sandwiches” with ice cream pressed in between—your creativity is the only limit!

Make Ahead and Storage

Storing Leftovers

Store any leftover Peanut Butter Stuffed Cookies in an airtight container at room temperature for up to four days. They’ll remain soft and chewy, and you’ll still get that delightful peanut butter center every time you indulge. Keep them out of direct sunlight and away from moisture for best results.

Freezing

These cookies freeze beautifully, both baked and unbaked. To freeze, let baked cookies cool completely, then layer them with parchment in a freezer-safe container. They’ll keep up to three months. For unbaked dough balls, freeze on a tray, then store in a zip-top bag—just add a minute or two to the baking time straight from the freezer.

Reheating

Bring your Peanut Butter Stuffed Cookies back to gooey perfection by warming them in the microwave for 10–15 seconds, or in a 300 degree Fahrenheit oven for 2–3 minutes. This revives that irresistible molten peanut butter center, making them taste freshly baked every time.

FAQs

Can I use crunchy peanut butter instead of smooth?

Absolutely! Crunchy peanut butter adds texture and a little extra peanutty bite. Just keep in mind that the centers may be a bit less gooey, but you’ll get a satisfying nutty crunch in every bite.

Do I need to freeze the peanut butter centers?

Freezing the peanut butter is a game-changer—it really helps keep the centers intact as the cookie bakes, so they don’t just melt into the dough. If you skip this step, the effect won’t be quite as striking, but you’ll still get delicious results.

Can I make Peanut Butter Stuffed Cookies gluten-free?

You can! Swap the all-purpose flour for your favorite cup-for-cup gluten-free blend. The texture may be slightly different, but the gooey peanut butter surprise will remain front and center.

What’s the best way to get perfectly round cookies?

Shape your dough into uniform balls and give them a little roll in your hands before placing them on the tray. Chilling the stuffed dough balls for a couple minutes before baking can also help them hold their shape for that bakery-perfect look.

Can I make the dough ahead of time?

Definitely. You can refrigerate the prepared dough for up to 48 hours before assembling and baking. This actually deepens the flavor and can make for even chewier Peanut Butter Stuffed Cookies!

Final Thoughts

There’s just something magical about biting into a cookie and discovering a rich, peanut buttery center—trust me, nothing brings smiles faster. If you’re craving a treat that’s both familiar and full of surprise, give these Peanut Butter Stuffed Cookies a try. I can almost guarantee they’ll be on repeat in your kitchen!