These chocolate peanut butter cookies are soft, chewy, and filled with a creamy peanut butter center—made with cocoa, sugar, and love.

A few years ago, I had this late-night baking crisis. Not a meltdown, exactly—just one of those nights where you’re tired, cranky, and the only cure is something chocolatey, preferably stuffed with something even more indulgent. It was raining. I was wearing pajama pants with holes in both knees. The fridge light was the only thing on in the kitchen. Sound familiar?

this recipe

Anyway, I had all the basics—flour, sugar, cocoa powder. And three jars of peanut butter. Don’t ask me why. Probably something about buying one, forgetting I had two already, and then deciding hey, peanut butter lasts forever so it’s fine. I didn’t have a plan, but what came out of that moment of chaotic baking energy was… honestly? The best cookies I’ve ever made by accident.

These chocolate peanut butter cookies have been in my “don’t mess this up” recipe stack ever since. I’ve made them for birthdays, breakups, one random Tuesday when my kid failed a spelling test and just needed a win (relatable, right?). They’re the kind of cookie that makes people pause mid-bite and go, “Wait, what’s IN this?!” I mean, if you’re gonna eat a cookie, why not make it memorable, right?

Why You’ll Love This Chocolate Peanut Butter Cookies Recipe?

Let me be straight with you. These aren’t just chocolate cookies with peanut butter vibes. These are chocolate peanut butter cookies with an actual peanut butter center. Like a cookie version of those old-school Reese’s commercials—two perfect things crashing into each other and somehow making magic.

The outside? Rich, soft, just the right amount of fudgy. The inside? Creamy, sweet, and totally unexpected. One friend told me they remind her of a lava cake… but with peanut butter instead of chocolate goo. Honestly, I didn’t argue. I just handed her another one and let her feel her feelings.

They’re not overly sweet either, which is wild considering how much sugar is technically in them. They strike that beautiful balance between salty and sweet, crispy and soft, cookie and wow, I need another.

Ingredient Notes:

I’ve made these enough times to know which ingredients really matter—and which ones I once tried to sub in and regretted. Learn from me.

• All-purpose flour – Just regular flour. No almond, oat, or mystery blends here. Trust me on this.

• Cocoa powder – Unsweetened, because there’s already plenty of sweetness going on. Dutch-process works too if you want a deeper flavor.

• Baking soda & salt – These might look like filler, but they’re non-negotiable. They make the texture sing.

• Butter – Real, unsalted butter. Softened, but not melted. Melted butter turns them into chocolate puddles (unless that’s your thing).

• Granulated + brown sugar – You need both. White for structure, brown for moisture and that chewy bite.

• Peanut butter – Creamy and no-stir. I tried the natural kind once and the filling leaked out and caramelized. Still edible, but it looked like a baking crime scene.

• Vanilla extract – It’s subtle but important. It smooths everything out.

• Egg – You only need one, but it’s the glue that holds the love together.

• Powdered sugar – For the filling. Gives it that smooth, melt-in-your-mouth vibe. Don’t skip it.

And sugar for rolling. Totally optional. But also, not really.

How To Make Chocolate Peanut Butter Cookies?

Step 1: Preheat your oven.
375°F. Classic temp. Line a baking sheet with parchment paper unless you love scrubbing pans.

Step 2: Make the dry mix.
Grab a bowl and whisk your flour, cocoa, baking soda, and salt. Set it aside. You won’t need it for a few minutes, but it makes you feel like you’re on a cooking show.

Step 3: Cream the butter and sugars.
In your mixer (or with a handheld if you like the arm workout), beat together the granulated sugar, brown sugar, softened butter, and 1/4 cup of the peanut butter. It should look fluffy and inviting—like frosting, but better. Add in the vanilla and the egg. Mix again.

Step 4: Combine the dry with the wet.
Add your flour/cocoa mix slowly so you don’t powder your kitchen. Mix until you’ve got a soft, thick dough. You’ll want to eat it raw. I won’t stop you.

Step 5: Make the peanut butter center.
In a separate bowl, stir together the remaining 3/4 cup peanut butter with the powdered sugar. It’ll look like peanut butter playdough, and yes, you can sneak a bite.

Step 6: Assemble the cookies.
Scoop a heaping tablespoon of dough. Flatten it in your palm. Drop a teaspoon of the PB mixture in the center, then wrap the dough around it like a secret. Seal it up, roll into a ball, and roll in granulated sugar. Place it on your baking sheet and repeat until the tray is full.

Step 7: Flatten and bake.
Use the bottom of a glass to gently squish each cookie to about ½-inch thick. Bake for 7–9 minutes. The tops should look just set. Don’t overbake them into sadness.

Step 8: Cool, kind of.
Let the cookies hang out on the tray for 2 minutes. Then transfer to a wire rack. Or… just eat one warm. Burn your mouth a little. No regrets.

Storage Options:

Honestly, these never last long in my house. But if you do have leftovers, here’s how to keep them from going sad:

• Room temp: Airtight container for up to 4 days.

• Fridge: Up to a week, but they might firm up a bit. Still tasty.

• Freezer: Freeze the dough balls (unbaked, unflattened) and bake from frozen when you need a chocolate fix. Just add 1–2 minutes to the bake time.

Also, yes, you can eat them cold from the freezer. They’re amazing that way.

Variations and Substitutions:

• Use crunchy peanut butter for a little texture inside.

• Add mini chocolate chips to the dough. Chaos, in a good way.

• Sprinkle flaky sea salt on top right before baking—sweet and salty perfection.

• Try almond butter or Nutella in the center for something a little wild.

• Make them bite-sized. Dangerously poppable, but honestly worth it.

What to Serve with Chocolate Peanut Butter Cookies?

• Milk (obviously)

• Coffee – Strong, dark, the kind that makes you feel like a grown-up.

• Peanut butter hot chocolate – Yep. Real thing. Google it.

• Vanilla ice cream – Sandwich a scoop between two cookies. You’re welcome.

Frequently Asked Questions:

Can I use natural peanut butter?
Sure. But it’s messier. The texture won’t be quite the same and you may end up with some PB leakage. If you’re okay with a little cookie chaos, go for it.

Why do mine spread too much?
Probably warm dough or extra-soft butter. Chill the dough balls for 10 minutes before baking if your kitchen’s warm.

Can I make the dough ahead of time?
Absolutely. Prep and fill them, then freeze the balls. Bake whenever you need a cookie to solve your life problems.

And that’s the full scoop on these Chocolate Peanut Butter Cookies—the kind you make once, then suddenly you’re making them for every birthday, bake sale, and breakup. They’re chocolatey, nostalgic, a little dramatic, and full of that peanut buttery center-of-the-universe comfort.

If you make a batch, tell me how it goes. Did you burn your tongue eating one straight from the tray? Add flaky salt? Hide a few in the freezer for yourself? I wanna hear all about it. Let’s swap cookie stories.

Keep the Flavor Coming – Try These:

Glazed Carrots With Brown Sugar And Butter

No-Bake Peanut Butter Haystacks

A Refreshingly Light Crunchy Mandarin Orange-Chicken

Chocolate Peanut Butter Cookies

Prep Time 10 minutes mins

Total Time 10 minutes mins

Soft chocolate cookies filled with a creamy peanut butter center, made with flour, cocoa, butter, and sugar. A rich and nostalgic treat perfect for any occasion.

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Servings

Ingredients

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Dry Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Wet Ingredients:

• 1/2 cup unsalted butter softened
• 1/2 cup granulated sugar plus additional for rolling
• 1/2 cup packed brown sugar
• 1/4 cup creamy peanut butter
• 1 large egg
• 1 teaspoon vanilla extract

Peanut Butter Filling:

• 3/4 cup creamy peanut butter
• 3/4 cup powdered sugar

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Instructions

 

Preheat and Prepare Baking Sheet

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.

Combine Dry Ingredients

1. In a medium mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.

Cream Butter, Sugars, and Peanut Butter

1. In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the softened butter, granulated sugar, brown sugar, and 1/4 cup of peanut butter until light and fluffy. This will take approximately 2 to 3 minutes.

Add Egg and Vanilla

1. Add the egg and vanilla extract to the butter mixture. Beat until well incorporated.

Add Dry Ingredients to Wet Mixture

1. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a cohesive dough forms. Set aside.

Prepare the Peanut Butter Filling

1. In a separate bowl, combine the remaining 3/4 cup of peanut butter with the powdered sugar. Stir until smooth and evenly combined. The mixture should be thick and scoopable.

Assemble the Cookies

1. Scoop a heaping tablespoon of chocolate cookie dough and flatten it slightly in your hand. Place approximately 1 teaspoon of the peanut butter filling in the center, then wrap the dough around the filling to seal. Roll into a smooth ball. Roll the cookie dough ball in granulated sugar to coat. Repeat with the remaining dough.

Flatten and Bake

1. Arrange the cookies on the prepared baking sheet, leaving about 2 inches between each. Use the bottom of a glass to gently flatten each ball to approximately 1/2 inch thickness. Bake for 7 to 9 minutes, or until the tops are just set.

Cool and Serve

1. Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.

Notes

To make this recipe gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that includes xanthan gum or a similar binder. Ensure all remaining ingredients—particularly the cocoa powder, powdered sugar, and peanut butter—are labeled gluten-free to avoid cross-contamination. The texture and flavor of the cookies will remain rich and soft, with no compromise in structure or taste.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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