Chocolate Peanut Butter Cookies
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.
Servings
Ingredients
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
Instructions
Preheat and Prepare Baking Sheet
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
Combine Dry Ingredients
- 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
- 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
- Add the egg and vanilla extract to the butter mixture. Beat until well incorporated.
Add Dry Ingredients to Wet Mixture
- 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
- 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
- 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
- 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
- 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.