Go Back
Chocolate peanut butter cookies in a stack, the top one broken in half, on a worn white background.
Print Recipe
4.67 / 54 votes

Chocolate Peanut Butter Cookies

It’s simple: chocolate cookie dough surrounds a peanut butter center, and the top is dipped in sugar before baking. In the oven, the cookie spreads out, and like magic, you end up with a peanut butter center between two wonderful chocolate layers.
Prep Time45 minutes
Cook Time15 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 20 to 30 cookies
Calories: 217

Ingredients

For the dough

  • 1 stick (4 oz) unsalted butter, at room temperature
  • 1 1/2 cups unbleached all-purpose flour
  • 1/2 cup unsweetened natural cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon table salt
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1/4 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1 large egg

For the filling

  • 3/4 cup creamy peanut butter
  • 3/4 cup confectioners’ sugar

For the coating

  • Granulated sugar
  • Butter, for shaping
US - Metric

Instructions

Make the dough

  • Preheat the oven to 375°F (190°C). Line two baking sheets with parchment or silicone baking mats.
  • In a medium mixing bowl, whisk together the flour, cocoa, baking soda, and salt.
  • In the bowl of a stand mixer fitted with the paddle attachment, or, if using an electric hand mixer, in a separate medium mixing bowl, beat together the sugars, butter, and peanut butter until light and fluffy. Add the vanilla and the egg, beating to combine, then stir in the dry ingredients, blending well.

Make the filling

  • In a small bowl, stir together the peanut butter and confectioners’ sugar until smooth. With floured hands, roll the filling into 1 teaspoon-sized balls.

Shape the cookies

  • Break off 1 heaping tablespoon of the dough, make an indentation in the center with your finger and press one of the peanut butter balls into the indentation. Bring the dough up and over the filling, pressing it closed. Roll the cookie between your palms to smooth it out. Repeat with the remaining dough and filling.
  • Spread some granulated sugar on a plate. Dip the top of each cookie in the sugar and place it on the prepared baking sheets about 2 inches (5 cm) apart. Butter the bottom of a drinking glass and use it to flatten each cookie to about 1/2-inch (12-mm) thick.
  • Bake the cookies until they’re set, 7 to 9 minutes. Take them out of the oven and let them cool completely on a rack.

Notes

    1. Weigh your ingredients--For best results, weigh your ingredients, particularly flour. If you don't have a scale, use the modified dip and sweep method for measuring flour. Overpacking your measuring cup can result in dry, crumbly cookie dough.
    2. To soften the filling--If your peanut butter filling seems a little dry, stir in a teaspoon of peanut oil or other neutral oil to moisten it.
    3. Keep it at room temp--Make sure all your ingredients are at room temperature, especially the butter. You want the chocolate dough to be soft and pliable to wrap around the peanut butter center.
    4. For help shaping the cookies--If you're having trouble enclosing the filling, really flatten the chocolate dough as well as the filling. It makes things so much easier.
    5. Chewy vs. crunchy--For softer, chewier cookies, bake for 7 minutes. For crisper cookies, bake for 9 minutes.
    6. Storage--The peanut butter chocolate cookies can be stored in an airtight container at room temperature for up to 1 week or frozen for up to 3 months.

        Nutrition

        Serving: 1serving | Calories: 217kcal | Carbohydrates: 26g | Protein: 5g | Fat: 12g | Saturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 122mg | Fiber: 2g | Sugar: 16g