These big, chewy peanut butter stuffed cookies are packed with peanut butter chips and chocolate chips and hide a gooey peanut butter center that will wow any crowd. No electric mixer is required, which keeps prep simple. They take a bit more time than a standard chocolate chip cookie, but the extra effort is absolutely worth it.
I try to keep weeknight dinners low-effort, but for desserts—especially cookies—I don’t mind spending a little extra time when I know the result will be memorable. These peanut butter and chocolate chip cookies with a peanut butter filling are one of those recipes. They’re indulgent, satisfying, and perfect for sharing.
These peanut butter stuffed cookies deliver on flavor and texture: a soft, chewy exterior loaded with chips and a molten peanut butter center that makes every bite special.
Why We Love These Peanut Butter Stuffed Cookies
After making chocolate lava cookies, a peanut butter-stuffed cookie seemed like the next delicious experiment. I originally planned a chocolate cookie with a peanut butter center but landed on a peanut butter chocolate chip dough instead—and I couldn’t be happier with the result. These cookies have that bakery-style texture but are straightforward to make at home. They’re also freezer-friendly, so you can save some for later.
Highlights:
- Loaded with chocolate chips, peanut butter chips, and a soft peanut butter center.
- Feels like a bakery cookie but remains approachable to prepare.
- Soft and chewy texture.
- Freeze well for easy make-ahead treats.
Ingredient Notes
- Do not use natural peanut butter for the filling. Choose a processed, no-stir peanut butter (like the common commercial varieties) to avoid oil separation while freezing and baking.
- If you prefer a firmer filling: add more powdered sugar to the peanut butter mixture to help the dollops hold their shape. That will reduce the gooeyness but still tastes great.
Ways to Vary These Cookies
- Change the chocolate: use dark, milk, semi-sweet, or a mix of chopped chocolate and chips.
- Skip the filling: these are still delicious without the stuffed center if you prefer simpler cookies.
- Use a chocolate filling: swap the peanut butter centers for a chocolate ganache if you want a different molten surprise.
Step-by-Step Instructions
Step 1: Combine the processed creamy peanut butter and powdered sugar, stirring until smooth. This takes a little arm work to make a cohesive filling.
Step 2: Spoon the peanut butter mixture into roughly 1½ teaspoon dollops on a parchment-lined tray. Freeze until firm, about 1 hour. You should get approximately 24 dollops. If the mixture is sticky, chill it briefly before scooping.
Step 3: Whisk together the flour, sea salt, baking soda, and cornstarch. Set aside.
Step 4: Combine melted and slightly cooled butter with the light brown sugar and granulated sugar, whisking until smooth. Add the eggs and vanilla and whisk until silky.
Step 5: Stir in the flour mixture just until combined; avoid overmixing.
Step 6: Fold in chocolate chips and peanut butter chips. Chill the cookie dough for about 1 hour, or up to 2 days. If chilling longer, chill for 30 minutes first before portioning for easier handling.
Step 7: Scoop cookie dough into 2½–3 tablespoon balls. Press a small well into each ball and place a frozen peanut butter dollop inside. Pull the dough around the dollop, allowing a little of the filling to peek out if desired. Top generously with extra chips.
Step 8: Bake at 350°F for 10–13 minutes, until edges are set and just turning golden. For perfectly round cookies, use a round cutter to shape warm cookies after baking.
Recipe Tips
- Use a processed peanut butter. Avoid natural peanut butter for reliable results; choose a no-stir commercial variety.
- Don’t skip chilling. Proper chilling helps the dough hold its shape and improves texture. The frozen peanut butter centers also need time to firm up.
Storage
Store cookies at room temperature in an airtight container for 3–4 days. Rewarm in the microwave for about 10 seconds to revive the gooey center.
To freeze: once cooled, layer cookies between sheets of parchment and freeze for up to 3 months. Thaw at room temperature and warm briefly to enjoy a melty center.
More Cookie Recipes
Cookies
Peanut Butter Stuffed Cookies
Cookies
Eggless Sugar Cookies
Cookies
Oreo Chocolate Chip Cookies
Vegetarian
Edible Peanut Butter Cookie Dough
HUNGRY FOR MORE? Subscribe to the site newsletter for new recipes and follow on social platforms for updates and photos.
Peanut Butter Stuffed Cookies
Ingredients
Peanut Butter Filling
- ¾ cup creamy processed peanut butter (not natural)
- ¼ cup plus 1 Tbsp powdered sugar
- Optional: splash of vanilla
Cookie Dough
- 2 ¾ cups all-purpose flour (spooned and leveled)
- 1 tsp cornstarch
- 1 tsp baking soda
- ½ tsp sea salt
- 1 cup unsalted butter, melted and cooled (2 sticks)
- 1 cup light brown sugar
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1½ tsp vanilla extract
- 1 1/3 cups chocolate chips, plus more for topping
- 2/3 cup peanut butter chips, plus more for topping
Instructions
- Combine peanut butter and powdered sugar until smooth. Chill or freeze dollops on parchment until firm, about 1 hour.
- Whisk flour, sea salt, baking soda, and cornstarch together and set aside.
- Mix melted butter with brown and granulated sugars until smooth. Add eggs and vanilla and whisk until silky.
- Stir in the flour mixture just until combined. Fold in chocolate and peanut butter chips. Chill dough for about 1 hour (up to 2 days).
- Portion dough into 2½–3 Tbsp balls. Make a small well in each, insert a frozen peanut butter dollop, and seal the dough around it. Top with extra chips if desired.
- Bake at 350°F for 10–13 minutes, until edges are set and lightly golden. Cool slightly, transfer to a wire rack, and sprinkle with flaky sea salt if you like.
Notes
Storage: Keep cookies at room temperature in an airtight container for 3–4 days. Warm briefly in the microwave for a melty center. Freezing: After cooling, layer cookies with parchment and freeze for up to 3 months. Thaw and warm to enjoy the filling.
Tip: Use processed peanut butter (no-stir) for best results and don’t skip chilling—the time makes a real difference in texture and structure.
Nutrition
Calories: 288 kcal • Carbohydrates: 36 g • Protein: 4 g • Fat: 15 g (approximate values)
Nutrition information is automatically calculated and should be used as an approximation.