Chocolate Peanut Butter Stuffed Cookies

Stack of peanut butter cup cookies with chocolate and white chocolate drizzle.

Chocolate Peanut Butter Stuffed Cookies

These are the best chocolate peanut butter stuffed cookies you’ll ever taste! The recipe starts with a simple, brownie-like, double chocolate cookie and is stuffed with a sweet peanut butter filling that tastes just like a buckeye!

Course Cookies

Cuisine American

Prep Time 25

Cook Time 10

Additional Time 20

Total Time 55

Servings cookies

Calories 239.2

Author Alyssa--In Fine Taste

Ingredients

Peanut Butter Filling:

3 tablespoons butter (42 grams) melted (salted or unsalted)
½ cup creamy peanut butter (128 grams) not natural
2 ¼ cups powdered sugar (280 grams)
1 teaspoon vanilla
½ teaspoon salt

Double Chocolate Cookies

1 cup butter (226 grams) room temperature, salted or unsalted
1 ¼ cup light brown sugar (250 grams)
½ cup granulated sugar (50 grams)
2 large eggs
¾ cup cocoa powder (65 grams)
2 cups all-purpose flour (260 grams) spooned and leveled
1 teaspoon salt
2 teaspoons cornstarch
1 teaspoon baking soda
1 ½ cups chocolate chips (I used semisweet)

For Topping (Optional):

2 teaspoons coconut oil butter will work too
1 tablespoon creamy peanut butter
¼ cup white chocolate chips
¼ cup roasted peanuts chopped finely

Instructions

Peanut Butter Filling:

In a microwave safe bowl, melt butter. Mix in peanut butter until smooth.
Add a ½ cup of powdered sugar, vanilla and salt, stir until smooth. Add the remaining powdered sugar ½ cup at a time until you have a thick cookie dough consistency. You may not need all of the powdered sugar. if the peanut butter filling is too soft add more powdered sugar, if too dry, add 1 teaspoon of water to the filling at a time until you reach the desired consistency.
Drop teaspoons full of dough onto a tray. Shape into a flat disc. Place in freezer while you prepare the cookie dough.

Double Chocolate Cookies and Assembly:

Preheat oven to 375 degrees Fahrenheit. Cream together butter and both sugars for 1 minute. Then add eggs and beat on high for 2 minutes until color starts to pale slightly.
Whisk together the dry ingredients—cocoa powder, salt, cornstarch, and baking soda. Add it to the wet mixture, mixing until just barely incorporated. Stir in chocolate chips.
Take your ball of cookie dough (about 2 tablespoons of dough) and flatten it into a disc, place frozen frosting in the center of the dough and wrap the cookie dough around it sealing the peanut butter filling in.If you’re dough is super sticky refrigerate or freeze dough for a 30 minutes before handling.
Bake for 8-10minutes. Cool completely before decorating. If the cookies are spreading more than you'd like, place cookie dough balls in the refrigerator for 30 minutes before baking.
To prepare the peanut butter drizzle. add coconut oil, peanut butter, and white chocolate chips to microwave-safe bowl. . Microwave in 10-15 second increments, stirring in between until smooth.
When cookies are cool, drizzle peanut butter glaze on half of cookies and then sprinkle chopped peanut on top. The glaze will set up with time, or pop the cookies in the refrigerator until set. Enjoy!

Notes

You will have some leftover peanut butter filling, try dipping them in chocolate, just like a buckeye for a delicious treat!

Nutrition