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Chocolate Peanut Butter Filled Cookies

Decadent Chocolate Peanut Butter Filled Cookies Recipe

These Chocolate Peanut Butter Filled Cookies are a delightful treat with a gooey peanut butter center, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Peanut Butter Filling
  • 1 cup Peanut Butter Almond butter can be substituted.
  • 1 cup Powdered Sugar Coconut sugar is a healthy alternative.
  • 1 teaspoon Ground Cinnamon Omit if desired.
Cookie Dough
  • 2 cups All-Purpose Flour Oat flour is a gluten-free alternative.
  • 3/4 cup Dutch Process Cocoa Powder Unsweetened cocoa can be used.
  • 1 teaspoon Baking Soda Essential for texture.
  • 1/2 teaspoon Salt Sea salt is a gourmet option.
  • 1/2 cup Unsalted Butter Vegan butter can be used.
  • 1 cup Brown Sugar Light or dark, coconut sugar can be substituted.
  • 1/2 cup White Granulated Sugar May substitute with honey or maple syrup.
  • 1 teaspoon Pure Vanilla Extract Use high-quality for best results.
  • 2 large Eggs Flax eggs can be a vegan alternative.
  • 1 cup Semi-sweet Chocolate Chips Dark chocolate is a less sweet option.

Equipment

  • Microwave-safe bowl
  • Mixing Bowl
  • Baking Sheet
  • parchment paper

Method
 

Preparation Steps
  1. In a microwave-safe bowl, heat the peanut butter for 30 seconds. Mix in powdered sugar and ground cinnamon until smooth. Drop dollops onto parchment-lined tray and freeze for about 1 hour.
  2. In a large mixing bowl, sift together flour, cocoa powder, baking soda, and salt. In another bowl, whisk melted butter, brown sugar, granulated sugar, vanilla extract, and eggs until well combined. Gradually add dry mixture to wet and stir until just combined. Fold in chocolate chips.
  3. Preheat oven to 350°F (175°C) and line a baking sheet with parchment. Scoop out 2 tablespoons of dough, press a thumb print into the center, place a frozen peanut butter dollop inside, cover with more dough and roll back into a ball.
  4. Place 6 dough balls on the baking sheet and bake for 13-15 minutes, until edges are set and centers are slightly soft. The edges will turn darker brown.
  5. Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.

Nutrition

Serving: 1cookieCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Sift flour before measuring to prevent dense cookies. Freeze filling to maintain shape during baking. Store in an airtight container to retain moisture.

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