Irresistible Peanut Butter Stuffed Chocolate Cookies: The Ultimate Recipe for Soft, Chewy Perfection

Forget plain chocolate chip cookies, and move over double peanut butter varieties! If you’re searching for a dessert that truly delivers on flavor and an exciting surprise, look no further than these incredible **Peanut Butter Stuffed Chocolate Cookies**. This recipe, a cherished favorite since its original posting in 2006, offers a delightful combination of rich, fudgy chocolate cookie enveloping a sweet, creamy peanut butter core. It’s a match made in dessert heaven, and once you try them, you’ll understand why they’ve stood the test of time and remain a beloved treat for cookie enthusiasts everywhere.

The Secret to Perfectly Soft and Bendy Cookies: Shortening vs. Butter

Over the years, many bakers have adapted this popular recipe, with some opting to use all butter. While all-butter cookies can be delicious, this particular recipe champions a unique combination: **half shortening and half butter**. This specific blend is the secret to achieving the signature texture that makes these Peanut Butter Stuffed Chocolate Cookies so special. The shortening contributes to a tender, slightly bendy cookie that doesn’t spread excessively, maintaining its shape and holding the filling securely, while the butter infuses it with unparalleled flavor and richness.

Using only butter, especially without meticulously adjusting the flour content, can lead to cookies that spread too much, becoming overly thin and potentially dry. The absence of shortening’s higher melting point means butter melts faster, causing more spread before the cookie structure sets. The half-and-half approach, however, ensures your cookies maintain their structural integrity, making them strong enough to encase that luscious peanut butter filling without crumbling or flattening too much. For best results and that desired soft, bendy texture, I highly recommend using a quality shortening like Spectrum, combined with unsalted butter at room temperature. This carefully balanced fat content is crucial for the optimal chewiness and delightful “bendy” quality you’ll experience with every bite.

Achieving Flawless Texture: Beyond the Fats

Beyond the critical butter and shortening combination, several other factors contribute to the perfect soft and chewy texture of these **Peanut Butter Stuffed Chocolate Cookies**. When I recently baked a fresh batch for new photos, I paid close attention to these details, and they came out just as wonderfully soft and bendy as ever, proving these techniques truly make a difference.

My preferred flour blend includes King Arthur all-purpose flour complemented by a touch of White Lily flour. While King Arthur provides excellent protein content for structure, White Lily, a softer winter wheat flour, helps achieve that delicate crumb and tenderness, contributing to the overall melt-in-your-mouth experience. If White Lily isn’t readily available, simply using all King Arthur (or your favorite quality all-purpose flour) will still yield great results, but the blend offers an extra layer of perfection that dedicated bakers appreciate.

Another crucial tool for optimal baking and preventing dry, overcooked bottoms is an **insulated baking sheet**, such as an AirBake sheet. These sheets feature an air pocket between two layers of metal, which insulates the cookie dough from the direct heat of the oven. This slower heat transfer prevents the bottom of the cookies from browning too quickly, allowing the entire cookie to bake more evenly and retain moisture, resulting in a softer, more consistently baked interior. If you don’t own an insulated baking sheet, a clever and effective trick is to stack a regular, lighter-colored cookie sheet on top of a slightly smaller rimmed baking sheet. This creates your own air pocket, mimicking the effect of an insulated sheet and significantly helping to prevent over-baking the bottoms, ensuring a perfectly soft cookie.

And, of course, the golden rule of cookie baking must always be observed: **do not overbake!** Overbaking is the quickest way to transform soft, chewy cookies into hard, dry pucks. Keep a close eye on them during the final minutes of baking; cookies are often done when the edges are just set and lightly golden, but the centers still look slightly soft and perhaps a bit underdone. They will continue to set and firm up as they cool on the baking sheet, achieving that ideal bendy texture. Trust the process and your instincts – pulling them out a minute early is almost always better than a minute too late.

Crafting the Irresistible Peanut Butter Filling

The heart of these delectable treats is, without a doubt, the sweet and creamy peanut butter filling. It’s surprisingly simple to prepare, requiring just two ingredients: creamy peanut butter and powdered sugar. The powdered sugar helps to thicken and sweeten the peanut butter, transforming it into a more pliable and stable mixture that is easy to handle and won’t become too runny when baked inside the warm cookie dough. Using creamy peanut butter (as opposed to natural or oily varieties) is essential here, as its consistent texture blends seamlessly with the powdered sugar to create a smooth, dense filling.

A key technique for a seamless stuffing process is to chill the peanut butter mixture until firm. After thoroughly combining the peanut butter and powdered sugar, roll the mixture into small, marble-sized balls – aim for about 18 uniform pieces to match the cookie yield. These will be much easier to work with if they are firm and cold. Place them on a wax paper-lined plate and pop them into the freezer for at least 10-15 minutes (or even longer, up to an hour, if you prefer to prep ahead) while you prepare the chocolate cookie dough. This quick chill prevents the peanut butter from melting and oozing out during the delicate wrapping process, ensuring a perfectly contained, creamy center that maintains its shape and delivers a burst of peanut butter flavor with every bite.

Mastering the Rich Chocolate Cookie Dough

The outer shell of these stuffed cookies is a deeply flavorful and satisfying chocolate dough that perfectly complements the sweet and slightly salty peanut butter core. The ingredient list is straightforward, but each component plays a vital role in creating the ideal texture and taste:

• Flour and Cocoa Powder: A combination of all-purpose flour and unsweetened natural cocoa powder creates the rich, deep chocolate base. Ensure your cocoa powder is natural, not Dutch-processed, as it reacts differently with the baking soda in the recipe to provide the right lift and tender crumb.
• Baking Soda and Salt: These are essential leavening agents and flavor enhancers. The baking soda helps the cookies rise slightly and contributes to their tenderness, while the salt balances the sweetness and brings out the chocolate and peanut butter flavors.
• Fats: As previously highlighted, the half butter, half shortening blend is critical for achieving the signature soft, bendy texture and rich flavor. Ensure both are at true room temperature (soft but not melted) for optimal creaming with the sugars.
• Sugars: Granulated sugar and firmly packed light brown sugar contribute to both sweetness and the desirable chewy texture. Brown sugar adds moisture and a subtle caramel note, enhancing the overall cookie experience.
• Vanilla Extract: A touch of pure vanilla extract always elevates chocolate flavors, adding depth and warmth to the cookie dough.
• Egg: A single large egg acts as a binder, bringing the dough together, adding richness, and contributing to the cookie’s structure.
• Semi-Sweet Chocolate Chips: While optional, adding mini semi-sweet chocolate chips to the dough itself creates an extra layer of chocolatey goodness and delightful texture. Mini chips are preferred as they distribute more evenly throughout the dough without making it too bulky or difficult to wrap around the peanut butter filling.

The mixing process involves creaming the softened fats and sugars together until light and fluffy – this step incorporates air, making the cookies tender. Don’t forget to scrape down the sides of the bowl periodically to ensure even mixing. Then, incorporate the egg and vanilla until fully combined. Gradually add the whisked dry ingredients to the wet mixture, mixing on low speed or stirring with a mixing spoon. It’s crucial not to overmix the dough once the flour is added, as this can develop the gluten too much, resulting in tough cookies. Finally, gently fold in the chocolate chips until just combined. If your dough feels excessively sticky or warm after mixing, a brief chill in the refrigerator (about 30 minutes) can make it much more manageable for wrapping around the peanut butter balls, preventing frustration during assembly.

Assembling and Baking Your Stuffed Delights

The assembly is arguably the most fun part of making these unique cookies! Once your chocolate dough and chilled peanut butter balls are ready, you can begin. Take a rounded tablespoon of the chocolate dough (or use a small cookie scoop) and flatten it slightly in the palm of your hand to create a disc. Place one of the firm, chilled peanut butter balls directly in the center of the flattened dough. Then, carefully and gently wrap the chocolate dough around the peanut butter ball, ensuring it is completely sealed inside. Pinch the edges of the chocolate dough together to create a seamless sphere, effectively creating a delicious little present!

Gently roll the dough into a smooth ball and place it on your parchment-lined baking sheet, making sure to leave about 2 inches between each cookie to allow for slight spreading during baking. For the best and most consistent results, it is highly recommended to bake only one cookie sheet at a time. This ensures that the heat in your oven is evenly distributed, leading to perfectly baked cookies across the entire batch.

The baking time is approximately 12 minutes. Remember to look for those subtle cues that indicate doneness: the cookies are usually ready when the edges are visibly set and appear slightly golden, but the centers still look a little soft or even slightly underbaked. This is key to achieving that desirable bendy texture. Do not overbake! Once out of the oven, allow the cookies to cool on the baking sheets for a crucial 3 minutes. This initial cooling period allows them to set and firm up just enough so they don’t fall apart when moved. After 3 minutes, carefully lift the cookies with a metal spatula and transfer them to wire racks to cool completely. Cooling on a rack prevents the bottoms from becoming soggy and helps them achieve that perfect, even chewiness throughout.

Related Cookie Adventures

• Brownie Stuffed Chocolate Chip Cookies
• Oreo Stuffed Chocolate Cookies
• Cookie Mix Double Peanut Butter
• Oreo Stuffed Chocolate Chip Cookies
• Feta and Spinach Stuffed Stromboli Recipe

Recipe: Peanut Butter Stuffed Chocolate Cookies

Peanut Butter Stuffed Chocolate Cookies

By Anna

This classic and beloved recipe creates rich, fudgy chocolate cookies with a creamy peanut butter filling. The unique blend of half shortening and half butter is key to achieving their signature soft, bendy, and chewy texture, ensuring they’re perfectly moist and delicious without spreading excessively. A truly irresistible treat!

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Prep Time 20 minutes mins

Cooling Time 10 minutes mins

Course Dessert

Cuisine American

Servings 18 cookies

Ingredients

Peanut Butter Filling

• ½ cup creamy peanut butter (64 grams – make sure it’s creamy, not natural/oily, for best consistency)
• ⅓ cup powdered sugar (35 grams – also known as confectioners’ sugar)

Chocolate Dough

• 1 cup all-purpose flour (125 grams – King Arthur or a blend with White Lily recommended)
• ⅓ cup unsweetened natural cocoa powder (30 grams – ensures rich chocolate flavor)
• ½ teaspoon baking soda
• ⅜ teaspoon salt (fine sea salt preferred for even distribution)
• 4 tablespoons unsalted butter, room temperature (56 grams – softened)
• 4 tablespoons shortening (48 grams – such as Spectrum brand)
• ½ cup granulated sugar (100 grams)
• ⅓ cup firmly packed light brown sugar (70 grams – adds moisture and chewiness)
• ½ teaspoon vanilla extract (pure vanilla for best flavor)
• 1 large egg
• ⅔ cup semi-sweet chocolate chips (the minis are best) (114 grams – for an extra chocolatey texture)

Instructions

• Preheat your oven to 350 degrees F (175 C). Line 2 large cookie sheets with parchment paper. This prevents sticking and aids in easy cleanup. If using a regular cookie sheet, stack it on another smaller sheet to create an insulated effect.
• Prepare the Peanut Butter Filling: In a small bowl, thoroughly mix together the creamy peanut butter and powdered sugar until well combined and a soft, pliable dough forms. Drop marble-sized (approximately 1 tablespoon each) balls of this peanut butter mixture onto a wax paper-lined plate. Place this plate in the freezer for at least 10-15 minutes (or up to 30 minutes for firmer balls). This step is crucial as it makes the peanut butter balls firm and much easier to handle when stuffing the cookies, preventing them from melting too quickly.
• Combine Dry Ingredients: In a separate medium mixing bowl, whisk together the all-purpose flour, unsweetened natural cocoa powder, baking soda, and salt. Whisking ensures these dry ingredients are evenly distributed, preventing any pockets of unmixed leavening agents or salt in the final cookie. Set this bowl aside.
• Prepare Wet Ingredients & Dough: In a large mixing bowl, using an electric mixer (handheld or stand mixer), beat the room temperature unsalted butter, shortening, granulated sugar, and light brown sugar together. Beat on medium speed until the mixture is light, creamy, and fluffy (this usually takes about 2-3 minutes). Remember to scrape down the sides and bottom of the bowl occasionally to ensure everything is evenly combined. Beat in the vanilla extract until just incorporated. Add the large egg and continue to beat until it is fully mixed in and the mixture appears smooth and well-emulsified. Gradually add the reserved flour mixture to the wet ingredients. Mix on low speed or stir with a sturdy mixing spoon until most of the flour is just incorporated – be careful not to overmix, as this can develop the gluten and lead to tough cookies. Finally, add the semi-sweet chocolate chips (minis are highly recommended for even distribution and easier stuffing) and stir until the remaining flour mixture is fully incorporated and the chocolate chips are evenly distributed throughout the dough. If the dough seems overly sticky or warm at this point, cover it tightly and chill it in the refrigerator for about 30 minutes to make it more manageable.
• Assemble the Cookies: Using a rounded tablespoon or a small cookie scoop, scoop out mounds of the chocolate dough. Flatten each mound slightly in the palm of your hand to create a disc about 2-3 inches in diameter. Take one of the chilled peanut butter balls from the freezer and place it directly in the center of the flattened chocolate dough. Carefully wrap the chocolate dough around the peanut butter ball, ensuring it is completely sealed inside with no gaps. Gently roll the dough into a smooth ball. Place the stuffed cookie balls onto your prepared cookie sheets, spacing them about 2 inches apart to allow for slight spreading during baking. For optimal results, bake only one sheet at a time.
• Bake and Cool: Bake for approximately 12 minutes. The cookies are done when their edges are set and appear lightly golden, but the centers still look slightly soft and puffy. This is crucial for achieving a soft and bendy cookie texture – do not overbake! Remove the cookie sheets from the oven and let the cookies cool on the sheets for 3 minutes. This essential cooling time allows them to firm up slightly without breaking. After 3 minutes, carefully lift the cookies with a metal spatula and transfer them to wire racks to cool completely. Cooling on a rack prevents the bottoms from becoming soggy and promotes even cooling for that perfect chewiness.
• This recipe yields approximately 18 perfectly delicious Peanut Butter Stuffed Chocolate Cookies, ready to be devoured!

Keyword Chocolate Peanut Butter, Cookies, Stuffed Cookies, Dessert, Baking, Easy Cookie Recipe

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Enjoy Your Homemade Stuffed Chocolate Peanut Butter Cookies!

There’s nothing quite like the satisfaction of baking a batch of perfect cookies from scratch, especially when they come with a delightful, gooey surprise center. These Peanut Butter Stuffed Chocolate Cookies are more than just a dessert; they’re an experience – a perfect blend of nostalgic flavors and comforting textures. Whether you’re making them for a special occasion, a cozy family treat, or simply to satisfy a deep craving for something truly delicious, their rich chocolate flavor and creamy peanut butter core are guaranteed to bring smiles and accolades.

Serve them warm, right out of the oven, with a tall glass of cold milk for an unparalleled moment of bliss. Or, let them cool completely for a firmer, yet still irresistibly soft and chewy bite that holds up well. They also make excellent homemade gifts for friends and loved ones, or a fantastic addition to any dessert platter, sure to impress. With these detailed instructions and helpful tips, you’re well on your way to baking a batch of the best Peanut Butter Stuffed Chocolate Cookies you’ve ever tasted. So, gather your ingredients, preheat your oven, and prepare for a truly rewarding baking adventure. Happy baking!