Surprise! These Chocolate Stuffed Peanut Butter Cookies are stuffed with a layer of melted chocolate. Yum!
Did you know that 29% of us prefer to eat peanut butter with a spoon? Say what? I mean I love peanut butter, but if I ate a spoonful of peanut butter, I’m pretty sure I wouldn’t be able to talk for at least 5 minutes. (Actually, I’m pretty sure my wife will read this and then try to shove a spoonful of peanut butter in my mouth later.)
I prefer my peanut butter on crackers. More specifically, saltine crackers. Peanut butter + saltines was one of my favorite childhood snacks, and I still make those on occasion. Robbie loves this combo, too, and we’ve been known to each sit down together to share a plate of peanut butter + saltines.
It turns out nearly 28% of us prefer to eat peanut butter with crackers…so I’m not that far behind! But I’m here to start a new trend. Peanut butter in cookies. Come to think of it, that’s not new at all. I mean I love a good peanut butter cookie, and I’ve posted no fewer than 4 recipes for various types of peanut butter cookies. (Either the classic peanut butter cookie or the giant version topped with chopped Reese’s cups are my favorites.) But I suspect these Chocolate Stuffed Peanut Butter Cookies might surpass both of those!
I’ve always been a bit of a prankster. It’s just ingrained in my DNA. Over time, Laura has just come to expect it from me. From surprise birthday parties to everyday shenanigans, you can always count on me to mix things up. Take these Chocolate Stuffed Peanut Butter Cookies, for example. They look like regular peanut butter cookies. But no! They’re filled with smooth, melty chocolate in the middle…and you don’t have a clue until you take a bite. I mean chocolate + peanut butter go together like Scooby Doo and Shaggy, so it’s not like this is a bad surprise at all!
Chocolate Stuffed Peanut Butter Cookies
There are a couple of baking notes for these Chocolate Stuffed Peanut Butter Cookies, though. Mainly refrigeration. This cookie dough is nice and soft which makes it easy to wrap around the chunks of chocolate. However, because it’s nice and soft, you’ll actually want to refrigerate the dough both before you shape the cookies and then again before you bake them. Trust me, though, it’s worth the process! The last thing you want is the chocolate to ooze out of the cookies while they’re baking. Talk about ruining a surprise!
Oh, and another baking tip here is to keep a bowl of sugar handy when you’re shaping the cookies. I scooped out a ball of dough and then immediately rolled it lightly in granulated sugar. That trick will keep your hands from sticking to the dough, and it’ll make it easier to wrap the dough around the chocolate. Let the dough chill in the fridge for a bit and then bake these cookies up for a sweet surprise! If you love chocolate + peanut butter as much as we do, then I can promise that these Chocolate Stuffed Peanut Butter Cookies will be a favorite in your house. Enjoy!
Love peanuts and peanut butter in desserts? Try some of these other fun recipes!
Chocolate Stuffed Peanut Butter Cookies
- ¾ cup unsalted butter softened
- ¾ cup brown sugar
- ¾ cup granulated sugar
- ¾ cup peanut butter
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- ¼ tsp salt
- 1¼ tsp baking soda
- ¼ cup granulated sugar for rolling cookies
- 2 large milk chocolate bars cut into 1” pieces
- Using a countertop mixer, cream together butter, brown sugar and granulated sugar until light and fluffy (~3-4 minutes on medium speed).
- Add peanut butter; mix until well combined.
- Add eggs and vanilla extract; mix until well combined.
- Using a small bowl, whisk together the flour, salt and baking soda. Add dry ingredients to mixer bowl; mix dough just comes together (~1-2 minutes).
- Place dough in refrigerator for at least 1 hour. (This dough is soft, and refrigerating it makes it easier to scoop/shape.)
- Form ~1½ Tbsp of dough around one piece of chocolate. Take care to make sure dough is completely sealed or the chocolate will melt out while baking.
- Roll dough ball in sugar and place on a parchment-lined sheet pan. Repeat using remaining dough and chocolate pieces.
- Refrigerate cookies for at least 1 hour.
- Preheat oven to 350°F.
- Bake for 13-16 minutes, or until edges of cookies just begin to turn brown.
- Remove from oven. Let cookies cool slightly before transferring to a cooling rack.