Chocolate Peanut Butter Cookies
These Chocolate Peanut Butter Cookies feature a soft chocolate cookie exterior with a creamy peanut butter center for a rich, comforting treat that feels classic, fun, and incredibly satisfying.
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Servings: 0
Ingredients
For the Chocolate Cookie Dough
- 1 1/2 c all-purpose flour
- 1/2 c unsweetened cocoa
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 c granulated sugar plus additional for rolling
- 1/2 c packed brown sugar
- 1/2 c unsalted butter softened
- 1/4 c creamy peanut butter
- 1 tsp vanilla extract
- 1 egg
For the Peanut Butter Filling
- 3/4 c creamy peanut butter
- 3/4 c powdered sugar
Instructions
Prepare the Baking Sheet
- Preheat the oven to 375°F.
- Line a baking sheet with parchment paper and set aside.
Prepare the Dry Ingredients
- In a medium bowl, whisk together the flour, cocoa, baking soda, and salt.
- Set aside.
Prepare the Chocolate Cookie Dough
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the granulated sugar, brown sugar, softened butter, and 1/4 cup peanut butter until light and fluffy.
- Add the vanilla extract and egg, and beat until well combined.
- Gradually add the flour mixture and mix until the dough is fully combined.
- Set aside.
Prepare the Peanut Butter Filling
- In a medium bowl, combine the remaining 3/4 cup peanut butter and the powdered sugar.
- Mix until smooth and evenly blended.
Assemble the Cookies
- Scoop a heaping tablespoon of the chocolate dough and flatten it gently in your hands.
- Place about 1 teaspoon of the peanut butter filling in the center of the dough.
- Wrap the chocolate dough around the filling and press the edges to seal completely.
- Roll the dough into a ball.
- Roll each cookie ball in additional granulated sugar.
- Place the cookies on the prepared baking sheet, spacing them about 2 inches apart.
- Using the bottom of a glass, flatten each cookie to about 1/2-inch thickness.
Bake the Cookies
- Bake for 7 to 9 minutes.
- Allow the cookies to rest on the baking sheet for 2 minutes.
- Transfer the cookies to a wire rack to cool completely.
Notes
To make these Chocolate Peanut Butter Cookies gluten free, replace the all-purpose flour with a reliable 1:1 gluten-free baking flour blend that includes xanthan gum or a similar binder. Also confirm that the cocoa powder, powdered sugar, vanilla extract, baking soda, and peanut butter are labeled gluten free, since some brands may vary or be processed in shared facilities. If your gluten-free flour blend does not already contain a binder, you may need to add a small amount of xanthan gum to help the dough hold together around the peanut butter filling. For anyone with celiac disease or severe gluten sensitivity, use clean bowls, parchment, baking sheets, mixers, and utensils to avoid cross-contact.