Thick, bakery-style cookies with a golden-brown exterior and a molten center of gooey peanut butter and milk chocolate. These rich, indulgent treats are perfect for satisfying sweet cravings or impressing guests with their luscious surprise inside.

Why You’ll Love This Recipe

These stuffed cookies take a classic chocolate chip cookie to the next level. With a soft, chewy dough wrapped around a creamy peanut butter and chocolate filling, each bite delivers a warm, melty core encased in a perfectly baked shell. They’re easy to make, freezer-friendly, and ideal for holidays, parties, or any time you’re craving a decadent homemade dessert. They also freeze well, so you can bake a batch and enjoy them warm whenever the craving hits.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 cup unsalted butter, softened
1 cup brown sugar
½ cup granulated sugar
2 large eggs
2 tsp vanilla extract
2 ¾ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 cup chocolate chips or chunks
12 mini chocolate peanut butter cups or chocolate squares + 2 tbsp peanut butter (for stuffing)

directions

Prepare the cookie dough:

In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Add the eggs and vanilla extract, mixing until fully incorporated.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture and mix until just combined.
Fold in chocolate chips or chunks.
Chill the dough in the refrigerator for 30 minutes to firm up.

Shape and stuff:

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Scoop about 2 tablespoons of dough and flatten slightly in your palm.
Place a peanut butter cup or a chocolate square with a small spoonful of peanut butter in the center.
Top with another tablespoon of dough and seal the edges, forming a thick ball.
Repeat with remaining dough, spacing cookies 2 inches apart on the baking sheet.

Bake:

Bake for 11–13 minutes, or until the edges are golden and the centers are just set.
Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe makes approximately 12 large stuffed cookies.
Preparation time: 20 minutes
Chilling time: 30 minutes
Baking time: 11–13 minutes
Total time: About 1 hour

Variations

Nutella-Stuffed Cookies: Swap the peanut butter and chocolate for Nutella or hazelnut spread.
Salted Caramel Filling: Use soft caramel candies and a pinch of sea salt for a gooey, salty-sweet center.
Double Chocolate Dough: Add ¼ cup cocoa powder to the dough for an extra rich chocolate cookie base.
Oatmeal Chocolate Chip Base: Mix in ½ cup rolled oats for a chewy texture and nutty flavor.
Gluten-Free Version: Substitute your preferred 1:1 gluten-free flour blend for all-purpose flour.

storage/reheating

Storage:
Store cooled cookies in an airtight container at room temperature for up to 4 days.

Freezing:
You can freeze both baked and unbaked cookies.

For unbaked dough: Shape and stuff, then freeze on a tray before transferring to a freezer bag. Bake from frozen, adding 1–2 minutes to the baking time.
For baked cookies: Freeze in layers with parchment between them and reheat in a warm oven (300°F/150°C) for 5–7 minutes.

Reheating:
Microwave individual cookies for 10–15 seconds to restore the gooey center, or warm in the oven at 300°F (150°C) until heated through.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be made and chilled up to 48 hours in advance. You can also shape and freeze it for longer storage.

Can I use crunchy peanut butter?

Yes, but creamy peanut butter works best for a smooth, gooey center. Crunchy peanut butter will add a slight texture to the filling.

What type of chocolate works best?

Milk chocolate or semi-sweet chocolate pairs beautifully with peanut butter, but you can also use dark chocolate for a more intense flavor.

How do I prevent the cookies from spreading too much?

Chilling the dough helps control spread. Also, make sure your butter is softened but not melted when you start.

Can I make these smaller?

Yes, reduce the amount of dough per cookie and adjust the baking time accordingly—start checking at 8–9 minutes.

Why is my filling leaking?

Make sure to completely enclose the filling with dough and seal the edges well. Chilling the stuffed dough before baking also helps.

Can I omit the peanut butter?

Yes. You can stuff with only chocolate or another favorite filling like caramel or marshmallow fluff.

Are these cookies freezer-friendly?

Absolutely. Both the dough and baked cookies freeze well, making them a great make-ahead treat.

How do I get gooey centers after baking?

Do not overbake the cookies. Bake just until the edges are golden and the centers look slightly underdone—they’ll set as they cool.

What if I don’t have peanut butter cups?

Use a square of chocolate and a teaspoon of peanut butter together as a substitute in the center.

Conclusion

Stuffed Peanut Butter Chocolate Cookies are an indulgent twist on the classic chocolate chip cookie, delivering a surprise molten core in every bite. With a chewy, golden crust and a rich filling, they are perfect for gifting, celebrations, or simply treating yourself. Easy to make and endlessly adaptable, these cookies are sure to become a household favorite.