Chocolate Filled Peanut Butter Cookies

Treat yourself to our delicious chocolate filled peanut butter cookies! These yummy treats mix the tasty flavors of chocolate and creamy peanut butter, making a mouthwatering experience perfect for any occasion.

Enjoy the wonderful combination of soft peanut butter cookies with a gooey chocolate center. This Peanut Butter Fudge cookies recipe is likely to become a regular favorite in your collection of cookie recipes. 

It is one of our easy cookie recipes you will want to bookmark for later.

Why You’ll Love This Recipe

• Irresistible blend of chocolate and peanut butter.
• Chewy texture with a delightful fudgy center.
• Simple preparation with straightforward ingredients.
• Versatile for various occasions and preferences.

Ingredients for chocolate peanut butter cookies

• All purpose flour
• Baking soda
• Salt
• Unsalted butter, room temperature
• Creamy peanut butter
• White sugar
• Brown sugar
• Room temperature
• Vanilla extract

For the Chocolate Peanut Butter fudge:

• Milk chocolate chips
• Semi – sweet chocolate chips
• Sweetened condensed milk
• Vanilla extract

Equipment and kitchen tools

• Electric mixer
• Cookie scoop
• Mini muffin pan
• Piping bag

How to make Chewy Peanut Butter Bookies

Step by Step instructions to make Peanut Butter Fudge Cookies

Step 1 – In a small bowl, whisk together the flour, baking soda, and salt. Set aside.

Step 2 – In a large bowl, beat the butter, peanut butter, sugar, and brown sugar.

Step 3 – Mix until fluffy, scraping down as needed, for about 7 minutes.

Step 4 – Add the flour mixture to the creamed sugars and beat until mixed, scraping down the sides of the bowl as needed.

Cover the peanut butter cookie dough and refrigerate for 1 hour.

Step 5 – When ready to bake, preheat the oven to 325 degrees. Prepare a mini-muffin baking sheet with nonstick cooking spray.

Using a small cookie scoop, portion the chilled dough and place the cookie dough balls in the prepared mini-muffin pan.

Step 6- Bake cookies for 14 minutes, and then move them to rest on a wire cooling rack. The middles of the cookies will fall slightly.

Step 7 – For the fudge center: In a large microwave-safe bowl, place the milk chocolate chips, the semi-sweet chocolate chips, and the milk. 

Step 8 – Heat for 1 minute on high and stir vigorously to allow the chocolate to continue melting from the residual heat. Repeat in 30-second increments if needed, taking care not to overheat the chocolate. When the chocolate is melted and smooth, stir in the vanilla.

Transfer the fudge filling into a piping bag with the corner snipped, or use two spoons to place a small dollop of fudge into the well of each of the baked cookies.

Step 9 – After the fudge has cooled slightly, you can use a piece of waxed paper or a damp finger to smooth the tops of the fudge centers.

Using a spoon, lift the cookie cups from the mini muffin pan and allow them to cool completely prior to storing them in an airtight container.

Tips for the Best Results

• Use room-temperature ingredients for an optimal cookie texture.
• Refrigerate the cookie dough for at least 1 hour to enhance flavors.
• Allow the cookies to cool completely before storing them in an airtight container.
• Use extra-creamy peanut butter for the best consistency. Natural peanut butter probably won’t work as well.
• Feel free to mix your peanut butter mixture in the bowl of a stand mixer with the paddle attachment if you have one.

Substitutions and Variations

• Try almond butter as a delicious alternative to peanut butter.
• Experiment with different chocolate chip combinations.
• Add a pinch of sea salt for an extra flavor boost.
• Top the cookies with some sifted cocoa powder or powdered sugar for extra sweetness.
• If you really love peanut butter, you could top these cookies with some peanut butter frosting.
• Experiment with gluten free flour to make gluten free peanut butter chocolate cookies. You may just need to adjust the baking time.

FAQs About This Recipe

More great peanut butter desserts

Chocolate Filled Peanut Butter Cookies

Raquel Pineira

These Chocolate Filled Peanut Butter Cookie Cups are a delicious cookie dessert. A crisp peanut butter cookie is filled with a creamy chocolate center.So easy to make and the perfect treat as a Christmas cookie exchange recipe.

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Print Recipe Pin Recipe

Prep Time 15 minutes mins

Refrigeration Time 1 hour hr

Course Dessert

Cuisine American

Servings 24

Ingredients

  

1x2x3x

• 1 ¼ cup all-purpose flour
• ¾ teaspoon baking soda
• ½ teaspoon salt
• ½ cup 1 stick unsalted butter, room temperature
• ½ cup creamy peanut butter
• ½ cup sugar
• ½ cup brown sugar
• 1 egg room temperature
• 1 teaspoon vanilla extract
• For the fudge:
• 1 cup milk chocolate chips
• 1 cup semi-sweet chocolate chips
• 1 14 ounce can sweetened condensed milk
• 1 teaspoon vanilla extract

Instructions

 

• In a small bowl, whisk together the flour, baking soda, and salt.
• In a mixing bowl, beat the butter, peanut butter, sugar, and brown sugar until fluffy, scraping down as needed, for about 7 minutes.
• Add the flour mixture to the creamed sugars and beat until mixed, scraping down as needed.
• Cover the cookie dough and refrigerate for 1 hour.
• When ready to bake: Preheat the oven to 325 degrees. Prepare a mini-muffin baking sheet with nonstick cooking spray.
• Using a small cookie scoop, portion the cookie dough and place in the prepared mini-muffin pan.
• Bake the cookies for 14 minutes and then move to rest on a wire rack. The middles of the cookies will fall slightly.
• For the fudge: In a large microwave-safe bowl, place the milk chocolate chips, the semi-sweet chocolate chips, and the milk. Heat for 1 minute on high and stir vigorously to allow the chocolate to continue melting from the residual heat. Repeat in 30 second increments if needed, taking care to not overheat the chocolate. When the chocolate is melted and smooth, stir in the vanilla.
• Transfer the fudge filling into a piping bag with the corner snipped or use two spoons to place a small dollop of fudge into the well of each cookie.
• After the fudge has cooled slightly, you can use a piece of waxed paper or a damp finger to smooth the tops of the fudge centers.
• Using a spoon, lift the cookie cups from the mini-muffin pan and allow to cool completely prior to storing in an airtight container.

Notes

Store leftovers in an airtight container.

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