Thick, bakery-style chocolate chip cookies loaded with crunchy peanuts and gooey chocolate chips, hiding a creamy peanut butter center—perfectly soft, rich, and indulgent with every bite. These cookies bring together the classic flavor pairing of chocolate and peanut butter in a decadent and satisfying treat.

Why You’ll Love This Recipe

These cookies are the ultimate indulgence for peanut butter and chocolate lovers alike. With a gooey, melty peanut butter center surrounded by chewy cookie dough packed with chocolate chips and roasted peanuts, each bite is an irresistible combination of textures and flavors. They’re perfect for parties, gifting, or simply treating yourself to something special. Plus, they’re easy to prepare with simple ingredients and come out looking and tasting like they came from a professional bakery.

Ingredients

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

• unsalted butter, softened
• brown sugar
• granulated sugar
• large egg
• vanilla extract
• all-purpose flour
• baking soda
• salt
• chocolate chips
• roasted peanuts
• creamy peanut butter (for filling)

Directions

1. Line a small baking sheet with parchment paper. Scoop 1 teaspoon of peanut butter into small mounds and freeze for 30 minutes.
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Beat in the egg and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet mixture, mixing until a dough forms.
5. Fold in the chocolate chips and roasted peanuts.
6. Scoop about 2 tablespoons of cookie dough, flatten slightly, and place a frozen peanut butter mound in the center. Top with another tablespoon of dough and seal the edges to form a ball.
7. Chill the cookie balls for 20 minutes while preheating your oven to 350°F (175°C).
8. Bake the cookies on a parchment-lined tray for 11 to 13 minutes, or until the edges are golden and the centers are soft.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

Servings: Makes about 10–12 large cookies
Prep Time: 15 minutes (plus chilling time)
Cook Time: 11–13 minutes
Total Time: Approximately 1 hour

Variations

• Nut-Free Version: Omit the peanuts and use a nut-free chocolate spread instead of peanut butter.
• Double Chocolate: Replace 1/4 cup of flour with cocoa powder for a double chocolate twist.
• Sea Salt Finish: Sprinkle a pinch of flaky sea salt on top of each cookie before baking for a sweet-salty contrast.
• Chunky Peanut Butter: Use chunky peanut butter for an added crunch in the center.
• Mini Version: Make smaller cookies with just 1 tbsp of dough and ½ tsp of peanut butter filling to yield more servings.

Storage/Reheating

Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to 1 week or freeze in a zip-top bag for up to 3 months.

To reheat, warm the cookies in the microwave for 10–15 seconds to soften and re-melt the peanut butter center. For a fresh-baked texture, reheat in a 300°F (150°C) oven for 5 minutes.

FAQs

How do I keep the peanut butter filling from leaking out?

Freezing the peanut butter before assembly helps it hold its shape during baking, preventing leaks.

Can I use natural peanut butter?

Yes, but make sure it’s well-stirred and not too oily, or the filling may spread too much.

Can I make the dough ahead of time?

Absolutely. You can prepare and refrigerate the dough for up to 48 hours before baking.

What type of chocolate chips work best?

Semi-sweet chocolate chips offer a good balance of sweetness and richness, but milk or dark chocolate chips can be used based on preference.

Can I make these cookies gluten-free?

Yes, use a 1:1 gluten-free flour blend in place of all-purpose flour.

Do I need to chill the dough before baking?

Yes, chilling helps prevent the cookies from spreading too much and keeps the filling intact.

What’s the best way to shape these cookies?

Use a cookie scoop for even dough portions, then press the dough flat, place the frozen filling inside, and carefully seal the edges.

Can I add other mix-ins?

Definitely. Try adding toffee bits, white chocolate chips, or chopped pretzels for added flavor and texture.

How do I prevent the cookies from overbaking?

Remove them from the oven when the edges are just golden and the centers still look slightly soft—they will continue to cook on the tray.

Are these cookies freezer-friendly?

Yes, both baked cookies and unbaked dough balls (with filling inside) can be frozen for up to 3 months.

Conclusion

Peanut Butter-Stuffed Chocolate Chip Cookies are an indulgent take on a beloved classic, bringing together rich flavors and textures in a way that’s sure to satisfy any dessert lover. With their gooey centers, crunchy mix-ins, and soft cookie shells, they’re a crowd-pleaser you’ll want to make again and again. Whether you serve them warm from the oven or enjoy them as a sweet treat during the week, these cookies deliver comfort and decadence in every bite.

Print