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Rich and fudgy chocolate cocoa cookies stuffed with creamy peanut butter and semisweet chocolate! These salted chocolate peanut butter stuffed cookies are a delicious twist on the classic chocolate-peanut butter flavor combo. Recipe makes 18 cookies.
My love affair with salt and chocolate began with salted brownie cookies and now there’s no turning back.
Though these fudge-like salted chocolate cookies may look unassuming, breaking one open reveals a molten peanut butter and chocolate center.
You may try to resist the allure of the still-warm cookies, but resistance is futile – pour yourself a big glass of milk and dig in to this sophisticated spin on the classic chocolate-peanut butter duo.
Salted Chocolate Peanut Butter Stuffed Cookies
- Prep Time: 30 minutes
- Chill Time: 2 hours
- Cook Time: 10 minutes
- Total Time: 2 hours 40 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
Rich and fudgy chocolate cocoa cookies stuffed with creamy peanut butter and semisweet chocolate! These salted chocolate peanut butter stuffed cookies are a delicious twist on the classic chocolate-peanut butter flavor combo. Recipe makes 18 cookies.
Ingredients
Cookies
- 1 1/3 cups flour
- 1/4 cup unsweetened cocoa
- 1 Tbsp black (or dark) cocoa
- 1 tsp cornstarch
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 3/4 cup light brown sugar
- 1 large egg
- 2 tsp vanilla extract
Filling
- 1/4 cup creamy peanut butter
- 1 ounce semisweet chocolate, cut into 18 squares
Instructions
- Make dough: Whisk together flour, cocoas, cornstarch, baking soda, and salt in a medium bowl. Beat butter and brown sugar in a large mixer bowl at medium speed until creamy. Add egg and vanilla, beating to combine. Reduce speed to low and gradually add flour mixture; beat just until incorporated.
- Chill dough: Cover dough and chill in the refrigerator for 2 hours.
- While dough chills, line a baking sheet with parchment paper and fill a disposable pastry bag with peanut butter. Pipe 18 dollops (about 3/4 tsp each) onto prepared baking sheet. Freeze until firm, about an hour.
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- Stuff cookies: Form 18 (1 1/2-inch) balls of dough and place two inches apart on prepared baking sheets; make an indentation in each ball of dough with your thumb. Use an offset spatula to place a dollop of peanut butter in each dough ball; top with chocolate square. Fold dough around filling to encase it completely, then place filled cookie dough balls on baking sheets and flatten slightly.
- Bake cookies for 10 minutes, rotating pans halfway through, until edges are set. Cool for 5 minutes on baking sheets, then transfer to a wire rack to cool. Sprinkle with flaky salt.
About the semi sweet chocolate in the filling – just checking if the amount is right, 1 oz. that you say to cut into 18 squares? Or is it supposed to be 1 bar of semi sweet chocolate that is usually 4 ozs.? Thank you!
Hi Janet, I believe I did use only 1 ounce of chocolate and cut it into 18 small squares, but if you’d like even more chocolate, feel free to use 2 ounces of chocolate! 🙂
What a divine cookie! I would have a hard time eating just one.