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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.

Salted Chocolate Peanut Butter Stuffed Cookies | Tutti Dolci
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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 | Tutti Dolci
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Salted Chocolate Peanut Butter Stuffed Cookies

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  • Author: Laura Kasavan
  • 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
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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

  1. 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.
  2. Chill dough: Cover dough and chill in the refrigerator for 2 hours.
  3. 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.
  4. Preheat oven to 350°F and line two baking sheets with parchment paper.
  5. 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.
  6. 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.


Meet Laura

Hi, I'm Laura and I'm so happy you're here! Welcome to Tutti Dolci Baking Recipes, a baking blog celebrating all things sweet! I share approachable baking recipes and elevated classic desserts for every home baker. My goal is to inspire you to bake from scratch with kitchen-tested recipes you can count on.

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24 Comments

    1. Hershey’s makes a special dark cocoa but if you can’t find it, substitute regular unsweetened cocoa. I just like the rich tones that the dark cocoa add to the dough. Hope that helps! 🙂

  1. I wouldn’t even try to resist these beauties. I’d just dive right in. Your pictures are so tempting!

  2. Salt and chocolate are a match made in heaven. Love the idea of freezing the peanut butter drops, much easier to stuff the cookies with. Can’t wait for it to cool enough here to want to turn the oven on. Hope you have been having a great summer.
    -Gina-