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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


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.



  • 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


  • 1/4 cup creamy peanut butter
  • 1 ounce semisweet chocolate, cut into 18 squares


  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.