Peanut Butter Stuffed Chocolate Chip Cookies Recipe

A stack of chocolate chip cookies is on a white plate. The top cookie is broken in half, revealing a creamy peanut butter filling. A glass of milk and another plate with more cookies are visible in the background.
4.50 from 9 votes

What’s better than regular chocolate chip cookies? PEANUT BUTTER chocolate chip cookies! The cookie dough made with extra rich brown butter and these cookies are so soft ad gooey! a must try recipe!

A stack of chocolate chip cookies is on a white plate. The top cookie is broken in half, revealing a creamy peanut butter filling. A glass of milk and another plate with more cookies are visible in the background.

Peanut Butter Stuffed Chocolate Chip Cookies Recipe

4.50 from 9 votes
Prep Time 1 hour 30 minutes
WORK TIME 30 minutes
DIFFICULTY Medium
Cuisine American
Servings 18 yields

Ingredients
 

  • ½ – 2/3 cup 130-175g peanut butter
  • 1 cup 230g butter
  • 2 eggs
  • 1 cup 200g brown sugar
  • ½ cup 100g white sugar
  • 1 teaspoon vanilla extract
  • 2¾ cups 345g flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup 175g Chocolate chips

Instructions
 

  • DIRECTIONS
    1. Place the butter in a small saucepan and heat over medium-low heat until completely melted and browned, stirring frequently. About 5 minutes. Be careful, don’t burn the butter. Transfer the butter into a large bowl and let cool to room temperature.
    2. In a small bowl stir flour, baking soda and salt. Set aside.
    3. To the bowl with brown butter and both sugars and beat until light and fluffy. Add eggs, one at the time and vanilla, beat just until combined, about 15-20 seconds. Gradually add flour mixture, stir just until combined. Fold in the chocolate chips.
    4. Chill the dough in the refrigerator for 30 minutes.
    5. Preheat oven to 360F (180C).
    6. Scoop out about 1-2 tablespoons of cookie dough and flatten it, spoon 1-1½ teaspoons of peanut butter (chilled) in the center, roll into a ball.
    7. Place rolled balls on a parchment paper with about 2 inches apart.
    8. Bake for 10-12 minutes or until lightly browned on the sides. Cool on baking sheets for a 10 minutes before transferring to wire racks to cool completely.

Video

YouTube video
Nutrition information is automatically generated and thus we can not guarantee it is 100% accurate.

3 Comments

  1. What is the replacement to the eggs in cookies for the best results … Thanks

    March 15, 2020
    1. Kumaressan says:

      buttermilk (mix separately 3 table spoon milk 1 tea spoon vinegar and let it be for 5-7 min)

      July 28, 2021
  2. Doris Foster says:

    I think my cookies didn’t get as chocolate as yours because I didn’t brown the butter long enough but they were still delicious

    August 7, 2022
4.50 from 9 votes (9 ratings without comment)

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