Peanut Butter Filled Chocolate Chip Cookies


I’d like you to meet my peanut butter filled chocolate chip cookies.

They are thick, gooey chocolate chip cookies filled with a layer of peanut butter.


I was inspired after making Nutella filled cookies.

Balls of cookie dough are flattened and rolled around tiny scoops of cold peanut butter. As they bake the cookies and the peanut butter spread so the peanut butter becomes a flat layer within the cookie.

When they are warm the peanut butter and the chocolate chips oooooze.


The cookies are thick and the centres are soft and peanut-buttery.

If you’re a peanut butter + chocolate fan, then these are for you.


PEANUT BUTTER FILLED CHOCOLATE CHIP COOKIES

You can use your favourite chocolate chip cookie dough recipe for these if you like. I used dough from the giant chocolate chip cookies I made recently.

220g cold unsalted butter, cubed
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
1 cup plain flour
2 3/4 cup bread flour or Italian 00 flour
2 tsp salt
1 tsp baking soda
1 1/2 cups chocolate chips
1 jar of peanut butter, refrigerated (you won’t use it all)

Preheat the oven to 180 C and line a few trays with baking paper.

Place the butter and both sugars in the bowl of your electric mixer and beat until combined and fluffy. Add the eggs, one at a time, beating after each addition.

Add the flours, salt and baking soda and mix on a low speed until combined. Mix in the chocolate chips until evenly dispersed.

Now, scoop up tablespoons of cookie dough and roll them into balls. Not too big because you still have to stuff them.


Place the dough balls onto your baking trays and flatten with the palm of your hand.


Get your peanut butter out of the fridge. Peanut butter doesn’t get as cold or hard as Nutella in the fridge, so if its still soft try putting it in the freezer for a few minutes.


Use a melon baller or teaspoon to scoop out balls of peanut butter and place them in the centre of each cookie.

Working quickly because the peanut butter gets sticky, wrap the cookie around the peanut butter like so.


Pinch together any gaps to close them, then roll the cookie between your palms to make a ball.


Place the cookies back on baking trays, allowing room for spreading.

Bake for 8-10 minutes, until slightly golden around the edges.


Break in half and enjoy.

5 Thoughts on “Peanut Butter Filled Chocolate Chip Cookies

  1. Pingback: >Peanut Butter Chocolate Chunk Cookies | Butter

  2. Pingback: >Lindor Filled Chocolate Chip Cookies | Butter

  3. Pingback: >New York Times Chocolate Chip Cookies (Revisited) | Butter

  4. Looked it up…. 200 grams of butter equals about 14 tablespoons of butter.

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