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Chocolate Cookies with Peanut Butter Filling

There may not be a more classic pairing that chocolate and peanut butter. Ok, peanut butter and jelly. Maybe macaroni and cheese. Ketchup and fries. But really....the combo of chocolate and peanut butter is that perfect salty and sweet combination that we all crave!

I made these chocolate sugar cookies but wanted them to have another element to them. I was torn between adding peanut butter or dulce de leche, but you can see what of the two won!

These chocolate sugar cookies couldn't be easier. All ingredients you probably have at home, no melting chocolate into the batter, just baking cocoa. If you want to forgo the peanut butter step, by all means, they're delicious on their own. I just seeing people break into them and find a peanut buttery surprise!

The first step is making the peanut butter center. Just two ingredients, peanut butter and confectioner's sugar, whipped together, portioned into spoonfuls and popped in the freezer while you made the rest of the batter. Use crunchy or plain, whatever floats your boat! I used a natural peanut butter here and didn't run into any issues. I find that whipped them together helps incorporate the oils.

Peanut Butter Filling:

3/4 cup peanut butter

1/2 cup confectioner's sugar

Chocolate Sugar Cookie

1 cup butter, softened

1 1/2 cups granulated sugar

2 eggs

1 teaspoon vanilla extract

3/4 cup cocoa powder

2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon espresso powder

1/2 cup granulated sugar for rolling


In a stand mixer with the whisk attachment or handheld mixer, combine peanut butter and confectioners sugar until combined. On a small baking sheet line with wax paper, portion into 1 tablespoon sized balls. Put in the freezer while you prepare the cookie dough.

In a stand mixer with a paddle attachment add softened butter and sugar. Beat until light and fluffy, 2 to 3 minutes. Add the eggs, one at a time and the vanilla extract. Beat until well incorporated.

In another bowl, mix together cocoa powder, flour, baking soda, salt and espresso powder. Add dry ingredients to wet butter mixture until incorporated. Please bowl in the refrigerator and let chill for one hour.

Preheat oven to 350 degrees.

Remove dough from refrigerator and peanut butter from freezer. Using a cookie scoop, portion out 12 cookies, there should be dough remaining. Use your thumb to make an indent in each cookie, then place peanut butter ball inside. Use remaining dough to cover, then roll into a ball.

Pour 1/2 granulated sugar into a bowl and roll each cookie in sugar.

Place cookies on a parchment lined baking sheet, with enough room for them to spread. I did 6 cookies per standard sheet. Place the cookies in the oven until baked through, 15-18 minutes.

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