Easy to make peanut butter stuffed cookies drizzled in melted chocolate with crunchy peanuts throughout the cookie dough. You need to try these!
Over the winter, I spent a bit of time baking and these stuffed peanut butter cookies were one of my favourites. Easy to make, suitable for everyone without allergies (because you can use smooth peanut butter for smaller children) and they taste delicious.
What I really like about these peanut butter cookies is their soft texture and the chocolate drizzle over the top. Peanut butter and chocolate go so well together, so I just had to melt some chocolate and drizzle them with it, they looked kind of plain without it. I also took it a step further and melted some chocolate right there into the cookie dough.
A chocolate addict? Me? Noooooo, never!
If you like a bit of crunch to your cookies, add some whole peanuts in the mix before baking, about 10g per cookie will do nicely. Leaving the whole peanuts out will make these peanut butter cookies a more child friendly version if you are worried about choking hazards. You can also chop the whole peanuts into more manageable, smaller pieces too if you’d prefer.
Cookies, for me are the perfect, quick treat and the options for different cookie flavours can vary as far as your imagination can take you. If you want some other flavour ideas, I really like these chilli cookies or these chocolate orange ones with marmalade. Be sure to try these out too!
How to Make Peanut Butter Cookies
When making cookies, I sometimes like to melt chocolate right into the dough recipe as I have done with this peanut butter cookie mix. This gives the cookie a rich, chocolaty taste with every bite and a depth of flavour to the cookie dough. When melting the butter, peanut butter and chocolate, you can do this all at once or you can melt the butter first and allow it to brown before adding the other ingredients. Browning the butter for these cookies will give you a nice, rich buttery flavour. This isn’t a necessary step, but adds a little upgrade to your peanut butter filled cookies should you want to try it.
Immediately add your melted mixture to the flour and mix it, you can either do this by hand or with a stand mixer. Once they are incorporated, you will see that the cookie mixture takes on a crumbly texture. You will bind this with the egg to form your cookie dough, but it’s important to allow the crumbly mixture to cool first. You don’t want the egg to cook at this point, otherwise it’ll ruin your cookie dough batch. It doesn’t take long for the cookie mixture to cool, so you won’t have to wait for ages. If you want to hurry the process along, try swapping the bowls if yours is warm as the heat will need to disperse from the container before the mixture begins to cool.
Cookie dough shouldn’t be overmixed, the resulting dough can be a little dry and flat if you do. When you add your egg, stop mixing the moment the dough comes together to form a stiff dough ball. You can then begin to make your cookie dough balls.
You can choose just how big or small to make these peanut cookies. I chose to use approximately 50g balls, but there is no need to measure it out and be precise if you’d rather just go by eye.
Once you have created the cookie dough balls. Flatten them a little on the baking tray. The dough is quite stiff so you want to help it spread out a little to form the flat, round cookie shape.
Baking Tips and Guidance
If you’re wondering what type of peanut butter you should use for these filled peanut cookies. I would recommend using a smooth peanut butter for this recipe. You can use a natural peanut butter provided you mix it well before measuring it out. The oil in natural peanut butter tends to separate as it sits so be sure to stir the oil back in first. A sweetened peanut butter will contain sugar, which can make these cookies a little too sweet. If you have a smooth peanut butter with a high sugar content, I recommend to reduce the amount of sugar you use in the recipe by about 30g.
The peanut butter cookie dough for this recipe is quite a stiff dough, it doesn’t really spread much in the oven so there is no need to chill your cookie dough this time before baking it. This mean you’ll have cookies to hand in less than 30 minutes!
It is a good idea to allow the cookies to cool and harden slightly before attempting to move them from the baking tray onto a cooling rack. The cookies will be a little soft straight from the oven and may crumble and break if you try to move them too quickly.
Allow the cookies to cool completely before drizzling them with chocolate, otherwise the chocolate will not set and may slide off the cookie.
If you don’t want to use whole peanuts but you still want to create a stuffed peanut butter cookie, swap out the whole peanuts for some chocolate chunks. I always find stuffed chocolate cookies taste better warm, so if you decide to do this, I would leave off the chocolate drizzle on the top as it will just melt anyway.
If you only have dark brown sugar to hand, this will make a good substitute for the light brown version, the flavour may be slightly more caramel and the colour of the cookies slightly darker if you choose to do this, but they will still be great!
Yes you can, you can freeze the cookie dough in a large ball or portion sized balls and defrost in the fridge until soft, before shaping and baking.
You can but the amount of peanut butter you use will need to increase since the crunchy peanuts will cover some of the amount. This is dependent on how packed your brand of peanut butter is with peanuts and this may change the texture. I would start by adding 50g extra peanut butter but it’ll be a trial and error this way.
I recommend storing them in an airtight container once completely cool and set for up to 4 days.
Peanut Butter Stuffed Cookies with Chocolate
- 200 g Plain Flour
- 1 tsp Baking Powder
- 150 g Light Brown Soft Sugar
- 40 g Unsalted Butter
- 50 g Smooth Peanut Butter
- 50 g Milk Chocolate
- 100 g Peanuts
- 1 Egg beaten
- 50 g Milk Chocolate for the drizzle
- Preheat the oven to 170C (160C fan assisted)
- Mix the flour, baking powder and sugar in a bowl.
- In a saucepan, melt the butter, peanut butter and chocolate over a low heat and add to the flour immediately. Mix until it becomes crumbly.
- Once the mixture has cooled a little, add the egg and mix until a stiff dough is formed.
- Divide the dough into 10-11 pieces weighing roughly 50g each.
- Add 10g of peanuts to each ball and squeeze them throughout the dough with your hands.
- Form the dough into a small ball and then flatten into a thick circle, place on a lined baking tray.
- Bake in the oven for 10-15 minutes until browned.
- Remove from the oven and leave on the baking tray to set and cool.
- Melt the extra chocolate and drizzle over the top, leave to set.