The Best Peanut Butter Stuffed Chocolate Cookies You’ll Ever Bake

There’s nothing quite as satisfying as the combination of chocolate and peanut butter. These Peanut Butter Stuffed Chocolate Cookies are the ultimate indulgence, with a soft, chewy chocolate cookie surrounding a creamy peanut butter filling. Perfect for a snack or dessert, these cookies offer a delightful mix of rich flavors and textures—crispy on the outside and soft with a peanut butter surprise on the inside. Enjoy this treat without the guilt, thanks to simple, wholesome ingredients that still pack a punch of flavor.

Why You’ll Love This Recipe

Irresistible Combination – Chocolate and peanut butter are a match made in heaven.
Creamy Center – The smooth peanut butter filling is the star of the show.
Chewy and Soft – These cookies stay soft, chewy, and melt-in-your-mouth delicious.
Lightened Up – Made with mindful swaps, these cookies satisfy your sweet tooth without overdoing it.

Ingredients

For the Cookie Dough:

  • 1 cup whole wheat flour
  • ⅓ cup cocoa powder (unsweetened)
  • 1 tsp baking soda
  • ¼ tsp salt
  • ¼ cup light butter (softened)
  • ¼ cup sugar substitute (or regular sugar)
  • ¼ cup brown sugar substitute (or regular brown sugar)
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 tbsp unsweetened applesauce
  • ¼ cup almond milk (or any milk of your choice)

For the Peanut Butter Filling:

  • ½ cup natural peanut butter (smooth or crunchy)
  • 1 tbsp powdered erythritol (or preferred sugar substitute)
  • ½ tsp vanilla extract

Instructions

Preheat the Oven:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.

Prepare the Peanut Butter Filling:

In a small bowl, combine the peanut butter, erythritol, and vanilla extract. Mix until smooth and creamy. Scoop out about 1 tablespoon of the peanut butter mixture and roll it into a ball. Repeat for the remaining mixture, then place the peanut butter balls in the freezer while you make the cookie dough.

Make the Cookie Dough:

In a medium-sized bowl, whisk together the whole wheat flour, cocoa powder, baking soda, and salt. In a separate bowl, beat the softened butter, sugar substitute, and brown sugar substitute until light and fluffy. Add the egg, vanilla extract, applesauce, and almond milk, and beat until combined.

Form the Cookies:

Scoop about 1 tablespoon of cookie dough and flatten it into a small disc in the palm of your hand. Place one peanut butter ball in the center of the disc, then wrap the dough around the peanut butter, rolling it into a ball again. Place each cookie ball on the prepared baking sheet.

Bake the Cookies:

Bake the cookies for 10-12 minutes, or until the edges are set but the centers are still soft. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Serve and Enjoy:

Once the cookies have cooled, enjoy them fresh, or store them in an airtight container for up to a week.

Nutritional Information (Per Cookie – Approximate)

  • Calories: 160
  • Carbs: 13g
  • Fat: 10g
  • Protein: 5g
  • Sugar: 2g
  • Fiber: 2g

Tips for Success

  • Don’t Overbake: These cookies are best when soft and chewy, so keep an eye on them during the final few minutes of baking.
  • Chill the Peanut Butter: Freezing the peanut butter filling makes it easier to stuff into the cookies and keeps it from melting during baking.
  • Customize the Fillings: You can experiment with different nut butters, such as almond or cashew butter, for a twist.
  • Sift the Dry Ingredients: For a smoother dough and better texture, sift the flour, cocoa powder, and baking soda together.

Why This Recipe Works

These cookies strike the perfect balance between decadent and sensible. With a peanut butter filling that’s rich yet lightened up and a chocolate cookie that’s soft and chewy, you get the best of both worlds. The combination of whole wheat flour, sugar substitutes, and a touch of applesauce ensures you can indulge in a delicious cookie without going overboard on calories or sugar.

Peanut Butter Stuffed Chocolate Cookies are a delightful treat that satisfies your sweet tooth while keeping things balanced. These cookies bring the perfect amount of sweetness, richness, and crunch, all wrapped into a bite-sized package. Whether you’re enjoying them with a cup of coffee or sharing them with friends, they’re sure to be a hit!

The Best Peanut Butter Stuffed Chocolate Cookies You’ll Ever Bake

Servings

12

servings
Prep time

15

minutes
Cooking time

10

minutes
Calories

160

kcal

These Peanut Butter Stuffed Chocolate Cookies combine two beloved flavors—chocolate and peanut butter—into one indulgent, but lighter, treat. A soft, chewy chocolate cookie surrounds a creamy peanut butter filling, creating the perfect balance of sweet and savory. They’re perfect for satisfying your sweet tooth while keeping things light and balanced. Enjoy them as a snack, dessert, or share them with family and friends!

Ingredients

  • For the Cookie Dough:

  • 1 cup whole wheat flour

  • ⅓ cup cocoa powder (unsweetened)

  • 1 tsp baking soda

  • ¼ tsp salt

  • ¼ cup light butter (softened)

  • ¼ cup sugar substitute (or regular sugar)

  • ¼ cup brown sugar substitute (or regular brown sugar)

  • 1 large egg

  • 1 tsp vanilla extract

  • 2 tbsp unsweetened applesauce

  • ¼ cup almond milk (or any milk of your choice)

  • For the Peanut Butter Filling:

  • ½ cup natural peanut butter (smooth or crunchy)

  • 1 tbsp powdered erythritol (or preferred sugar substitute)

  • ½ tsp vanilla extract

Instructions

  • Preheat the Oven:
    Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
  • Prepare the Peanut Butter Filling:
    In a small bowl, combine the peanut butter, erythritol, and vanilla extract. Mix until smooth and creamy. Scoop out about 1 tablespoon of the peanut butter mixture and roll it into a ball. Repeat for the remaining mixture, then place the peanut butter balls in the freezer while you make the cookie dough.
  • Make the Cookie Dough:
    In a medium-sized bowl, whisk together the whole wheat flour, cocoa powder, baking soda, and salt. In a separate bowl, beat the softened butter, sugar substitute, and brown sugar substitute until light and fluffy. Add the egg, vanilla extract, applesauce, and almond milk, and beat until combined.
  • Form the Cookies:
    Scoop about 1 tablespoon of cookie dough and flatten it into a small disc in the palm of your hand. Place one peanut butter ball in the center of the disc, then wrap the dough around the peanut butter, rolling it into a ball again. Place each cookie ball on the prepared baking sheet.
  • Bake the Cookies:
    Bake the cookies for 10-12 minutes, or until the edges are set but the centers are still soft. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
  • Serve and Enjoy:
    Once the cookies have cooled, enjoy them fresh, or store them in an airtight container for up to a week.

Notes

  • Don’t Overbake: These cookies are best when soft and chewy, so keep an eye on them during the final few minutes of baking.
    Chill the Peanut Butter: Freezing the peanut butter filling makes it easier to stuff into the cookies and keeps it from melting during baking.
    Customize the Fillings: You can experiment with different nut butters, such as almond or cashew butter, for a twist.
    Sift the Dry Ingredients: For a smoother dough and better texture, sift the flour, cocoa powder, and baking soda together.

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