Go Back
+ servings
Print Recipe
5 from 3 votes

Peanut Butter Stuffed Chocolate Chip Cookies

Thick and chewy chocolate chip cookies with a gooey peanut butter center!
Prep Time15 minutes
Cook Time15 minutes
Chill Time1 hour
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Servings: 14 cookies
Calories: 405kcal
Author: Jessica

Ingredients

  • 2 ¼ cups bread flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cornstarch
  • 2 sticks butter I always use salted
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 2 eggs 1 whole egg + 1 yolk room temperature
  • 2 teaspoons vanilla extract
  • 2 cups chocolate chips

Peanut butter fillings

  • ½ cup creamy peanut butter
  • ¼ cup powdered sugar

Instructions

  • In a small bowl, mix peanut butter and powdered sugar. Drop heaping teaspoons onto a parchment lined plate or baking sheet and freeze for an hour until hard.
  • In a heavy bottom sauce pan, melt butter and let cool slightly.
  • Whisk together flour, salt, baking soda and cornstarch.
  • In a stand mixer fitted with the paddle attachment, cream melted butter, brown sugar and granulated sugar until well combined. About 2 minutes.
  • Add in whole egg and egg yolk and vanilla extract and mix until thoroughly combined.
  • Gradually stir in dry ingredients.
  • Stir in almost all of the chocolate chips. I like to save about ¼ cup to press into the tops of the cookies before baking.
  • Chill dough for at least one hour before baking.
  • Scoop out a heaping tablespoon of cookie dough onto a parchment lined baking sheet and make a depression in the center. Place on of the peanut butter fillings in the depression and cover with another heaping tablespoon of dough. Form into a mound, keeping it tall so the cookies will be thick and chewy. Bake six at a time on each sheet as these cookies are large.
  • When you're ready to bake, preheat oven to 375 degrees.
  • Bake for 12-15 minutes until cookies are light golden brown. Start checking them at around 9 minutes and rotate the pan if necessary.

Notes

These cookies are bakery size so bake six at a time on parchment lined baking sheets.
The filled cookie dough balls freeze wonderfully. When you want a fresh baked cookies, just place directly from the freezer onto a parchment lined baking sheet and bake as normal. You may need to increase the baking time a few minutes when using frozen dough.

Nutrition

Calories: 405kcal | Carbohydrates: 58g | Protein: 9g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 129mg | Sodium: 339mg | Potassium: 215mg | Fiber: 1g | Sugar: 40g | Vitamin A: 188IU | Calcium: 59mg | Iron: 1mg