Peanut Butter Stuffed Double Chocolate Cookies

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Dreamy double chocolate cookies that are stuffed with peanut butter and topped with flaky sea salt. They’re as amazing as they sound & so easy to make!

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I’m always craving that peanut butter and chocolate dessert combo — and this cookie recipe does not disappoint. Imagine this: a delicious, decadent, super chocolatey cookie that’s packed with semisweet chocolate chips and stuffed with gooey peanut butter. Each cookie is topped with flaky sea salt after baking which takes the flavor profile to the next level. It’s a simple, but incredible cookie combination.

My goal was to make these cookies as similar to a brownie as possible, and I definitely think that I achieved that. The cookies bake up with some height and have the most incredible gooey texture. I really love how these turned out and think you will too!

Read on for the full recipe for these decadent Peanut Butter Stuffed Double Chocolate Cookies.

How many chocolate and peanut butter dessert recipes is too many? I truly think the limit does not exist. This combination will never get old.

And that flaky sea salt on top? It’s an absolute must. Up until a few years ago, I never topped my desserts with sea salt and WOW, I was really missing out. Sea salt brings together all of the flavors in a recipe and takes them to the next level. It helps balance out the sweet factor and play up those savory notes. She really is THAT girl. So, if you’re not already doing this, consider this to be your sign to sprinkle a little bit on your baked goods and be amazed!!

This recipe is very easy and straightforward. No mixer is required. It truly is my goal to make the most amazing dessert recipes with the most basic ingredients and tools. Of course, I will always advocate for and tell you when something is absolutely worth having or using in a recipe, but today, we’re keeping it simple!

I’ve included some Tips for Success and answers to some FAQs below, so be sure to scroll down and read through those. If you still have questions, send me a DM on Instagram and I’ll do my best to answer any questions you have!

Other peanut butter recipes you may like:

• Reese’s Peanut Butter Brookies
• Peanut Butter Banana Bread Cookies
• Chocolate Dipped Peanut Butter Stuffed Reese’s Cookies
• Unreal Peanut Butter Oreo Cookies
• Monster Brookies

• Creamy peanut butter (I used Jif)
• Unsalted butter
• Brown sugar
• Granulated sugar
• Vanilla extract
• Eggs, room temperature
• All-purpose flour
• Cocoa powder
• Baking soda
• Salt
• Semisweet chocolate chips
• Mini chocolate chips
• Flaky sea salt

Kitchen tools you’ll need (linking my favorites below!):

• Mixing bowls
• Dry ingredient measuring cups
• Whisk
• Spatula
• Kitchen scale
• Baking sheet
• Parchment paper
• Cookie turner
• Cooling rack

How to make these unreal Peanut Butter Stuffed Double Chocolate Cookies

Scoop out 12 dollops of peanut butter – each dollop should be ½ tbsp to ¾ tbsp. Place on a baking sheet or plate lined with wax paper and place in the freezer.

Melt 1 cup unsalted butter on the stove or in the microwave. Set aside to cool for 10 minutes before combining with the sugars.

While the butter is cooling, combine 2 cups all-purpose flour, ⅔ cup cocoa powder, 2 tsp baking soda, and 1 tsp salt in a bowl and whisk together. Set aside.

In a large bowl, add 1 cup brown sugar, ½ cup granulated sugar, and the melted butter. Whisk together until it is smooth and combined.

Add 2 tsp vanilla extract and 2 eggs. Whisk until the mixture is smooth and lighter/paler in color.

Add the dry ingredients and fold in with a rubber spatula until a few flour streaks remain. Fold in 1 cup semisweet chocolate chips and ⅔ cup mini chocolate chips.

Chill the cookie dough in the refrigerator for 30 minutes. Preheat the oven to 350 degrees Fahrenheit.

Scoop 12 dough balls. Each cookie dough ball should be about 102 grams. Flatten the dough ball with the palm of your hand, place a frozen dollop of peanut butter in the middle, and then wrap the cookie dough around the peanut butter until it’s fully covered. Place the cookie dough balls on a baking sheet lined with parchment paper. Bake for 10-12 minutes or until the edges are golden and the tops of the cookies still look slightly wet.

As soon as they come out of the oven, top with extra chocolate chips and flaky sea salt, if desired.

Let the cookies cool completely. Store in an airtight container for up to 5 days or freeze for up to 3 months.

Tips for success

Make sure you’re measuring your dry ingredients correctly! When measuring out your flour, use the spoon and level method. First, take your spoon and fluff up the flour to remove any clumps. Then, use the spoon to spoon the flour directly into the measuring cup. Take a flat top tool and level off the top to remove any excess. If you scoop up the flour directly with your measuring cup, the flour will be compacted and you’ll end up with too much. Too much flour will result in dry, crumbly cookies. Also, please check and make sure you’re using dry ingredient measuring cups to measure out dry ingredients such as flour, sugar, etc.

Do not overmix your cookie dough! This is always an important thing to remember, but especially important with this recipe since cocoa powder can dry out your cookies. Gently fold in all of your dry ingredients with a rubber spatula — stop mixing when a few flour streaks remain. Then, fold in your chocolate chips, and gently mix until the chips are just combined. Overmixing will greatly impact the texture of your cookies.

Let your butter cool! You should never use butter immediately after it has melted. Instead, let it sit and cool for at least 10 minutes before combining it with the sugars. This step is crucial in order to ensure your cookie bake up nice and tall.

Use the baking time listed as a guide, not a set rule. Oven temperatures often vary. While a cookie recipe could take 11 minutes to bake for me, it may only take 10 for you. Use the baking time listed in any recipe as simply a guide. Instead, always go by how your baked good looks! These cookies are done baking when the edges are set. The tops of the cookies will look a little wet — this is how we want them to look! If the tops of the cookies look fully set and hard, they’re overbaked and will mostly likely be a bit more dry instead of the soft & chewy texture that we’re going for.

FAQs

Can I make this dough in advance?

Yes! This dough can be made and stored in the refrigerator for up to 3 days. I highly recommend chilling your dough for 30 minutes and then scooping and stuffing the cookie dough balls before you store them in the fridge. If you choose to scoop and stuff the cookie dough balls later, you will need to let the cookie dough sit out for at least 30 minutes to 1 hour so that it’s soft enough to scoop and then flatten so you can stuff it with peanut butter.

Is it required to chill the dough?

Yes! Since we’re using melted butter in this recipe, chilling the dough is a must! Chilling the dough will help ensure that the cookies bake up with some height and thickness!

Can I make these cookies smaller or larger?

Absolutely! However, you will need to adjust the following: 1) the size of the peanut butter dollop to fit the size of the cookie and 2) the bake time! For smaller cookies, lower the bake time by 1 to 2 minutes. For larger cookies, add 1 to 2 minutes to the bake time.

Can I use any brand of peanut butter?

I’ve only tried this recipe with Jif/Skippy peanut butter which has a thicker consistency. As long as your peanut butter dollops keep their shape after freezing and you can easily wrap the dough around them, you’ll be good!

How large is each cookie dough ball?

For this recipe, I opted to weigh out each cookie dough ball with a kitchen scale. Each cookie dough ball was about 102 grams for me.

How to store

Store the cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months. If freezing, store the cookies in a freezer-safe container or bag. Set the cookies out for about 20 to 30 minutes and let them soften and come to room temperature prior to consuming. Or, heat them up in the microwave for 15 to 20 seconds.

A thick, gooey, super chocolatey cookie that’s stuffed with peanut butter and topped with flaky sea salt. What could be better?! These cookies are so easy to make and ready in a little over an hour. Try this recipe out and let me know what you think!

If you try this recipe, share and tag me on socials using @itsbrunchoklock or #itsbrunchoklock. Or, leave a review below — these reviews help me out so much!!