Chocolate Peanut Butter Cookies

This Chocolate Peanut Butter Cookiesalso known as Magic in the middle biscuits, are lovely little bites of tender chocolate chip cookies filled with a creamy peanut butter filling. Chocolate and peanut butter go together perfectly, especially when the cookies are rolled in sugar.

Chocolate peanut butter cookies in a stack, the top broken in half, on a worn white background.

Adapted from King Arthur Baking Company | The essential biscuit companion from the King Arthur Baking Company | Countryman Press, 2021

I love peanut butter cookies and I love chocolate chip cookies. So, of course, it follows that I would love these. And I’m not the only one. At dinner recently, a guest with a very full mouth said, “They’re like a Reese’s peanut butter cup in the form of a cookie.”

The cookies are easy to make but surprisingly complex in flavor. That’s because the chocolate batter contains both cocoa and peanut butter, plus brown sugar for molasses-like depth and vanilla to round it out.

The filling? Well, that’s all peanut butter and powdered sugar. Lastly, the tingly sugar coating adds just the right amount of crunch and sweetness.

And these are not crunchy cookies. Rather, they are tender, with just the right bite.

The real treat, however, is watching your guests bite into cookies and discover the hidden layer of peanut butter. Priceless.

Why our testers loved this

The testers loved how easy these chocolate peanut butter chip cookies were to put together and were thrilled that the finished cookies were ready “Crispy on the outside and chewy on the inside” Terri Lyons described these treats as “fantastic cookies that taste as good as they look.”

Terri Leker echoed the thumbs up: “This recipe hits the mark on both of them beauty and taste and was valid “consistently excellent” from my local testers who raved from first bite to last.”

Notes on ingredients

The ingredients for Chocolate Peanut Butter Cookies - flour, sugar, brown sugar, peanut butter, cocoa, butter, egg, vanilla, and salt.

Unsalted Butter– If you must use salted butter in your cookie dough, do not add 1/4 teaspoon of table salt to the dough in step 2.
cocoa powder– Use unsweetened natural cocoa powder for these Chocolate Peanut Butter Cookies. Dutch process cocoa cannot and should not react with the baking powder in the batter NOT be replaced.
peanut butter– To create an even layer of peanut butter filling in your cookies, top with smooth peanut butter. Pass on the chunky style.

Frequently asked questions about recipes

What if I want to prepare the dough in advance?

If making this batter ahead of time, add 2 tablespoons milk to the chocolate batter and press the plastic wrap firmly against the surface. It can dry out a little, and the extra moisture keeps the outer dough from tearing when you shape the cookies.

How can I make sure I have the right amount of filling in these cookies?

If you want to make sure you have equal amounts of peanut butter filling and chocolate batter for your cookies, grab cookie scoops. A teaspoon scoop makes 26 fillings and a tablespoon scoop makes 26 chocolate dough balls. Just be sure to level the batter over the top.

I love these cookies. Can I double the recipe?

We couldn’t agree more, they’re damn good. Go ahead and double the recipe, but add an extra egg to the chocolate batter to keep it moist.

Helpful tips

For best results, weigh your ingredients, especially the flour. If you don’t have a scale, use the modified dip and sweep method of measuring flour. Over-packing your measuring cup can result in dry, crumbly cookie dough.
If your peanut butter filling seems a bit dry, stir in 1 teaspoon of peanut oil or another neutral oil to moisten it.
Make sure all of your ingredients are at room temperature, especially the butter. You want the chocolate dough to be soft and pliable to wrap around the peanut butter center.
If you’re having trouble trapping the filling, really flatten the chocolate dough balls as well as the filling. It makes things so much easier.
Bake for 7 minutes for soft and chewy cookies. Bake for 9 minutes for crispier cookies.
The peanut butter chocolate chip cookies can be stored in an airtight container at room temperature for up to 1 week or frozen for up to 3 months.

Chocolate peanut butter cookies in a stack, the top one broken in half and a glass of milk on a worn white background.

Three Monster Chocolate M&M Cookies on a refrigerated display case — Monster Chocolate M&M Cookies

A parchment-lined baking sheet filled with rows of round peanut butter cookies with chocolate centers. — Monster Chocolate M&M Cookies

☞ If you prepare this recipe or any other dish on LC, consider leaving a reviewA Rating in starsand your best photo in the comments below. I love hearing from you.–David

It’s simple: chocolate cookie dough surrounds a peanut butter center, and the whole thing is dredged in sugar before baking. In the oven, the cookie spreads and, as if by magic, a peanut butter core is created between two wonderful layers of chocolate.

Preparation 45 minutes

Cook 15 minutes

In total 1 Hours

Make the dough

Preheat the oven to 190°C. Line two baking sheets with parchment or silicone baking mats.
In a medium-sized mixing bowl, whisk together the flour, cocoa, baking soda, and salt.
In the bowl of a stand mixer fitted with the paddle attachment, or if using an electric hand mixer, in a separate medium mixing bowl, beat the sugar, butter, and peanut butter until light and fluffy. Add the vanilla and egg, beating to combine, then stir in the dry ingredients and mix well.

Make the filling

In a small bowl, stir together the peanut butter and powdered sugar until smooth. With floured hands, roll the filling into 1 teaspoon balls.

shape cookies

Break off 1 heaping tablespoon of dough, make a well in the center with your finger and press one of the peanut butter balls into the well. Bring the dough up and over the filling and press shut. Roll the cookie between your palms to make it smooth. Repeat with the remaining dough and filling.
Spread some granulated sugar on a plate. Dip the top of each cookie in the sugar and place them about 2 inches apart on the prepared baking sheets. Butter the bottom of a drinking glass and flatten each biscuit to a thickness of about 12mm.
Bake the cookies until set, 7 to 9 minutes. Remove from the oven and let cool completely on a wire rack.

1. Weigh your ingredients –For best results, weigh your ingredients, especially the flour. If you don’t have a scale, use the modified dip and sweep method of measuring flour. Over-packing your measuring cup can result in dry, crumbly cookie dough.
2. To soften the filling–If your peanut butter filling seems a bit dry, stir in 1 teaspoon of peanut oil or another neutral oil to moisten it.
3. Keep it at room temperature –Make sure all of your ingredients are at room temperature, especially the butter. You want the chocolate dough to be soft and pliable to wrap around the peanut butter center.
4. For help shaping the cookies–If you’re having trouble trapping the filling, be sure to flatten both the chocolate batter and the filling really flat. It makes things so much easier.
5. Chewy vs. Crispy–For softer, chewy cookies, bake for 7 minutes. Bake for 9 minutes for crispier cookies.
6. Storage-The peanut butter chocolate chip cookies can be stored in an airtight container at room temperature for up to 1 week or frozen for up to 3 months.

Portion: 1portionCalories: 217kcal (11%)Carbohydrates: 26G (9%)Protein: 5G (10%)Fat: 12G (18%)Saturated Fatty Acids: 5G (31%)Polyunsaturated fat: 2GMonounsaturated fatty acids: 5GTrans fats: 1GCholesterol: 21mg (7%)Sodium: 122mg (5%)Potassium: 139mg (4%)Fiber: 2G (8th%)Sugar: 16G (18%)Vitamin A: 155ie (3%)Calcium: 17mg (2%)Iron: 1mg (6%)

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