Peanut Butter-Stuffed Milk Chocolate Cookies Recipe

Name: Peanut Butter-Stuffed Milk Chocolate Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ½ cups milk chocolate chips; 4 tablespoons unsalted butter, at room temperature; ¼ cup flour, plus 2 tablespoons; 1 teaspoon baking powder; ½ teaspoon salt; 2 eggs, at room temperature; ½ cup granulated sugar; 1 teaspoon pure vanilla extract; ½ cup creamy peanut butter; 3 tablespoons confectioners' sugar

Servings: persons

1
Preheat the oven to 350.
2
Line 2 cookie sheets with parchment paper.
3
In a medium, microwavable bowl, melt together 2 cups chocolate chips and 2 tablespoons butter on medium power until almost melted, about 1 1/2 minutes; stir just until smooth.
4
In a small bowl, whisk together the flour, baking powder and 1/4 teaspoon salt.
5
Using an electric mixer, beat together the eggs, granulated sugar and vanilla at high speed until thickened and fluffy, about 5 minutes.
6
Mix in the melted chocolate at medium speed; whisk in the flour mixture.
7
Stir in the remaining 1/2 cup chocolate chips.
8
Refrigerate the dough until firm enough to scoop, but still soft, 10 to 15 minutes.
9
Onto each prepared pan, drop 12 rounded tablespoons of dough 2 inches apart.
10
Bake, switching and rotating the pans halfway through baking, until the cookies appear bubbly and still soft, about 15 minutes.
11
Let cool completely.
12
In a medium bowl, beat together the remaining 2 tablespoons butter and the peanut butter.
13
Sift in the confectioners sugar and the remaining 1/4 teaspoon salt; beat until fluffy.
14
On the flat side of each of 8 cookies, spread about 1 1/2 tablespoons of the peanut butter mixture; sandwich with the remaining cookies.

1101

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 ½ cups milk chocolate chips, 4 tablespoons unsalted butter, at room temperature, ¼ cup flour, plus 2 tablespoons, 1 teaspoon baking powder, and more.

Yes, Peanut Butter-Stuffed Milk Chocolate Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Peanut Butter-Stuffed Milk Chocolate Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions