Peanut Butter Stuffed Chocolate Chip Cookies

Why You’ll Love These Stuffed Cookies

• Gooey peanut butter center
• Soft and chewy texture
• Perfet for peanut butter and chocolate lovers

Peanut Butter Ganache

One of the most important parts of making this peanut butter ganache is giving it enough time to set up and become scoopable. I made my ganache the day before and just left it in the fridge overnight. I want to say it needs at least 4 hours in a shallow dish to make sure it’s completely firm.

What is Peanut Butter Ganache

• Peanut Butter Chips
• Heavy Cream

That’s it.

How to make Peanut Butter Ganache

To make the peanut butter ganache, add peanut butter chips and heavy cream into a microwave-safe bowl. Microwave for ganache 1 minute and stir. Then microwave for another 30 seconds and stir afterward. Repeat microwaving for 30 seconds and stirring until the ganache is thick and creamy.

There shouldn’t be any lumps in the ganache. If you find that your ganache is lumpy, keep stirring the ganache and if that doesn’t smooth out the lumps, microwave for another 30 seconds and stir again.

Ingredients for Chocolate Chip Cookies

• butter – If you’re using salted butter, reduce the amount of salt you add to 1/4 teaspoon or leave it out entirely.
• light brown sugar – Make sure the sugar is packed into the measuring cup. You can use dark brown sugar as a substitute.
• granulated sugar – The granulated sugar gives the cookies the crispy edges.
• eggs – Use large eggs.
• vanilla extract – Use your favorite store-bought or homemade vanilla extract.
• all-purpose flour – Cookies are pretty forgiving with how you decide to measure out your flour. I like to sort of fluff my flour by scooping it and sprinkling back in its container several times before the final scoop and level.
• baking soda – This helps the cookie rise and spread.
• salt – This balances out the sweetness of the cookie.
• chocolate chips – I love milk chocolate chips but you can use any kind of chocolate chip that you prefer.

That’s about it for any kind of chocolate chip cookies you want. If you want more of a crispy chocolate chip cookie, add more granulated sugar than brown sugar. If you want a chewy chocolate chip cookie, add more brown sugar than granulated sugar. If you want a soft chocolate chip cookie, slightly underbake it. If you want a cakey chocolate chip cookie, try adding just a little more flour.

How Do You Make Homemade Chocolate Chip Cookies

First, you’ll cream the butter and sugars together until they’re light and fluffy. Add in the eggs and Rodelle vanilla extract and beat until incorporated.

Suggestion: Sometimes I’ll substitute the vanilla extract for vanilla paste.

The vanilla paste is thick and syrupy. It leaves specks of vanilla bean in your down. Check out my vanilla fudge to see the specks.

I recommend sifting together the dry ingredients and adding them together all at once. I don’t always do that but I should. So add your flour, baking soda, and salt into a bowl and whisk to evenly distribute the baking soda and salt.

Add the dry ingredients into the bowl with the butter/sugar and beat most of the flour into the cookie dough. Dump in the chocolate chips and finish beating in the flour.

Now you need to assemble these peanut butter stuffed chocolate chip cookies. I used a 2 tablespoon cookie scoop and scooped out the cookie dough. Use your thumb and make a large hole in the center of the dough while it’s still in the scoop. The excess cookie dough will stick up above the sides of the scoop and that’s okay.

Using a 1 tablespoon cookie scoop, scoop out the peanut butter ganache and pop it in the little hole you made in the cookie dough. Cover it up completely and place onto a prepared cookie sheet and bake!

How to Store and Freeze

Store the cookies in an airtight container at room temperature for up to 2 days (it’s a short period of time because of the heavy cream in the ganache) or in the refrigerator for up to 5 days. You can microwave the chilled cookies for 10 to 15 seconds to soften them up.

To freeze the unbaked cookie dough, assemble the stuffed cookie dough balls and freeze on a parchment lined baking sheet until firm. Transfer the frozen cookie dough balls to a freezer bag or freezer-safe container for up to 2 months.

Bake them from frozen, adding 1 to 2 additional minutes to the bake time.

To freeze the baked cookies, first let them cool completely. Place them in a freezer container in the freezer for up to 2 months. Let them thaw overnight in the fridge.

Recipe FAQs

Do I have to use milk chocolate chips? No! Use whatever chocolate chips that you prefer.

Do I have to add the peanut butter ganache? No.

Can I substitute the peanut butter chips in the ganache for chocolate chips? Yes! Use the same amount and switch out the kind.

This post was posted December 11, 2018 and has since been updated with new information.

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Peanut Butter Stuffed Chocolate Chip Cookies

Author: Miranda Couse

These giant peanut butter stuffed chocolate chip cookies are the perfect cookie for a chocolate peanut butter lover. Everyone loves chocolate chip cookies and it's a bonus that they're stuffed with peanut butter ganache. 

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Prep Time 25 minutes mins

Cook Time 13 minutes mins

Chill Time 4 hours hrs

Total Time 4 hours hrs 38 minutes mins

Course Dessert

Servings 23 cookies

Calories 298 kcal

Ingredients

  

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Filling

• ▢ 1 ½ cups peanut butter chips, 10 ounce bag
• ▢ 1 cup heavy whipping cream

Cookies

• ▢ 1 cup butter, room temperature
• ▢ 1 cup light brown sugar, packed
• ▢ ½ cup granulated sugar
• ▢ 2 large eggs
• ▢ 2 teaspoons vanilla extract
• ▢ 2 ¾ cups all-purpose flour
• ▢ 1 teaspoon baking soda
• ▢ ½ teaspoon salt
• ▢ 2 cups milk chocolate chips

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Instructions

 

Filling

• In a microwave-safe bowl, add 1 ½ cups peanut butter chips and 1 cup heavy whipping cream. Microwave in 30 second intervals and stir after each interval until smooth.
• Cover and place it in the fridge until firm and scoopable, about 3 to 4 hours.
• Once the ganache is firm enough to hold its shape and is scoopable, start on the cookie dough.

Cookies

• Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper.
• In a large mixing bowl, add the 1 cup butter, 1 cup light brown sugar, and ½ cup granulated sugar. Beat with a hand mixer on medium speed until light and fluff, about 2 minutes.
• Add in the 2 large eggs and 2 teaspoons vanilla extract. Mix just until incorporated. Scrape down the sides of the bowl.
• Add in the 2 ¾ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Mix on low until most of the flour is incorporated and then bump the mixer up to medium and continue to mix until the cookie dough comes together.
• Add the 2 cups milk chocolate chips into the cookie dough and work in with a spatula or your hand mixer until they’re evenly distributed.
• Using a 2-tablespoon cookie scoop, scoop the cookie dough into your hand.
• Press a well into the center of the scoop of cookie dough to make room for the ganache.
• Using a 1 tablespoon cookie scoop, scoop out the ganache and place it in the well of the cookie dough ball. It sometimes works better to flatten out the cookie dough and just wrap it around the ganache ball.
• Pinch the cookie dough over top of the ganache ball and make sure it’s fully sealed in. You don’t want any leaking out.
• Place the cookie dough balls about 2 inches apart on the prepared cookie sheet.
• Once all of the cookies are on the baking sheet, place in the preheated oven and bake for 13 to 15 minutes until the edges of the cookie are golden. The top may still look slightly shiny because of the ganache center.
• Let the cookies cool on the cookie sheet for about 5 to 10 minutes before transferring them to a paper towel lined counter or wire rack to cool completely.

Notes

Storage: Store in an airtight container at room temperature up to 2 days or in the fridge for up to 5 days. You can warm them up for 10 to 15 seconds in the microwave for a soft, gooey cookie.

Nutrition

Calories: 298kcal | Carbohydrates: 36g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 49mg | Sodium: 184mg | Potassium: 47mg | Fiber: 1g | Sugar: 24g | Vitamin A: 454IU | Vitamin C: 0.2mg | Calcium: 40mg | Iron: 1mg

(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)