Ah, the classic peanut butter + chocolate combo. Seriously irresistible, and if I can find a dessert that curbs my seasonal yearning for a Reese’s egg (or pumpkin) then I’m so down. These cookies are a soft-baked chocolate cookie with just enough natural peanut butter on the inside to satisfy that PB chocolate craving. I’ve been re-heating these bad boys all weekend for a quick, sweet snack, and they are everything.
These cookies do take a while to get going since the dough, which is made with vegetable oil, needs to be refrigerated, but I promise that they’re totally worth it! For the filling, I used nothing but natural peanut butter. No powdered sugar. No thickeners. Just delicious peanut butter! Since natural peanut butter is runny, I recommend refrigerating it (if it’s not already) before scooping balls to freeze for the cookie filling. For a little extra pretty, I rolled the cookie dough balls in granulated sugar, but you can skip that step and eat them as is or drizzle the cooled cookies with a bit of extra peanut butter.
Some of the ingredients I love for this recipe:
Coconut sugar is an unrefined sugar that’s low GI (which means it won’t spike your blood sugar the way white sugar or honey does). And it tastes nothing like coconut!
Eggs bring moisture to these cookies, and the extra egg yolk is essential for maximum moistness.
Natural peanut butter is the kind made with just peanuts. It’s better for us and won’t add additional sugar to these cookies.
Peanut Butter Stuffed Chocolate Cookies
Soft and chewy dairy-free chocolate cookies filled with nothing but delicious, natural peanut butter!
Ingredients
Cookies
- 3/4 cup coconut sugar
- 1/3 cup extra light olive oil
- 1 large egg + 1 large egg yolk, room temp
- 1/2 tsp vanilla extract
- 1 cup unbleached all-purpose flour
- 1/2 cup cocoa powder
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2-4 Tbsp white granulated sugar for rolling (optional)
Filling
- 1/3 cup natural peanut butter, salted or unsalted, refrigerated
Instructions
- In a small bowl, combine the coconut sugar, oil, egg + egg yolk, and vanilla extract; set aside.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until totally combined. Add the wet ingredients and mix until a dough forms. The dough may seem dry at first, but it will come together to a sticky dough. Cover and refrigerate dough for 3 hours.
- Meanwhile, line a baking sheet - or large plate - with parchment paper. Scoop out 1 tsp size balls of peanut butter (your natural PB must be refrigerated for this to work). This will be messy, but do your best to get 13 "balls" of PB. Freeze the PB balls while the dough is refrigerating.
- Preheat your oven to 350°F and line a room temperature baking sheet with parchment paper. Scoop 1 1/2 heaping Tbsps of dough. I like to do 6 at at time, placing the leftover dough back in the refrigerator. Flatten each dough ball into a disc shape - if your dough is very sticky at this point, I recommend putting the discs in the freezer for 5 minutes. Place a PB ball in the middle of each dough disc and then pull the edges up and around the PB balls, rolling neat dough balls as you go along. Finally, roll each dough ball in granulated sugar and place on prepared baking sheet, slightly flattening each dough ball and re-shaping into neat circles as necessary.
- Bake at 350°F for 5 minutes. Allow cookies to cool for 1 minute on the baking sheet before gently moving to a cooling rack. Continue until all cookies are baked. Store leftovers in an airtight container at room temperature. For maximum goodness, I recommend reheating leftover cookies right before eating!
Notes
Eggs can be brought to room temperature by placing them in a glass of warm water for around 10 minutes
Any kind of vegetable oil will work in this recipe, though I do recommend something with a mild taste, like avocado oil or extra light olive oil.
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Nutrition Information:
Yield:
13Serving Size:
1Amount Per Serving: Calories: 225Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 43mgSodium: 172mgCarbohydrates: 30gFiber: 1gSugar: 19gProtein: 4g
calculated nutrition information may not always be accurate
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Can Coconut Sugar be replaced with normal granulated sugar? If yes, does the proportion remain the same?
Yes! You’ll just use the same amount 🙂
Hi, these look great however they’re not dairy-free if using eggs. What do you recommend the ratio of flax egg would be for this recipe? Thx!
Hello! These are indeed dairy-free as eggs are not dairy. Dairy refers to products made from the milk of mammals (cheese, sour cream, ice cream, cream cheese, etc). I haven’t made this dough without eggs, so I’m not sure if any subs will work. If you would like to go ahead and try flax eggs, then I would do 1 1/2 flax eggs (1.5 Tbsp flaxseed meal + 4.5 Tbsp warm water).
What if I don’t have cocoa? Would I be able to use melted chocolate chips?
Hi Lis! Unfortunately, I don’t think melted chocolate will work here, as the cookies may not hold their shape. You could try these chocolate cookies instead, replacing the rye flour with all-purpose flour and stuffing them with peanut butter.
Could I use 1:1 gluten free flour instead of all purpose four?
Hi! I haven’t tried any GF blends with this recipe. I know Bob’s Red Mill has a good GF all-purpose flour blend. You could try that and see how it goes.
I made these but they weren’t chewy for me. Unless I have to wait for them to be completely cooked? I also didn’t die the sugar roll at the end to minimise further sugar intake hehe! But they are delicious!
Hi! It’s possible they were a bit over-baked. Some of my chocolate cookies come out a bit more crumbly if I bake them for too long. Good idea with the sugar – it’s definitely more for looks anyway 😉