• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Sugared & Stirred

dairy-free. still delicious.

  • Home
  • Recipes
    • Bars + Brownies
    • Breads
    • Cake
    • Cookies
    • Gluten-Free
    • Ice Cream + Popsicles
    • Pies + Pastries
    • Vegan
  • About
  • Contact
  • Resources
    • FAQ
    • Shop
    • Work with Me

stuffed

Peanut Butter Stuffed Chocolate Cookies (dairy-free)

August 28, 2019 by Rachael Ng 11 Comments

These soft-baked Peanut Butter Stuffed Chocolate Cookies will satisfy any chocolate peanut butter craving! They’re filled with all-natural peanut butter and rolled in extra sugar or sprinkles. Utterly delicious!

Peanut Butter Stuffed Chocolate Cookies

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 Peanut Butter Stuffed Chocolate 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 some of the cookie dough balls in granulated sugar and some in sprinkles, but you can skip that step and eat them as-is.

Some of the Ingredients + Possible Substitutions:

  • Coconut sugar is an unrefined sugar that’s low GI. And it tastes nothing like coconut! Feel free to use white granulated sugar or unrefined cane sugar in its place.
  • Extra light olive oil brings so much moisture! Since the olive oil is a liquid, you’ll need to chill the dough, but it makes for the softest cookies! You can use avocado oil, regular olive oil, or vegetable oil in its place.
  • Eggs bring moisture to these cookies, and the extra egg yolk is essential for maximum moistness.
  • Cocoa powder adds the chocolate flavor. I like to use natural (regular) cocoa powder for a sweet cookie that allows the peanut butter flavor to shine through.
  • Natural peanut butter is the kind made with just peanuts – it won’t add additional sugar to these cookies. I’ve also made these cookies with a “natural” peanut butter that contained added oil, and they turned out wonderfully.

More chocolate cookie recipes:

Salted Chocolate Rye Cookies (DF)
Marshmallow Hot Cocoa Cookies (DF)
Vegan Chocolate Flax Cookies
Yield: 13 Cookies

Peanut Butter Stuffed Chocolate Cookies

Peanut Butter Stuffed Chocolate Cookies

Soft and chewy dairy-free chocolate cookies filled with nothing but delicious, natural peanut butter!

Prep Time 20 minutes
Cook Time 10 minutes
Additional Time 3 hours
Total Time 3 hours 30 minutes

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

  1. In a small bowl, combine the coconut sugar, oil, egg + egg yolk, and vanilla extract; set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Stainless Steel Mixing Bowls
    Stainless Steel Mixing Bowls
  • Baking Sheets Set
    Baking Sheets Set
  • Organic Coconut Sugar
    Organic Coconut Sugar

Nutrition Information:

Yield:

13

Serving Size:

1

Amount 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

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cookies

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Filed Under: Cookies, Dairy-free Tagged With: chocolate, cookies, dairy-free, filled, peanut butter, stuffed

Primary Sidebar

Meet Rachael

Hi! I’m Rachael, a home baker who creates dairy-free, indulgent treats. As a sweets lover and former candy addict, I believe we shouldn’t have to give up everything we love in pursuit of wellness. That’s why I create delicious and approachable desserts that you can enjoy, in moderation, no matter your goals! Because, let’s face it, sometimes you just need a giant slice of frosted cake, sans guilt! Read More…

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest

Never miss a recipe!

Instagram

Vegan Classic Brownies made perfectly chewy and delicious! 🤎 Baked with standard pantry ingredients, these brownies are simple to make and taste just as good as the non-vegan version 😇 Find the recipe at the link in my bio @sugaredandstirred
My soft-baked Peanut Butter Stuffed Chocolate Cookies are out-of-this-world delicious!! 💫 Roll them in sugar or chocolate sprinkles for an extra mouth-watering aesthetic 🤤 Find the recipe linked in my bio, friends! @sugaredandstirred 🤎
NEW! ✨ Your favorite chocolate chip cookie dough dipped or drizzled in luscious chocolate! This classic cookie dough is seriously irresistible and made safe to eat using applesauce and heat-treated flour. I promise you won’t taste the apple! Just sweet, sweet cookie dough just the way you love 😋 Find the recipe at the link in my bio @sugaredandstirred 💛
Soft-baked Peanut Butter Cookie Bars loaded with chocolate chips and nutty, sweet spelt flour! ✨ These irresistibly moist cookie bars are made with olive oil and a bit of low GI coconut sugar (plus brown sugar!). Find them at the link in my bio 💛
🍋✨NEW✨🍋 Lemon Ginger Cupcakes have hit the blog! Make them mini or standard size - whatever you do, you’ll LOVE these! Soft, springy cake flavored with fresh lemon & fresh ginger. All topped with an easy lemon ginger buttercream. Find the recipe at the link in my bio 💖
Blueberry Thyme Collagen Muffins made with @ancientnutrition ‘s new Multi Collagen Protein!! 🫐😋 [ad] The new formula, now with fermented collagen, has the power of 5 collagen types! Plus both vitamin C and probiotics ✨ Mix the unflavored powder into these muffins as a tasty way to get more collagen. YUM. Check out the link in my bio to shop the @ancientnutrition Multi Collagen Protein or head to your local @target ❤️ Find the recipe for these amazing healthier muffins below!
Mini Banana Cupcakes are perfect for the upcoming Easter weekend! 🌸 Topped with a dark chocolate frosting, these two-bite cupcakes will be loved by all ☺️ Find them at the link in my bio!
Salted Caramel Chocolate Thumbprint Cookies will always be one of my favorites! A soft, vegan-friendly cookie made with a silky, chewy caramel ✨ Have you made these?? They’re a reader favorite, and I’ve loved seeing your bakes! 🥰❤️
We made my favorite (and quickest!) chocolate chip cookies this week with @tonyschocolonely_us Dark Chocolate Almond Sea Salt bar 😋 Tony’s is an amazing brand on a mission to create delicious chocolate that is 100% child (and slave) labor-free. And their huge chocolate bars are now available at Target! [ad]

Top Recipes

  • Vegan Classic Brownies
  • Peanut Butter Stuffed Chocolate Cookies (dairy-free)
  • Brownie Sandwich Cookies with Peanut Butter Frosting (dairy-free)
  • Peanut Butter Spelt Chocolate Chip Cookie Bars
  • Chocolate Chip Cookie Dough Squares

Footer

Connect with Me

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest

Copyright © 2021 · Foodie Pro & The Genesis Framework