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

Name: Peanut Butter Stuffed Chocolate Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 3 h 30 min
Yield: 13
Cuisine: American
Ingredients: 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); 1/3 cup natural peanut butter, salted or unsalted, refrigerated

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

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.