Peanut Butter Stuffed Chocolate Cookies with Rich Ganache Recipe

Introduction

These Peanut Butter Stuffed Cookies combine rich chocolate dough with a creamy peanut butter center, creating a delightful treat that’s both indulgent and satisfying. Finished with a glossy chocolate ganache drizzle, they’re perfect for sharing or enjoying with a glass of milk.

Ingredients

• 1/2 cup butter (softened)
• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 2 cups semi-sweet chocolate (melted)
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 3/4 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup creamy peanut butter
• 1/4 cup butter (softened, for filling)
• 1 teaspoon vanilla extract (for filling)
• 2 1/2 cups powdered sugar
• 1/3 cup heavy cream
• 1/3 cup semi-sweet chocolate chips

Instructions

1. Step 1: In a large bowl, beat together 1/2 cup softened butter, light brown sugar, and granulated sugar until fluffy, approximately 2 minutes. Add eggs, 2 teaspoons vanilla extract, and melted chocolate, mixing until well combined, scraping down the sides as needed.
2. Step 2: In a separate bowl, whisk together all-purpose flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the chocolate mixture, stirring until just combined.
3. Step 3: Cover the cookie dough and refrigerate for at least 2 hours or up to 36 hours to firm up.
4. Step 4: Meanwhile, prepare the peanut butter filling by beating together peanut butter and 1/4 cup softened butter until smooth and creamy. Add 1 teaspoon vanilla extract and powdered sugar, mixing until thick and well blended.
5. Step 5: Scoop out about 2 teaspoons of the peanut butter filling and form into small disks. Place these on a baking sheet and freeze until needed.
6. Step 6: Preheat the oven to 350ºF (175ºC).
7. Step 7: Scoop about 2 tablespoons of the chocolate cookie dough and flatten it into a circle. Place a frozen peanut butter disk in the center, then fold the dough over and pinch the edges to fully enclose the peanut butter filling. Place each filled cookie on a lined baking sheet.
8. Step 8: Bake the cookies for 10 minutes, until the edges are set. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
9. Step 9: To make the chocolate ganache, heat the heavy cream in a microwave-safe bowl for about 40 seconds. Add the chocolate chips and let them sit for 2 minutes, then stir until the mixture is smooth and shiny.
10. Step 10: Drizzle the ganache over the cooled cookies and allow it to set before serving or storing.

Tips & Variations

• For a crunchy texture, add chopped peanuts to the peanut butter filling.
• Use natural peanut butter for a less sweet filling, adjusting powdered sugar to taste.
• Substitute semi-sweet chocolate chips with dark or milk chocolate based on preference.
• If you don’t have time to chill the dough overnight, freezing the stuffed cookies before baking helps maintain shape.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 3 months. To reheat, warm briefly in the microwave until soft but not melted.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, crunchy peanut butter will add a pleasant texture to the filling. Just be sure to mix well so the filling remains creamy enough to shape.

Can I make these cookies gluten-free?

To make gluten-free cookies, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure your cocoa powder and other ingredients are also gluten-free.

Peanut Butter Stuffed Chocolate Cookies with Rich Ganache Recipe

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★★★★★

4.7 from 98 reviews

Delight in these rich and decadent Peanut Butter Stuffed Cookies featuring a moist chocolate cookie exterior filled with a creamy peanut butter center and topped with a luscious chocolate ganache drizzle. Perfect for chocolate and peanut butter lovers seeking a gourmet homemade treat.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours 30 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1/2 cup butter (softened)
• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 2 cups semi-sweet chocolate (melted)
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 3/4 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Peanut Butter Filling

• 3/4 cup creamy peanut butter
• 1/4 cup butter (softened)
• 1 teaspoon vanilla extract
• 2 1/2 cups powdered sugar

Chocolate Ganache

• 1/3 cup heavy cream
• 1/3 cup semi-sweet chocolate chips

Instructions

1. Prepare Cookie Dough: In a mixing bowl, beat together softened butter, light brown sugar, and granulated sugar using an electric mixer until the mixture is fluffy, which takes about 2 minutes. Add the eggs, vanilla extract, and melted semi-sweet chocolate and mix thoroughly, scraping down the sides of the bowl as needed.
2. Combine Dry Ingredients: In a separate small bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking powder, and salt until uniformly blended. Gradually add this dry mixture to the chocolate mixture, mixing until combined but not overworked.
3. Chill Dough: Cover the cookie dough with plastic wrap and refrigerate it for a minimum of 2 hours, and up to 36 hours, to allow the flavors to meld and the dough to firm up for easier handling.
4. Make Peanut Butter Filling: In a clean bowl, combine creamy peanut butter and softened butter, beating until the mixture becomes smooth and creamy. Add vanilla extract and powdered sugar, continuing to beat until the filling is thick and holds shape well.
5. Form Peanut Butter Disks: Scoop out approximately 2 teaspoons of the peanut butter filling and shape each into small flat disks. Place these disks onto a baking sheet and freeze until firm to facilitate stuffing.
6. Shape Cookies: Preheat your oven to 350ºF (175ºC). Scoop about 2 tablespoons of chilled cookie dough and flatten it into a circular shape. Place one frozen peanut butter disk in the center, then fold and pinch the dough around the filling to completely enclose it, forming a sealed cookie ball. Place stuffed cookies on a lined baking sheet spaced adequately apart.
7. Bake Cookies: Bake the cookies in the preheated oven for 10 minutes, or until the edges are set but the centers remain soft. Remove from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
8. Prepare Chocolate Ganache: Heat the heavy cream in a microwave-safe bowl for about 40 seconds until hot but not boiling. Add the semi-sweet chocolate chips and let sit for 2 minutes. Stir gently until the mixture is fully melted and smooth, forming a glossy ganache.
9. Decorate Cookies: Drizzle the chocolate ganache over the cooled cookies evenly. Allow the ganache to set completely at room temperature before storing or serving.

Notes

• Refrigerating the cookie dough helps in better shape retention during baking.
• Freezing peanut butter disks prevents melting and seeping during baking.
• Ensure cookies cool sufficiently before drizzling ganache to avoid melting the topping.
• Cookies can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.
• For an extra indulgent treat, serve with a glass of cold milk or your favorite coffee.

Keywords: Peanut Butter Stuffed Cookies, Chocolate Cookies, Peanut Butter Filling, Chocolate Ganache, Homemade Cookies, Dessert