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Rich chocolate cookies with a soft peanut butter center, Reese’s Pieces, and peanut butter chips make these Peanut Butter Filled Chocolate Cookies an especially indulgent homemade treat. Each cookie combines deep chocolate flavor with a creamy peanut butter filling, creating the irresistible combination behind classic peanut butter chocolate cookies.
The dough gets its rich chocolate character from unsweetened cocoa, black cocoa, and instant chocolate fudge pudding mix. Reese’s Pieces and peanut butter chips add extra texture and bursts of peanut butter flavor throughout every bite.
These oversized cookies are soft when they first come out of the oven and become firmer as they cool. With their hidden peanut butter center and bakery-style appearance, they make an impressive dessert for holiday baking, cookie exchanges, family gatherings, or an indulgent homemade treat.
Why You’ll Love These Peanut Butter Filled Chocolate Cookies
These cookies bring together two classic dessert flavors in one generous cookie. The exterior has a rich chocolate flavor and soft texture, while the center hides a sweet peanut butter filling that creates a creamy contrast.
Unlike standard peanut butter chocolate cookies where the peanut butter is mixed directly into the dough, these peanut butter stuffed cookies have a distinct filling enclosed inside the chocolate cookie.
The combination of cocoa powders and chocolate pudding mix gives the dough a particularly deep chocolate profile. Reese’s Pieces and peanut butter chips then add texture and extra peanut butter flavor without overwhelming the filling.
Ingredients You’ll Need
The recipe has two components: a sweet peanut butter filling and a rich chocolate cookie dough.
Peanut Butter Filling
- ½ cup peanut butter, 130g
- 1½ cups powdered sugar, 150g
- 1½ ounces whole milk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
The filling should be thick enough to form into small balls. Powdered sugar provides structure while balancing the richness of the peanut butter.
Chocolate Cookie Dough
- 2 cups all-purpose flour, 260g
- ¼ cup unsweetened cocoa powder, 25g
- ¼ cup black cocoa powder, 30g
- 1 (3.4-ounce) box instant chocolate fudge pudding mix, 110g, unprepared
- 2 tablespoons powdered milk, 10g
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 cup granulated sugar, 220g
- ½ cup salted butter, 113g, softened
- 1 large egg, room temperature
- 1 additional large egg yolk, room temperature
- 2 ounces whole milk, room temperature
- 1½ teaspoons pure vanilla extract
- ¾ cup Reese’s Pieces, 167g, plus more for topping
- ¾ cup Reese’s Peanut Butter Chips, 126g, plus more for topping
The combination of unsweetened cocoa and black cocoa gives these homemade chocolate peanut butter cookies their dark color and pronounced chocolate flavor. The instant chocolate fudge pudding mix contributes to their soft texture.
How to Make Peanut Butter Filled Chocolate Cookies
The key to these Chocolate Cookies with Peanut Butter Filling is preparing a thick filling and completely enclosing it inside each portion of cookie dough.
1. Make the Peanut Butter Filling
In a medium bowl, beat the peanut butter, powdered sugar, salt, vanilla extract, and whole milk until thoroughly combined.
Set the filling aside while preparing the chocolate cookie dough. It should be firm enough to shape into approximately 1-ounce balls.
2. Prepare the Chocolate Cookie Dough
Preheat the oven to 350°F and line a large baking sheet with parchment paper.
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, black cocoa powder, instant chocolate fudge pudding mix, powdered milk, salt, and baking soda.
In a large bowl or stand mixer fitted with a paddle attachment, cream the softened salted butter and granulated sugar for 1 minute.
Add the egg and beat until combined. Add the additional egg yolk, whole milk, and vanilla extract, mixing just until incorporated.
Add half of the dry ingredients to the wet mixture and beat just until incorporated. Add the remaining dry ingredients and mix until the dough is thoroughly combined.
If dry ingredients remain at the bottom of the bowl, stop using the mixer and gently work them into the dough with your hands. This prevents unnecessary overmixing and helps keep the cookies tender.
3. Fold in the Reese’s Pieces and Peanut Butter Chips
Fold the Reese’s Pieces and peanut butter chips into the dough until evenly distributed.
These mix-ins provide small pockets of peanut butter flavor and a little extra texture throughout the chocolate cookie.
4. Shape and Fill the Cookies
Use a cookie scoop to divide the dough into 9 portions, approximately 4 to 4.2 ounces each.
Gently press each portion flat and shape it into a bowl. Add a 1-ounce ball of peanut butter filling to the center.
Carefully fold the cookie dough up and around the filling, covering it completely. Roll each portion between your palms to create a smooth, rounded cookie dough ball.
Make sure the peanut butter filling is completely enclosed. Any exposed filling can escape during baking.
Place the cookies on the prepared baking sheet, usually with the sealed side down. Leave 3 to 4 inches between each cookie.
For a finished bakery-style appearance, press additional Reese’s Pieces and peanut butter chips onto the tops if desired.
How to Bake the Cookies
Bake the cookies at 350°F for 10 to 12 minutes, until the edges are just set and the tops have a matte appearance.
The cookies will look slightly underdone when they come out of the oven. That is intentional. They continue cooking and firming as they cool.
Let the cookies cool on the baking sheet for 15 minutes before carefully transferring them to a wire rack. They are very soft immediately after baking, so moving them too soon can cause them to break.
For food safety, avoid tasting the raw dough. The USDA explains that raw cookie dough may contain raw eggs that can carry Salmonella and therefore should not be eaten before cooking. You can review the USDA guidance on raw cookie dough and food safety for additional information.
Tips for the Best Peanut Butter Chocolate Cookies
Use room-temperature eggs and milk. They incorporate more evenly into the softened butter and sugar, helping create a consistent dough.
Do not overmix. Once the dry ingredients are incorporated, stop mixing. If necessary, finish combining the dough gently by hand.
Seal the filling completely. Take your time folding the chocolate dough around the peanut butter center. A smooth seal helps prevent the filling from escaping.
Give the cookies plenty of space. These are large cookies, so leave 3 to 4 inches between portions on the baking sheet.
Do not overbake. The edges should be set while the centers still appear soft. They will continue to firm as they cool.
Let them cool before transferring. The cookies need approximately 15 minutes on the baking sheet to develop enough structure for easy handling.
What to Serve With Chocolate Peanut Butter Cookies
These cookies are rich enough to serve on their own, especially with a cold glass of milk or a cup of coffee.
For a larger dessert spread, pair them with other chocolate and peanut butter treats. These no-bake chocolate chip cookie dough M&M cups make a natural companion for a cookie platter because they offer a different texture while keeping the same chocolate-and-candy dessert theme.
They also work well for holiday cookie trays, bake sales, family gatherings, and cookie exchanges.
Can You Make These Cookies Ahead?
The supplied recipe is designed to be shaped and baked after preparing the dough. If you choose to prepare the dough ahead, keep it refrigerated because it contains eggs and milk.
For the best texture, bake the cookies according to the recipe and allow them to cool completely before storing.
If you’re planning a larger peanut butter cookie assortment, these easy peanut butter Butterfinger cookies are another option to include alongside these stuffed chocolate cookies.
How to Store Peanut Butter Filled Chocolate Cookies
Allow the cookies to cool completely before storing them in an airtight container at room temperature. Keeping them covered helps maintain their soft texture and prevents unnecessary drying.
Because the cookies contain eggs and milk, avoid leaving raw dough at room temperature for extended periods. For additional food-safety information when working with egg-containing recipes, the USDA’s guidance on safely handling and cooking eggs provides practical recommendations.
The supplied recipe does not provide a tested freezing method or specific freezer storage period for the finished cookies, so those details have not been added here.
Frequently Asked Questions
Can I use regular cocoa powder instead of black cocoa?
The recipe specifically calls for both unsweetened cocoa powder and black cocoa powder. Replacing the black cocoa will change the color and flavor, so the specified combination gives the intended result.
Why are the cookies soft when they come out of the oven?
These cookies are designed to remain very soft immediately after baking. They continue to cook and firm while resting on the baking sheet, which is why the recipe calls for a 15-minute cooling period before transferring them.
How do I stop the peanut butter filling from leaking?
Completely surround each 1-ounce portion of filling with chocolate cookie dough. Smooth the dough carefully around the filling and roll it between your palms to eliminate openings.
How many cookies does this recipe make?
The recipe makes 9 large cookies. Each portion contains approximately 4 to 4.2 ounces of cookie dough plus a 1-ounce peanut butter filling.
Can I make smaller cookies?
The supplied recipe is specifically portioned for nine large cookies. Smaller portions would require a different baking time, which is not provided in the original instructions.
Final Thoughts
These Peanut Butter Filled Chocolate Cookies combine rich chocolate cookie dough, a sweet peanut butter center, Reese’s Pieces, and peanut butter chips into one indulgent dessert.
The most important steps are sealing the filling completely, avoiding overmixing the dough, spacing the cookies properly, and allowing them to cool before moving them. Follow those details and you’ll get soft, rich chocolate cookies with a satisfying peanut butter surprise in every bite.
Decadent Peanut Butter Filled Chocolate Cookies
Soft, rich chocolate cookies filled with a sweet peanut butter center and loaded with Reese’s Pieces and peanut butter chips.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 37 minutes
- Yield: 9 large cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Filling
1/2 cup peanut butter
1 1/2 cups powdered sugar
1 1/2 ounces whole milk
1 teaspoon vanilla extract
1/4 teaspoon salt
Cookie Dough
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 cup black cocoa powder
1 (3.4 ounce) box instant chocolate fudge pudding mix, unprepared
2 tablespoons powdered milk
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup granulated sugar
1/2 cup salted butter, softened
1 large egg, room temperature
1 additional large egg yolk, room temperature
2 ounces whole milk, room temperature
1 1/2 teaspoons pure vanilla extract
3/4 cup Reese’s Pieces, plus more for topping
3/4 cup Reese’s Peanut Butter Chips, plus more for topping
Instructions
1. Make the peanut butter filling by beating peanut butter, powdered sugar, salt, vanilla extract, and milk until combined.
2. Preheat oven to 350°F and line a large baking sheet with parchment paper.
3. Whisk flour, cocoa powders, pudding mix, powdered milk, salt, and baking soda in a medium bowl.
4. Cream softened butter and granulated sugar for 1 minute.
5. Beat in the egg until combined.
6. Add the egg yolk, milk, and vanilla extract and mix just until combined.
7. Add half of the dry ingredients and mix just until incorporated.
8. Add the remaining dry ingredients and mix until combined without overmixing.
9. Fold in Reese’s Pieces and peanut butter chips.
10. Divide the dough into 9 portions, about 4 to 4.2 ounces each.
11. Flatten each portion and shape it into a bowl.
12. Place a 1-ounce ball of peanut butter filling in the center.
13. Fold the cookie dough around the filling and seal completely.
14. Roll each filled dough ball between your palms until smooth.
15. Place cookies 3 to 4 inches apart on the prepared baking sheet.
16. Add extra Reese’s Pieces and peanut butter chips on top if desired.
17. Bake for 10 to 12 minutes, until the edges are just set and the tops look matte.
18. Cool cookies on the baking sheet for 15 minutes.
19. Transfer to a wire rack and cool completely.
Notes
Makes 9 large cookies.
Do not overmix the dough.
The cookies will look slightly underdone when removed from the oven.
Allow cookies to cool on the baking sheet for 15 minutes before transferring.
Store completely cooled cookies in an airtight container.