Chocolate & Peanut Butter Stuffed Cookies

  • Total Time

    1h 12m
    • Prep Time

      1h 0m
    • Bake Time

  • Serves

  • Skill Level

  • Dietary Needs

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Raise your cookie game with these super indulgent Chocolate & Peanut Butter Stuffed Cookies. These are best served warm so that the filling is still soft and gooey and is the perfect accompaniment to a luxurious barista style coffee. 


  1. First make the filling. Mix together the peanut butter, icing sugar and vanilla to make a stiff paste. Roll this into 24 little balls and shape into patties. Each should weigh about 10g. Place on a baking tray on a sheet of cling film or parchment. On to each one pipe about ½ teaspoon of chocolate spread. Put in the freezer to chill firmly.

    • 215g Smooth Peanut Butter
    • 65g Icing Sugar
    • 1 tsp Vanilla Extract (We Like Nielsen Massey)
    • 100g Chocolate Spread
  2. Make the cookie dough by creaming the butter and sugars. Beat in the eggs and the vanilla extract.

    • 225g Unsalted Butter (Softened)
    • 250g Unrefined Dark Muscovado Sugar (we like Billington's)
    • 2 Eggs (Free Range, Large)
    • 1½ tsp Vanilla Extract (We Like Nielsen Massey)
  3. In a separate bowl, mix the flour, corn flour, cocoa, baking powder, salt and bicarbonate of soda. Add this to the butter and sugar mixture and mix to make stiff dough. Add the chocolate chips.

    • 290g Plain White Flour
    • 65g Cocoa Powder
    • 1 tbsp Corn Flour
    • 1 tsp Baking Powder
    • ½ tsp Salt
    • ½ tsp Bicarbonate of Soda
    • 60g Chocolate Chips
  4. Chill the dough for at least an hour.

  5. When you are ready to bake the cookies, preheat the oven to 180°C/160°fan/Gas Mark 4, and line a baking sheet with baking parchment.

  6. Remove your dough from the fridge and your fillings from the freezer.

  7. Take 40g of dough and divide in half, Make each half into a patty. Sandwich the filling between the two. Mould the dough around the filling to make a ball. Continue this until all the dough and fillings are used up.

  8. Bake in batches of 6 and leave to cool on a wire rack (or eat whilst warm for a gooey centre!)

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