Top view of chocolate peanut butter cookies topped with chocolate shavings on baking paper

I have to admit I have a weakness for cookies. 😄 I’ve made my ricotta cookies more times than I can count, and they’re still some of my favorites even though they don’t contain any chocolate. But chocolate and peanut butter? That’s a combination I find very hard to say no to.

These cookies are rich and chocolatey on the outside, with a little surprise in the middle: a creamy peanut butter filling that becomes deliciously soft after baking.

And I have a feeling these peanut butter chocolate cookies might become *le husband’s new favorite, even though he’s not exactly a big fan of chocolate. 😆

What I also really love about these cookies is that they freeze beautifully. You can make the cookies when you have the time, freeze them, and then, when the craving for something sweet hits, simply place them on a baking sheet and bake. 😉

Why You’ll Love These Peanut Butter Chocolate Cookies

First of all, chocolate and peanut butter. It’s one of those combinations that just works.

But there are a few more reasons why I would make these cookies again:

they have a rich, chocolatey dough made with cocoa powder;
there’s a creamy peanut butter filling hidden inside each cookie;
they’re easy to make and don’t require any complicated techniques;
they’re perfect with a cup of coffee or whenever you’re craving something sweet.

And there’s one more thing I love about them: these aren’t cookies that only look good in pictures. They’re actually really good to eat. 😄

Top view of chocolate cookie dough in a metal mixing bowl next to dollops of peanut butter on foil, ready to be added to the cookies

Tips for Making Perfect Peanut Butter Chocolate Cookies

Don’t skip chilling the dough. I know, when you’re craving cookies, the last thing you want to hear is that you have to wait. 😄 But the dough needs this time to firm up and become easier to shape.

Keep the peanut butter chilled before assembling the cookies. This is one of those little tricks that makes a difference. When the peanut butter is cold and firmer, it’s much easier to wrap the cookie dough around it.

Don’t use too much peanut butter. Tempting, I know. But if you add too much filling, it will be harder to seal the cookie properly and the peanut butter may leak out during baking.

Make sure the dough completely covers the peanut butter. The cookies don’t have to look perfect, and they certainly don’t need to look like they were made in a laboratory. The important thing is to seal the peanut butter inside the dough as well as possible.

Don’t overbake the cookies. Cookies continue to firm up as they cool. If you bake them until they look completely set and firm, you may lose that softer texture we’re after.

Let them cool in the baking sheet for a few minutes. Fresh out of the oven, the cookies are very soft and can break easily. After a few minutes, they can be transferred to a wire rack without any trouble.

Top view of chocolate cookie dough balls with swirls of peanut butter on baking paper, ready to go into the oven

Frequently Asked Questions

Why does the cookie dough need to be chilled before baking?

Chilling the dough makes it easier to shape and helps the cookies hold their shape while baking. It also makes it much easier to wrap the dough around the peanut butter filling when the dough is firm enough to handle.

Can I use a different type of oil?

This recipe was developed using extra virgin olive oil. If you use a different oil, keep in mind that the flavor may be slightly different.

If your olive oil has a particularly strong flavor, it may come through in the cookies, so I would recommend using a milder olive oil or a neutral-flavored alternative, such as coconut oil.

Can I use honey instead of sugar?

I wouldn’t simply substitute honey for the sugar, because honey changes both the texture and the amount of liquid in the dough. If you want to adapt the recipe, it’s best to keep the proportions in the recipe card.

Why are my cookies crumbly?

If the cookies are overbaked, they will become drier and more fragile. Make sure not to leave them in the oven for too long and allow them to cool in the baking sheet for a few minutes after baking.

How should I store peanut butter chocolate cookies?

Once the cookies have cooled completely, store them in an airtight container at room temperature.

More Cookie Recipes to Try

If you’re looking for more homemade cookie recipes, there are a few more on the blog that you might enjoy.

If you prefer soft and fluffy cookies, try my ricotta cookies. They have a completely different texture from these chocolate and peanut butter cookies, and that’s exactly what I love about them.

And if you’re a chocolate lover like me, you can also try my chocolate marshmallow cookies, inspired by the cozy flavors of a cup of hot chocolate.

For a slightly more sophisticated combination, there are also my brown butter, macadamia nut and white chocolate cookies.