Description
Rich, indulgent chocolate cookies with a molten peanut butter center, featuring crisp edges and a soft, fudgy texture. This easy 6-ingredient recipe is a crowd-pleaser that feels gourmet but is simple to make.
Ingredients
Scale
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1/4 cup (20g) unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (120g) creamy peanut butter
- 1 cup (170g) dark chocolate chips
- Flaky sea salt, for garnish
Instructions
- Scoop tablespoon-sized portions of creamy peanut butter and roll them into balls. Place on a parchment-lined baking sheet and freeze for at least 30 minutes until rock hard.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy (about 2-3 minutes). Scrape down the sides of the bowl.
- Add the egg yolk and vanilla extract. Beat until just combined.
- Add the flour, cocoa powder, baking soda, and salt. Mix on low speed until the dough comes together and no streaks of flour remain.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Take a portion of chilled dough (about 2 tablespoons), flatten it, and place one frozen peanut butter ball in the center. Wrap the dough around the peanut butter, sealing it completely, and roll into a smooth ball.
- Place the cookie balls on the baking sheet, about 2 inches apart.
- Bake for 10-12 minutes. The edges should look set but the centers should still be soft.
- Immediately after removing from the oven, sprinkle a pinch of flaky sea salt on top of each cookie.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Ensure peanut butter centers are frozen solid before wrapping to prevent leaking. Do not overbake; cookies continue to cook on the hot pan. Store in an airtight container at room temperature for up to 5 days. For vegan option, use vegan butter, chocolate chips, and a flax egg.
- Prep Time: 30 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14
- Sodium: 120
- Fat: 10
- Saturated Fat: 4
- Carbohydrates: 22
- Fiber: 2
- Protein: 4
Keywords: chocolate cookies, peanut butter cookies, stuffed cookies, chewy cookies, easy baking, dessert, 6-ingredient recipe