Peanut Butter-Filled Chocolate-Peanut Butter Cookies

READY IN: 52mins
Recipe by JamesDeansGirl

One of my students (a very slender, athletic boy) eats a bag of these for breakfast at least once a week. (You could literally smell these outside the class and down the hall!) I told him that I'd give him 5 points extra credit on his next test (his French is excellent though) if he would get his mother's recipe for me:) Sure enough, here it is!

Top Review by Cathy17

I agree with the other reviewer that the cookie dough was firmer, very dry and it was quite annoying sealing the dough over the peanut butter balls. My dough kept crumbling and I had to fiddle to get them all sealed. I wound up rolling them after I wrapped the dough around the PB balls. My filling stayed completely inside and was very moist, but the outer cookie was kind of crunchy and I prefer a softer, chewier PB cookie. My husband likes them, but I don't think I'll make them again as they are a pain to make. The recipe is easy, however, the rolling and sealing is time consuming. I didn't make the icing as we don't have sweet teeth. To be honest, I was expecting these to be out of this world and they were just ok.

Ingredients Nutrition


  1. MAKE THE FILLING: In a small bowl, cream together the peanut butter and powdered sugar until smooth; roll the mixture into 30 3/4" balls.
  2. Cover and refrigerate for 30 minutes.
  3. Meanwhile, MAKE THE COOKIE DOUGH: In a large mixing bowl, cream together the butter and peanut butter until smooth.
  4. Add both sugars; blend well.
  5. Blend in the egg white and vanilla.
  6. Combine the flour, cocoa powder, and baking soda; gradually add to the creamed mixture, stirring just until combined.
  7. Shape the dough into 30 1-1/2" balls.
  8. Using floured hands, flatten each cookie and shape each one around a peanut butter ball, sealing the edges.
  9. Place cookies 2" apart on ungreased cookie sheets; flatten with the bottom of a glass that has been dipped in sugar.
  10. Bake at 375°F.
  11. for 7-9 minutes, or until the cookies are just set and the tops are cracked.
  12. Cool for 1 minute on the cookie sheets before transfering the cookies to wire racks; cool completely.
  13. MAKE THE ICING: In a small bowl, cream together the butter and powdered sugar; beat in the vanilla and enough milk to reach desired spreading consistency.
  14. Spoon the icing into a zip-lock bag with the corner snipped off.
  15. Pipe the icing over the cookies in a zig-zag pattern.

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