Chocolate Peanut Butter Stuffed Cookies {Magic in the Middle Cookies}
These chocolate peanut butter stuffed cookies are incredible! Easy enough to make for a snack, but amazing enough for a showstopper dessert!
Meet one of my favorite cookies ever. These chocolate peanut butter stuffed cookies with that magical surprise center are both fun AND delicious.
And thanks to a little rolling trick, they aren’t hard to make at all! If the chocolate peanut butter combo is your thing, these cookies are a must-make.
They are very much reminiscent of a peanut butter cup…in cookie form.
I’ve been making these cookies for years, and they are always a hit. We also call them Magic in the Middle Cookies.
Totally unassuming on the outside, if you spied them on a cookie tray, you might think “eh, chocolate cookie, been there, done that.” <–I’ve personally never had a thought like this ever cross my mind; there is always room in my heart for chocolate cookies
But they are far more than just your average chocolate cookie! That super soft, sugar-crusted chocolate cookie dough surrounds a sweet peanut butter filling that may be a bit of a surprise for people who don’t know what’s going on.
Talk about the best of all surprises!
Chocolate Cookie Dough
The chocolate cookie dough is pretty basic and comes together in a snap. The only real unique aspect is the touch of peanut butter that’s included in the cookie dough.
It’s mostly chocolate with just enough peanut butter to tie all the flavors together.
Also, I 100% always double this recipe (in my Bosch mixer). The cookies freeze great. And they go fast. You don’t want to be caught with too few chocolate peanut butter stuffed cookies.
Peanut Butter Filling
The 2-ingredient peanut butter filling comes together about as quickly as you imagine. Take care, though, too quickly and you’ll probably have powdered sugar exploding everywhere.
Don’t go crazy. Just get the sugar and PB mixed together until super smooth. And then try not to eat it all before rolling it up in the cookies.
Two Scoops
To make my life easier, I use cookie scoops to portion out the dough.
- One scoop of chocolate cookie dough (#40 medium cookie scoop) – about 2 tablespoons
- One scoop of peanut butter filling (#60 small cookie scoop) – 2 teaspoons
Using these scoops, I get about 2 dozen cookies per batch.
How to stuff the cookies
It’s about as simple as it looks and sounds!
Flatten the scoop of chocolate cookie dough into a rough disc shape. Plop the scoop of PB filling in the center and roll the chocolate cookie dough up and around the filling.
Once the filling is entirely enclosed, roll the chocolate cookie dough into a smooth shape.
The most important part
Recruit a very dedicated, very diligent, very hard working assistant to roll the filled cookie dough balls in granulated sugar.
This takes precision and excellence, so don’t settle for sub-par help. Only the best will do!
Flatten the cookies
Take a flat-bottomed drinking glass and gently press the cookie dough balls until they are about 1/4-inch thick (or thereabouts).
If the glass is sticking to the cookies, lightly grease the bottom with cooking spray.
The cookies will puff in the oven and the sugar on the top may disappear. Both scenarios are a-ok!
Once the cookies cool, they’ll flatten and might even wrinkle a little on top. The key is to not over bake. If anything, err on the side of under baking.
We want these chocolate PB cookies to be ultra-soft!
Freezing Cookies
Once cooled, these little stuffed cookies freeze great! I double layer them in a gallon-size ziploc bag or in a tupperware-type container.
Truthfully, unless you, like, six times the batch, you may not have enough to freeze. They go fast…and they are always a hit!
For chocolate peanut butter fans, these cookies are a no-brainer! Exciting enough for holiday cookie plates and show-stopper potluck offerings, they are equally as fun on your average Tuesday afternoon. Just because!
One Year Ago: Chicken Banh Mi Flatbread with Incredible Sauces X 2 {Quick + Easy Dinner}
Two Years Ago: Cheesy Mexican Chicken Sweet Potato Skillet Meal
Three Years Ago: Oatmeal Chocolate Chip Cake with Cream Cheese Frosting
Four Years Ago: 30-Minute Asian Garlic Noodles with Shrimp {or Chicken}
Five Years Ago: One Pot Creamy Tuna and Shells
Six Years Ago: Cream Cheese Banana Bread with Sweet Cinnamon Topping
Seven Years Ago: Cowboy Spaghetti
Eight Years Ago: Meatball Soup with Pasta
Chocolate Peanut Butter Stuffed Cookies {Magic in the Middle}
Ingredients
Chocolate Dough:
- ½ cup (113 g) salted butter, softened
- ¼ cup (64 g) creamy peanut butter
- ½ cup (106 g) granulated sugar (plus extra for dipping)
- ½ cup (106 g) lightly packed brown sugar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 ½ cups (213 g) all-purpose flour
- ½ cup (43 g) ounces natural unsweetened cocoa powder
Peanut butter filling:
- ¾ cup (191 g) peanut butter, creamy or crunchy
- ¾ cup (86 g) powdered sugar
Instructions
- Preheat the oven to 375°F. Line half sheet pans with parchment paper.
- For the chocolate cookie dough, in the bowl of a stand mixer fitted with the paddle attachment or using a handheld electric mixer and a medium bowl, beat together the butter, peanut butter, granulated sugar, brown sugar, baking soda, and salt and mix until light and fluffy, 2-3 minutes. Add the vanilla and the egg and egg yolk and mix well. Add the flour and cocoa powder and mix until no dry streaks remain and the dough is well combined.
- For the peanut butter filling, in a medium bowl, mix the the peanut butter and confectioners sugar together until smooth (by hand or with an electric mixer).
- Scoop about 2 tablespoons of the chocolate dough (I use a #40 cookie scoop) and flatten into a thick disc shape. Place a heaping teaspoon of the peanut butter filling (I use a #60 cookie scoop) in the center of the chocolate dough disc.
- Bring the chocolate dough up and over the filling, pressing the edges together cover the center. See pictures in the post for a visual. Roll the cookie lightly in the palms of your hand to form a smooth cookie dough ball. Repeat with the remaining dough and filling.
- Roll each rounded cookie in granulated sugar and place on the prepared baking sheets, leaving about 2 inches between cookies.
- Grease the bottom of a flat-bottomed glass and flatten each cookie to about 1/4- to 1/2-inch thick. Bake the cookies for 7 to 9 minutes, just until lightly set – you want them soft. Let the cookies cool for a few minutes on the baking sheet before removing to a wire rack to cool completely.
Notes
Recommended Products
Recipe Source: adapted slightly from King Arthur Flour Blog
Recipe originally published December 2008; updated February 2020 with new photos, recipe notes, etc.
110 Comments on “Chocolate Peanut Butter Stuffed Cookies {Magic in the Middle Cookies}”
Love these.
Thank you for the reply. It is a matter of preference. I made your cookies and they are amazing!!!! I used the wt, no cups.
Hi. I have not make these cookies yet but it sounds delicious.I bake a lot and my question is ; why do you put the baki g soda and salt during the creaming process instead of the standard adding to flour with the other dry ingredients ?
I have seeing few recipe with this mixing method and can’t understand what will be the effect on the cookies VS the standard method. Thank you
The cookies turn out the same if the baking soda/baking powder/salt is added during creaming vs added with the other dry ingredients. I like adding it during the creaming phase so I don’t have to worry about over mixing when adding the dry ingredients. It’s just a personal preference, mostly. 🙂
My almost 9 year old daughter has been working on her baking skills. We have been using several of your recipes because I know you only post the best! She made these 100% on her own following your instructions. She made them gluten free so that she could share with friends and everyone was gawking over how amazing they were. This is another winner Mel! Thank you for always giving us the best!
That is amazing, Jess!! I’m so proud of your daughter (and what an awesome way to support her friend to make them GF!)
Made these for my husbands work and i guess they were a huge hit. I used a regular cookie scoop for the chocolate dough and then 1/2 T for the PB and it must’ve been the perfect amount. I’ll probably be tripling the recipe again today and freezing them for future. Definitely a yummy PB cookie if that’s something you enjoy.
These are delicious! Your instructions and photos on how to assemble the cookies were so helpful. I added 1/4 tsp cinnamon to the batter and added a bit of cinnamon to the sugar I rolled them in, because I love cinnamon with chocolate and peanut butter. SO good!
These are one of my favs! So good!
These were phenomenal and very easy to make.
Thanks so much for all your great recipes! I love your site!!
Any problem with freezing this un-baked? I usually save some cookie balls & extend the baking time. But with this magic middle, I didn’t know if that would work out. What do you think?
I haven’t tried freezing the cookie dough prior to baking, but I think it should work just fine!
This was amazing!!! I made with gluten free flour (1:1) and dairy free butter- no problems at all!
Delicious! Reese’s Cups used to be my favorite candy (until I had a child with a peanut allergy) but I think these are even better. I loved the chew of the cookie with the amazing chocolate and peanut butter (in our case sunflower seed butter) combination.
So, if anyone is wondering, sunflower seed butter works perfectly as a substitute. A new family favorite!
I made these cookies years ago, and wanted to try a different recipe this time around. They turned out so well! 8 minutes seemed to be the magic number – the cookies were perfectly soft and chewy. They have been a hit this Easter weekend! Absolutely delicious. I will definitely make them again!
Super delicious and super fun! I used whole wheat flour and they still turned out amazing
This is a very tasty cookie but I measured exactly 2 tablespoons of dough for each cookie and ended up with only 17 cookies. And I had a lot of the filling left over. I think for me, I’ll have to double the cookie recipe but only increase the filling by about 25%. So your recipe is a good jumping off point. Thanks.
Do yourself a favor and make these cookies!!! They are awesome!! They do not spread much, so once you flatten they will stay about the same size as when you put them on the baking sheet. I put chocolate & peanut butter chips on top instead of rolling in sugar, which was very good (although I am sure the sugar would be great too). I used crunchy peanut butter inside and it gave these a slight crunch but in a good way. Thanks for this recipe!
Could I use Hershey’s Special Dark Cocoa Powder? I would like to make these tomorrow but that’s all I have. Do you think that would make much of a difference? Thank you any help.
Yes, you can!
Hi Mel! I love these cookies and I’ve made them a couple of times now. They are delicious, but I always end up with quite a bit of peanute butter filling left over, and I’ve never gotten 2 dozen cookies out of the recipe (usually 20ish). Can you add weights to the “about 2 Tablespoons” of the chocolate dough and the “heaping teaspoon” of the peanut butter filling? I find it so helpful when there are weights to the divided dough amounts since how much someone fills a cookie scoop seems to vary from person to person. Sorry for my OCD-ness, but I would love to perfect the chocolate to peanut butter ratio! By the way, I love your site! I use it all the time and I’ve learned so much from you.
Hey! I made a vegan version of this cookie by subbing the eggs with 1/4 cup + 1 tbsp non dairy milk. Parfait!!! Great explanation of method. Everything worked out well.
Can I use chunky peanut butter?
I haven’t tried it but definitely worth experimenting!
My husband and I made these tonight and they are AMAZING. even my daughter who doesn’t like peanut butter liked them. Thanks!
Yay for other people besides moms making the cookies!!
These are so delicious!!!!! I had 3 little helpers but even with all the extra hands they still turned out amazing!!! My peanut butter filling was not coming together at all but a splash of milk did the trick. Thanks, Mel, for another fantastic recipe!! And I definitely made a double batch so I could freeze some!
I’m so happy to hear that, Laurel – glad your little helpers were in there doing their thing. You’re a good momma!
These are amazing! I made a double batch, and with the size of cookie scoops I have, I ended up with a bit more dough than filling. I just made a bit more filling, since the 1:1 ratio makes it easy to make up just a bit more. Thanks for another winner!
Thanks for letting me know, Kristi!
Ha ha, that’s funny because I needed up with too much peanut butter mix!
Would natural peanut butter work here? Pb made with just peanuts and salt
If it’s pretty thick you might want to use a bit more applesauce or coconut oil
Superb! Perfect project for the family to keep our minds busy during a stressful time. I will say that as I use all natural peanut butter with no additives i will add a pinch of salt to the ‘magic middle’ when making these again.
These were tricky to make with my three you g kids helping, but once they were baked and I tried them, it was worth the chaos. So yummy. Next time I’ll make them when my little helpers are otherwise occupied!
Way to persevere, Becky! 🙂 Cooking with little kids around is no easy task.
When we were first married, my husband made these, but rolled them in salt instead of sugar…..needless to say, he hasn’t made a second attempt thus far in our marriage!
Haha, don’t tell your husband but I laughed out loud at that! I don’t blame him for not trying again. Ew!
I wish I could give this 38 stars. Ohhh myyyy goooodnessss. My favorite cookie I’ve ever eaten. EVER. And the best part was my 14 year old made them for me. I’m going to gain 20 pounds.
Lucky momma!! 🙂
Super delicious, as usual. Another winner!
Thanks so much, Barbara!
These are delicious! A bit of work, but well worth the effort in the end!!
Thanks, Michelle!
Well these were just delightful! I love that I had the ingredients on hand and could whip them up this afternoon. They taste similar to a recipe with peanut butter chips I’ve made before, but I never have peanut butter chips in my pantry. These fill that gap and then some. 🙂 Thanks, Mel!
I’m so happy you liked these, Jana! Thanks for taking the time to let me know!
This is one of the first recipes I made from your blog. These and philly cheesesteak calzones. I hadn’t made the cookies in years and then made them over the holidays. They are so delicious! Everyone loved them… particularly the three children who joined our family since I last made them. I hereby pledge to not wait so long before making them again!
I love this, Angela! Mostly, I love that you are still around after all these years!
Hello! These sound amazing!!! I was wondering, do you think it would be possible to make these into bars? If so, do you have any recommendation to do so?!
I haven’t tried that so I’m not sure – maybe spreading half the dough in a 9X9 pan, PB filling, and then rest of the dough? Worth a try!
Oh man, this is the technique I’ve been looking for !!!!!
a local farm makes these KILLER brownie-stuffed chocolate chip cookies and I could not figure out how to pull it off myself…. Now I know the HOW… I need to find out the recipe details…
(they also make one like yours, as well as what they call “raspberry pillows” which are a sugar cookie stuffed with a raspberry jam filling. droooooool )
Do I have to add peanut butter to the chocolate in magic in the middle cookies
The cookies may not turn out the same if you don’t. But you can definitely experiment!
Absolutely wonderful so many people want the recipe!! Will make a lot of times through the year!
Thank you for this recipe! I’m not the greatest baker so I’m always a little leary of trying just any ol recipe off the internet. But knowing how much time and tweaking you put into these recipes I know I can always trust your recipes. I can’t wait to bring these to my family’s dinner tomorrow. They are so delicious! I’m also bringin the twister cookies. Your recipe was perfect. Thank you for the weight measurements. I’m not good at scooping flour so weights save me. Yes another of your recipe heading into my favortex binder. Most of them are your recipes already!!
Thanks, Jennie!
One word…. AMAZING!! Thank you so much for your recipes…they have all been amazing. People actually think I’m a good baker/cook now! I’ve pointed them all to your website. 🙂 Thank you for sharing!
Oh. My. Word. Thank you Mel. Thank you.
I love these cookies. I included them as an activity in my post for a book called “Half Magic” by Edward Eager, (http://shannonsbooknook.com/?p=5471) a book I think your boys might enjoy. I’m sure everyone who tries this recipe will enjoy it!
I made these tonight, followed the recipe exactly (using weight amounts) and the dough was perfect. Anyway, as good as they were the “normal” way, I ended up making all but one batch with chocolate chips (about 5) added With the peanut butter filling. I liked it much better that way. Thanks for another good recipe!
This is the recipe that brought me to your website more than a year ago. I’m so glad! I love your recipes, your philosophy, and even the way your website looks (I kind of miss the orange dots–I really liked that version too.) Anyway, I made these for a friend’s birthday back then with great success. I just sent them to my son in Guatemala for Christmas and they were a hit again and even stayed fresh on the long trip! Thank you for all your work!
I just made these, they are delicious. Just a note, I’m really uncoordinated so when it came to filling the cookies, instead of making an indent in the chocolate dough, I split each ball in half and flattened them, placed the peanut butter ball in the middle and just crimped the edges before rolling it back into a ball. (I explained the horribly, didn’t I?) It was much like making a Pirozkhi or dumpling, I found this method easier, but maybe because I have a lot of experience in making dumplings.
These are awesome. I made them a few years ago and decided they needed to be made for our trip this weekend. I do have a tip….don’t use natural peanut butter. I saw on the king Arthur blog that they won’t work well…and I remember when I made them a few years ago, they spread a lot. My cookies cracked on the sides which my husband likes, but I will try cutting back on the flour next time, or adding a little milk like the KA flour blog said. Thanks again for another winner, Mel. Congrats a couple of years ago on that new baby too!
I love your recipes! I have two quick questions, do you think I can substitute the peanut butter for nutella? Would I be able to freeze them after they’ve been stuffed and rolled smooth? I would like to make these for a cookie exchange for my job next Wednesday, and have a really busy schedule. I’m thinking that preparing them ahead might work.
Bianca – I think nutella would be delicious with these cookies. The only thing I don’t know is how nutella “melts” or bakes up in the oven. I’ve never prepared them ahead but don’t see why that wouldn’t work – just bake them from frozen and add a few minutes to the baking time. Good luck!
I JUST made these and took these out of the oven..and I had to try one right away! These are so GOOD! I love the “surprise” center…I can’t wait til my boyfriend comes home from work so I can surprise him with these. (He is a big peanut butter-chocolate lover, so I’m sure he will be thrilled when he discovers the peanut butter in the middle!) Thanks for the recipe, I will definitely keep this one!
Kimiko – I hope your boyfriend loved these (and appreciated all the work that went into them!).
These were a HUGE hit. Thanks so much for the recipe. It took a little longer than most cookies, but wow, were they worth it!
SJ – yes, these do take a bit more time, but I agree that they are definitely worth it!
i finally made these last night. what do you know? they were awesome!! 🙂 i knew they would be! couldn’t put off the weight gain any longer and HAD to try them. 😀
Thanks, Kimberly…and sorry about the whole weight thing. I’m right there with you!
Yummy! I made these for my Physics class in the beginning of the year and they were a hit! check it out: http://cookteen.blogspot.com/2010/03/chocolate-peanutbutter-deliciousness.html
With love and cupcakes,
CookTeen
Cookteen – thanks for giving me the link to your blog! I’m so glad you liked these cookies and I’d say your classmates should be singing your praises. Heaven knows no one was making cookies in my high school physics class!
These are what they claim! Pure MAGIC!!! My neice and I made them about a month ago for out sleepover. The first time they probably took more time then we had thought to make, but once we bit into one, we both looked at eachother and said MAGIC!!! We have made them three other times since then. The third being yesterday and then today she snuck into my house to have one after school and …so we had to make them again because I don’t know where the others could have gone! 🙂 I do have a two and a four year old at home, but… They probably ate 2.
When we have made them we get a little over 40 cookies. No I didn’t have 38, but pretty close. tee hee 🙂
Thanks for all the great recipes. I can’t what to see what you have next
Jennika – well, I’m glad I’m not the only mother who somehow realizes the entire batch of cookies is gone, when the kids only had one each. Ooops! I’m so happy that you and your niece love these cookies so much. They are definitely some of my favorites, too!
Thank you for sharing this recipe. I made them today and they were excellent!
Thanks, Lindsey!
Making these tonight. thanks! 🙂
Melanie S. – glad you liked these (and especially glad you have such a great name!).
One word–YUM!!! A new family favorite. Thanks for posting these–Melanie S.
Hey Melanie, just wanted to let you know I finally got a chance to post these cookies on my blog. Plus wanted to let you know that people I gave them to LOVED them – rave reviews. So thanks!
Hi Megan – thanks for checking in on these cookies. I need to make them again based on your rave reviews!! They are some of my favorites. I’m glad they worked out well for you.
These look great! I am due to have my 5th baby any day also!!! Wonderful birthing vibes to you my best recipe friend! I have used so many of your recipes to create a freezer full of meals to use after this baby is born! I just love you and your recipes and am so grateful to this site! I can’t wait to hear about your baby!!!>>Love- Jonelle
WOW! These look so stinkin good! I just made the vanilla pudding cinnamon rolls and they were amazing! So I’m sure these are going to be great as well. Good luck with your new bundle of joy! I would love to have all boys. I have two so far. Anyways thanks for the recipes and make sure to take advantage of your time off. SLEEP! hehe
The second time I made these I cut way back on the flour (down to just over 1 cup) and was much happier with how soft the dough was- it was a lot easier to add the filling with the softer dough. >>Thanks again for the fun recipe.
Love those cookies!>>Congratulations on adding another boy to your family!
these look so yummy. >>i found your website from taste and tell. >>tonite i made the bourbon chicken, and yesterday i made the broccoli cheese soup with the bread bowl recipes. my 5 year old was raving about it. >>you have a solid recommendation. thanks. good luck with the new baby. >>a fan in California
Liana – it is always a plus if your kids enjoy helping out. My boys liked rolling these out, too. Glad these worked out!
These look so yummy-thanks for posting. I hope all goes well with the birth of your new little bundle of boy!!!
Emily – good tip on cutting down on the flour if it makes for a softer dough. I’ve often wondered how humidity and dry climates affect the amount of flour needed, too. Thanks for letting me know!
Mel! You’re my hero! I have been trying to find a good recipe with the chocolate / pb combo to send to my brother in Iraq that wasn’t just chocolate chips or something. He will love these!>>I really hope you are feeling well. I think of you often and hope that everything goes well from here. >>Hugs & Happy New Year!>>Holly
I don’t think there has ever been a more perfect combination than peanut butter and chocolate! These look fantastic! >>Good luck with your new arrival! What an exciting time for you! If you take a break from posting it will give me a chance to make some of the things I haven’t gotten around to making. So don’t worry and take some time for yourself and your new baby!
Crazy Lady – (I love your username by the way – that’s how I feel most days!) – thanks for your sweet comment. I’m glad you tried the two recipes and they worked for you. Mostly I’m glad that your five year old liked the soup – that is an accomplishment, at least in my family. Thank you!
I made these last night for a friend’s birthday today and they were fabulous. Very easy to make. My girls even enjoyed helping me “roll” it all together. Thank you for sharing such a great recipe. I can’t wait to give them to my friend for her 50th year celebration!
Kara – so glad you made these and loved them! I agree that they are very addictive.
Best wishes for the safe arrival of your latest dish.>>Keep the posts coming, however you do it.
Thanks for the mention. Glad to hear you are enjoying the cookies, now go and enjoy that baby. >>Happy Baking in 2009!>>MaryJane @ King Arthur Flour
I’ve seen a fair number of these type of cookies. They look addictive. >>Good luck with the birth! My advice – don’t worry too much about posting. We’ll be here when you get back.
Congratulations on your new baby, Melanie! 🙂
Those look fantastic! Congratulations on your upcoming arrival!!
i hope your last days as a pregnant lady (this go-round, anyway…will you be going for five?) are comfortable and enjoyable. bring on the goodies, especially if they’re all as fabulous as these cookies. indeed, peanut butter = magic. 🙂
I made these over the weekend and loved them, thanks for posting the recipe!
Yum. Too bad Ian is deathly allergic to PB. Maybe there is a variation to the PB filling?
I just made these and wanted to tell you that they are just pure evil! One of the best peanut butter cookies I have ever had! I can’t make these very often or I won’t be able to fit in my computer chair. 🙂
Good luck with the new baby! Congrats to you and your family! I can’t wait to make these cookies. I love a good surprise in the middle!
Emily – glad you liked them. Thanks for letting me know!
Melanie,
I have been following your blog for a while. It seems many of your recipes make it into my rotation. We have made the hot hoagies and sweet and sour chicken as well loved each one!
Can’t wait to try more.
Suzi – I love to hear from commenters who have similar taste buds as mine! I’m glad you liked the hot hoagies and sweet and sour chicken. Thanks for letting me know!
I just made these yesterday and they’re great! By the way – I’m the megan from whatmegansmaking who recently befriended you on tastykitchen. I’m back to try more of your wonderful recipes 🙂 Unfortunately i just found out that my husband doesn’t like peanut butter in cookies! Oh well – more for me 🙂 I’ll be posting about them on my blog soon hopefully if that’s ok – of course I’ll link back to you! Thanks for another great recipe 🙂
Hi Megan – what a bummer about your husband not liking peanut butter in cookies!! I’m glad you liked them, though and of course I don’t mind you linking back to them from your blog!