Description
These One-Bowl Flourless Dark Chocolate Peanut Butter Cookies combine rich cocoa and creamy peanut butter in a decadent, easy-to-make treat. Each cookie is stuffed with a frozen dollop of peanut butter for a gooey surprise inside, topped with dark chocolate chips for extra indulgence. Perfectly soft, fudgy, and ready in under 40 minutes, this recipe requires no flour and only one bowl, making cleanup a breeze.
Ingredients
Scale
Peanut Butter Filling
- 1 cup + 1/4 cup creamy peanut butter (Jif or Skippy recommended, not natural drippy kind)
Cookie Batter
- 2/3 cup light brown sugar, loosely packed
- 2 teaspoons vanilla extract
- 1 large egg
- 1/3 cup unsweetened natural cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup dark chocolate chips, plus extra for topping
Instructions
- Prepare Peanut Butter Filling: Line a plate with wax paper and spoon out twelve 1 teaspoon-sized blobs (about 1/4 cup total) of creamy peanut butter onto the plate. Place in the freezer to harden, which should take about 15-20 minutes while you prepare the batter.
- Make Cookie Dough: In a medium mixing bowl, combine 1 cup creamy peanut butter (excluding the 1/4 cup reserved for filling), brown sugar, vanilla extract, egg, cocoa powder, baking soda, and salt. Mix thoroughly until the mixture is uniform and smooth. Fold in 1/2 cup of dark chocolate chips until evenly distributed.
- Form Cookie Balls: Roll the dough into twelve equal balls using your hands or a scoop.
- Stuff Cookies: Remove the frozen peanut butter blobs from the freezer. Carefully break each cookie ball in half, place a frozen peanut butter blob in the center, then press the halves back together, sealing the edges well to prevent the peanut butter from leaking out during baking. Press a few extra dark chocolate chips on top of each cookie if desired. Place the stuffed cookie dough balls onto a baking sheet lined with parchment paper or a non-stick surface, spacing them about 2 inches apart.
- Bake: Preheat your oven to 350°F (175°C). Bake the cookies for 12 to 14 minutes or until the cookies are set but still soft. Avoid overbaking as the cookies are fragile when hot.
- Cool and Serve: Allow the cookies to cool on the baking sheet for at least 20 minutes before handling to let them firm up and prevent breaking. Once cooled, enjoy your rich, flourless peanut butter and dark chocolate cookies!
Notes
- Use creamy peanut butter like Jif or Skippy for the best texture; natural or runny peanut butter will not hold shape well.
- Freezing the peanut butter blobs before stuffing is essential to keep the filling intact during baking.
- Be gentle when shaping the stuffed cookie balls as the dough is delicate.
- These cookies are fragile when hot, so handle with care after baking and during cooling.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: flourless cookies, peanut butter cookies, dark chocolate cookies, flourless dessert, easy cookies, gluten free cookies, peanut butter chocolate
