Peanut Butter Filled Chocolate Cookies

Are you a fan of Reese's Peanut Butter Cups?

These Peanut Butter Filled Chocolate Cookies are easy to make and are a nice homemade alternative to the popular Reese's candy.

It's fun assemblying these cookies too!

After mixing up the ingredients, you'll roll the chocolate dough and peanut butter filling into small balls and then form the dough around the filling until it is completely covered.

Then simply flatten the cookies slightly and sprinkle with granulated sugar and pop in the oven. That's it!

Here is some interesting peanut butter trivia you may not have heard before:

Peanut butter was often called "monkey butter" during World War II
In the Netherlands, pindakaas (which means peanut cheese) is the name for peanut butter.
Peanut butter contains oils that make it easier to get bubble gum out of hair.

If you love chocolate and peanut butter, this cookie may very quickly become your favorite.

Chocolate Cookies Stuffed with Peanut Butter

Peanut Butter Filled Chocolate Cookies Recipe

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup peanut butter
1 egg
1 tablespoon milk
1 teaspoon vanilla extract
3/4 cup sifted powdered sugar
1/2 cup peanut butter
Granulated sugar

Preheat oven to 350F degrees. Line your cookie sheets with parchment paper, silicone liners or use ungreased sheets.
In a medium bowl, stir togeher the flour, cocoa powder and baking soda; set aside.
In a large mixing bowl, beat the butter, 1/2 cup granulated sugar, brown sugar and 1/4 cup peanut butter with an electric mixer until combined.
Beat in the egg, milk and vanilla until well mixed.
Gradually beat in as much of the dry flour mixture as possible with the electric mixer. Stir in remaining flour mixture with a wooden spoon.
Shape dough into 1 1/4-inch balls; set aside. (You should have about 32 cookie dough balls.)
Prepare peanut butter filling:
In a medium bowl, stir together powdered sugar and 1/2 cup peanut butter until smooth.
Roll filling into 3/4-inch balls. (You should have about 32.)
On a clean, flat surface, slightly flatten each chocolate ball and then top with a peanut butter ball.
Mold the chocolate dough around the peanut butter, completely covering the filling. Reroll dough into round balls.
Place dough balls at least 2 inches apart onto prepared baking sheets and slightly flatten using the bottom of a glass dipped in granulated sugar. (To get the sugar to stick to the bottom of the glass, first dip the glass into the cookie dough, then into the sugar.)
Bake for 8 minutes, or just until set and the surface begins to crack.
Remove cookies from oven and allow to cool on sheet for 1 minute before transferring to wire racks and cool completely.