These triple chocolate cookies are perfectly rich and delicious, and the best part… they are packed with a surprise peanut butter filling! These are SO good that you would never guess that they are so simple to make. Give them a try today!

I had a few other recipes in the queue to post before this one, but I was just too excited about it to wait. So here it is! These taste like a homemade Reese’s Peanut Butter cup in cookie form. They are SO good.

I played around with my favorite Chocolate Chip Cookie recipe to make these. They contain melted semi-sweet chocolate and dutch process cocoa in the dough, then are filled with white chocolate chips and peanut butter, then topped with more white chocolate chips!

In order to easily add the peanut butter to the center of the cookie, you will first freeze 1-2 teaspoon spoonfuls of peanut butter on to parchment paper. Then you can wrap the cookie dough around the frozen dollop of peanut butter. Super simple! The frozen spoonfuls will look something like the photo below. Then use a cookie dough scoop (or just a spoon) to measure out some cookie dough, flatten it out and wrap the dough around the frozen peanut butter ball. Then it’s time to bake!

Extra cookie baking tips:

Check the expiration date on your baking soda! What? Baking soda and baking powder expire? The answer is YES. Once they have reached their shelf life, their potency is drastically reduced which can result in flat cookies. Click here to see the steps to check if your baking powder or baking soda is still potent enough to use in your baked goods.
Use parchment paper or a silicone baking mat: this helps the bottom of the cookies (especially the chocolate) from getting over baked/burning
- Parchment paper tip: grease the pan before adding the parchment paper. This helps the paper stick to the pan!
Use a cookie dough scoop for faster and more even cookie balling. Also, try greasing the scoop beforehand to keep the dough from sticking.
When making cookies, I rarely bake them all at once unless I have a specific event for which I am baking. Most of the time I will bake a pan or two of cookies, then roll the excess dough into tube shapes (or the already balled dough) and freeze them. When you are ready to bake them, just use a large knife to cut them into 1-inch slices and pop them in the oven!

Happy Baking!

Triple Chocolate Peanut Butter-Filled Cookies

Print Recipe

Prep Time 30

Cook Time 10

Total Time 40

Servings 24 cookies

Ingredients

½ cup butter-flavored shortening
¼ cup unsalted butter softened
1¼ cup light brown sugar packed
2 tablespoons milk
1 tablespoon vanilla extract
1 egg
⅓ cup semi-sweet chocolate chips melted (2 ounces)
1¾ cup all-purpose flour
½ cup cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1½ cups white chocolate chips *reserve ½ cup for topping them after baking

For the Cookie Filling

½ cup creamy peanut butter

Instructions

To prepare the peanut butter filling

Line a cookie sheet with parchment paper.
Scoop 1-2 teaspoons of peanut butter and place on prepared cookie sheet (use your fingers or a spoon to shape it into a small round dollop).
Once you have created 24 dollops, place the cookie sheet in the freezer for at least 2 hours or until the peanut butter has frozen.

To make the cookies

Preheat oven to 375 degrees.
Using a stand mixer fitted with the paddle attachment or a hand mixer, shortening, butter and brown sugar on high for 1-2 minutes. Scrape down the bowl once complete.
Add in milk, egg, vanilla extract and melted chocolate. Mix until combined. Scrape down the bowl once complete.
In separate bowl, whisk dry ingredients together (flour, cocoa powder, baking soda, salt).
Add dry ingredients to wet ingredients in 4 portions. Mix until combined
Using a wooden spoon, mix in the white chocolate chips. Reserve ½ cup of chocolate chips to top the cookies right after they come out of the oven.
Grease and line baking sheets with parchment paper or silicone baking mat.
Remove peanut butter dollops from the freezer.
Use a cookie dough scoop a spoon to scoop out a 1-inch dough ball. Then flatten the dough out and place a frozen peanut butter dollop in the center of the dough. Fold the dough over the peanut butter (ensure it is fully covered by cookie dough) and roll dough into a ball.
Place the dough balls on to baking sheet, leaving at least 1 inch in between each cookie.
Bake for 8-10 minutes or until the edges of the cookies just begin to crack.
Let cookies cool on baking sheet for 5-10 minutes, then transfer to cooling rack.