Chocolate Stuffed Peanut Butter Cookies | Vegan

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These soft and fluffy Peanut Butter Cookies have a molten chocolate center and melt in your mouth! Made with only 6 vegan and gluten-free ingredients.

Today we’re making peanut butter cookies. But not just any pb cookie – Chocolate Stuffed Peanut Butter Cookies…that also happen to be gluten-free, vegan, and made with only 6 simple ingredients. Trust me, you don’t want to miss out on these.

close up photo of chocolate-stuffed peanut butter cookie cut in half with molten chocolate center

INGREDIENTS FOR PEANUT BUTTER COOKIES

white bowls of flour, peanut butter, maple syrup, coconut oil, and chocolate on marble countertop

This recipe comes together with simple, wholesome ingredients – I’m willing to bet you have them all in your pantry already! Here’s what you’ll need:

  • Gluten-Free Flour Blend: I prefer to use a blend of gluten-free flours for cookies, as it usually makes them softer. I use this store-bought mix, but you could also make your own blend, or try this recipe with a single flour.
  • Peanut Butter: because what’s a peanut butter cookie without peanut butter?! I recommend using a drippy, natural peanut butter – the only ingredients should be peanuts and salt
  • Maple Syrup: gives these cookies the perfect amount of sweetness
  • Refined Coconut Oil: helps to add moisture to the dough, and help the cookies hold together once they cool. Refined coconut oil has no coconut taste, but raw coconut oil does – so read the labels carefully! You can also replace the oil with vegan butter, if you wish.
  • Baking Powder: helps to keep our cookie dough light and fluffy
  • Dairy-Free Chocolate: for the fudgy, melty cookie center! I recommend using a chocolate bar over chocolate chips here, as chocolate chips are usually made with a wax that prevents them from melting as much.

HOW TO MAKE CHOCOLATE STUFFED COOKIES

 

photo of cookie dough in bowl next to photo of cookie assembly processWhile a molten chocolate-stuffed cookie may sound complicated, it’s actually very simple:

  1. Mix the dry and wet ingredients together in separate bowls, then combine to form the cookie dough.
  2. Freeze the dough for 10 minutes, to allow it to set a little.
  3. Roll the cookie dough into tablespoon-sized balls, then form the cookies like a sandwich: one ball on the bottom, chocolate square in the middle, and one ball on top. Pinch the ends together and place on a baking tray.
  4. Bake in the oven until fragrant and fluffy, then serve and enjoy!

These Chocolate Stuffed Peanut Butter Cookies are so addicting and satisfying! The flavor of peanut butter and chocolate is already an all-time favorite of mine, but these sweet treats take things to the next level. The chocolate will stay melty in the cookie center for 15-20 minutes after baking, but is just as delicious after it firms up. I’d highly recommend dunking these in a glass of homemade nut milk as well – it really hits the spot.

stack of peanut butter cookies with melted chocolate center next to glass of nondairy milk

If you’re looking for more simple and delicious cookie recipes, try these Double Chocolate Peppermint Cookies, these Soft-Baked Funfetti Cookies,  or these Almond Flour Thumbprint Cookies! 

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

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Chocolate Stuffed Peanut Butter Cookies

stack of peanut butter cookies stuffed with chocolate on white plate next to glass of non-dairy milk

These soft and fluffy Peanut Butter Cookies have a molten chocolate center and melt in your mouth! Made with only 6 vegan and gluten-free ingredients.

  • Author: Caitlin Shoemaker
  • Prep Time: 15 Minutes
  • Cook Time: 10 Minutes
  • Total Time: 25 minutes
  • Yield: 12-13 Cookies 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan
Scale

Ingredients

Instructions

  1. Prep: preheat the oven to 350F and set a lined baking tray aside.
  2. Mix: whisk the flour, baking powder, and salt together in a large bowl; set aside. In a separate bowl, mix the peanut butter, melted coconut oil, maple syrup, and optional vanilla extract until well-combined. Add the wet ingredients to the dry and use a spatula to combine the two until a dough forms.
  3. Freeze: place the bowl of cookie dough in the freezer for at 10 minutes, to allow the dough to set (alternatively, you can keep it in the fridge overnight). In the meantime, break the chocolate bar into small squares, using a knife if necessary. Each square should be approximately 1/2″ x 1/2″, but if your bar is thin, you can stack two pieces.
  4. Roll: use a cookie scoop or spoon to scoop one tablespoon of dough, then flatten it to form the “base” of the cookie. Top the bottom layer of dough with the chocolate, then an additional flattened tablespoon of dough. Use your hands to press the bottom and top layers together and shape the cookie into a circle. Place on a baking tray, and repeat with the remaining dough. Optional: create a crosshatch pattern oby pressing gently down on the center of each cookie with a fork
  5. Bake: bake in the middle rack of the oven for 10-12 minutes, until the cookies are fragrant and some fine cracks appear on the cookie surface. Remove from the oven and let sit on the baking tray for 3 minutes before carefully removing to a cooling rack.
  6. Serve: hot or warm; the chocolate center of the cookie will remain molten for ~30 minutes after baking, but is equally delicious once firm! Store leftovers at room temperature, in a container with a loose fitting lid, for up to 5 days.

Notes

  • Flour: I recommend using a gluten-free flour blend vs a single flour, as it tends to make the cookies softer. You can also try to make your own blend. The cookies will not be as smooth/soft if you only use oat flour
  • Salt: if your peanut butter is unsalted, increase the total salt to 1/2 teaspoon
  • Other Substitutions: refined coconut oil can be replaced with vegan butter or another neutral-flavored oil. The oil can also be swapped with equal parts peanut butter, but the cookies will not be as creamy/soft. Maple syrup can be replaced with another liquid sweetener, such as agave.

Keywords: vegan peanut butter cookies, peanut butter cup cookies, peanut butter chocolate cookies, gluten free peanut butter cookies, stuffed peanut butter cookies, vegan peanut butter blossoms, gluten free peanut butter blossoms, inside out peanut butter blossoms

 

About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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Comments

  1. I just made these and they’re delicious! I may have baked them too long because the middle is not oozing out 🙁 but I’ll have to try again and see if I get that molten chocolate drippiness next time!

  2. These cookies are so good!! They’re wonderfully soft, and the gooey chocolate centers are just insane. I used all-purpose flour and subbed applesauce for the coconut oil, and they still came out great! Thanks so much for the delicious recipe.

    1. Yay! Thank you! Also thanks for the info on the applesauce coconut oil swap; someone else is bound to be wondering the same thing.

  3. Made these for my peanut butter + chocolate loving brother! He’s not GF so I subbed AP flour and he loved them. Thanks for a great recipe Caitlin!

  4. These are fantastic! I didn’t have any gluten-free flour, so I used all purpose flour and they turned out great! I will definitely make these again. Thank you!

  5. Oh, these are lovely!! I’m so glad to have found your beautiful blog. I am vegan and oil-free also – your recipes look fabulous!