Dairy Free Peanut Butter Stuffed Chocolate Cookies

Name: Dairy Free Peanut Butter Stuffed Chocolate Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Ingredients: ½ cup dairy-free butter, softened ((i.e. Country Crock plant butter sticks – 1 stick)); ½ cup granulated sugar; ½ cup brown sugar; 1 large egg; 1 tsp vanilla extract; 1 cup all-purpose flour; ½ cup unsweetened cocoa powder; ½ tsp baking soda; ¼ tsp salt; ⅓ cup peanut butter

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Gooey peanut butter stuffed into the center of a chocolate cookie?! Yes, please! You’ll love how easy it is to make this recipe – but how the end result feels like those fancy cookies you’d get at a bakery. These dairy free peanut butter stuffed chocolate cookies are perfect for anyone on a dairy free diet, whether for allergies or personal choice.

A chocolate cookie broken in half showing it's stuffed with peanut butter.

Ingredient Notes

Here’s a photo of all the ingredients you’ll need, along with selected ingredient notes:

Sugar, brown sugar, peanut butter, dairy-free butter, egg, cocoa powder, flour, baking soda, salt, and vanilla.

Dairy-free butter – This recipe works well with Country Crock plant butter sticks – or if you need a soy free option, Earth Balance Soy Free sticks are a great choice. Use a dairy-free stick butter rather than a tub butter, as the latter tends to have a higher moisture content which can mess with the texture of the cookies.

Peanut butter – While I often use natural peanut butter in baking, conventional peanut butter (i.e. your standard Skippy, Jif, etc) works best in this particular recipe. Natural can be too drippy and tends to quickly spread on the dough, while conventional peanut butter will hold it’s shape while you’re making the top layer of dough.

Instructions

You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips.

Start by creaming together the dairy-free butter, sugar, and brown sugar in a bowl.

Add the egg and vanilla, and mix well.

Dairy-free butter, sugar, brown sugar, egg, and vanilla mixed together in a silver bowl.

In another mixing bowl, combine the flour, cocoa powder, baking soda, and salt.

Flour, cocoa powder, baking soda, and salt mixed together in a glass bowl.

Add the dry ingredients to the wet ingredients, and stir until just combined.

Chocolate cookie dough in a silver mixing bowl.

Scoop out about a tablespoon of cookie dough, and flatten it in your palm. Add a little bit of peanut butter in the center – about a teaspoon. Then take another scoop of dough, flatten it, and place it on top. Pinch the edges to seal the cookie.

A collage showing peanut butter added to the bottom piece of cookie dough, then the top piece of dough added on top and the edges pinched.

Put it on a parchment-lined baking sheet. Repeat with all the dough. You should get about 12 large cookies.

Bake ‘em at 350 degrees F for about 12 minutes, then let cool on the pan. Avoid overcooking them or the cookies will be crispy on the edges (not the end of the world, but I prefer them soft and chewy).

Dig in and enjoy!

Recipe FAQ

Here are some common questions that may come up as you’re preparing this recipe:

How should you store these peanut butter stuffed chocolate cookies?

Store in an airtight container at room temperature for up to 3 days (for best quality).

Can you freeze the cookie dough?

Yes. You can fill and shape the cookies and freeze that way. You can bake directly from frozen but note that cooking time may increase. Or, you can freeze the dough alone before shaping and stuffing. Thaw the dough in the fridge overnight, then shape, stuff with peanut butter, and bake per the recipe instructions. For best quality, use frozen cookie dough within 3 months.

Allergens in this Recipe

Disclaimer: Always double check ingredients and labels yourself prior to making a recipe. While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.

As written, this recipe is dairy free.

This recipe does contain wheat/gluten (in the all-purpose flour), eggs (in the egg), soy (in the dairy-free butter), and peanuts (in the peanut butter). Here are some suggested modifications if you can’t have one of these ingredients:

To make wheat/gluten free: Use a gluten-free measure-for-measure flour instead of the all-purpose flour.

To make egg free: Use a flax egg in place of the large egg. To make a flax egg, combine 1 tablespoon of ground flaxseed with 3 tablespoons of hot water. Let sit for 5 minutes until it becomes thicker and gelatinous, then use as directed in place of the egg.

To make soy free: Choose a soy-free dairy-free butter, like Earth Balance soy free sticks.

To make peanut free: Use a different nut butter if you can tolerate it, or go nut-free by using an option like sunflower seed butter.

A woman's hand holding a dairy free chocolate cookie stuffed with peanut butter.

More Dairy Free Cookie Recipes

If you’re looking for more delicious and unique dairy free cookies, be sure to give one of these a try:

I hope you enjoy this recipe! If you get a chance to try it, please leave a recipe rating or comment below.