These indulgent Peanut Butter Cookie Bombs are oversized, ultra-soft cookies stuffed with a full peanut butter cup and loaded with three kinds of chocolate. They’re rich, decadent, and perfect for celebrations or any moment that calls for a truly unforgettable treat.
Why You’ll Love This Recipe
These cookies are everything a peanut butter lover dreams of: thick, soft centers, crisp golden edges, and a molten peanut butter cup hidden inside. They use both chocolate chips and peanut butter chips for extra flavor and texture. Despite looking impressive, they’re surprisingly straightforward to make, and each cookie is large enough to share—though you may not want to.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup unsalted butter, softened
1 cup creamy or crunchy peanut butter
1/2 cup granulated sugar
1 1/3 cups light brown sugar
2 teaspoons vanilla extract
2 eggs
1 teaspoon baking soda
1 teaspoon salt
3 1/2 cups all-purpose flour
2 cups semi-sweet chocolate chips
2 cups peanut butter chips
1 bag (11 ounces) large milk chocolate chips
12 peanut butter cups (standard-size, halal-friendly alternatives if needed)
Directions
Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone mats.
In a mixer bowl, beat the butter, granulated sugar, and brown sugar until combined.
Add peanut butter and mix until smooth.
Add eggs, vanilla, baking soda, and salt. Mix well.
Gradually mix in the flour until just combined. Do not overmix.
Add the semi-sweet chocolate chips and peanut butter chips; mix until fully incorporated.
Using a large ice cream scoop, scoop one portion of dough and flatten it.
Place a peanut butter cup in the center and press gently.
Scoop a second portion of dough, place it on top, and roll both pieces together into one large ball, sealing the edges.
Place 6 dough balls per baking sheet.
Dot each dough ball with about 12 large milk chocolate chips, placing them upside down to avoid burning.
Bake for 10 minutes, rotate the pan, then bake an additional 8–10 minutes. The tops should be lightly browned, and the centers should no longer be raw but still soft.
Cool on the baking sheet for 10 minutes before transferring to a rack.
Store under a cake dome for several days, or wrap individually in wax paper and foil if storing longer. Freeze for up to a few months.
Swap semi-sweet chips for dark chocolate chips for a richer flavor.
Use mini peanut butter cups and form smaller cookie bombs for individual portions.
Add chopped roasted peanuts for extra crunch.
Mix in white chocolate chips for a sweeter profile.
Substitute almond butter for a slightly different nutty flavor.
Storage/Reheating
Room Temperature: Store under a cake dome for up to 3 days.
Refrigerator: Keep wrapped individually for up to 1 week.
Freezer: Freeze individually wrapped for up to 3 months.
Reheating: Warm in a 300°F oven for 5–7 minutes or microwave for 10–15 seconds to soften the center.
FAQs
How do I keep the cookies from cracking when forming the dough balls?
Press and seal the seams well when forming the large dough ball so the cookie bakes evenly and stays intact.
Can I make the dough ahead of time?
Yes, the dough can be refrigerated for 24–48 hours. Chill the dough balls already formed to maintain shape.
Can I freeze the dough instead of the baked cookies?
Yes, freeze the formed dough balls and bake directly from frozen, adding a few extra minutes to the bake time.
Can I use natural peanut butter?
It’s best to use standard creamy or crunchy peanut butter for consistency; natural peanut butter may make the dough too oily.
Can I make these smaller?
Yes, use mini peanut butter cups and smaller scoops of dough. Adjust baking time by reducing 3–5 minutes.
Why are the chocolate chips placed upside down?
Placing them upside down prevents the exposed tips from burning during baking.
Can I use a hand mixer instead of a stand mixer?
Yes, a hand mixer works well. Mix on medium speed and avoid overmixing after adding the flour.
How do I know if the cookies are done?
The tops should be lightly browned, and the centers soft but not raw. They continue to firm up while cooling.
Can I use different fillings inside the cookies?
Yes, try a halal-friendly caramel-filled chocolate or a chocolate truffle for variation.
How do I prevent the cookies from spreading too much?
Chill the dough balls for 10–15 minutes before baking to help them hold shape.
Conclusion
These Peanut Butter Cookie Bombs deliver a bakery-style treat with minimal effort and maximum indulgence. With a soft center, rich peanut butter flavor, and decadent chocolate throughout, they make an unforgettable dessert for celebrations, gifting, or simply satisfying a sweet craving. Enjoy making—and eating—these irresistible cookie creations.
Peanut Butter Cookie Bombs are oversized, ultra-soft cookies stuffed with a whole peanut butter cup and packed with chocolate chips and peanut butter chips. With crisp edges, gooey centers, and rich flavor, these bakery-style treats are perfect for peanut butter lovers.
Ingredients
1 cup unsalted butter, softened
1 cup creamy or crunchy peanut butter
1/2 cup granulated sugar
1 1/3 cups light brown sugar
2 teaspoons vanilla extract
2 eggs
1 teaspoon baking soda
1 teaspoon salt
3 1/2 cups all-purpose flour
2 cups semi-sweet chocolate chips
2 cups peanut butter chips
1 bag (11 oz) large milk chocolate chips
12 peanut butter cups
Instructions
Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone mats.
In a mixer, beat butter, granulated sugar, and brown sugar until combined.
Add peanut butter and mix until smooth.
Add eggs, vanilla, baking soda, and salt. Mix well.
Gradually add flour and mix until just combined. Do not overmix.
Fold in semi-sweet chocolate chips and peanut butter chips until evenly distributed.
Scoop one large portion of dough, flatten, and press a peanut butter cup into the center.
Scoop another portion of dough, place on top, and roll both together into one large ball, sealing the edges.
Place up to 6 cookie balls per baking sheet. Dot tops with large milk chocolate chips, upside down.
Bake for 10 minutes, rotate pans, then bake an additional 8–10 minutes until golden but soft.
Cool on baking sheet for 10 minutes before transferring to a wire rack.
Store in an airtight container or wrap individually for longer storage or freezing.
Notes
For less spreading, chill dough balls for 10–15 minutes before baking.
Use mini peanut butter cups for smaller cookies with the same effect.
To reheat, warm in a 300°F oven for 5–7 minutes or microwave 10–15 seconds.
Natural peanut butter is not recommended as it may make the dough too oily.
Press chocolate chips upside down to prevent scorching during baking.
