Chocolate Chip Cream Peanut Butter Cookies are thick and chewy on the inside with a delicate, crispy outside and stuffed with a layer of light and fluffy chocolate chip buttercream.
These cookies may look complicated, but they are super easy to make! Plus, they don’t require a lot of fuss, are made with basic pantry ingredients, and a just a few simple steps. The buttercream only uses only 4 ingredients and comes together in just 15 minutes of prep time!
These are seriously the best peanut butter chocolate chip cookies you’ll ever eat. My mom uses the recipe every holiday season to make her famous peanut butter kiss cookies. My daughter loves these so much that she asks me to make them year-round so it’s kind of always the holidays in my house! I love to mix up the recipe by putting different twists on the original recipe (see my peanut butter celebration cookies) and the peanut butter flavor paired with the buttercream in the Chocolate Chip Cream Peanut Butter Cookies don’t disappoint.
Ingredients in Chocolate Chip Cream Peanut Butter Cookies
COOKIES
All-purpose flour
Baking Soda – the key to giving cookies a light, fluffy texture
Salt – enhances and balances flavors
Granulated sugar + extra for rolling the dough in before baking
Brown Sugar – either light brown sugar or dark brown sugar both work
Unsalted Butter – be sure not to use salt as the sweet creaminess will overpower the cookie
Creamy Peanut Butter – I normally like to use natural peanut butter without any added sugar, however for this recipe, I use Jif or Skippy as it creates a creamy texture. It’s also a good source of protein!
Large Eggs – room temperature eggs blend with the warm butter and produce a softer fluffier cookie whereas cold eggs can result in a dense cookie
Milk – regular or plant-based
Vanilla Extract
Instructions
In a medium bowl, whisk together flour, salt, and baking soda together and set aside
In a stand mixer, cream together butter, sugar and brown sugar together until light and fluffy (about 2-3 minutes)
Add egg, milk and vanilla and mix well until the egg is fully blended
Add in peanut butter and mix until well blended
Add dry ingredients and mix on low until a dough forms – don’t over-mix, once the dough forms stop mixing or it will cause them to be dense.
With a cookie scoop or tablespoon, take each piece roll it into dough balls and roll in sugar, and place it on a well-greased baking sheet
NOTE: Most peanut butter recipes use a fork to create a criss-cross pattern, but because we want these to stay fluffy and soft, we don’t do that
BAKE at 375 for 10-12 minutes, but not more than a total time of 12 minutes. Take them out of the oven when they are still a bit dough-like on the inside, they will firm up as they cool.
Spread about 1 tbsp of buttercream onto one cookie, then sandwich together with a second cookie.
BUTTERCREAM
Cream butter in the bowl of a stand mixer fitted with the paddle attachment until smooth and fluff
Gradually beat in confectioners’ sugar until fully incorporated
Beat in vanilla extract
Add milk and beat for an additional 3 to 4 minutes and stir in chocolate chips
What is the secret to making cookies soft?
Baking at a higher temperature will make them softer than at a lower temperature when they sit longer
Chill the cookie dough in the refrigerator for 2-3 hours before baking.
Slightly underbaking your cookies will give you softer results
Roll the cookie dough balls to be tall and lumpy instead of wide and smooth.
Chocolate Chip Cream Filled Peanut Butter Cookies
Ingredients
- 1 -3/4 flour
- ½ cup Sugar plus extra to roll cookie dough balls in
- ½ cup Brown Sugar
- ½ cup Unsalted Butter
- ½ cup Peanut Butter don't use the natural kind
- 1 Egg room temperature
- 2 tbsp Milk – regular or plant based
- 1 tsp Vanilla Extract
- 1 tsp baking soda
- BUTTERCREAM
- ½ cup Unsalted Butter
- 2 cups Powdered Sugar room temperature
- 1 – ½ tsp Vanilla Extract
- 2 tbp Heavy Cream or Milk
- ½ cup Chocolate chips
Instructions
- In a medium bowl, whisk together flour, salt, and baking soda together and set aside
- In a stand mixer, cream together butter, sugar and brown sugar together until light and fluffy (about 2-3 minutes)
- Add egg, milk and vanilla and mix well until the egg is fully blended
- Stir in peanut butter and mix until well blended
- Add dry ingredients and mix on low until a dough forms – don’t over-mix, once the dough forms stop mixing or it will cause them to be dense.
- With a cookie scoop or tablespoon, take each piece roll it into dough balls, then roll each one in sugar, coating the entire surface, and place them on a well-greased baking sheet
- BAKE at 375 for 10-12 minutes, but not more than a total time of 12 minutes. Take them out of the oven when they are still a bit dough-like on the inside, they will firm up as they cool.
- Spread about 1 tbsp of buttercream onto one of the cookies, and then sandwich together with a second cookie.
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