These Peanut Butter Stuffed Chocolate Cookies are soft and indulgent, but use peanut powder for less fat without sacrificing flavor.
This sponsored post was written by me on behalf of The J.M. Smucker Company. All opinions are my own.
I was compensated by The J.M. Smucker Company to develop a recipe using their new product. I picked up a package of Jif Peanut Powder at Walmart and decided to experiment with baking instead of the usual smoothies. After a short learning curve, I created these peanut butter stuffed chocolate cookies using peanut powder for the filling and in the dough.
The peanut powder caught my eye because it contains 85% less fat than traditional peanut butter and provides 8 grams of protein per serving. There are reconstitution directions on the package: you can mix it with just water, or water plus a bit of sugar and salt. I initially reconstituted some powder with only water because I planned to add sugar and salt elsewhere in the recipe. When I added powdered sugar to that reconstituted mixture for the filling, it became too loose, so I adjusted my approach.
What worked best was using the peanut powder mostly “as is” in the filling with only a little water to achieve a stiff dough-like consistency. For the chocolate cookie dough, I did use some reconstituted peanut powder successfully. I rolled the dough into logs so I could cut even pieces for uniform cookies.
To assemble, I flattened each chocolate piece, pressed a flattened peanut butter piece into the center, wrapped the chocolate around it, pinched the seams, and re-flattened to about ½-inch thick. I finished by rolling the top and sides in granulated sugar before baking.
The finished cookies were soft and indulgent, with a pronounced roasted peanut flavor and just the right balance of sweetness. Using peanut powder reduced the fat content while still delivering that classic peanut butter taste. If you’re curious about baking with peanut powder, these cookies are a delicious place to start.
Peanut Butter Stuffed Chocolate Cookies
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Ingredients
- 1 ½ cups (180 g) all-purpose flour, (up to ¼ cup extra if needed)
- ½ cup (40 g) unsweetened cocoa powder
- ½ tsp salt
- ½ tsp baking soda
- ½ cup (113 g) butter, softened
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar, gently packed
- ¼ cup (24 g) Jif Peanut Powder
- 2 Tbsp water
- 1 tsp vanilla extract
- 1 large egg
- ¾ cup (72 g) Jif Peanut Powder
- ¾ cup (90 g) powdered sugar
- ¼ tsp salt
- 3 ½ Tbsp water
- ¼ cup (30 g) granulated sugar for coating
Instructions
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In a medium bowl, whisk together the flour, cocoa powder, salt, and baking soda.
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In the bowl of a stand mixer, cream the butter with the granulated and brown sugars using the paddle attachment. Reconstitute ¼ cup peanut powder with 2 Tbsp water (or as needed) and add it to the butter mixture. Mix until combined, then add the vanilla and egg and mix well.
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Add the dry ingredients to the wet ingredients and mix until just incorporated. Test the dough for stickiness; add up to ¼ cup extra flour if needed. Roll the dough into a log and cut into 16 equal pieces.
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For the peanut butter filling: in a small bowl stir together ¾ cup peanut powder, ¾ cup powdered sugar, ¼ tsp salt, and 3½ Tbsp water until a stiff dough forms. Roll into a log and cut into 16 equal pieces.
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Flatten one piece of chocolate dough into a circle, press a piece of peanut butter dough flat and place it in the center, then wrap the chocolate dough around the filling and pinch the seams closed. Re-flatten the cookie to about ½-inch thickness and roll the top and sides in granulated sugar. Place cookies on a silicone-lined baking sheet about 1 inch apart.
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Bake at 350°F (177°C) for 8 to 9 minutes, until the edges begin to crack. Allow the cookies to cool slightly on the baking sheet before transferring to a wire rack.
Notes
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