Gluten Free Peanut Butter Stuffed Chocolate Cookies - can things get any better than this? This recipe for gluten free double chocolate cookies with a drool-worthy gooey peanut butter center is simple to make and definitely a crowd-pleaser. These cookies are often refered to as "magic in the middles cookies" and I understand why many call them this way. When you break open this gluten-free chocolate peanut butter cookie you find the magical peanut butter filling!
- Recipe Ingredient Notes
- Gluten Free Double Chocolate Cookie Dough
- How to make Gluten Free Peanut Butter Stuffed Cookies
- Storage & Freezing
- Tips & tricks to make Magic in the Middle Cookies
- FAQ - Peanut Butter Chocolate Cookies
- Baking in grams
- Note about Ovens and Oven Temperatures
- Substitutions and Modifications
- More Gluten Free Peanut Butter Recipes to try
- 📖 Recipe
- 💬 Comments
Recipe Ingredient Notes
Gluten Free Flour: I have tested this recipe for Gluten Free Peanut Butter stuffed Chocolate Cookies with my own GF Flour Blend, Bob's Red Mill, and Cup4Cup. While all 3 flour blends worked perfectly fine in this recipe, the cookie made with Cup4Cup did spread the most while the cookies made with my own gluten free flour blend and Bob's Red Mill stayed more compact. If you choose to make this recipe with Cup4Cup, I recommend adding an additional 10 grams of flour to this recipe. (ONLY IF YOU USE CUP4CUP!)
Chocolate Chips: I use Mini Chocolate Chips in this recipe - dark or milk or a mix would work great. You can also use regular-sized chocolate chips. I would recommend giving them a quick chop before adding them to the batter. I like using Mini Chocolate Chips for decorating the cookies.
Dutch Processed Cocoa Powder: I highly recommend using dutch processed cocoa in this recipe. Dutch-processed cocoa produces richer, fudgier flavors. My go-to brands are Cacao Barry Extra Brute and Valrhona Pure Cocoa Powder. If you are looking for a better price point cocoa powder I recommend Hershey’s Dutched Cocoa, Special Dark, 100% Cacao. Be aware if you use Natural Cocoa Powder in this recipe, the cookies may be lighter in color and drier.
Peanut Butter: I used Jif Creamy Peanut Butter in this recipe for gluten free chocolate peanut butter cookies. All-Natural Peanut Butter will work but your filling might be a bit more on the dryer side. I have not tried this recipe with different kinds of nut butter or seed butter.
Gluten Free Double Chocolate Cookie Dough
The dough for Peanut Butter Chocolate Cookies is very straightforward. Make sure your butter and eggs are at room temperature and your dry ingredients are sifted. This cookie dough must rest for at least 2-4hrs. It will be very soft when you first make it so don't be tempted to add more flour. While the dough for the Magic in the Middle Cookies rests, the gluten free flour hydrates and the dough will firm up.
Step 1: In a medium bowl sift or whisk together the gluten-free multi purpose flour, cocoa powder, baking powder, baking soda, and kosher salt and set aside.
Step 2: In the bowl of a stand mixer or large mixing bowl combine the room-temperature butter, granulated sugar, light brown sugar, and vanilla extract. Use the paddle attachment to mix until light and combined. Around 3-4 minutes. Scrape down the sides of your bowl to make sure everything is combined properly.
Step 3: Reduce the speed of the mixer and add the room-temperature large eggs, one at a time. Mix until combined.
Step 4: With the mixer on low, slowly add flour mixture to the butter mixture and combine everything.
Step 5: Transfer the gluten free dough for Peanut Butter Chocolate Cookies to an airtight container. Refrigerate for at least 2hrs up to 3 days. Chilling the dough helps to hydrate the flour and develop a rich chocolate flavor.
How to make Gluten Free Peanut Butter Stuffed Cookies
I highly recommend using two cookie scoops to make this recipe. Using those two scoops I get 12 cookies out of one batch of dough.
- #20 large scoop (3 tablespoons) - for the chocolate cookie dough
- #40 small scoop (1.5-2 teaspoons) - for the peanut butter filling
Make the Peanut Butter Filling: To make the peanut butter filling, combine peanut butter, vanilla, powdered sugar, and salt in the bowl of your stand mixer. Starting at a low speed, mix the ingredients together until fully combined and smooth. Line a small sheet tray or plate with parchment paper and divide the peanut butter filling into 12 equal portions. Place the peanut butter filling in the freezer until ready to use.
Preheat your oven: When you are ready to bake your Gluten Free Peanut Chocolate Chip Cookies, preheat your oven to 350F. It will take a while for the oven to be fully preheated.
Portion out Gluten Free Double Chocolate Chip Cookie Dough: Once your dough has rested for at least 2-4 hrs, line a sheet tray with parchment paper. Using a large scoop, such as a #20 scoop, divide the dough in 12 equal portions.
Flatten the Cookie Dough: This works the best if your cookie dough is very cold. Flatten the chocolate dough into a flat disk and top with a frozen scoop of peanut butter filling.
Wrap the dough: Roll the gluten free chocolate cookie dough up and around the filling. Roll into a ball. If your cookie dough becomes to warm and soft, just pop it back into your fridge or freezer for a few minutes.
Top with additional chocolate chips: Top each peanut butter stuffed chocolate chip cookie dough ball with additional mini chocolate chips and carefully press down the cookie dough. You want to turn them cookie dough into small disks, about ¾ inch thick.
Bake the Magic in the Middle Cookies: Arrange SIX gluten free peanut chocolate cookies on a parchment lined sheet tray and bake at 350F for 11-13 minutes. Your cookies are done when they are puffy and still look slightly underbaked. Remove the cookies from the oven, and with a round cookie cutter slightly larger than the cookie scoot them into a round shape. Sprinkle with flaky sea salt if you like. Repeat with the rest of the cookie dough or freeze the unbaked dough for future use.
Enjoy! Allow the cookies to cool for a few minutes before digging in. Store any leftover cookies you may have in an airtight container, at room temperature up to 3 days.
Storage & Freezing
To store them, make sure the Gluten free peanut butter stuffed cookies are fully cooled before transferring them to an airtight container. Keep them at room temperature for up to 3 days or freeze the baked cookies for the future when a craving for gluten free chocolate peanut butter cookies hits.
To freeze the fully baked cookies, place them in an airtight container for up to 3 months. I like to arrange the fully cooled cookies on a sheet tray, place them in the freezer and once they are fully frozen, I transfer them to an airtight container. When ready to eat, thaw them at room temperature or carefully thaw them in the microwave.
Tips & tricks to make Magic in the Middle Cookies
Use chilled dough: Because you'll be using your hands to shape your stuffed cookies, make sure that it sits in the fridge before shaping. The colder the dough, the easier it will be to portion and shape. If your dough gets sticky, you may lightly wet your hands. Make sure to also use a clean cookie scoop.
Pre-portion your filling: This is a big one. Use a small cookie scooper or spoons to pre-portion out your filling. Stick it in the freezer until ready to use. This will make rolling the cookies so much easier.
Don't overbake them! No one likes an overbaked, dried-out cookie anyways.
FAQ - Peanut Butter Chocolate Cookies
Yes! You can make the cookie dough ahead of time, up to 3-5 days. Make sure to store it in the fridge, in an airtight container.
Yes! Arrange your stuffed cookies on a parchment-lined sheet tray and place them in the freezer until frozen. Once frozen, transfer them to an airtight container or ziplock bag and freeze for up to 3 months. When ready to bake, I like to arrange the frozen cookie dough on a sheet tray and allow for it to sit at room temperature while the oven preheats. This will not thaw the cookie dough, it just allows for them to slowly come to room temperature. Add 1-2 minutes of baking time if baked from frozen.
While it should be no issue to make this recipe with a dairy-free butter, I have not tested this recipe without eggs or any egg substitutes.
To make this recipe with "regular" all purpose flour, please substitute the gluten free flour blend with 205 grams of AP Flour.
Baking in grams
I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. . For small amount under 10 grams I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Be also prepared that the convection oven can cause your baked goods to dry out quickly and still be raw inside. Be aware that it takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.
More Gluten Free Peanut Butter Recipes to try
Peanut Butter Filling
- 180 grams peanut butter
- 85 grams powdered sugar
- 1 teaspoon Vanilla Extract
- pinch of salt
Gluten Free Double Chocolate Cookie Dough
- 225 grams Gluten Free Multi Purpose Flour (including Xanthan Gum)
- 50 grams cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 113 grams unsalted butter, at room temperature
- 155 grams light brown sugar
- 100 grams granulated white sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla
- 100 grams mini chocolate chips or regular chocolate chips
- Additional Mini Chocolate Chips
- Flaky Sea Salt
Make the Peanut Butter Filling
- In a medium bowl, mix the peanut butter and powdered sugar until smooth (you can do this by hand or a hand mixer)
- Use a small scoop to portion out the filling in equal portions and place in the freezer until ready to use. I use this scoop for my fillings.
Make the Gluten-Free Double Chocolate Cookie Dough
- In a small bowl sift together the gluten-free flour, cocoa, baking powder, baking soda, and salt and set aside.
- In the bowl of your stand mixer combine the room temperature butter, both sugars, and vanilla. Use the paddle attachment to mix until light and combined. Around 3-4 minutes. Scrape down the sides of your bowl to make sure everything is combined properly
- Reduce the speed of the mixer and add the eggs one at a time. Mix until combined.
- With the mixer on low, slowly add flour mixture to the butter mixture. Mix until just combined.
- Add your chopped-up chocolate and combine everything.
- Set the batter aside and let the dough rest in your refrigerator for at least 2hrs - better even if you can let it sit for 12hrs or longer. During this process the flour hydrates and develops flavor.
How to stuff and bake Gluten Free Peanut Butter Stuffed Cookies
- Remove your Peanut Butter Filling from the freezer
- Use a 2 tablespoon cookie scooper (I use this cookie scooper) and portion out the cookie dough.
- Flatten the cookie dough into a thick disk and place the peanut butter filling in the center. Pull the cookie dough all over the filling and form it into a ball. Repeat with the rest of your dough. If the cookie dough doesn't cover the peanut butter completely it won't be a big issue. The filling will just peek out from the dough. Top each cookie with additional chocolate chips and gently press the dough down into ¾ - 1" thick pucks.
- Place your cookie dough in the fridge while you preheat your oven to 350F.
- Place 6 cookies on a parchment-lined cookie tray and bake for 8 minutes, rotate, and bake for an additional 2-4 minutes. You want the cookies to look soft and slightly underbaked. Remove them from the oven and allow them to cool slightly before moving to a cooling rack to cool completely. Sprinkle with flaky sea salt if you like.
- Repeat with the rest of the dough or freeze it for future use.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
Amount Per Serving: Calories: 250
Calories are a guestimate.