Gluten Free Peanut Butter Stuffed Cookies

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 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

Note about Salt in my Recipes

I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.

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 amounts 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. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since 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.