Giant Stuffed Peanut Butter Cookie Recipe

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This isn’t an ordinary cookie! It’s a giant peanut butter cookie that you slice like a cake – intense in flavour, with an interesting texture and an absolutely irresistible soft centre. Fragrant and perfect for satisfying a sweet craving or impressing your guests.

Giant peanut butter chocolate cookie cut into slices

About peanut butter

Peanut butter is easy to use in pastry if you think of it as a flavouring paste – a pure nut paste. Despite the name, it has nothing to do with real butter; only its texture is somewhat buttery. It is 100% plant-based, made from 100% peanuts – sometimes raw, sometimes roasted, salted or unsalted, with or without skins – blitzed to a powder and then to a smooth paste. Depending on the power of the processor, it’s smoother or chunkier.

For this recipe I recommend an unsalted peanut butter, smooth or crunchy – homemade or your favourite brand. The crunch comes from the chopped peanuts on top, and their combination with the chocolatey dough and the soft, creamy centre is incredible.

Close-up of the soft peanut butter centre of a giant cookie

Giant Stuffed Peanut Butter Chocolate Cookie

A giant chocolate peanut butter cookie with a caramel chocolate and peanut butter centre – moist, fragrant and perfect for sharing.

Servings :8 slices (one 16cm cookie)

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Prep Time 20

Cook Time 28

Freezing time (insert) 1 20

Ingredients

Insert

80 g caramel chocolate (or milk, dark or white chocolate)
50 g smooth unsalted peanut butter

Cookie dough

75 g butter (at room temperature)
55 g granulated white sugar
75 g light brown sugar
65 g peanut butter
35 g whipping cream
5 g vanilla extract
80 g plain white flour
35 g cocoa powder
2 g salt
2 g baking soda

Topping

30 g smooth peanut butter
30 g caramelised peanuts (chopped)

Instructions

Start with the insert: melt the chocolate and pour it into a 10cm silicone mould. Freeze for 15–20 minutes until set, then spread the 50g of peanut butter on top and freeze for at least 1 hour.
For the dough, beat the butter, peanut butter and both sugars until pale.
Add the cream and vanilla and mix well.
Finally, mix in the flour, cocoa, salt and baking soda.
Divide the dough into two equal portions.
Press half the dough into a 16cm tin and level it.
Place the frozen insert on top.
Cover with the second half of the dough and level it.
Bake at 175°C (345°F) for 25–28 minutes.
Leave to cool in the tin.
Decorate the centre with peanut butter and chopped peanuts.

Notes

You can replace the peanut butter with pure hazelnut, cashew, pecan, macadamia or pistachio paste.

This recipe makes one 16cm cookie.

Keyword Chocolate, Giant Cookie, Peanut Butter

More cookies: chocolate coffee cookies and pistachio chocolate chip cookies.