Description
Indulge in these delicious Peanut Butter Lava Cookies filled with a gooey peanut butter center.
Ingredients
- Peanut Butter Filling
- ½ cup creamy peanut butter
- 3 tbsp powdered sugar
- ½ tsp vanilla extract
- Pinch of salt
- Cookie Dough
- ½ cup unsalted butter, softened
- ¾ cup creamy peanut butter
- ¾ cup packed brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup semi-sweet chocolate chips, optional
- For Rolling
- ¼ cup granulated sugar
- ½ tsp ground cinnamon, optional
Instructions
- Make the Lava Filling: In a small bowl, mix the peanut butter, powdered sugar, vanilla, and salt until smooth. Scoop the mixture into 10–12 small portions, about 1 tablespoon each. Place them on a parchment-lined plate or tray. Freeze for 15–20 minutes, until firm.
- Make the Cookie Dough: In a large bowl, beat the softened butter, peanut butter, brown sugar, and granulated sugar until light and creamy. Beat in the egg and vanilla. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the peanut butter mixture, mixing just until combined. Fold in the chocolate chips if using.
- Stuff the Cookies: Divide the dough into 10–12 portions. Flatten one portion of dough into a thick disk. Place one frozen peanut butter filling portion in the center. Fold the dough completely around the filling and pinch the edges closed. Roll gently into a ball, making sure there are no openings. Repeat with the remaining dough and filling.
- Chill: Place the stuffed cookie dough balls in the refrigerator for 15–20 minutes. This helps prevent the filling from escaping during baking.
- Bake: Preheat the oven to 350°F. Line a baking sheet with parchment paper and arrange the cookies at least 2 inches apart. Roll each cookie lightly in granulated sugar mixed with cinnamon, if using. Bake for 10–12 minutes, until the edges are set but the centers still look slightly soft. Do not overbake—the soft center is what creates the lava effect.
- Serve: Let the cookies cool on the baking sheet for 5 minutes. Transfer to a wire rack. Serve warm while the peanut butter center is still gooey. For an extra indulgent finish, drizzle with melted chocolate or sprinkle with powdered sugar.
Notes
- Don’t overbake: The cookies should look slightly underdone in the center when they come out of the oven.
- Freeze the peanut butter filling before stuffing so it stays inside the cookie while baking.
- Seal the dough completely around the filling to prevent leaks.
- For a chocolate-peanut butter version, add chocolate chips to the dough or drizzle the baked cookies with melted chocolate.
- If reheating leftovers, microwave one cookie for about 10–15 seconds to bring back the gooey center.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg