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Double Chocolate Chip Cookies with Peanut Butter Filling

This recipe is incredible. And the peanut butter pothole creates this delightful thin layer of peanut butter right in the center of the cookie. Everyone in my family loves these. I am including instructions on how to freeze cookie dough and how to cook frozen cookie dough.

I love to have frozen cookie dough on hand just so that I can have an emergency cookie. This is also handy if I am hosting a gathering last minute and need something sweet to offer. In this particular case, I needed to prepare ahead of time and make a bunch of cookies for 3 Christmas Parties. SO...I froze them, so that I can bake them on the day of and bring fresh baked cookies to each party.


Double Chocolate Chip Cookies with Peanut Butter Filling

Makes 30 cookies


1 1/2 cups softened unsalted butter

1 cup raw sugar

1 cup coconut sugar

1 tbsp vanilla extract

2 2/3 cups fresh milled soft white wheat flour

1/3 cup cocoa powder

2 eggs

2 tsp baking soda

1 tsp salt

2 cups milk chocolate chips


1/3 cup peanut butter


Take the peanut butter and spread it into a thin layer in the bottom of a bowl or container. Put the peanut butter into the freezer. This just makes it firmer so that it is easier to add to the center of the cookie dough. Freeze for an hour.

Preheat oven to 350 degrees.

Cream together softened butter and sugars. Add egg and vanilla and mix. Add flour, cocoa powder, baking soda, salt. Mix until combined, and add chocolate chips last. This dough will be firmer. Use a large cookie scoop (heaping tablespoon) roll the cookie dough into a ball. Use your thumb to press in the center of the dough ball and create a little pot hole. Add between half a teaspoon or a teaspoon of peanut butter to the pothole. Fold the dough back over the peanut butter and roll the dough again into a ball. Make sure the peanut butter is completely covered. Put them on a cookie sheet. This is my favorite one! Everything bakes so well and evenly. They are nonstick and nontoxic.

Give them room on the cookie sheet. Bake 8-10 at a time. These are larger cookies. Bake for 10-12 minutes. Always check at 10 minutes and see if they need a few more minutes.

Helpful tips :

If they spread too much, pop the dough into the fridge for a like 30 minutes. Also when working with fresh milled soft wheat, the flour is very airy especially when its milled on a fine setting. So scoop out a cup of flour, and give it a light pat to press some of the air out. You will see that your 1 cup is actually closer to 3/4 cup. I do this with every recipe that I use soft wheat in.


Instructions for freezing:

If you want to freeze the cookie dough. Make the cookie dough balls, and put them in an air tight container. Another option is to put them on your cookie sheet and put the whole cookie sheet in the freezer for about an hour. Make parchment paper sheets that are the same size as a freezer bag. Put the parchment in the freezer bag. And you can neatly put the cookie dough balls on the parchment paper inside the freezer bags. Put them back in the freezer and pull out the cookie dough balls whenever you want to bake them!

To bake cookies from a frozen dough, you have two options. You can either bake at 20 degrees below the recipe temperature, this one would be 330 degrees. This will give the dough time to spread, cook through, and not crisp up the edges. You will need to add a few minutes to the cooking time.

The second option is to bake at the regular temperature, this one would be 350 degrees, and just add a few more minutes to the baking time. The edges will be a bit crispier but a lot of people love a crispy edge!


Here is a video to help you visualize the process! And cameos from my children that loved it!

I hope you make these! They are delightful!

- Michal

1 comment

1 comentário

Laura Nehrenz
Laura Nehrenz
22 de dez. de 2023

1 1/2 cups of butter, not 1 1/2 sticks? Just double checking!

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