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vegan peanut butter stuffed cookies
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5 from 38 votes

Vegan Peanut Butter Stuffed Cookies

Gooey, chewy peanut butter stuffed cookies, packed with dark chocolate and a touch of flaky sea salt. The most indulgent vegan cookie out there!
Prep Time10 minutes
Cook Time13 minutes
Chilling Time1 hour
Total Time1 hour 23 minutes
Course: Dessert, Snack
Cuisine: All
Keyword: vegan peanut butter stuffed cookies
Servings: 14 cookies
Calories: 406kcal
Author: Richard Makin


  • stand mixer
  • Cookie scoop


For the Peanut Butter Filling

  • 200 g smooth peanut butter (make sure it's the 100% peanut variety, avoid any with added oils)
  • 80 g icing sugar (aka confectioners sugar)
  • pinch flaky sea salt

For the Cookies

  • 200 g vegan butter (at room temperature)
  • 220 g light brown sugar
  • 100 g granulated sugar
  • 1 teaspoon vanilla extract (or vanilla bean paste)
  • 2 teaspoon psyllium husk powder (sub: 2 tablespoon finely ground flax or chia seeds)
  • 2 tablespoon water
  • 240 g plain white flour
  • 60 g cocoa powder (use the darkest you can get)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 140 g dark chocolate chips (or chunks - make sure they're over 65% cacao and be sure to use a vegan variety)
  • ½ teaspoon flaky sea salt


To Make the Peanut Butter Filling

  • Line a baking tray or plate with baking parchment.
  • Place all the ingredients into a medium bowl and beat together with a spatula or spoon until fully combined.
    vegan peanut butter filling
  • Divide the mixture into either 12 or 14 portions using a cookie scoop or two teaspoons, placing each portion on the prepared baking tray. If you'd like smaller cookies, make 14 portions or 12 for larger ones.
    portions of peanut butter filling
  • Gently roll each portion of peanut butter filling in your hands to make a rough ball and place back on the lined baking tray. Put the tray in the freezer to chill while you make the cookie dough or for a minimum of 30 minutes.
    rolled balls of peanut butter filling

To Make the Cookie Dough

  • Place the vegan butter, sugars and vanilla extract into the bowl of a stand mixer fitted with the paddle attachment and cream the ingredients together until very light and fluffy (around 3-5 minutes).
    creamed vegan butter and sugars
  • While the butter and sugars cream together, place the psyllium husk powder in a small bowl and add the water. Mix well and then immediately add it to the butter mixture. Beat for a further minute to make sure the psyllium is completely combined.
  • In a separate medium bowl mix together the flour, cocoa, baking powder, baking soda and fine sea salt. Stop the stand mixer before adding the flour mixture and reduce the speed to low. Beat until just combined and do not overwork the dough.
    flour and cocoa
  • Remove the bowl of the stand mixer and add 100g of the chocolate chips (reserve the remaining 40g). Mix until just combined.
    chocolate chip cookie dough
  • Using a large cookie scoop, portion out 12 or 14 balls of cookie dough to match the number of peanut butter balls you made. Remove the peanut butter filling from the freezer.
  • Take one ball of cookie dough and make a well in the middle with your thumb. Press the frozen peanut butter filling into the centre and then tuck the sides of the ball of cookie dough down to cover the peanut butter completely (there should be no peanut butter showing!). Top the ball of dough with a few of the reserved chocolate chips and a tiny pinch of flaky sea salt before placing it onto the lined baking sheet with the remaining frozen PB filling. Repeat until every ball of dough is stuffed with PB filling and the tray is full of balled cookie dough.
    filling the cookie dough with peanut butter
  • Place the tray of cookie dough into the fridge to chill for at least 30 minutes and preheat your oven to 165c/340f (fan). Alternatively, place the cookie dough into an airtight container and freeze until you're ready to bake or for up to 2 months.
    balls of cookie dough
  • When you're ready to bake, line a new baking tray with baking parchment and arrange balls of chilled cookie dough evenly spaced apart.
  • Bake the cookies for 9 minutes. Working quickly, remove from the oven and carefully give the tray 5 sharp taps on the counter then immediately place it back into the oven for the remaining 4 minutes. Once baked, remove from the oven and allow to cool on a wire cooling rack for at least 20 mins or while you bake your remaining cookies.
    Cooling cookies


Calories: 406kcal | Carbohydrates: 53g | Protein: 7g | Fat: 20g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 419mg | Potassium: 301mg | Fiber: 3g | Sugar: 33g | Vitamin A: 547IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 2mg