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This double-chocolate twist on magic middle cookies features a soft, sugar-coated chocolate cookie dough exterior, plus a creamy chocolate-and-peanut butter surprise in the middle.
What are Magic Middle Cookies?
It’s hard to know exactly when or where “magic middle” cookies (sometimes called “magic in the middle cookies,” “magic peanut butter cookies,” or “magic in the middles”) got their start. King Arthur Flour claims they invented these peanut butter-stuffed cookies in response to a customer query. However, other websites cite different recipes, like this one from Serious Eats.
While the exact origins of the homemade magic middle remain unknown, it seems likely that all of these recipe developers drew inspiration from the Magic Middle, a now-discontinued Keebler cookie with a vanilla exterior and a creamy fudge or peanut butter filling. I remember absolutely loving these as a kid! The original Keebler cookie featured a buttery, crumbly, shortbread-like texture. Most homemade versions (including mine) have more in common with a soft, bakery-style cookie, but with the same fun surprise in the middle.
My magic middle cookies pair a soft, sugar-coated dark chocolate cookie with a smooth peanut butter-and-chocolate filling. (Most recipes contain a basic peanut butter filling reminiscent of a peanut butter cup; I’ve replaced the straight peanut butter with chocolate peanut butter for a double-chocolate twist.) These cookies look unassuming from the outside, but break one open, and you’ll see why they’re worth the effort. The “magic” middle makes these peanut butter stuffed cookies especially perfect for an April Fool’s Day treat.
Ingredients for Making Magic Middle Cookies with Chocolate and Peanut Butter
To make magic middle cookies with chocolate and peanut butter, start by gathering the following:
- Creamy Peanut Butter – This recipe uses peanut butter in both the dough and the filling. You’ll need creamy peanut butter, rather than chunky. I have not tested these cookies with alternative nut butters.
- Confectioner’s Sugar – Confectioner’s sugar (icing sugar) sweetens the creamy filling.
- Cocoa Powder – You’ll need cocoa powder to make the cookie dough and the chocolate-peanut butter filling. Use regular unsweetened cocoa powder. Do not use Dutch processed.
- Unsalted Butter – For best results, soften the butter so it blends smoothly with the peanut butter.
- All Purpose Flour – You’ll need all purpose flour, or plain flour in the UK. In the US I usually work with Pillsbury or Gold Medal; in the UK I recommend McDougalls in the red-and-white striped bag.
- Granulated Sugar – I used granulated sugar to sweeten the cookie dough, plus more for rolling. Stick with granulated rather than superfine or caster—the larger granules are essential to create the crunchy exterior.
- Dark Brown Sugar – I prefer the deeper molasses notes of dark brown sugar; light brown sugar will also work.
- Baking Soda – 1/2 teaspoon of baking soda (bicarbonate of soda) acts as a leavening agent in the dough.
- Kosher Salt – I test my recipes with Diamond Crystal fine kosher salt. You can substitute fine sea salt.
- Vanilla Bean Paste – My go-to is Nielsen-Massey vanilla bean paste; Taylor and Colledge is also excellent.
- Egg – You’ll need 1 large egg, at room temperature.
Tools and Equipment
You’ll need a few special tools to make these magic in the middle cookies. I suggest:
- Plates and Trays – This cook recipe requires plates and trays in several shapes and sizes to complete the various steps: A small dinner plate (or quarter sheet tray) for freezing the peanut butter centers; another quarter sheet tray for chilling the cookie dough balls; and at least 1 half sheet rimmed baking tray to bake the cookies.
- Silicone Mats – You’ll also need silicone mats (I have different sizes which fit neatly into each of my trays) or baking parchment for lining your plates and trays.
- Cookie Scoop – A cookie scoop makes it easy to create equally-sized portions of the cookie dough and peanut butter filling. I recommend a purchasing a cookie scoop with a release.
- Mixer – While some of my biscuit and cookie recipes can easily be made by hand, you will need a mixer to make magic middles. You can use a hand mixer or a stand mixer to blend the cookie dough and the chocolate peanut butter filling.
Creating the Peanut Butter Stuffed Cookies
It’s not difficult to make these peanut butter stuffed cookies, but it is important to follow the steps carefully.. If there are any breaks in the dough, the middles will leak all over the tray, and won’t be so “magic” after all. My tips:
Freeze the balls of filling while you make and scoop the cookie dough. Freezing makes it easier to shape the dough around the filling, and also helps to prevent leaks.
To stuff the cookies, use your thumb to create a dent in the middle of each dough portion. Dipping your thumb in water also helps to prevent the sticky dough from clinging to your hands.
After gently wrapping the dough around the filling, do a thorough scan to make sure that there are no visible gaps or breaks in the dough. (This is extremely important!)
Then, just roll each portion into a smooth ball, and pop the balls back in the fridge for another chill before baking.
Make-Ahead and Storage Suggestions
Store leftover magic middle cookies in an airtight container at room temperature for up to 3 days.
To freeze: Layer cookies between sheets of parchment or wax paper. Freeze in an airtight container for up to 3 months. Thaw at room temperature.
Other cookie recipes you might enjoy:
Homemade Oatmeal Cream Pies
Peanut Butter M&M Cookies
Bakery-Style Oreo Cookies
Chocolate Molasses Cookies
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Magic Middle Cookies with Chocolate and Peanut Butter
Magic middle cookies featuring a soft, sugar-coated chocolate cookie dough exterior and a creamy chocolate-and-peanut butter filling.
- Prep Time: 1 hour
- Chilling Time: 30 minutes
- Cook Time: 10-11 minutes
- Total Time: About 2 hours
- Yield: 20 2 1/2-inch cookies 1x
- Category: Biscuits and Cookies
- Method: Oven
Ingredients
Filling:
200 grams creamy peanut butter (3/4 cup)
70 grams confectioner’s sugar (1/2 cup)
14 grams cocoa powder (2 tablespoons)
Cookie Dough:
113 grams unsalted butter, softened (1/2 cup/1 stick)
192 grams all-purpose flour (1 1/2 cups)
65 grams creamy peanut butter (1/4 cup)
105 grams granulated sugar (1/2 cup), plus more for rolling
105 grams dark brown sugar (1/2 cup, packed)
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 teaspoon vanilla bean paste
1 large egg, at room temperature
50 grams unsweetened cocoa powder (1/2 cup)
Instructions
Filling:
Line a small plate with parchment or wax paper.
In a large bowl or the bowl of a stand mixer, whisk together confectioner’s sugar and cocoa powder.
Add the peanut butter and mix on medium speed until a thick dough forms.
With a melon baller or small cookie scoop, divide the filling into 20 portions.
Use your hands to smooth into 1-inch balls. Arrange on prepared plate and freeze while you prepare the cookie dough.
Cookie Dough:
In a medium bowl, whisk together all purpose flour, cocoa powder, baking soda, and kosher salt.
In a separate mixing bowl or the bowl of a stand mixer, whip butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy. Add the peanut butter, egg, and vanilla bean paste, and continue mixing until smooth and creamy.
Add dry ingredients to butter mixture, and mix on low speed until just barely combined. Do not overmix.
Assembly:
Line a quarter sheet tray with parchment or a silicone baking mat.
With a cookie scoop, scoop dough into 20 portions. Roll into balls, each about 1 1/2 – 2 inches in size.
With your thumb, press a deep indentation into the middle of each scoop of dough. If necessary, periodically dip your thumb in warm water to prevent dough from sticking.
Place a frozen peanut butter ball in each indentation. Gently wrap dough around the filling, completely covering the peanut butter with no visible gaps or breaks in the dough. Roll each portion into a smooth ball, approimately 1 1/2 – 2 inches in diameter.
Arrange balls on prepared tray and refrigerate for 30 minutes.
To bake:
Preheat oven to 375° F / 190° C. Line a half sheet rimmed baking tray with parchment or a silicone baking mat.
Roll each chilled ball in granulated sugar.
Arrange half of the balls on prepared half sheet tray, allowing 2-3 inches of space in between.
With the palm of your hand, press down gently to flatten.
Bake in preheated oven, one tray at a time, for 10 – 11 minutes or until just barely set.
Cool 5 minutes on tray, then transfer to a wire rack to cool.
Serve at room temperature or while just slightly warm. Store leftover magic middle cookies in an airtight container at room temperature for up to 3 days.
