Chocolate Peanut Butter Balls

Rich chocolate cookies with a surprise peanut butter and chocolate filling.

Yield: 12 cookies

Time: 45 minutes


  • cookie sheet
  • sifter
  • small bowl
  • 2 medium bowls
  • wooden spoon
  • teaspoon
  • plate


  • 1½ c flour
  • ½ c unsweetened baking cocoa
  • ½ t baking soda
  • ½ c vegan butter or margarine, softened
  • ½ c granulated sugar*
  • ½ c brown sugar, packed*
  • ½ c non-dairy milk
  • 1 t vanilla
  • ¾ c powdered sugar
  • ½ c peanut butter
  • ⅓ c chocolate chips or chopped chocolate
  • ¼ t salt


Lightly oil the cookie sheet and set aside.

Sift the flour, cocoa, and baking soda into the small bowl and set aside.

In a medium bowl, beat together the butter, granulated sugar, and brown sugar, then thoroughly mix in the milk and vanilla.

Gradually add the flour/cocao mix and stir until it is completely incorporated and the dough is thick and somewhat dry, like Play-Doh.

In the other medium bowl, beat together the peanut butter and powdered sugar until the mixture is stiff and no longer shiny. Stir in the chocolate chips and salt.

Preheat oven to 350.

Scoop up a heaping spoonful of the peanut butter mixture and roll into a ball. Set on a plate and repeat with the remaining peanut butter.

Take a piece of chocolate dough a little smaller than a golf ball and roll into a ball, then flatten. Place a peanut butter ball in the middle and wrap the edges of the chocolate dough up and around it, pressing them together to seal the peanut butter inside. Set on the cookie sheet, seam side down, and repeat with remaining dough.

Bake until the surface starts to crack, about 8 minutes.

Let cool a bit before eating.


* Beware: these cookies are very sweet. If that doesn’t appeal, use ¼ c less sugar.

The 100 Best Vegan Baking RecipesAdapted from the recipe for “Chocolate peanut butter shells” in The 100 Best Vegan Baking Recipes (read my review).

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Chocolate peanut butter balls