Cookie, with peanut butter filling, chocolate-coated
Whole food · Baked Products
Photo: Wikipedia
This is a rich, indulgent treat featuring a crisp chocolate shell encasing a sweet, salty, and creamy peanut butter filling. The texture is a delightful contrast between the smooth, dense center and the satisfying snap of the chocolate coating. Nutritionally, it's a calorie-dense snack with a significant amount of fat and sugar, providing quick energy.
💚 Why it's loved
People adore the classic, addictive combination of sweet chocolate and savory, nutty peanut butter, which hits multiple pleasure points at once. It's a beloved, portable comfort food that evokes nostalgia and is perfect for a quick energy boost or a satisfying treat.
⚠️ Watch-outs & how to enjoy it better
The high sugar and fat content can lead to blood sugar spikes and isn't ideal for regular consumption. As a common allergen, peanuts pose a serious risk for some individuals. To mitigate, enjoy a single cookie as an occasional treat, not a staple, and pair it with a source of fiber or protein (like a piece of fruit or a handful of nuts) to help blunt the glycemic impact.
Key benefits
- Provides quick energy from carbohydrates and fats
- Contains some plant-based protein from peanuts
- Offers a small amount of dietary fiber
- Can satisfy intense sweet and salty cravings efficiently
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The iconic peanut butter cup was invented by Harry Burnett Reese in his basement in the 1920s, originally as a penny candy to sell alongside his other confections.
Full nutrition (scales with serving)
| Water | 1.8 g |
| Energy | 562 kcal |
| Energy | 2350 kj |
| Protein | 8.1 g |
| Total lipid (fat) | 35.3 g |
| Ash | 1.9 g |
| Carbohydrate, by difference | 52.9 g |
| Fiber, total dietary | 3.5 g |
| Total Sugars | 30.9 g |
| Calcium, Ca | 35.0 mg |
| Iron, Fe | 2.1 mg |
| Magnesium, Mg | 17.0 mg |
| Phosphorus, P | 37.0 mg |
| Potassium, K | 217 mg |
| Sodium, Na | 371 mg |
| Zinc, Zn | 0.20 mg |
| Copper, Cu | 0.58 mg |
| Manganese, Mn | 0.68 mg |
| Selenium, Se | 7.3 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.14 mg |
| Riboflavin | 0.09 mg |
| Niacin | 4.5 mg |
| Pantothenic acid | 0.48 mg |
| Vitamin B-6 | 0.10 mg |
| Folate, total | 63.0 ug |
| Folic acid | 16.0 ug |
| Folate, food | 47.0 ug |
| Folate, DFE | 74.0 ug |
| Choline, total | 17.5 mg |
| Vitamin B-12 | 0.01 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 8.0 ug |
| Vitamin E (alpha-tocopherol) | 4.3 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 4.7 ug |
| Fatty acids, total saturated | 19.2 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.20 g |
| SFA 16:0 | 13.8 g |
| SFA 18:0 | 4.7 g |
| Fatty acids, total monounsaturated | 8.4 g |
| MUFA 16:1 | 0.03 g |
| MUFA 18:1 | 8.3 g |
| MUFA 20:1 | 0.12 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 6.3 g |
| PUFA 18:2 | 6.1 g |
| PUFA 18:3 | 0.24 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.27 g |
| Cholesterol | 0.00 mg |
| Tryptophan | 0.08 g |
| Threonine | 0.27 g |
| Isoleucine | 0.28 g |
| Leucine | 0.53 g |
| Lysine | 0.28 g |
| Methionine | 0.10 g |
| Cystine | 0.11 g |
| Phenylalanine | 0.41 g |
| Tyrosine | 0.32 g |
| Valine | 0.34 g |
| Arginine | 0.88 g |
| Histidine | 0.20 g |
| Alanine | 0.31 g |
| Aspartic acid | 0.90 g |
| Glutamic acid | 1.8 g |
| Glycine | 0.46 g |
| Proline | 0.43 g |
| Serine | 0.40 g |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 21.0 mg |
| Theobromine | 186 mg |
FAQ
Why does the chocolate coating sometimes get a white, chalky film?
This is called 'chocolate bloom.' It happens when the cocoa butter or sugar crystals separate and rise to the surface due to temperature changes during storage. It's safe to eat but affects appearance and texture.
Is the peanut butter filling made with real peanuts?
Yes, authentic versions use roasted peanuts ground into a paste, often mixed with sugar, salt, and sometimes hydrogenated vegetable oil for a smoother, more stable texture.
How does it differ from a simple peanut butter cookie dipped in chocolate?
The filling in this product is typically a denser, sweeter, and more processed confection (like a candy center), distinct from the dough of a baked cookie. The texture is smoother and more fudge-like.