Peanut Butter Fudge Cookie Recipe

Over the past several years, I’ve noticed I'm becoming more and more like my father. I can recall that he had a passion for peanut butter and chocolate, typically a peanut butter chocolate milkshake. Below is a recipe that blends the two together perfectly. While you’re at it, a glass of milk or even a scoop of vanilla ice cream sandwiched between two of these cookies might be just the thing to satisfy your sweet and salty cravings.

Add in some pretzel pieces or chopped nuts to take these cookies to the next level.

Ingredients:

  • 2 Cups All-Purpose Flour
  • 1/2 Cup Dark Cocoa Powder
  • 1 TSP Baking Soda
  • 1/4 TSP Salt
  • 1 Cup Butter, at room temperature
  • 1/2 Cup JIF Peanut Butter
  • 1 1/2 Cups Granulated Sugar
  • 2 Large Eggs
  • 2 TSP Vanilla Extract
  • 4oz Semi-Sweet Chocolate, melted
  • 2/3 Cup Milk Chocolate Chips
  • 2/3 Cup Peanut Butter Chips

Directions:

  1. In a medium bowl, whisk together flour, cocoa powder, baking soda and salt; set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, peanut butter and sugar on medium speed until light and fluffy, about 3-4 minutes. Add eggs, one at a time, scraping down the sides of the bowl as needed. Add vanilla and beat until combined. Reduce speed to low and add flour mixture, beat to combine. Add melted chocolate and beat until combined. Fold in milk chocolate chips and peanut butter chips.
  3. Transfer the dough to a sheet of plastic wrap, wrap it up and refrigerate for 3 to 4 hours.
  4. Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
  5. Roll a heaping tablespoon of dough into a 1½-inch ball and place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart.
  6. Bake until cookies are set in center and begin to crack, about 10 minutes. Let cookies cool on sheets for 2 minutes before transferring cookies to wire racks to cool completely.