Peanut Butter Fudge Cookies (Print-Friendly Version)
These peanut butter fudge cookies combine rich chocolate chips and creamy peanut butter for a decadent holiday treat. With notes of fudge, Christmas cookie swap inspirations, and classic peanut butter cookies, this is one to keep handy.
# Ingredients You’ll Need:
→ Cookie Dough
01 -
1/2 cup unsalted butter, softened
02 -
1/2 cup creamy peanut butter
03 -
1/2 cup granulated sugar
04 -
1/2 cup packed brown sugar
05 -
1 large egg
06 -
1/2 teaspoon vanilla extract
07 -
1 1/4 cups all-purpose flour
08 -
3/4 teaspoon baking soda
09 -
1/2 teaspoon salt
→ Fudge Filling
10 -
1 cup milk chocolate chips
11 -
1 cup semi-sweet chocolate chips
12 -
14 ounces sweetened condensed milk
13 -
1 teaspoon vanilla extract
# How to Make It:
01 -
Preheat oven to 325°F (163°C).
02 -
Sift flour, baking soda, and salt into a medium mixing bowl.
03 -
In a large bowl, cream together softened butter, creamy peanut butter, granulated sugar, and brown sugar until light and fluffy.
04 -
Incorporate egg and 1/2 teaspoon vanilla extract into the creamed mixture, blending until smooth.
05 -
Gradually mix in the sifted dry ingredients, stirring until a cohesive dough forms.
06 -
Divide dough evenly into 48 portions and roll each into a 1-inch ball. Place each ball into the cup of a mini muffin pan.
07 -
Bake for 14 to 16 minutes, or until edges are lightly golden.
08 -
Immediately after baking, use a melon baller or rounded utensil to create a well in the center of each cookie while still hot.
09 -
Allow cookies to cool in the pan for 5 minutes before transferring to wire racks to cool completely.
# Extra Suggestions:
01 -
Creating wells while the cookies are hot will prevent cracking and allows for optimal filling.