Peanut Butter Fudge Cookies
User Reviews
5
Peanut Butter Fudge Cookies
Description
This recipe starts by creaming butter, peanut butter, and sugars before combining with flour, baking soda, and salt to create a rich cookie dough. After chilling, the dough is shaped into small balls and baked until lightly browned. While still warm, wells are made in the center of each cookie.
The filling consists of melted milk and semi-sweet chocolate chips mixed with sweetened condensed milk and vanilla, producing a smooth fudge that is piped into the indents. The combination results in a cookie with a soft yet sturdy exterior and a gooey chocolate core, offering a pleasing contrast in texture and flavor.
These cookies are best stored in an airtight container to maintain softness and should not be layered to avoid damaging the fudge centers. Refrigeration is optional but can help extend freshness without hardening the fudge.
Ingredients
- 1/2 cup butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1 1/4 cup flour
- 1/2 cup peanut butter creamy
- 1 teaspoon vanilla
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
Fudge Filling
- 1 cup milk chocolate chips
- 1 cup chocolate chips semi-sweet
- 1 can sweetened condensed milk
- 1 teaspoon vanilla
Instructions
- In mixing bowl, cream butter, peanut butter, and sugars. Add egg and vanilla.
- Stir together flour, baking soda and salt. Add to creamed mixture. Mix well.
- Chill for 1 hour. Shape into small balls. Place in lightly greased mini muffin tins. Bake at 325 for 14 minutes or until lightly browned.
- Remove from oven and immediately make "wells" in the center of each cookie (sometimes this will happen automatically) Cool in pan for 5 minutes, then carefully remove to wire rack.
Fudge Filling
- Melt chocolate chips in microwave by heating the chips in a microwaveable bowl for 30 seconds. Stir. Continue heating in 30 second increments until the chips are all melted.
- Stir in milk and vanilla. Mix well. Warm thoroughly.
- Put filling in ziplock bag, cut the corner, and squeeze to fill each cookie with fudge.
Notes
- Store cookies in a single layer in an airtight container to keep them soft and prevent the fudge filling from squishing.
- Cookies last about 5 to 7 days at room temperature when properly sealed.
- Refrigeration is optional and may help maintain freshness without hardening the fudge center.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Calories | 260kcal | 13% |
| Carbohydrates | 33g | 11% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 24mg | 8% |
| Sodium | 172mg | 7% |
| Potassium | 154mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 195IU | 4% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 69mg | 7% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
