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Triple Chocolate Fudge Peanut Butter Cookies

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 36 Cookies
Course: Dessert
Cuisine: American

Ingredients

  • 1 1 cup salted butter softened to room temperature
  • ½ ½ cup creamy peanut butter
  • ¾ ¾ cup granulated sugar
  • ¾ ¾ cup light brown sugar
  • 2 2 large eggs
  • 1 1 teaspoon vanilla extract
  • 2 2 cups all-purpose flour
  • ½ ½ cup unsweetened cocoa powder (see note)
  • 1 1 teaspoon baking soda
  • 1 1 teaspoon baking powder
  • ¼ ¼ teaspoon salt
  • 1 1 cup semisweet chocolate, melted and cooled to lukewarm
  • 1 1 cup peanut butter chips or Reese's pieces
  • 1 1 cup semisweet, milk or bittersweet chocolate chips

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F. Line baking sheets with parchment paper. Set aside.
  2. In a large bowl with a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and peanut butter until smooth and creamy, 1-2 minutes.
  3. Add the granulated sugar, brown sugar, eggs and vanilla and mix until light in color, about 2-3 minutes.
  4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. Add the dry ingredients to the wet and mix until just combined.
  5. Drizzle in the cooled, melted chocolate while the mixer is running, and mix until just combined.
  6. With a spoon or rubber spatula, fold in the peanut butter chips (or Reese's pieces) and chocolate chips.
  7. Scoop heaping tablespoon-sized portions (I use my #40 cookie scoop) a few inches apart on the prepared baking sheets (roll the cookie dough into balls for a more uniform appearance to the baked cookies).
  8. Bake for 10-11 minutes until set on the edges but still soft in the center. Remove to a wire rack to cool completely.

Notes

  • Flour: keep in mind, these cookies are soft and slightly puffy so it's really important not to overflour - especially if you don't want them super cakey and puffy. Using the weight amount (10 ounces for flour, 2 ounces for cocoa powder) is a great way to ensure they'll turn out just right, but if you don't have a scale, check out this post on how I measure my flour (spoiler alert: I fluff the flour really well, scoop and level).
  • Chocolate: make sure the semisweet chocolate melted for the recipe is NOT overly hot when added to the batter. It should be lukewarm and mostly cooled without hardening.
  • Cocoa: I suspect many different types of cocoa powder would work here: unsweetened regular, dark (like Hershey's Special Dark), or Dutch-process. Feel free to experiment!
  • Freezing: these baked and cooled cookies freeze great.

Nutrition Information

Serving 1 Cookie Calories 214kcal (11%) Carbohydrates 23g (8%) Protein 4g (8%) Fat 13g (20%) Saturated Fat 7g (35%) Cholesterol 24mg (8%) Sodium 135mg (6%) Fiber 2g (8%) Sugar 15g (30%)

Nutrition Facts

Serving: 36Cookies

Amount Per Serving

Calories

% Daily Value*

Serving 1 Cookie
Calories 214kcal 11%
Carbohydrates 23g 8%
Protein 4g 8%
Fat 13g 20%
Saturated Fat 7g 35%
Cholesterol 24mg 8%
Sodium 135mg 6%
Fiber 2g 8%
Sugar 15g 30%

* Percent Daily Values are based on a 2,000 calorie diet.