One of my favorite foods is peanut butter (beaten
out only by ice cream). When I was
younger, my go-to lunch was a peanut butter sandwich – simple yet perfect. I decided to look for a recipe this week that
incorporated my love of peanut butter, but wasn’t just a plain Jane peanut
butter cookie.
If you’re looking to treat a peanut butter lover in
your life, you can’t go wrong with this cookie.
With the addition of cocoa powder and chocolate chips these cookies
definitely live up to the “fudge” part of their name, while allowing the peanut
butter to shine through. People at work
loved these cookies and even asked me for the recipe. Anytime someone loves a cookie enough to request
the recipe I know it's a keeper.
Peanut
Butter Fudge Cookies (adapted from The
All-American Cookie Book by Nancy Baggett)
2 ounces
unsweetened chocolate, broken up
2 ½ cups
flour
½
teaspoon salt
¼
teaspoon salt
1 cup
plus 2 tablespoons peanut butter (I used
a mix of smooth and crunchy)
1 ½ cups packed light brown sugar
1/3 cup
sugar
1/3 cup cocoa
powder
1 cup
unsalted butter, slightly softened
2 eggs
2
teaspoons vanilla extract
1 cup
bittersweet chocolate chips
Preheat
oven to 350°.
In a
small bowl, microwave the unsweetened chocolate on 50% power for 1 minute. Stir well and continue microwaving, stirring
at 30-second intervals. Stop microwaving
before the chocolate completely melts and let the residual heat finish the job.
In a
medium bowl stir together the flour, baking soda, and salt; set aside. In a large bowl, with an electric mixer on
low, then medium speed, beat together the melted chocolate, peanut butter,
brown sugar, sugar, and cocoa powder until well blended. Add the butter and beat until very well
blended and smooth. Add the eggs and vanilla
and beat until fluffy, about 2 minutes.
Beat or stir in the flour mixture, then the chocolate chips, just until
incorporated. Chill the dough for about
15 minutes.
Scoop the
dough by tablespoonfuls onto lined baking sheets. Using the tines of a fork, firmly press down
each ball horizontally and then vertically until the ball is about ½ inch
thick.
Bake the
cookies for about 8 to 11 minutes, or until just barely firm in the
center. Transfer the sheet to a wire
rack and let stand until the cookies firm up, about 1 to 2 minutes. Transfer the cookies to a wire rack and let
stand until completely cooled.
Makes
about 36 cookies.
1 comments:
I'm a huge peanut butter fan too and these look wonderful!
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