These Peanut Butter Chocolate Fudge Cookies are incredibly soft, easy to make, stay soft for days, and are "ridiculously decadent and amazing" as my husband referred to them.
They have the perfect ratio of peanut butter and chocolate. I've made peanut butter chocolate cookies before but they always seem to have too much chocolate or too much peanut butter. Don't get me wrong... I still eat all of them for research of course.
These cookies are the Reese's Trees and Reese's Eggs of cookies.
I am of the mindset that Reese's Trees and Eggs have the absolute perfect ratio of peanut butter and chocolate. They are better than any other holiday as well as regular Reese's Cups.
With all of that said and done, b/c I am sure everyone agrees with me on the Reese situation, let's get down to business and give you this pretty amazing recipe.
Peanut Butter Chocolate Fudge Cookies
Recipe: Alohamora Open a Book
Active Time: 20 minutes
Inactive Time: 25 minutes
Servings: 3-4 dozen
1/2 c. creamy peanut butter
1/2 c. sugar
1 c. brown sugar
1 (3.9 oz) chocolate fudge pudding box
2 tsp vanilla
2 c. flour
1 tsp soda
1 bag (12 oz) milk chocolate chips
1 bag (12 oz) peanut butter chips
- Preheat oven to 325.
- Cream the butter, peanut butter, and sugars until light and fluffy.
- Add the pudding and mix until combined.
- Add the eggs and the vanilla one at a time and beat/mix well after each one.
- Add the flour and then the soda on top of the dough mixture and beat on low until just combined.
- Stir or beat on low until just combined the milk chocolate chips and peanut butter chips.
- Make sure you don't over beat the dough; it'll become more firm (and not as delicious) if you leave it beating on the mixer for too long.
- Use a medium scooper (or just approximate 1.5 Tbsp of dough) place dough on baking sheets lined with parchment paper or baking mats.
- At this point, before throwing them in the oven you can push the dough down a bit if you want more flat like cookies, or you can leave them be and they'll come out a bit more round (but not a ball). I usually leave them as a ball to save a little time.
- Bake at 325 for 7-9 minutes depending on the size of the cookies; I end up doing 8 minutes. Take them out of the oven when they don't look shiny or doughy.
- These cookies will stay soft, delicious, and amazing for several days in an air tight container.
- Enjoy these deliciously decadent and perfect peanut butter and chocolate ratio cookies.