Peanut Butter Fudgies
Brownie lovers, this cookie is for YOU. These peanut butter fudgies are the perfect texture - crispy on the top and bottom and super gooey inside. Not to mention they are sprinkled with peanut butter chips!
How should I store Fudgy Peanut Butter Cookies?
To keep cookies fresh, store them in an air tight container. You can leave them out on the counter for up to two days, or store them in the fridge for up to five days.
Can I freeze the cookie dough?
Yes, absolutely. Though if you do freeze it, you will need to thaw the cookie dough before you scoop them onto the pan and bake them.
Cookie lover? Check out my other cookie recipes:
How to make Fudgy Peanut Butter Cookies
Ingredients
1 cup Semi-sweet chocolate chips
4 tablespoons Unsalted Butter
2 eggs
2 teaspoons Pure Vanilla Extract
2/3 cup sugar
1/4 cup All Purpose Flower
1/4 teaspoon baking powder
1 cup peanut butter baking chips
Directions
Preheat oven to 350 degrees Fahrenheit. Grease a baking sheet and set aside.
Step One - In a large glass or microwave safe mixing bowl, melt semi-sweet chocolate chips and butter together in the microwave at 10 second intervals, stirring in between each interval until chocolate and butter have just barely melted into a smooth mixture and there are no lumps. Be careful not to over heat the mixture.
Step Two - Add eggs, pure vanilla extract, sugar, all purpose flour, and baking powder to the chocolate mixture and mix until ingredients are incorporated, scrapign the sides with . Add peanut butter baking chips and fold them in until evening combined using a spatula.
Step Three - Using a measuring spoon, scoop out tablespoon sized dough balls and place them on the greased baking sheet, 2 inches apart. Bake for 8 - 10 minutes or until tops look crusted or crack. Let cool for 20 minutes then store in an air tight container on the counter for up to 2 days, in the fridge for up to 5 days, or in the freezer for up to 3 months.
Enjoy!
xo,
