The perfect peanut butter fudge cookies recipe

Fudgy cookies are now just a few minutes away with these chocolate-rich to peanut butter rich cookie recipes. Try the peanut butter fudge cookies with double the amount of fudge, or double fudge cookies with extra chocolate packed in it. If these two aren't enough, try a mix of both that is the chocolate peanut butter fudge cookies which combines the best of both.

1. Peanut Butter Double Fudge Cookies

(Makes 42 cookies)

Ingredients

• 400 gm sweetened condensed milk (1 can)
• 190 gm creamy peanut butter
• 210 gm all-purpose flour
• 2 ½ tsp baking powder
• ¾ tsp salt
• 60 gm unsalted butter
• 1 tsp vanilla extract
• 180 gm peanut butter ships
• Holiday Sugar:
• 60 gm granulated sugar
• 1/2 tsp red food coloring
• 1/2 tsp green food coloring

Instructions

1. Heat oven to 190°C.
2. To make the Holiday Sugar, divide the 1/4 cup of granulated sugar into two small bowls. Add the red food coloring to one bowl and the green food coloring to the other. Stir each bowl until the sugar is evenly colored.
3. In a large bowl, beat the sweetened condensed milk and peanut butter until smooth.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Melt the butter and stir it into the peanut butter mixture along with the vanilla extract.
6. Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in the peanut butter chips.
7. Scoop the dough into 1-inch balls and roll them in the colored sugars, using the red sugar for some and the green sugar for others.
8. Place the sugar-coated balls 2 inches apart on ungreased cookie sheets and flatten them slightly with the bottom of a glass.
9. Bake for 6-8 minutes, until very lightly browned. Do not overbake.
10. Remove the cookies from the oven and let them cool completely on the baking sheets.
11. Store the cookies in an airtight container.

2. Chocolate Peanut Butter Fudge Cookies

(Makes 26 cookies)

Ingredients

• 9 ripe bananas, mashed
• 270 gm creamy peanut butter
• 180 gm Cadbury cocoa powder
• 1 tbsp vanilla extract
• Flaky sea salt, for sprinkling (optional)

Instructions

1. Preheat the oven to 180°C, then line the baking sheets with parchment paper. Use your discretion, if you wish to bake at one go, you'll need multiple trays and if you want to bake just a few, for instant gratification, then one tray is enough.
2. Thoroughly mash the ripe bananas, in a bowl, until no large chunks remain.
3. Add peanut butter, cocoa powder, and vanilla extract to the banana bowl. Using a spatula, stir until the batter is mixed well and uniform.
4. Using a cookie scoop or large spoon, drop portions of cookie batter on the lined baking sheets, leaving about two inches between each cookie.
5. If desired, sprinkle each cookie with flaky sea salt for a sweet-salty contrast.
6. Bake for 10 minutes. The cookies will be soft when removed from the oven.
7. Let cookies cool on the baking sheet for 5-10 minutes before transferring to a wire rack.
8. For best results, refrigerate cookies for several hours before serving – they will develop a thick, fudgy texture.

3. Double Chocolate Fudge Cookies

(Makes 28 cookies)

Ingredients

• 130 gm all-purpose flour
• 50 gm unsweetened cocoa powder
• ½ tsp baking soda
• ½ tsp salt
• 150 gm Cadbury Bournville 50% Bournville chocolate, chopped
• 120 gm unsalted butter
• 40 gm brown sugar
• 100 gm sugar
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• Cadbury Bournville 50% Bournville chocolate, chopped (for topping)

Instructions

1. Preheat oven to 180°C and line two to three baking sheets with parchment paper, or more.
2. Mix flour, cocoa powder, baking soda, and salt in a bowl and whisk until free of lumps. Set aside.
3. Let’s work with the wet ingredients first, add the chopped chocolate and butter in a microwave-safe bowl. Melt in 30-second intervals, stirring between each, until smooth. Set aside to cool.
4. To the melted chocolate bowl, add brown sugar and regular sugar and whisk to combine.
5. Add eggs and vanilla extract to the chocolate-sugar mixture. Whisk until combined and slightly thickened.
6. Gradually fold the contents of the flour bowl, into to chocolate bowl, mixing just until no dry streaks remain. Avoid overdoing the mixing, otherwise you will have stiff cookies.
7. Using a 1½ tablespoon ice cream scoop, portion the dough onto the prepared baking sheets, leaving 2 inches between each cookie.
8. Press additional chopped chocolate pieces onto the top of each cookie dough ball.
9. Bake in the middle rack for exactly nine minutes. The cookies may look slightly underdone but will continue to set as they cool.
10. Let cookies rest on the baking sheet for five minutes before transferring to a cooling rack.
11. Serve while still warm for the fudgy consistency.