Fudge Filled Peanut Butter Cookies
Indulge in the ultimate combination of creamy peanut butter and rich, gooey chocolate with these delectable Fudge Filled Peanut Butter Cookies. Perfectly soft and bursting with flavor, each cookie features a hidden fudge center made from melted semi-sweet chocolate chips and sweetened condensed milk, creating a luscious surprise in every bite. These cookies are easy to prepare, with a quick 20-minute prep time and an impressive crisscross pattern that adds a rustic charm. Whether you're baking for a holiday platter, a sweet gift, or just a treat-yourself moment, these cookies deliver the perfect balance of salty, nutty goodness and decadent chocolate. Serve them warm with a glass of milk, and watch them disappear!
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Recipe Information
Ingredients
- 0.5 cup unsalted butter
- 0.5 cup peanut butter
- 0.5 cup granulated sugar
- 0.5 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1.25 cups all-purpose flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 0.5 cup sweetened condensed milk
- 1 tablespoon unsalted butter (for fudge filling)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the 1/2 cup of unsalted butter, 1/2 cup peanut butter, granulated sugar, and brown sugar until smooth and fluffy (about 2-3 minutes).
Beat in the egg and vanilla extract until combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Cover the dough and refrigerate for 15 minutes while you prepare the fudge filling.
To make the fudge filling, melt the semi-sweet chocolate chips, 1 tablespoon of unsalted butter, and sweetened condensed milk together in a small saucepan over low heat. Stir constantly until smooth and glossy. Remove from heat and allow the filling to cool slightly.
Remove the cookie dough from the refrigerator. Scoop 1.5 tablespoons of dough and roll it into a ball, flattening it slightly to form a small disc.
Place about 1/2 teaspoon of the fudge filling in the center of the disc. Carefully fold the edges of the cookie dough around the filling and roll it back into a ball, ensuring the filling is completely enclosed.
Place the stuffed dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Use a fork to gently press down on each cookie to create a crisscross pattern, being careful not to expose the fudge filling.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked but will set as they cool.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Serve and enjoy!
Nutrition Facts
Calories |
3478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.3 g | 247% | |
| Saturated Fat | 87.2 g | 436% | |
| Polyunsaturated Fat | 18.3 g | ||
| Cholesterol | 403 mg | 134% | |
| Sodium | 1564 mg | 68% | |
| Total Carbohydrate | 411.1 g | 149% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 258.1 g | ||
| Protein | 73.7 g | 147% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 614 mg | 47% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 1622 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
