Fudgy Chocolate Peanut Butter Cookies

Today’s cookie is a try-at-your-own-risk/experimental cookie. It’s a take on the brownie-mix based cookie I tried earlier, but with a few major changes. Instead of using brownie mix, I made a scratch base. For the topping, I used a combination of condensed milk and chocolate chips. In short, I used the old chocolate covered cherry cookie recipe and filled it with peanut butter instead of cherries.

I used the dark style cocoa powder today because it’s all I had on hand. While these were good, the dark cocoa was kind of intense. It works, but I think natural would be better. If you make these, let me know. So far no one has tasted these but me, so I am looking forward to second opinions.

peanut butter cookie

Fudgy Chocolate Peanut Butter Cookies

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder (natural type)
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup butter, room temperature
1 cup granulated sugar
1 egg
1 1/2 teaspoons vanilla
1 cup peanut butter
1/2 cup powdered sugar
1 (6-ounce) package semisweet chocolate chips
1/2 cup sweetened condensed milk

Preheat oven to 350 degrees F.

Thoroughly stir together flour, cocoa powder, salt, soda, and baking powder.

In a mixing bowl, cream butter and sugar with an electric mixer. Beat in egg and vanilla. By hand, stir in flour mixture until well mixed.

Shape dough into 1 inch balls. Place balls on cookie sheets spacing 2 ½ inches apart. Make an indentation in the center of each ball of dough.

Beat peanut butter and powdered sugar together. Spoon a teaspoon of peanut butter mixture into center of each cookie (in indentation).

In a microwave safe bowl, combine chips and condensed milk. Microwave on high for 30 seconds. Stir. Repeat if necessary until mixture is smooth. Working quickly before it stiffens, spoon chocolate mixture over center of each cookie so that it covers peanut butter. Use your finger or a spoon to make sure peanut butter is sealed in.

Bake cookies for 10 minutes. Let cool on sheets for 2 minutes. Transfer to wire racks.

Makes about 32 cookies.

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  1. Sonia says

    Done! And they taste great 🙂
    Rich and very nutty. However I didn’t have normal chocolate chips and used chocolate instead, so the chocolate mixture was a bit too liquid. It didn’t stay on top like yours, instead it covered the whole cookie. Not too bad though, I’ll try with chips next time 🙂
    The peanut cream is very doughy but it’s nice that its taste remains in the mouth after you eat a cookie.
    Thanks again 🙂

  2. says

    Hi Sonia,

    Thanks for trying it. Also, that’s interesting that regular chocolate (as opposed to chocolate chips) makes a runnier fudge. I guess you could still set it with a quick chill in the refrigerator.

    Glad you liked these!

  3. Sonia says

    I’m not sure that would help because it melted in the hoven while they were baking, so even if I chill if before sealing the peanut butter in, it would still melt in the hoven.
    oh well, that was my laziness and not checking if I had any chips left 😀 It wasn’t totally bad, they looked more like glazed cookies.

  4. Sarah says

    I tried these today with natural cocoa and the cookie was very good. I still have to try them out on my husband, but my 1 year old LOVED them 🙂 I didn’t have any condensed milk so I just placed a few chocolate chips on top and they turned out good (tried a few with no topping, but the PB was too strong). I plan to try again sometime with the chocolate chip/condensed milk topping.

    Also, I’m not sure why I show up as “anonymous” – I always type in my name lol. Thanks for your blog – I enjoy your postings!


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