Today’s cookie is a try-at-your-own-risk/experimental cookie. Fudgy Chocolate Peanut Butter Cookies are 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.
Update: After making these cookies from scratch and testing them side-by-side with the original brownie mix version, I think the brownie mix version is better. It’s easier to make which is a plus, but the mix is also a bit lighter and contrasts with the peanut butter. There’s still room for experimentation, though. The canned frosting can be replaced with ganache or melted milk chocolate and the brand of brownie mix can be changed up. I will add notes as I make changes, but below is the base recipe originating from the old Bake-Off classic.
Fudgy Chocolate Peanut Butter Cookies
- 18.4-oz. box Pillsbury™ Family Size Chocolate Fudge Brownie Mix
- 1/4 cup butter melted
- 4 oz. cream cheese softened cream cheese
- 1 egg
- 1 cup powdered sugar
- 1 cup creamy peanut butter
- 1/2 cup chocolate frosting homemade or canned
- Preheat oven to 350°F. In medium bowl, beat brownie mix, melted butter, cream cheese and egg. Beat 50 strokes with spoon until you have a sticky dough.
- Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets to make 24 cookies; smooth edge of each to form round cookie.
- In small bowl, mix powdered sugar and peanut butter with spoon until mixture forms a ball. With hands, roll rounded teaspoonfuls peanut butter mixture into 24 balls. Lightly press 1 ball into center of each ball of dough.
- Bake at 350°F. for 10 to 14 minutes or until edges are set. Cool on cookie sheets at least 30 minutes.
- Remove from cookie sheets. Spread thin layer of frosting over peanut butter portion of each cooled cookie.
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!
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.
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!
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 🙂