Thursday, October 25, 2012

Fudgy Peanut Butter Chip Cookies

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Ok. For WEEKS I have been craving something just utterly chocolatey, sweet, savory, chewy and yummy.  I have looked through hundreds of recipes and could not decide.  Do I make brownies?  Cookies?  Candy?  Well, I decided!  I found a recipe for Flourless Fudge Cookies on King Arthur Flour.  I have made them before with regular chocolate chips, and they are like fudgy brownies in cookie form.  Absolutely the richest chocolate cookie I have ever had.  I thought that this time, to get some of that savory in there, I would add some Reese's peanut butter morsels.  OH. MY. GOSH!  These are like a killer peanut butter cup cookie.  I won't lie, these are dangerous.  What is even more dangerous about them, they take about 5 minutes to whip up, if that, and 8 minutes to cook.  in 13 minutes you can be in peanut butter chocolate bliss.  AND they are waist line friendly, at only about 80 calories a cookie. 

This is by far one of my favorite cookie recipes of all times.  My son even helped me make these tonight, perfect cookie for little ones, since it doesn't require a long attention span from start to finish.

FUDGY PEANUT BUTTER CHIP COOKIES
(Adapted from King Arthur Flour's Flourless Fudge Cookies)

Makes approximately 36 cookies

Ingredients:
  • 2 1/4 cups confectioners' sugar
  • 1/4 teaspoon salt
  • 3/4 teaspoon instant coffee granules, optional but tasty
  • 1 cup cocoa powder, Dutch-process
  • 3 large egg whites
  • 2 teaspoons vanilla extract
  • 1 package (10 oz.) Reese's peanut butter morsels
 Directions:
  1. Pre-heat oven to 350 degrees F.  Lightly grease two baking sheets, or line them with parchment paper and lightly grease the parchment.
  2. Using a hand mixer, mix everything together except the peanut butter morsels.  Scrape down the bottom and sides and mix again.  Add the peanut butter morsels and mix in gently.
  3. Using a 2 teaspoon cookie scoop, scoop out dough (more like a batter) onto the prepared cookie sheets.  Flatten the cookies out slightly to even distribute the morsels.
  4. Bake in oven for 8-9 minutes, until they spread, are slightly shiny, and start to crackle a little bit on top.  They should be slightly firm to the touch.
  5. Let cool on cookie sheet. 



10 comments:

  1. Newest follower here! I found you through the Friday link up! Cute blog, I can’t wait to read more! Those cookies look good!
    -meandmr.com

    ReplyDelete
    Replies
    1. Thanks so much, nice to meet you! Feel free to join me on facebook and twitter as well. Enjoy!

      Delete
  2. Replies
    1. Hahaha! Since I polished off the whole batch (yes, I am ashamed) all by myself in about 3 days, I would say I agree :)

      Delete
  3. These look soooooooooooo good and sinful
    I would LOVE to eat a few .....actually more than "a few"

    ReplyDelete
  4. i like that recipe, its so nice. for any type of boxes for your product contact Liquid Printer. Liquid Printer is the best On Line Printing and Packaging Company. which delivers you free shipping at your Door steps.

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    Food Packaging

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