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.