Sometimes (i.e. all the time), I think about dessert. And I don’t mean, “hey I could go for some chocolate right now”, or “a scoop of ice cream sounds refreshing right now”. I’m talking about the “If I don’t devour a cookie right this second, I might go crazy” kind of mood. spoiler alert – I’m probably already crazy hehe. But who’s to judge???
Ya want to know what type of mood I was in when I made these Peanut Butter Fudge STUFFED chocolate chip cookies?? I was in a serious mood for both a rich fluffy cookie and some fudgiiiness. Thus these babes were born!
Coming from a girl who used to look like the Pillsbury Doughboy when she was a child, I can’t say that my never ending craving for sweets is new… but once I made these, those craving for sure didn’t slow down at all. Lol.
Let’s get to the goods, shall we? You’re gonna wanna STUFF some of these in your mouth the second they come out of the oven, I promise ya that much!
Peanut Butter Chocolate Fudge Stuffed Chocolate Chip Cookies
Difficulty: Easy1
servingsIngredients
- Peanut Butter Chocolate Fudge Ingredients
1/4 cup natural runny peanut butter (look for the only ingredients to be peanuts, or peanuts and salt)
2 tbsp cacao or cocoa powder
1 tbsp maple syrup
- Cookie Ingredients
1 egg
1/4 cup Coconut Oil (softened, not fully melted)
2/3 cup Coconut Sugar
1 cup All Purpose Flour
1/4 tsp Salt
1/4 tsp Baking soda
1/4 tsp Baking Powder
Chocolate Chips
Directions
- Preheat oven to 375 degrees Fahrenheit & line a baking sheet with parchment paper.
- In a small bowl, mix together all ingredients for the peanut butter chocolate fudge. Once well-mixed, form into small balls and freeze for about 5 minutes.
- The mixture should yield about 12-13 fudge balls.
- In another bowl, whisk the egg until small bubbles start to form on top of the whisked egg. Then add softened coconut oil and coconut sugar to the whisked egg and mix well.
- In a separate bowl, mix all purpose flour, salt, baking soda and baking powder.
- Add the dry ingredients to the wet mixture and mix until well combined.
- Fold in desired amount of chocolate chips.. more is better. 🙂
- Refrigerate cookie dough for 5 minutes.
- Remove the fudge balls from the freezer and cookie dough from the refrigerator – this is where we’ll stuff the cookie dough!
- Scoop a generous amount of cookie dough into your hands, as you would with a cookie scoop and form it into a small “patty”. Place one fudge ball in the center of the cookie dough patty and wrap the fudge ball in the cookie dough, so that it is well covered in cookie dough. If needed, add more cookie dough to fully cover the ball.
- 10. Repeat step 9 until all of the cookie dough is used up! I yielded about 12 cookies.
- 11. Place the cookies on the baking sheet. Leave some room on the baking sheet as the cookies will spread!
- 12. Bake for about 9 minutes and then transfer the cookies to a cooling rack. Let cool for 10-15 minutes and enjoy!
If you made this recipe, I’d love to see it! Let me know in the comments or tag me on IG at @simply_unbeetable 🙂
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