Get ready to experience a mind-blowing cookie adventure that will make your taste buds dance with joy! Imagine biting into a perfectly golden cookie that combines the rich, decadent flavor of chocolate chunks with the creamy, melt-in-your-mouth goodness of peanut butter fudge. These aren't just cookies - they're a culinary masterpiece that will have everyone begging for your secret recipe. Whether you're a serious baker or a weekend kitchen warrior, these cookies are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups chocolate chunks
- 1 cup peanut butter fudge
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time, beating well after each addition, then mix in vanilla extract until fully incorporated.
- In a separate bowl, whisk together flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually add dry ingredients to the butter mixture, mixing on low speed until just combined. Do not overmix.
- Gently fold in chocolate chunks using a spatula, distributing them evenly throughout the dough.
- Cut the peanut butter fudge into small, bite-sized pieces, approximately 1/2 inch cubes.
- Drop rounded tablespoons of cookie dough onto prepared baking sheets, spacing them about 2 inches apart.
- Press 2-3 pieces of peanut butter fudge into the top of each cookie dough ball.
- Bake in the preheated oven for 10-12 minutes, or until edges are golden brown and centers are set but still soft.
- Remove from oven and let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Ensure your butter is truly softened but not melted - this is crucial for achieving the perfect cookie texture.
- Don't overmix the dough, as this can lead to tough cookies. Mix just until ingredients are combined.
- For extra indulgence, use high-quality chocolate chunks and premium peanut butter fudge.
- Use a cookie scoop for uniform cookie sizes to ensure even baking.
- Let cookies cool slightly on the baking sheet before transferring to a wire rack to help them set properly.
- For maximum freshness, store cookies in an airtight container with a piece of bread to maintain moisture.
- Want to make ahead? You can freeze the cookie dough balls for up to 3 months, baking directly from frozen (just add 1-2 minutes to baking time).
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 4g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 45mg
