Fudge Filled Irresistible Peanut Butter Cookies Recipes

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FUDGE-FILLED PEANUT BUTTER COOKIES



Fudge-Filled Peanut Butter Cookies image

Treat your family with these sandwich cookies made with peanut butter and chocolate chips - a tasty dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 24

Number Of Ingredients 10

1/2 cup creamy peanut butter
1/2 cup shortening
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 1/3 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup semisweet chocolate chips
1/4 cup creamy peanut butter

Steps:

  • Heat oven to 375°F (if using dark or nonstick cookie sheet, heat oven to 350°F). In large bowl, beat 1/2 cup peanut butter, the shortening, granulated sugar and brown sugar with electric mixer on medium speed until fluffy. Beat in egg until smooth. Beat in flour, baking powder and baking soda.
  • Shape dough into 48 one-inch balls. On ungreased cookie sheet, place balls 1 inch apart. Flatten balls to 1/4-inch thickness by pressing with a fork in a crisscross pattern.
  • Bake 4 to 8 minutes or until bottoms are golden brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
  • In small microwavable bowl, microwave chocolate chips uncovered on High about 1 minute or until softened; stir until smooth. Stir 1/4 cup peanut butter into chocolate until smooth. Cool to room temperature or until thickened.
  • Sandwich pairs of cookies, bottoms together, with 1 teaspoon chocolate mixture. Let stand about 1 hour or until chocolate is firm.

Nutrition Facts : Calories 190, Carbohydrate 20 g, Cholesterol 10 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 90 mg, Sugar 13 g, TransFat 1 g

FUDGE-FILLED IRRESISTIBLE PEANUT BUTTER COOKIES



Fudge-Filled Irresistible Peanut Butter Cookies image

Make and share this Fudge-Filled Irresistible Peanut Butter Cookies recipe from Food.com.

Provided by Jifreg Recipes

Categories     Drop Cookies

Time 40m

Yield 48 cookies

Number Of Ingredients 13

Crisco® Original No-Stick Cooking Spray
1 1/2 cups Jif® Creamy Peanut Butter
1 stick Crisco® Baking Sticks All-Vegetable Shortening or 1 cup Crisco® All-Vegetable Shortening
2 1/2 cups firmly packed brown sugar
1/3 cup milk
2 tablespoons vanilla extract
2 large eggs
3 1/2 cups Pillsbury BEST® All Purpose Flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 (14 ounce) can Eagle Brand® Sweetened Condensed Milk
3 cups semi-sweet chocolate chips
1 teaspoon vanilla extract

Steps:

  • HEAT oven to 375°F Coat baking sheets with no-stick cooking spray.
  • For Cookies: BEAT peanut butter, shortening, brown sugar, milk and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs. Beat just until blended.
  • COMBINE flour, baking soda and salt in medium bowl. Add to creamed mixture on low speed, mixing just until blended. Drop by level tablespoonfuls 2 inches apart onto prepared baking sheets.
  • BAKE 6 to 7 minutes or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove to wire rack to cool completely.
  • For Filling: MICROWAVE sweetened condensed milk and chocolate chips in medium microwave-safe bowl on HIGH for 1 1/2 minutes or until melted and smooth when stirred. Stir in vanilla. Let cool 15 minutes. Spread generously on flat side of half the cookies. Top with remaining cookies, flat side down, to form sandwich cookies.

Nutrition Facts : Calories 180.4, Fat 7.6, SaturatedFat 2.8, Cholesterol 8, Sodium 157.4, Carbohydrate 26.6, Fiber 1.4, Sugar 17.7, Protein 3.7

FUDGE-FILLED PEANUT BUTTER COOKIES



Fudge-Filled Peanut Butter Cookies image

Make and share this Fudge-Filled Peanut Butter Cookies recipe from Food.com.

Provided by Courtly

Categories     Dessert

Time 35m

Yield 24 serving(s)

Number Of Ingredients 10

1/2 cup creamy peanut butter
1/2 cup shortening
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1 1/3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup semi-sweet chocolate chips
1/4 cup creamy peanut butter

Steps:

  • Heat oven to 375°F
  • In large bowl, beat 1/2 cup peanut butter, the shortening, sugar and brown sugar with mixer on medium speed until fluffy.
  • Beat in egg until smooth.
  • Beat in flour, baking powder and baking soda.
  • Shape dough into 48 one-inch balls.
  • On ungreased cookie sheet, place balls 1 inch apart.
  • Flatten balls to 1/4 inch thickness by pressing with a fork in a crisscross pattern.
  • Bake 4-8 minutes or until bottoms are golden brown.
  • Remove from cookie sheet to wire rack.
  • Cool completely, about 30 minutes.
  • In small microwavable, microwave chocolate chips uncovered on High about 1 minute or until softened; stir until smooth.
  • Stir 1/4 cup peanut butter into chocolate until smooth.
  • Cool to room temperature or until thickened.
  • Sandwich pairs of cookies, bottoms together, with 1 t. chocolate mixture.
  • Let stand about 1 hour or until chocolate is firm.

FUDGE-FILLED IRRESISTIBLE PEANUT BUTTER COOKIES



Fudge-Filled Irresistible Peanut Butter Cookies image

Soft, chewy peanut butter cookies are sandwiched together with a layer of fudge--a tried and true flavor combination!

Provided by Allrecipes Member

Yield 48

Number Of Ingredients 14

1 serving Crisco® Original No-Stick Cooking Spray
1 ½ cups JIF® Creamy Peanut Butter
1 stick Crisco® Baking Sticks All-Vegetable Shortening
2 ½ cups firmly packed brown sugar
⅓ cup milk
2 tablespoons vanilla extract
2 large eggs large eggs
3 ½ cups Pillsbury BEST® All Purpose Flour
1 ½ teaspoons baking soda
1 ½ teaspoons salt
Filling:
1 (14 ounce) can Eagle Brand® Sweetened Condensed Milk
3 cups semi-sweet chocolate chips
1 teaspoon vanilla extract

Steps:

  • Heat oven to 375 degrees F. Coat baking sheets with no-stick cooking spray.
  • For Cookies: Beat peanut butter, shortening, brown sugar, milk and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs. Beat just until blended.
  • Combine flour, baking soda and salt in medium bowl. Add to creamed mixture on low speed, mixing just until blended. Drop by level tablespoonfuls 2 inches apart onto prepared baking sheets.
  • Bake 6 to 7 minutes or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove to wire rack to cool completely.
  • For Filling: Microwave sweetened condensed milk and chocolate chips in medium microwave-safe bowl on high for 1 1/2 minutes or until melted and smooth when stirred. Stir in vanilla. Let cool 15 minutes. Spread generously on flat side of half the cookies. Top with remaining cookies, flat side down, to form sandwich cookies.

Nutrition Facts : Calories 253.2 calories, Carbohydrate 29.1 g, Cholesterol 10.8 mg, Fat 12.2 g, Fiber 1.1 g, Protein 4 g, SaturatedFat 4.3 g, Sodium 169.2 mg, Sugar 20.4 g

FUDGE-FILLED IRRESISTIBLE PEANUT BUTTER COOKIES



Fudge-Filled Irresistible Peanut Butter Cookies image

Soft, chewy peanut butter cookies are sandwiched together with a layer of fudge--a tried and true flavor combination!

Provided by Allrecipes Member

Yield 48

Number Of Ingredients 14

1 serving Crisco® Original No-Stick Cooking Spray
1 ½ cups JIF® Creamy Peanut Butter
1 stick Crisco® Baking Sticks All-Vegetable Shortening
2 ½ cups firmly packed brown sugar
⅓ cup milk
2 tablespoons vanilla extract
2 large eggs large eggs
3 ½ cups Pillsbury BEST® All Purpose Flour
1 ½ teaspoons baking soda
1 ½ teaspoons salt
Filling:
1 (14 ounce) can Eagle Brand® Sweetened Condensed Milk
3 cups semi-sweet chocolate chips
1 teaspoon vanilla extract

Steps:

  • Heat oven to 375 degrees F. Coat baking sheets with no-stick cooking spray.
  • For Cookies: Beat peanut butter, shortening, brown sugar, milk and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs. Beat just until blended.
  • Combine flour, baking soda and salt in medium bowl. Add to creamed mixture on low speed, mixing just until blended. Drop by level tablespoonfuls 2 inches apart onto prepared baking sheets.
  • Bake 6 to 7 minutes or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove to wire rack to cool completely.
  • For Filling: Microwave sweetened condensed milk and chocolate chips in medium microwave-safe bowl on high for 1 1/2 minutes or until melted and smooth when stirred. Stir in vanilla. Let cool 15 minutes. Spread generously on flat side of half the cookies. Top with remaining cookies, flat side down, to form sandwich cookies.

Nutrition Facts : Calories 253.2 calories, Carbohydrate 29.1 g, Cholesterol 10.8 mg, Fat 12.2 g, Fiber 1.1 g, Protein 4 g, SaturatedFat 4.3 g, Sodium 169.2 mg, Sugar 20.4 g

PEANUT BUTTER-FILLED COOKIES



Peanut Butter-Filled Cookies image

Anyone who likes peanut butter cups will really go for these treats. I give them an elegant finish by sprinkling confectioners' sugar over a stencil. -Diane Miller, Millersburg, Indiana

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2-1/2 dozen.

Number Of Ingredients 13

1/2 cup butter, softened
1/4 cup peanut butter
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon baking soda
FILLING:
3/4 cup confectioners' sugar
3/4 cup peanut butter
Additional confectioners' sugar

Steps:

  • Preheat oven to 375°. In a large bowl, cream butter, peanut butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour, cocoa and baking soda; gradually add to creamed mixture and mix well., In a small bowl, combine confectioners' sugar and peanut butter. Roll into 30 balls. Shape tablespoonfuls of dough around filling to cover completely; place 2 in. apart on ungreased baking sheets. Flatten with a glass., Bake 6-8 minutes or until set. Remove to wire racks. Dust with additional confectioners' sugar.

Nutrition Facts : Calories 141 calories, Fat 8g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 86mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE FUDGE PEANUT BUTTER COOKIES



Chocolate Fudge Peanut Butter Cookies image

These tempting fudgy cookies need only five ingredients-what could be easier? The melt-in-your-mouth goodies go over big with kids and make a fantastic pick-me-up for adults. —Elaine Stephens, Carmel, Indiana

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 3-1/2 dozen.

Number Of Ingredients 5

2 cans (16 ounces each) chocolate fudge frosting, divided
1 large egg, room temperature
1 cup chunky peanut butter
1-1/2 cups all-purpose flour
Sugar

Steps:

  • Preheat oven to 375°. Reserve 1 can plus 1/3 cup frosting for topping cookies. In a large bowl, mix egg, peanut butter and remaining frosting until blended. Stir in flour just until moistened., Drop dough by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Flatten with a fork dipped in sugar., Bake until set, 7-9 minutes. Remove from pans to wire racks to cool completely. Spread with reserved frosting.

Nutrition Facts : Calories 143 calories, Fat 7g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 79mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.

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Top Asked Questions

How do you make peanut butter fudge cookies?
Peanut Butter Fudge Cookies are a chewy peanut butter cookie cup with a chocolatey fudge filling. They are like a reverse Reese's Peanut Butter Cup! In mixing bowl, cream butter, peanut butter and sugars. Add egg and vanilla. Stir together flour, baking soda and salt. Add to creamed mixture. Mix well. Chill for 1 hour. Shape into small balls.
How to make fudge filled cookies?
There fudge filled cookies are soft and chewy with satisfying peanut butter taste to fix your cravings. Heat the oven to 375F. Line baking sheets with parchment paper. In a mixing bowl add peanut butter, butter, brown sugar, milk and vanilla. With the paddle attachment on, stir on low to medium speed until light and fluffy.
What can I substitute for fudge in a peanut butter cookie?
This recipe for a peanut butter cookie is amazing in itself, but add the chocolate fudge center and it is over-the-top good. If you want to try some variations you can try substituting the chocolate fudge center for some different fillings like frosting in the center or a chewy caramel.
How do you make a peanut butter cake?
In a mixing bowl add peanut butter, butter, brown sugar, milk and vanilla. With the paddle attachment on, stir on low to medium speed until light and fluffy. Add eggs, one at a time and beat until blended. Add the flour, baking soda and salt, Stir on low speed until just incorporated.

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