Peanut Butter Fudge Bombs

December 20, 2019Brianna

I really love fudge, but when you make a batch and there’s only 3 people in your family eating it, there’s too much to eat before it gets a bit dried out. I wanted to make another Christmas treat and decided to make a take on the peanut butter cookies that have a Reese’s in the middle. This is when the Peanut Butter Fudge Bombs were born. If you like fudge and peanut butter cookies, you’re sure to love this new cookie!

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Peanut Butter Fudge Bombs

Perfect and soft peanut butter cookies with delicious melted fudge in the middle.

  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: about 4 dozen cookies 1x

Ingredients

Scale

2 ½ cups flour (12.5 oz)

½ teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

2 cups creamy peanut butter (16 oz)

1 cup butter, room temperature

1 ¼ cup dark brown sugar, packed

¾ cup white sugar, plus ½ cup for rolling

2 large eggs

2 teaspoons vanilla

About ¼ of a batch of this fudge (or any fudge, roughly ½ pound)

Instructions

Pre-heat oven to 350 F.

Line a cookie sheet with parchment paper and set aside.

Measure ½ cup of sugar in a small bowl and set aside for when you roll the dough in it.

In a medium bowl combine flour, salt, baking powder, and baking soda. Set aside

In stand mixer with a paddle attachment cream butter and peanut butter together till creamy. Scrape down the sides of the bowl at least 1-2 times. Add sugars and mix just till combined. Add eggs and vanilla and mix till well combined. Add in the flour mixture in 2 parts and mix till just combined.

Take about 1 ½ – 2 tablespoons of dough and flatten it in your palm. Place a cube of fudge in the middle and wrap the dough around the fudge to form a ball. Roll the dough ball in sugar till coated and place on the baking sheet.

Bake dough balls for 10-11 minutes just until edges are starting to set up. Remove from oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to finish cooling.

Notes

Don’t pack your flour. Too much flour in these cookies will make them dry and crumbly. If you have a kitchen scale use it to weigh it, if you don’t, spoon and scoop the flour into a measuring cup instead of scooping with the measuring cup itself.

I always weigh my peanut butter measurements because I hate washing measuring cups that have had peanut butter in them.

Keywords: Peanut Butter Fudge Bombs

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