Sunday Night® Chocolate Fudge Cookies
Remember making mud pies as a kid? These are less messy and much tastier, but just as fun to make. The cookies will seem slightly under-baked right out of the oven, but they will set up and become soft and fudgy.
Preheat oven to 350°F. Grease two cookie sheets or line with parchment paper. In a small bowl combine flour, cocoa, baking soda, and salt; set aside.
In a mixer bowl beat butter, granulated sugar, brown sugar, and peanut butter with an electric mixer on medium-high until fluffy (about 1½ minutes), scraping bowl as needed with a rubber spatula. Add egg and vanilla. Beat until combined. Beat in dry ingredients on low, about 1 cup at a time, until thoroughly combined, scraping bowl as needed. Shape dough into 1-inch balls (about a tablespoon each). Place balls on the prepared cookie sheets.
Bake for 5 minutes. Carefully remove pans from the oven to a wire rack. Using a ½-teaspoon measuring spoon, gently press back of the spoon into the center of each ball, making a fairly deep well. Quickly fill each cookie with about ¼ teaspoon of Sunday Night Chocolate Premium Dessert Sauce* (don’t fill too full or sauce might spill out during baking). Return pans back to oven and bake 5 minutes more. Edges should just start to feel firm to the touch and centers should still be soft (do not overbake). Cool cookies on the pans for 1 minute. Transfer cookies to wire rack; cool completely. Store in a covered container at room temperature or in the refrigerator for up to 3 days or freeze, wrapped tightly, for up to 3 months.
Tips From Eileen
*Tip: The quickest way to fill the cookies with chocolate sauce is to pipe it. Place the room temperature sauce in a disposable piping bag with the tip snipped off or into a clean quart-size storage bag with a corner snipped. You can also omit the filling and finish baking the unfilled indented cookies as directed. Once cooled, fill the cookie indents with Sunday Night® Chocolate Frosting.
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