Sunday Night® Peanut Butter and Chocolate Fudge Cookies
We can’t get enough of these cookies: warm peanut butter, rich chocolate fudge middles, a sprinkle of sea salt. We’re in cookie heaven.
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® Dark Chocolate + Sea Salt 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.
Place remaining ¼ cup peanut butter in a microwave-safe container and heat for 10 seconds. Stir. Spoon into a disposable piping bag with the tip snipped off or into a clean quart-size storage bag with a corner snipped. Pipe the warm peanut butter over the top of each cookie and sprinkle with sea salt.
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.
*Tip: Store drizzled cookies in a covered container at room temperature or the refrigerator for up to 3 days. Or, freeze the un-drizzled cookies in a freezer container for up to 3 months and thaw before frosting.
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