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Peanut Butter Fudge Stripe Cookies Recipe

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4.8 from 92 reviews

Delight in these homemade Peanut Butter Fudge Stripe Cookies, featuring a perfectly balanced blend of creamy peanut butter and rich fudge stripes. These cookies are soft, slightly chewy, and topped with a luscious layer of melted chocolate that adds an irresistible texture and flavor contrast. Perfect for any peanut butter and chocolate lover seeking a classic treat with a fun twist.

Ingredients

Cookie Dough

  • ½ cup Butter, room temperature
  • ½ cup Peanut Butter
  • ½ cup White Granulated Sugar
  • ½ cup Light Brown Sugar, packed
  • 1 Large Egg
  • 1 ¼ cup All-Purpose Flour
  • 1 teaspoon Baking Soda
  • ½ teaspoon Baking Powder
  • ¼ teaspoon Salt

Chocolate Coating

  • Chocolate Candy Melts or Chocolate Almond Bark, about ¾ to 1 cup

Instructions

  1. Preheat and Prepare Baking Sheet: Preheat the oven to 375℉ (190℃). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cookie removal.
  2. Mix Wet Ingredients: In an electric mixer, combine the softened butter, peanut butter, white granulated sugar, light brown sugar, and the egg. Mix until the ingredients are well blended and smooth, ensuring a creamy base for the dough.
  3. Add Dry Ingredients: Add the all-purpose flour, baking soda, baking powder, and salt to the wet mixture. Mix thoroughly until all ingredients form a consistent dough, taking care not to overmix.
  4. Portion the Dough: Using a small cookie scoop or spoon, drop about 1 tablespoon-sized scoops of the cookie dough onto the prepared baking sheet. Space them about 2 inches apart to allow for spreading during baking.
  5. Bake Cookies: Bake the cookies in the preheated oven for 11 to 12 minutes, or until the edges are lightly golden and the centers are set. Remove from oven and let them cool completely on a wire rack to maintain texture.
  6. Melt Chocolate: While the cookies cool, melt the chocolate candy melts or almond bark in the microwave. Heat in 30-second intervals, stirring in between, until fully melted and smooth.
  7. Coat Cookie Bottoms: On a piece of parchment paper, wax paper, or a silicone mat, spoon about ½ to 1 tablespoon of melted chocolate. Place each cooled cookie on top and gently press down so the chocolate covers the entire bottom surface. Let set slightly.
  8. Drizzle Chocolate Topping: Transfer remaining melted chocolate to an icing bag or a plastic sandwich bag with a corner snipped off. Drizzle the chocolate over the tops of the cookies in a decorative pattern.
  9. Chill to Set: Place the chocolate-coated cookies in the refrigerator for 10 to 15 minutes to allow the chocolate to harden completely before serving.

Notes

  • Ensure butter and peanut butter are at room temperature for easier mixing.
  • Use parchment paper or silicone mats for mess-free baking and easy release.
  • Chocolate candy melts or almond bark can be found in the baking aisle or specialty stores.
  • Store finished cookies in an airtight container at room temperature for up to 5 days, or refrigerate if your kitchen is warm.
  • For extra crunch, consider adding chopped peanuts into the dough.

Find it online: https://mealoria.com/peanut-butter-fudge-stripe-cookies-recipe/