These Chocolate Chunk Peanut Butter Swirl Fudge Cookies will change your life. They truly live up to their name with their gooey chocolate and peanut butter deliciousness!
Chocolate Chunk Peanut Butter Swirl Fudge Cookies
When I split this warm chocolate cookie open and saw the chocolate oozing out, I about fainted with excitement, lol! Swirls of peanut butter accompany giant chocolate chunks. This cookie will go down as one of my favorite recipes by a mile 🙂
Kind of reminds me of one of my favorite ice cream flavors I used to get when I was a little girl. Chocolate with peanut butter swirls at Thrifty. I actually still love it and I REALLY love it in this cookie 🙂
Take a peek and enjoy!
How to Make These Fudgy Cookies
First, place 1 Cup of creamy peanut butter into the freezer for a good 1/2 hour. Next use a good quality bloc of chocolate and chop it up into large pieces like this. This particular chocolate is Sarris….which is incredible 🙂
Cream your butter and sugars.
Add your eggs and vanilla, mixing until well combined.
Time to add the dry ingredients.
…..and the cocoa powder.
….add those chocolate chunks right into the cookie dough.
Take your frozen peanut butter out of the freezer and place dollops into the dough. Turn mixer on for just a few turns of the paddle to ensure you get swirls into the dough.
Mama mia!
Double mama mia 🙂 Take a spoon to this, it’s incredible!
Scoop them onto your favorite cookie baking sheet and pop them into oven at 350 for 10 to 15 minutes.
Enjoy friends!
Chocolate Chunk Peanut Butter Swirl Fudge Cookies
Equipment
- Oven
Ingredients
- 1 cup creamy peanut butter
- 2 sticks softened butter
- 1 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 tbsp pure vanilla extract
- 1 3/4 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 2 cups chocolate chunks
- 1 cup cocoa powder
Instructions
- Preheat oven to 350 degrees F. and line a large baking sheet with parchment paper or a silpat liner.
- Place peanut butter into the freezer until firm, about 30 minutes.
- In a stand or electric mixer, beat butter and sugars until well combined. Add eggs and vanilla, beating until well combined.
- Place flour, baking soda, and salt into a large bowl. Add to wet ingredients along with cocoa powder, and chocolate chunks, slowly mixing until just combined.
- Drop dollops of frozen peanut butter into dough and turn mixer on for just a few turns of the mixer to get swirls of peanut butter through the dough. With a medium cookie scoop, scoop dough onto prepared baking sheet, about 1 inch apart from each other.
- Bake for 14 to 16 minutes, until cooked through. Let cool on baking sheet for 5 minutes before transferring to a cooling rack. Serve with milk.
Nutrition
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Epic fail for me on your Chocolate Chunk Peanut Butter Swirl Fudgy Cookies 🙁
Did you use salted or unsalted butter? Mine came out greasy and flat. 🙁
Not at all like your pictures. Any suggestions? I used dark brown sugar instead of light, could that have ruined them?
I know I overmixed the peanut butter but these came out a bit dry. Any suggestions to improve?
Awesome cookies! I replaced the PB with WOW Butter (tastes just like PB) and they were WOW cookies 🙂 Great way for the kids to eat cookies without having to worry about lil friends with allergies. Will be making your cookies again and again. Thanks 🙂
Thankyou Mam,
I love your wonderful recipes, especially for kids. Thanks for sharing.God bless you
Thanks Jayasunny!
Hi! Thanks for the recipe. Just one note, you give two different cooking times in the recipe. One for 14-16 minutes in the text, and one for 10-15 minutes in the step by step. I would advice editing the 14-16, because these cookies tasted much better when they weren’t cooked at the longer cooking times. Great recipe! Thanks for sharing!