These peanut butter fudge cookies are rich, chewy, and packed with deep peanut butter flavor, complemented by optional chocolate chips for a fudgy twist. With a quick prep and bake time, they're perfect for satisfying sweet cravings in a pinch. Naturally gluten-free (if using gluten-free oats) and made with just a few ingredients, they’re easy to whip up and versatile enough to customize with your favorite add-ins. The result is a deliciously soft cookie with...
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Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Ingredients: In a medium bowl, combine peanut butter, brown sugar, granulated sugar, egg, baking soda, and vanilla extract. Mix well until smooth and fully combined. Add in chocolate chips and oats if desired.
Form Cookies: Scoop a tablespoon of dough and roll into a ball. Place on the baking sheet about 2 inches apart. Flatten each ball gently with a fork, creating a criss-cross pattern.
Bake: Bake in the preheated oven for 10-12 minutes, until the edges are slightly golden. The cookies may seem soft, but they'll firm up as they cool.
Cool and Serve: Let cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
For perfect peanut butter fudge cookies, use room-temperature ingredients for smooth mixing and even baking. For softer cookies, slightly underbake them and let them set on the baking sheet. High-quality peanut butter adds richness, while a pinch of sea salt on top boosts flavor. Dark or semi-sweet chocolate chips provide a nice contrast, and storing in an airtight container keeps them soft.
How do I make peanut butter fudge cookies gluten-free?
To make peanut butter fudge cookies gluten-free, simply use gluten-free oats or oat flour in place of regular oats. Ensure that all other ingredients, like the peanut butter and sugars, are also gluten-free. This way, you can enjoy these delicious cookies without any gluten!
What are some good substitutions for ingredients in peanut butter fudge cookies?
If you don't have brown sugar, you can substitute it with an equal amount of coconut sugar or white sugar for a slightly different flavor. For the egg, you can use a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) as a vegan alternative. Additionally, if you want to skip the chocolate chips, you can add chopped nuts or dried fruit for a different twist.
How should I store leftover peanut butter fudge cookies?
To store leftover peanut butter fudge cookies, place them in an airtight container at room temperature for up to a week. If you want to keep them fresh for longer, you can freeze them. Just make sure to layer them with parchment paper and store them in a freezer-safe bag or container. They can last up to three months in the freezer!
What can I pair with peanut butter fudge cookies for a dessert platter?
Peanut butter fudge cookies pair wonderfully with a glass of cold milk or a scoop of vanilla ice cream for a classic treat. You can also serve them alongside fresh fruit like bananas or strawberries for a refreshing contrast. For a more indulgent dessert platter, consider adding brownies or chocolate chip cookies to complement the rich peanut butter flavor.
What is the baking process for peanut butter fudge cookies?
To bake peanut butter fudge cookies, first preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Mix together the peanut butter, sugars, egg, baking soda, and vanilla until smooth. If desired, fold in chocolate chips and oats. Scoop tablespoon-sized balls of dough onto the baking sheet, flatten them slightly with a fork, and bake for 10-12 minutes until the edges are golden. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack.
