I’m missing a gene.
I’m not kidding. You know how sometimes you’ll be standing and looking at the sundae menu at Coldstone’s, or something equally decadent where it seems like a little kid just threw a bunch of their favorite foods in a bowl and covered it in butterscotch, and the person next to you goes, “Oh my god. That’s just gross.”
Or maybe that person is you, in which case please comment on this post and explain, because that’s something I simply don’t understand. Folks, if the sundae can get bigger, keep piling it on. I want Oreos and Funfetti cake and peanut butter and probably some gummy worms in that sucker, and if gravity is being kind, you can throw in some pralines and strawberry sauce. Seriously, none of that sounds gross to me. I’ll wrinkle my nose at the notion of eating a whole animal and any kind of meat in a can, but for some reason, I just can’t grasp the concept of excess when it comes to sweets.
That’s why I love Peabody: she makes things like cookies and cream cookies, which is exactly the kind of sugary poor decision I’d like to make. And while this recipe doesn’t come from her (it’s adapted from Anna at Cookie Madness), it might as well have. With a butterscotch-peanut butter fudge mixed into chewy dark chocolate cookies, it’s the ultimate gilding of the lily. Overkill? Not in my world, baby.
Chocolate Peanut Butter Fudge Cookies
Original recipe here
2 sticks butter, slightly softened
1 1/2 cups brown sugar, packed
1 1/2 tsp vanilla extract
2/3 cup cocoa powder
1 1/3 cups flour
1/2 tsp salt
1/4 tsp baking powder
1 cup semisweet chocolate chips (optional)
1 recipe Peanut Butter “Fudge,” below [*Alli’s note: Make this first; it has to chill!]
In the bowl of an electric mixer fitted with the paddle attachment, beat butter until creamy. Add sugar; beat until fluffy (about 3 minutes). Beat in eggs and vanilla, scraping down sides of bowl. Gradually mix in cocoa powder.
Stir together flour, salt, and baking powder. Stir into chocolate mixture until just blended. Stir in chocolate chips, if using. Chill dough at least 30 minutes.
Preheat oven to 375 degrees Fahrenheit. Line 2 cookie sheets with parchment paper or a nonstick silicone baking sheet.
Roll dough into 1- to 1 1/2-inch balls (depending on how big you want your cookies). Press peanut butter chunks into dough. Bake 12 minutes, or until edges are set and middles are still moist. Chill on racks, then dust with powdered sugar.
Peanut Butter “Fudge”
3/4 cup peanut butter
3/4 cup butterscotch chips (you can also use peanut butter chips)
3 tbsp butter
Mix peanut butter, chips, and butter in a small bowl. Microwave on high 30 seconds and stir. If not completely melted, microwave in 10-second intervals until a little stirring does the trick.
Pour into a small pan (I used a regular loaf pan) and freeze until completely hardened. Remove from pan by running a knife around the edges; chop into roughly 1/2-inch pieces.