Peanut Butter Hot Fudge Cookies #fbcookieswap
Author: Susan Palmer
As usual, I use freshly ground peanut butter, I have a feeling that is the reason for the delicate nature of the cookies. If you don't have access to freshly ground, try to find peanut butter with a low amount of sugar. Oh and feel free to halve the hot fudge sauce. You'll be left with extra, but I'm sure you'll have no trouble finding use for it!
Hot Fudge Sauce:
  • 6 ounces bittersweet chocolate
  • ¼ cup cocoa powder
  • 3 tablespoons unsalted butter
  • ⅔ cup heavy cream
  • ⅓ cup brown sugar
  • ¼ cup corn syrup
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
For the cookies:
  • ¾ cup unsalted butter, room temperature
  • 1 cup brown sugar
  • 1 large egg, room temperature
  • 1 cup smooth peanut butter
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup hot fudge
For the hot fudge:
  1. In a heavy bottomed saucepan over medium-low heat mix together the chocolate, cocoa powder, butter, heavy cream, brown sugar and corn syrup.
  2. Whisk together until the chocolate and butter has melted and no lumps remain. Stir in the vanilla and salt and continue to cook until the fudge has thickened. Remove from the heat and let cool.
For the cookies:
  1. Pre-heat your oven to 350 degrees F. and line your baking sheets with parchment paper or a silpat.
  2. Using your stand mixer or hand mixer beat together the butter and sugar until light and airy about 3-4 minutes.
  3. Add the egg and peanut butter and mix until well combined. Scrape down the sides and beat in the vanilla extract.
  4. In a small bowl, whisk together the dry ingredients and beat it into the wet in to parts, scraping down the sides in-between.
  5. With the mixer running on low, mix in the hot fudge.
  6. Using a cookie scoop or a tablespoon, scoop onto your prepared baking sheets and bake for 10-12 minutes or until the edges are lightly browned and crisp. Remove and sit for 2-3 minutes before transferring to a cooling rack.
  7. Makes about 4½ dozen and store in an airtight container for up to 1 week.
Recipe by The Girl in the Little Red Kitchen at