I’m surrounded by peanut butter loving people…me included! I first made peanut butter cookies longer than I can remember (or dare to admit). About 10 years or so ago I wanted to do something more to my cookies but didn’t know how to change the recipe to make it better. I made some peanut butter fudge one day and took a peanut butter cookie and scooped it into the fudge while it was still hot and hadn’t set…YUMMY!!! Now when I make my peanut butter cookies I always top them with peanut butter fudge!!
You can use your favorite peanut butter cookie recipe. I have mine below with the peanut butter fudge recipe, too. Make your cookies and let cool. Then make your fudge. While the fudge is still warm (but not too hot to handle) roll a ball and top off a cookie. Use your fork the same way you criss-crossed your cookies. I usually add a few candied peanuts or pecans on top for fun!
For my dear friend’s (Danielle) birthday, who is one of my biggest peanut butter cookie fans, I made her a BIG ‘OLE cookie about the size (and shape) of a football. I added her birthday greeting/flowers with melted chocolates and wrapped in a bow. A great alternative to a cake if you have that peanut butter cookie fanatic!!
Peanut Butter Cookies
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1/2 cup butter, room temperature
- 1/2 cup peanut butter
- 1 egg
- 1 1/4 cup flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Beat the butter until creamy, 2 minutes. Add the sugars, beat for 2 more minutes. Mix in the peanut butter and egg. Mix together the dry ingredients – flour, baking soda, baking powder and salt. Stir the dry ingredients into the sugar butter mixture. Wrap dough in plastic and refrigerate at least 3 hours.
Preheat oven to 375°F. Shape dough into balls – about an 1 1/2 inches. Place about 2 inches apart on parchment paper or an ungreased cookie sheet. With a fork flatten the balls in a crisscross pattern. Bake until light brown, 9 to 10 minutes. Cool on baking sheet for a few minutes then transfer to rack to cool completely. For chewier cookies, bake at 300°F for 15 minutes.
Peanut Butter Fudge
- 1 cup butter
- 1 cup peanut butter
- 1 teaspoon vanilla extract
- 1 pound powdered sugar
Take a microwave safe bowl and add your butter and peanut butter, cover with clear wrap and microwave on high for 2 minutes. Carefully lift the clear wrap (watch for hot steam) and stir the butter/peanut butter mixture. Replace the clear wrap and microwave another 2 minutes. Remove from the microwave, take off the clear wrap and stir in the vanilla and powder sugar to combine. Take a heaping teaspoon, roll into a ball and place on top of a peanut butter cookie. Flatten the fudge ball in a criss-cross pattern like you do the cookies. If you are going to add candied peanuts or pecans do that before the fudge sets so the nuts will set into the fudge.