Peanut Butter Fudge Stripe Cookies Recipe
Delicious Peanut Butter Fudge Stripe Cookies featuring a soft and chewy peanut butter base with a sweet chocolate fudge coating and drizzle, perfect for a delightful treat or dessert.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Total Time: 54 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- ½ cup butter room temperature
- ½ cup peanut butter
- ½ cup white granulated sugar
- ½ cup light brown sugar packed
- 1 large egg
- 1 ¼ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Chocolate Coating
- Chocolate candy melts or chocolate almond bark
Instructions
- Preheat Oven: Preheat the oven to 375℉ and line a baking sheet with parchment paper or a silicone mat to prevent sticking.
- Mix Dough: In an electric mixer, combine the butter, peanut butter, white sugar, brown sugar, and egg until well blended. Then add the flour, baking soda, baking powder, and salt, mixing well until a smooth dough forms.
- Scoop Cookies: Using a small cookie scoop, place about 1 tablespoon of cookie dough onto the prepared baking sheet, spacing each scoop about 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 12 minutes until they are lightly golden. Allow them to cool completely on a wire rack.
- Melt Chocolate: Microwave the chocolate candy melts or almond bark in 30-second intervals, stirring in between, until fully melted and smooth.
- Coat Cookies: On parchment paper, wax paper, or a silicone mat, spoon about ½ to 1 tablespoon of melted chocolate. Place a cooled cookie on top and press gently so the melted chocolate covers the entire bottom of the cookie.
- Drizzle Chocolate: Transfer remaining melted chocolate into a piping bag with the tip cut off and drizzle over the top of each cookie for decoration.
- Set Chocolate: Place the cookies in the refrigerator for 15 minutes to let the chocolate coating and drizzle set firmly before serving.
Notes
- Room temperature butter is essential for easy mixing and proper cookie texture.
- If you don’t have candy melts, use any good quality melting chocolate or chocolate chips.
- Space cookies adequately on the baking sheet so they don’t merge while baking.
- Ensure cookies are fully cooled before applying melted chocolate to avoid melting and smudging.
- Use parchment paper when coating with chocolate for easy removal and clean-up.
- The cookies can be stored in an airtight container in the refrigerator for up to one week.
