Soft and chewy, these decadent chocolate fudge peanut butter cookies are for serious chocolate, peanut butter and cookie lovers!

Triple Chocolate Fudge PB Cookies

I feel like I have so much to tell you today so let’s get right to it. First up, some business:

1) Thank you. Thank you, thank you, thank you to everyone (over 600!) who made the effort to come to my presentations at BYU last week. I’m hoping to do a blog recap soon, but in the meantime, let me just say those were some of the funnest hours I’ve spent in a while (even if my voice took a severe beating). You have no idea how much I loved meeting you after the presentations! My face hurt from smiling; thanks for being there (and for those that wanted to be there and couldn’t!). Meeting and interacting with so many readers completely rejuvenated me in the best way possible when it comes to blogging, and I was just really overwhelmed with gratitude that so many women and {ok, a few} men follow along here (not just the ones who came!) and trust me enough to make the recipes I post. Thank you!

BYU Presentation

2) I’m so very excited about my upcoming Facebook Live this week! It’s going to be on Thursday at 1:30 p.m. MST right on my Facebook page, and I’m going to be sharing ALL my tips while I demo making the PERFECT CARAMEL APPLES, so tune in! (And don’t worry, if you can’t make it right then, it will be saved to this Videos page to watch later.) – UPDATE: Yikes, guys! I have to postpone this FB Live thanks to some craziness that’s come up this week. So sorry! I’ll keep you posted when caramel apples will appear on a FB Live (hopefully soon!).

3) Ok, now let’s finally talk about these cookies.

Triple Chocolate Fudge PB Cookies

Some of you have been kind of angry with me over these cookies. And rightly so. I posted an Insta story and picture of them a week or so ago on Instagram without a real, live recipe (and some of you – ok, lots of you – have been hounding me for the recipe ever since).

I wasn’t sure I’d post them here, considering the just so-so pictures were snapped super last minute before they were all devoured at a family lunch (special thanks to my cousin Lydia as the hand model)…I thought I’d make them again and have time for a legit photo shoot, but hello, life. It just hasn’t happened, especially with all the other cookie recipes waiting in the wings to be made.

But today’s the day. Bad pictures and all. Seriously, who knew these triple chocolate cookies would be so amazing?

But amazing they are. In fact, they are some of the best chocolate cookies ever. With creamy peanut butter and ribbons of melted chocolate in the batter (hence, the “fudge” part of the recipe title), these cookies are a no-brainer of an answer to the “what cookies should I make today” question.

Oh wait, you don’t ask yourself that question every day? Hmm. Weird.

Triple Chocolate Fudge PB Cookies

Soft and chewy with that delicious hint of fudgy texture, these decadent cookies are a chocolate + peanut butter lover’s dream.

Delicious with the Reese’s pieces (and especially festive for Halloween), they would be divine, also, with peanut butter chips subbed in for the candy.

Like I do 99% of the time, I use my #40 cookie scoop (more on cookie scoops in general here!) for the perfect sized cookies. I mean, I wouldn’t say no to a cookie 5X this size, but you know, portion control and all that.

Sorry it took me so long to get them posted!

While you make them (eat a few in my honor, ok?) I’m off to save my household from being buried under the dirty laundry that somehow magically and exponentially increases overnight. Every.single.night. And prepare myself to vote tomorrow. Hope all you US patriots are doing the same (despite the general feeling of dread this election has brought to my life).

I won’t get political on here, but I do have to say, I actually am kind of excited for election day for the sole reason that we’re going to build a cookie replica of the White House (thank you, Trader Joe’s) and talk to my children about citizen responsibility, the electoral college (wait, better brush up on that first), and the three branches of government. I’m sure the kids will be super interested.

On second thought, maybe we’ll just focus on discussing cookies; much more my style.

Triple Chocolate Fudge Peanut Butter Cookies

Yield: Makes about 3 dozen cookies

Triple Chocolate Fudge Peanut Butter Cookies

QUICK UPDATE: Keep in mind, these cookies are soft and slightly puffy so it's really important not to overflour - especially if you don't want them super cakey and puffy. Using the weight amount (10 ounces for flour, 2 ounces for cocoa powder) is a great way to ensure they'll turn out just right, but if you don't have a scale, check out this post on how I measure my flour (spoiler alert: I fluff the flour really well, scoop and level).

Make sure the semisweet chocolate melted for the recipe is NOT overly hot when added to the batter. It should be lukewarm and mostly cooled without hardening.

I suspect many different types of cocoa powder would work here: unsweetened regular, dark (like Hershey's Special Dark), or Dutch-process. Feel free to experiment!

These baked and cooled cookies freeze great.

Ingredients

  • 1 cup (8 ounces, 2 sticks) butter, softened to room temperature
  • 1/2 cup creamy peanut butter
  • 3/4 cup (5.5 ounces) granulated sugar
  • 3/4 cup (5.5 ounces) light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups (10 ounces) all-purpose flour
  • 1/2 cup (2 ounces) unsweetened cocoa powder (see note above)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup (6 ounces) semisweet chocolate, melted and cooled to lukewarm
  • 1 cup (6 ounces) peanut butter chips or Reese's pieces
  • 1 cup (6 ounces) semisweet, milk or bittersweet chocolate chips

Directions

  1. Preheat the oven to 350 degrees F. Line baking sheets with parchment paper. Set aside.
  2. In a large bowl with a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and peanut butter until smooth and creamy, 1-2 minutes.
  3. Add the granulated sugar, brown sugar, eggs and vanilla and mix until light in color, about 2-3 minutes.
  4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. Add the dry ingredients to the wet and mix until just combined.
  5. Drizzle in the cooled, melted chocolate while the mixer is running, and mix until just combined.
  6. With a spoon or rubber spatula, fold in the peanut butter chips (or Reese's pieces) and chocolate chips.
  7. Scoop heaping tablespoon-sized portions (I use my #40 cookie scoop) a few inches apart on the prepared baking sheets (roll the cookie dough into balls for a more uniform appearance to the baked cookies).
  8. Bake for 10-11 minutes until set on the edges but still soft in the center. Remove to a wire rack to cool completely.
http://www.melskitchencafe.com/triple-chocolate-fudge-peanut-butter-cookies/

Recipe Source: adapted from How Sweet It Is

19 Responses to Triple Chocolate Fudge Peanut Butter Cookies

  1. Jackie says:

    Oh man! Thursday is a day too late. I’m making caramel apples with my girls Wednesday night.

  2. Andrea Jones says:

    Can’t wait to make these….and can I say I am anxiously waiting for your Christmas gift idea post!!

  3. Laurel Dewey says:

    Oh man, these cookies look fantastic! Love me some chocolate with peanut butter.
    Thank you for making the drive down to come and teach us! That was seriously, such a fun night!! You’re so awesome!
    I cannot wait until thursday’s video. I’m freaking out a bit because that very night I have to do a caramel apple demo for Relief Society. Answer to prayer right now, cause I don’t know much about them. I actually, hardly ever make them! 😐 you’re saving me, again. Not surprised. You’re a rock star! Muah!

  4. Paige says:

    These cookies look incredible! I need them in my life!

    Paige
    http;//thehappyflammily.com

  5. Paula says:

    These cookies look so good! Maybe I’ll make them today. My daughter requests that you do your presentation at BYU-Idaho when she is there, sometime during the months of January through July. She would be on the front row!

  6. Tina says:

    And thanks for the inclusive political comment! We are also going to be looking at maps and learning about the process on election day… and now maybe cookies, too 😉

  7. Fiona Chain says:

    Hi Mel, thanks for another amazing recipe, I can’t wait to try this one. I don’t know if I can source the “bits” but there is a lolly shop in town that may stock them, wish me luck! We have had an extraordinary amount of coverage of the American election, in Australai, it’s nail biting isn’t?
    Have a great day
    Fi

  8. Nicole Hunn says:

    I love that you mentioned how everyone who is eligible to vote, should, Mel! I’m a total political junkie, so my kids have to listen to NPR all day every day no matter what. And I have given them speeches many times before about boring things like the electoral college and the popular vote, Bush versus Gore, etc. Maybe if I gave them cookies, they’d be more inclined to listen!

  9. Julie says:

    Vote for Evan McMullin!

  10. jes says:

    As much as I would love to make these, I can’t b/c of a peanut allergy in the house. I think I may try a mint version, though – maybe melting some mint chips to replace the peanut butter and throw in chopped Andes mints instead of Reece’s.

  11. Grace says:

    I made these tonight for FHE! And they were awesome. So, so awesome. I debated making a half batch because, well, do I really need that many cookies? YES. Yes, I do. I used half milk and half semisweet chips in the unmelted section because that’s what I had and it worked great. So good! Anyone on the fence about making these needn’t dither any longer. Go. Make the cookies. They’re perfect for election day elation/deflation. 😉 (We made the same White House this summer with the kids! So fun!)

  12. Marie says:

    Thank so much for all you do. You help motivate moms in the kitchen which is fantastic. I am just wondering where I can get an iPad holder for my kitchen like the one you have. I need one of those.

  13. Helen says:

    Thanks for the shout out to those of us who desperately wanted to be there at BYU with you, but could not. And a million thanks for posting this recipe. I have been really excited to make them since your insta-story. I’m also still hoping your are going to post the Creme brule overnight french toast too (pretty please) !?! Can’t wait to tune in to the apple demo!! .. Wow something to look forward to… that I can do right inside my house. I’ve been really shut in lately taking care of my Mom, who can’t be left alone for long periods of time, Social media and your blog in general are keeping me sane (lots of cookie making, slow cooker recipes, and thank heaven for Hallmark Christmas Movies!!) Happy Election day… also loved the insta-story of the Cookie white house… You are a rock star mom !! Wish I lived near a Trader Joes!

  14. Jen T says:

    My daughter went to your presentation at BYU and said it was awesome! She wanted to meet you after but had class and said you were pretty swamped, but she said it was great! Thanks for doing it!!! These look divine! Yum! Thanks! A good thing to make to celebrate the election being over 🙂 despite the outcome these will be appreciated. Thanks!

  15. Sarah says:

    Omg. These.Are.SO.good!

Leave a Reply

Your email address will not be published. Required fields are marked *