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salted fudge swirl peanut butter

Salted Fudge Swirl Peanut Butter Cookies

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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • 2 Baking sheet
  • 1 stand mixer or hand mixer
  • 2 Mixing bowl
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Wooden spoon
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 microwave-safe bowl
  • 1 Parchment paper roll
  • 1 wire cooling rack
  • 1 Cookie scoop 1.5 tablespoon

Ingredients
  

  • 1 cup creamy peanut butter
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1 large egg room temperature
  • 2 teaspoon vanilla extract
  • 1 1/2 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 cup semisweet chocolate chips
  • 2 tablespoon heavy cream warm
  • 1/2 teaspoon flaky sea salt for topping

Instructions
 

  • Line two baking sheets with parchment paper and set aside.
  • In a mixing bowl whisk together flour, baking soda, baking powder, and fine sea salt.
  • In a separate large bowl beat butter, peanut butter, granulated sugar, and brown sugar until light and creamy, about 2 minutes.
  • Beat in the egg and vanilla extract until smooth.
  • Add the dry ingredients to the wet mixture and mix on low just until a soft dough forms.
  • In a microwave-safe bowl melt chocolate chips in 20-second bursts, stirring between, until smooth.
  • Stir warm heavy cream into the melted chocolate to make a glossy fudge.
  • Dollop the fudge over the peanut butter dough and gently fold with a rubber spatula 2 to 3 times to create thick ribbons without fully mixing.
  • Cover the bowl and chill the swirled dough for 30 minutes to firm up.
  • Preheat the oven to 350°F (175°C) while the dough chills.
  • Scoop 1.5-tablespoon portions of dough onto prepared sheets, spacing 2 inches apart.
  • Lightly flatten the tops with your fingers to about 3/4-inch thickness.
  • Sprinkle a few flakes of flaky sea salt over each cookie.
  • Bake one sheet at a time for 9 to 11 minutes until edges are set and centers look slightly underdone.
  • Cool cookies on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chilling helps preserve the fudge swirl and prevents excess spread, so don’t skip it; for distinct ribbons, under-fold the chocolate and stop as soon as you see visible streaks. If your peanut butter is natural and runny, stir well and consider adding 1 to 2 tablespoons more flour to compensate. Swap semisweet for dark or milk chocolate to taste, and add chopped roasted peanuts for crunch. Bake to just-set edges for a chewy center, remembering cookies continue to firm as they cool. Store airtight at room temperature for 3 days or freeze dough scoops up to 2 months, baking from frozen and adding 1 to 2 minutes to the time.
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