Think this recipe name is a mouthful?
Wait until you actually EAT one of these. Talk about one mouthful after another…and another…
So here’s a gif, since gifs need no words. (Note: I’ve noticed that the gif takes some time to load, so it may appear slow the first time you watch it–but just wait for the second loop, it should play just fine after that!)
Please. Don’t speak. Just print and share this recipe, pronto, kay?
These are insanely fudgy brownies. So. Fudgin’. Good.
Dump in peanut butter buckeye-style truffles, melted cookie butter swirls, a whole load of chocolate chips, annnnd…
Seriously, do I need to come over to your kitchen with a spatula and tell you to pin these, print these, share these with all of your friends and enemies?
Because I will.
You have been warned.
So FUDGIN’ good. Gifs do not lie, and neither do my taste buds. Go shove one (or two, or an entire pan of these) into your mouth right now.
Don’t forget to print, pin, and share away!
Peanut Butter & Cookie Butter Fudge Truffle Cookies Adapted from Bakergirl Ingredients:
- 1/2 cup peanut butter (you may substitute cookie butter)
- 1/2 cup confectioners’ sugar
- 1 1/2 cups butter or margarine
- 2 1/2 cups white sugar
- 1 1/2 cups unsweetened cocoa powder
- 1 teaspoon salt
- 1 tablespoon water (or you may substitute an equal amount of coffee or Kahlua)
- 2 teaspoons vanilla extract
- 4 large eggs
- 1 cup all-purpose flour
- 1 cup semi-sweet chocolate chips or chunks
- 1/2 cup cookie butter
- Start by making your delicious peanut butter (OR cookie butter) truffles: Combine 1/2 cup peanut butter or cookie butter and confectioners’ sugar in a small bowl. Roll dough into 1/2-inch-sized balls and place them separately on a parchment paper-lined cookie sheet. Place in freezer for at least half an hour before baking, or until firm.
- Preheat oven to 350 degrees F. Lightly grease a 9×13-inch baking pan and set aside.
- Melt butter in a microwave-safe bowl. (Alternatively, you may brown the butter by placing it in a saucepan over medium-low heat and allowing it to cook until it turns an amber brown, goldenish color. Just be careful to remove it from the heat when it reaches this stage–otherwise it will burn! Browning butter adds a wonderful nutty aromatic flavor to baked goods, and I highly recommend it.
- Pour cooled butter into a large mixing bowl. Add sugar and cocoa powder; beat well until completely smooth. (The mixture should not be gritty at all.) Add salt, water (or coffee, or Kahlua–YUM), and vanilla, and mix until combined. Beat in eggs one at a time, then add flour and mix in until just combined. Gently fold in chocolate chips.
- Pour batter into prepared pan. Press in frozen peanut butter (or cookie butter) truffle balls.
- Place 1/2 cup cookie butter into a microwave-safe bowl and heat for about 15 seconds, or until melted. Drop by dollops into brownie batter and swirl a knife through to create a marble pattern.
- Bake in preheated oven for 20-25 minutes, until a toothpick inserted in center comes out pretty much clean. Remove from oven and allow to cool in pan before cutting brownies into squares.
- Serve, and fudgin’ enjoy!