Double Peanut Butter Fudge Cookies
These double peanut butter fudge cookies combine the best of both worlds – peanut butter and chocolate! They’re exceptionally easy to make which will make them a great activity for a family fun night.
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Holiday Double Peanut Butter Fudge Cookies
From the kitchen of Kim Billman, AJCA Director of Communications
Ingredients
- 1 can Sweetened condensed milk 14 ounces
- ¾ cup Reese's Creamy Peanut Butter
- 2 cups All-purpose biscuit baking mix
- 1 tsp Vanilla extract
- ¾ cup Reese's Peanut Butter Chips
- ¼ cup Granulated sugar
- ½ tsp Red colored sugar
- ½ tsp Green colored sugar
Instructions
- Heat oven to 375°F.
- Beat sweetened condensed milk and peanut butter in large bowl with electric mixer on medium speed until smooth. Beat in baking mix and vanilla; stir in peanut butter chips. Set aside.
- Stir together granulated sugar and colored sugars in small bowl. Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheet; flatten slightly with bottom of glass.
- Bake 6 to 8 minutes or until very lightly browned (do not overbake). Cool slightly. Remove to wire racks and cool completely. Store in tightly covered container.
Notes
