Peanut Butter Fudge Stripe Cookies Recipe
Peanut Butter Fudge Stripe Cookies are a deliciously soft and chewy treat featuring a rich peanut butter dough baked to perfection, then dipped and drizzled with smooth chocolate candy melts, creating a perfect combination of flavors and textures. These cookies are easy to make and perfect for any occasion.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Total Time: 54 minutes
- Yield: Approximately 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 and Drizzle
- Chocolate Candy Melts or Chocolate Almond Bark, quantity as needed (approximately ½-1 tablespoon per cookie for dipping and extra for drizzling)
Instructions
- Preheat Oven: Preheat the oven to 375℉ (190℃). Line a baking sheet with parchment paper or a silicone mat to prevent sticking and facilitate easy cleanup.
- Mix Dough: In an electric mixer, combine the butter, peanut butter, white sugar, brown sugar, and egg. Mix until the ingredients are well blended and creamy. Add the all-purpose flour, baking soda, baking powder, and salt. Continue mixing until a homogeneous cookie dough forms.
- Scoop Cookies: Using a small cookie scoop or tablespoon measure, drop scoops of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Place the baking sheet in the preheated oven and bake for 11-12 minutes or until the edges are lightly browned and centers appear set. Remove from oven and transfer cookies to a wire rack to cool completely.
- Melt Chocolate: Microwave the chocolate candy melts or almond bark in 30-second intervals, stirring between each, until completely melted and smooth.
- Dip Cookies: On parchment paper, wax paper, or a silicone mat, place about ½ to 1 tablespoon of melted chocolate. Press the bottom of each cooled cookie into the chocolate spread so the entire bottom is coated. Allow excess chocolate to drip off.
- Drizzle Chocolate: Spoon the remaining melted chocolate into an icing bag or a small plastic bag with the tip cut off. Drizzle the chocolate over the tops of the cookies in a decorative pattern.
- Set Chocolate: Place the chocolate-coated and drizzled cookies in the refrigerator for 10-15 minutes to allow the chocolate to fully set and harden before serving.
Notes
- Ensure the cookie dough is well mixed but do not overmix once the flour is added to avoid tough cookies.
- Space cookies well on the baking sheet as they spread slightly during baking.
- Use high-quality chocolate candy melts or almond bark for best flavor and smooth texture.
- Store cookies in an airtight container at room temperature or refrigerate if the climate is warm.
- Allow cookies to fully cool before dipping in chocolate to prevent melting and smudging.
