Peanut Butter Fudge Double Chocolate Chip Cookies

I am one of those people who tends to obsess... once the seed of an idea has been planted in my brain, I can't seem to get it out, so the only natural thing to do is to let that seed blossom and run with it... Two little seeds have recently been planted... The end result? Peanut Butter Fudge Double Chocolate Chip Cookies!

To start, my mom's fiance kept bringing up the peanut butter fudge I gave to them last Christmas. He swears that it is the best fudge he has ever had and asked when I might be able to make them more. Things have been pretty crazy this summer, so I haven't got around to making it for them quite yet. But this was enough to get me thinking about and craving some delicious peanut butter fudge. On top of that, I have also been thinking a lot about my Grandma's chocolate chip cookies. I am sure that part of that comes from me missing her, but, regardless of the reason, her fabulous, simple chocolate chip cookies have also been ingrained in my mind lately.

I decided to be innovative and try and  come up with an excuse to bake  satisfy both insatiable cravings with one treat... IT WORKED!   And it worked well...So, of course, I had to share it with you all so you could bask in all of the peanut-buttery. chocolaty, gooey-ness that is this recipe.

These cookies are simple and quick. Here is what you will need to make them:

- 1/4 cup creamy peanut butter
- 1/4 cup powdered sugar
- 3/4 cup butter-flavored Crisco
- 1 1/4 cup firmly packed brown sugar
- 2 tbsp. milk
- 1 tbsp. vanilla
- 1 egg
- 1 3/4 cup flour
- 1 tsp. salt
- 3/4 tsp. baking soda
- 3/4 cup milk chocolate chips
- 3/4 cup semi-sweet chocolate chips

1. Using a fork, in a small bowl combine the peanut butter and the powdered sugar together until you have a Play-Doh-like consistency. Stick this makeshift fudge into the freezer for half an hour to firm up.
2. Preheat oven to 350 degrees F. Lightly spray cookie sheets with nonstick cooking spray. Set aside.
3. In a large bowl, mix Crisco, brown sugar, milk and vanilla together until creamy, using a hand mixer. Blend in the egg.
4. In a separate medium bowl, combine flour, salt, and baking soda.
5. Slowly add the dry ingredients into the creamed mixture, mixing on low until well-incorporated.
6. Using a wooden spoon, stir in milk chocolate chips and semi-sweet chocolate chips.
7. Once you have completed all of these steps, remove the peanut butter "fudge" from the freezer. Break  or chop into small chunks and stir into cookie dough.
8. Drop rounded tablespoons of cookie dough onto prepared baking sheets. Bake for 8 to 12 minutes, or until cookies are light golden brown around the edges. 
9. Let cookies cool for 5 minutes on baking sheet, then remove to a wire rack to finish cooling. ENJOY!!!



These cookies are a wonderful combination of chocolate and peanut butter, and I really like the different layers of chocolate flavor that the two kinds of chips add compared to only one. They are soft, chewy, and simple in an irresistible way.

They even met Chris's approval! He loves a lot of the crazy concoctions I come up with, but to him, simplicity is always the best. For him, sometimes there is nothing better than the classic. So, with only a slight addition to Grams' coveted chocolate chip cookies, he ended up loving the result! As did the kids! We were on the verge of having to hide the cookie container from Brooklyn, because EVERY TIME she saw it she would squeal and point at it. Obviously, we don't deprive our kids of sweets in case you couldn't tell, but even we have our limits! :)

Hope you enjoy!