Chocolate Chunky Peanut Butter Fudge Cookies

Chocolate Peanut Butter Chunky Fudge Cookies

This fabulously delicious recipe for Chocolate Chunky Peanut Butter Fudge Cookies is filled with swirls of peanut butter and melted chunky chocolate pieces which will melt in your mouth with each bite.  They are also easy enough to prepare so kids would have an absolute ball making them.  Perfect with cold or hot beverages, as a lunchbox snack or just to reward yourself with something divinely decadent.

This is a slight adaptation of the original recipe.  Although, you can find the original recipe and photography by the lovely Jenny here at Picky Palate.  Be sure to check in and see what else Jenny has on the menu and her new Cookbook!

Tip:  If you would prefer a Gluten Free version, try substituting the plain flour with your Gluten Free flour.  There are many on the market nowdays to choose from.

Ingredients

  • 1 cup smooth (or crunchy) peanut butter
  • 1 cup (or 2 sticks) butter softened (I prefer unsalted butter for this recipe)
  • 1 cup raw granulated sugar
  • 3/4 cup packed brown sugar
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • 1 3/4 cups all-purpose flour (I used Plain Flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups chocolate chunks (I used 2 x Green’s Organic Dark Chocolate)
  • 1 cup cocoa powder (I used Dutch Processed Cocoa)

1.  Preheat oven to 350F/180C and line a large greased baking tray with baking paper.

2.  Place peanut butter into the freezer until firm, approx 30 minutes.

3.  Using an electric mixer, beat the butter and sugars until well combined.   Add eggs (one at a time) and vanilla, beating until well combined.

4.  Place the flour, baking soda, and salt into a large bowl.

5.  Add to wet ingredients along with cocoa powder, and chocolate chunks, slowly mixing until just combined.

6.  Drop dollops of frozen peanut butter into dough and turn mixer on for just a few turns of the mixer to get swirls of peanut butter through the dough.

7.  Put approximately 1 tablespoon of the dough onto the prepared baking tray, approx an inch apart from each other.

8.  Bake for 14 to 16 minutes until cooked through.

9.  Allow to cool on baking tray for 5 minutes before transferring to the cooling rack.

 

Hope you enjoy!

Chocolate and Peanut Butter Brownies

Chocolate and Peanut Butter Brownie

Check out this Chocolate and Peanut Butter Brownie recipe that really hits the spot!  Chocolate and Peanut Butter are a match made in heaven for the sweet vs salty flavors and this little recipe is one to impress.  Perfect for morning or afternoon tea, lunchbox treats or just to indulge yourself with something sweet, these are divine!  The original recipe is by the very creative Michelle Southan of Taste and photography by Ben Dearnley.  This recipe has been adapted from the original one by substituting with an alternate peanut butter and using organic dark chocolate along with dutch processed cocoa.

  • Melted butter, to grease
  • 150g dark organic chocolate, coarsely chopped (or plain dark chocolate see original recipe)
  • 100g butter, chopped
  • 215g (1 cup) caster sugar
  • 75g (1/2 cup) plain flour
  • 2 tbs dutch processed cocoa powder (or standard cocoa powder see original recipe)
  • 2 eggs
  • 200g (3/4 cup) smooth peanut butter (or crunchy peanut butter see original recipe)
  1. Preheat oven to 160°C / 320F (Fan Forced). Brush a 16 x 26cm or 6″ x 10″(base measurement) slab pan with melted butter to grease.  Line base and 2 long sides with non-stick baking paper, allowing the sides to overhang.
  2. Place the chocolate and butter in a large heatproof bowl over a saucepan half-filled with simmering water. Use a metal spoon to stir until the chocolate melts and mixture is smooth.
  3. Combine the sugar, flour and cocoa powder in a bowl. Add chocolate mixture and eggs and stir until just combined. Pour into prepared pan. Spoon peanut butter over brownie mixture and use a round-bladed knife to create swirls.
  4. Bake in oven for 35-40 minutes or until crumbs cling to a skewer inserted into the centre. Set aside to cool completely. Cut into slices to serve.  (Optional:  Serve with a scoop of Vanilla Ice-Cream)

 

Michelle Southan’s recipes are always delicious and all I can say is … Enjoy either a slight variation or a fabulous original!

 

Simple Chocolate Sauce

Simple Chocolate Sauce Recipe

This is an essential little Chocolate Sauce recipe to have in your recipe collection.  I think everyone has one of these recipes in their collection and they’re usually only two ingredients and this one is easy to prepare and tastes delicious!  Original Recipe by Valli Little and Photo by Ben Dearnley.

You will need 

  • 200g good-quality dark chocolate, chopped (I use organic)
  • 200ml pure cream (pouring cream)

Place the chocolate into a bowl, then pour the cream into a pan over medium heat and bring to just below the boiling point.  Pour over your chocolate then stir until the mixture is smooth.  To make more or less of this sauce, simply adjust the amount of your ingredients.

Enjoy! 

Chocolate Coconut Slice

Chocolate Coconut Slice

Chocolate and Coconut make a perfect combination in this recipe for a Chocolate Coconut Slice.  Perfect for kid’s lunchbox treats, afternoon teas, or any time you feel like something sweet really!   This yummy recipe originally comes from the creative Kim Coverdale of Taste and the fabulous photography is by Chris L Jones.   This recipe is also easy enough for kids to try out their cooking skills in the kitchen.

Ingredients

  • 150g butter, melted, cooled
  • 1 cup firmly packed brown sugar
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup plain flour
  • 1/3 cup self-raising flour
  • 1/4 cup cocoa powder
  • 3/4 cup desiccated coconut

Chocolate icing

  • 1 1/2 cups icing sugar mixture
  • 1/4 cup cocoa powder
  • 20g butter, finely chopped
  • 2 tablespoons boiling water
  1. Preheat oven to 180°C/160°C fan-forced. Grease a 20cm x 30cm lamington pan. Line with baking paper extending paper 2cm from edge of pan at long ends.
  2. Place butter, brown sugar, egg and vanilla in a large bowl. Stir until well combined. Sift over flours and cocoa. Add 1/2 cup coconut. Stir to combine. Spread mixture into prepared pan. Bake for 25 to 30 minutes or until firm to touch.
  3. Make Chocolate icing: Sift icing sugar and cocoa into a medium heatproof bowl. Add butter and boiling water. Stir until smooth.
  4. Spread hot slice with icing. Sprinkle with remaining coconut. Set aside to cool completely in pan. Cut into pieces. Serve.

 

Delicious!

 

Kids Easy Chocolate Mousse

Kids Easy Chocolate Mousse Recipe

Kids will love making this easy Chocolate Mousse that not only looks deliciously fluffy and creamy but tastes twice as good!  Check out the recipe here at the MarinMamaCooks blog.  This gorgeous picture is also from there along with many other fantastic recipes to explore.  Be sure to check them out!  

P.S.  This recipe includes an extra recipe for the Sweetened Whipped Cream which can be served on top to make the chocolate mousse even more decadent!

Chocolate Cupcakes made with Olive Oil

Chocolate Cupcakes made with Olive Oil

Everyone likes to find a healthy recipe you can keep which actually tastes good nowdays. You will find this amazing recipe for Chocolate Cupcakes made with Olive Oil and other fantastic photographs at In Jennie’s Kitchen.  Be sure to take a look around and be inspired!