Morgan “owed” cookies to a friend at school (uh, for over a year! she said! not sure WHY she owed them, but she owed them, we don’t need to understand these things) and I had a cookie vision so we made up this batch of fudge-based cookies with a few extras I had on hand—salted peanuts, chocolate chunks, and a bag off toffee bits, just to be as decadent as possible.
That was a very long sentence.
I used to teach English. I know, you can’t tell, can you?
How to make Salted Peanut Fudge Cookies:
1 12-ounce package semi-sweet chocolate chips
4 ounces unsweetened chocolate
1/4 cup butter (or margarine)
1 1/3 cups sugar
1/2 cup flour
2 teaspoons vanilla
1/2 teaspoon baking powder
1 cup salted peanuts
1 12-ounce package semi-sweet chocolate chunks
1 12-ounce package toffee bits (i.e. Heath)
In a small saucepan, melt together the semi-sweet chocolate chips, unsweetened chocolate, and butter.
Transfer to a mixing bowl and add remaining ingredients except the peanuts, chocolate chunks, and toffee bits.
Stir well then add the peanuts….
….and toffee bits.
Drop by the spoonful onto a greased cookie sheet.
Bake at 350-degrees for about 8 minutes, till surface of cookies starts to crack. Don’t overbake! These cookies are best soft and will firm up as they cool. (Let set on cookie sheet a few minutes before removing to cool on a baking rack.)
Makes 2-3 dozen, depending on size of cookies. I inhaled several before packing up the rest for Morgan to take to school. It was a huge sacrifice to let them go…… These cookies are delicious! There’s just something about salty and chocolate that goes so well together, and the combination works out just perfectly in this cookie!
See this recipe at Farm Bell Recipes and save it to your recipe box.
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