* Exported from MasterCook *

Peanut Butter-Fudge Cookies

Recipe By :The All-American Cookie Book
Serving Size : 32 Preparation Time :0:00
Categories : Cookies Formed

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ounces unsweetened chocolate -- broken up or coarsely
chopped
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup plus 2 tablespoons smooth peanut butter
1 1/2 cups packed light brown sugar
1/3 cup sugar
1/3 cup unsweetened American-style cocoa powder
1 cup unsalted butter -- slightly softened
2 large eggs
2 teaspoons vanilla extract
1 cup milk chocolate morsels -- finely chopped

Preheat the oven to 350 degrees F. Grease several baking sheets or coat with
nonstick spray.
In a small, microwave-safe bowl, microwave the unsweetened chocolate on
50-percent power for 1 minute. Stir well. Continue microwaving on 5-percent
power, stirring at 30-second intervals. Stop microwaving before the
chocolate completely melts and let the residual heat finish the job.
(Alternatively, in a small, heavy saucepan, melt the chocolate over lowest
heat, stirring frequently. Be very careful not to burn. Immediately remove
from the heat.)
In a medium bowl, thoroughly stir together the flour, baking soda, and salt.
Set aside.
In a large bowl, with an electric mixer on low, then medium, speed, beat
together the melted chocolate, peanut butter, brown sugar, sugar, and cocoa
powder until very well blended.
Add the butter and beat until very well blended and smooth.
Add the eggs and vanilla and beat until fluffy and well blended, about 2
minutes. Beat or stir in the flour mixture, then the chocolate morsels, just
until evenly incorporated.
Refrigerate the dough for 15 minutes, or until it firms up slightly.
Divide the dough into quarters, forming each into a flat disk.
Divide each portion into quarters, then eights.
Shape the portions into balls with lightly greased hands.
Place on the baking sheets, spacing about 2 1/2 inches apart. Lightly oil
the tines of a fork. Using the fork tines, firmly
press down each ball horizontally and then vertically until the ball is
about 1/2 inch thick.
Bake the cookies, one sheet at a time, in the upper third of the oven for 8
to 11 minutes, or until not quite firm when pressed in the centers. Be
careful not to overbake. Transfer the sheet to a wire rack and let stand
until the cookies firm up slightly, 1 to 2 minutes. Using a spatula,
transfer the cookies to wire racks. Let stand until completely cooled.
Store in an airtight container for up to 1 week or freeze for up to 1 1/2
months.