Peanut Fudgies #Recipe – 1 Of 175 Best Small-Batch Baking Recipes

Peanut Fudgies Recipe - 1 Of 175 Best Small-Batch Baking Recipes

Courtesy of 175 Best Small-Batch Baking Recipes by Jill Snider © 2017 Reprinted with publisher permission. Available where books are sold. Image credit: Colin Erricson.

Peanut Fudgies

These cookies are like a chewy brownie that’s loaded with chocolate chips and peanuts.

This recipe, found on page 64, makes 8 medium or 6 large cookies (see Tips, below)

• Preparation: 15 minutes
• Baking: 13 minutes
• Freezing: excellent


  • 9 tbsp semisweet chocolate chips, divided (135 mL)
  • 2 tbsp butter (30 mL)
  • 3 tbsp all-purpose flour (45 mL)
  • 1⁄8 tsp baking soda (0.5 mL)
  • 1 egg yolk
  • 3 tbsp packed brown sugar (45 mL)
  • 1⁄3 cup chopped honey-roasted peanuts (75 mL)
 (see Tips)
  • 1⁄4 cup peanut butter chips (60 mL)


You will need a baking sheet, greased or lined with parchment paper.

Preheat oven to 350°F (180°C)

1. In a small microwave-safe bowl, combine 6 tbsp (90 mL) chocolate chips and butter. Microwave on Medium for 1 minute, stirring halfway through, until melted. Stir until smooth. Set aside to cool.

2. In a small bowl, whisk together flour and baking soda. Set aside.

3. In a medium bowl, using a wooden spoon, beat together egg yolk and brown sugar until smooth. Stir in cooled melted chocolate. Gradually add flour mixture, stirring well. Stir in peanuts, peanut butter chips and remaining 3 tbsp (45 mL) chocolate chips, until well combined.

4. Drop dough by heaping tablespoonfuls (22 mL), spacing about 2 inches (5 cm) apart, on prepared baking sheet.

5. Bake in preheated oven for 9 to 13 minutes or until set around the edges but slightly soft in the center. Let cool for 5 minutes on sheet, then transfer to a wire rack and cool completely.

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  • I like to chop nuts on a cutting board, using a sharp chef’s knife. You can do it in a food processor as well.
  • Store nuts in the freezer. They can go rancid quite quickly.
  • To make large cookies, drop dough by large spoonfuls (2 tbsp/30 mL). Bake for 10 to 14 minutes, as directed.
  • Cooled cookies will keep in an airtight container at room temperature for up to 1 week or can be frozen for up to 3 months. Thaw and bring to room temperature before serving.

If you’re looking for more small-batch baking recipes like this be sure to check out my 175 Best Small-Batch Baking Recipes cookbook review, which contains a recipe for Strawberry Rhubarb Crisp. I also have a Raspberry Coconut Pinwheels recipe from the cookbook that I have permission to share. You can purchase the cookbook on Amazon by clicking below.

 175 Best Small-Batch Baking Recipes: Treats for 1 or 2

About the Author

I’m a Jersey girl, I was born and raised here and have lived here for almost my entire life. I’m a mom of 2 boys – TJ, a 21 year old, and CJ, an 18 year old with Down Syndrome. I am the oldest of four children. I am also a social media enthusiast, cat person, and Down syndrome advocate. I love coffee and milkshakes. My favorite dessert is cheesecake. I love rock music, tech, travel and food. And cheesecake. I HATE the misuse of the word retarded. I take it personally and find it very offensive. Did I mention that I love cheesecake?

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