PB Fudge Cookiewiches

Peanut Butter Fudge Cookiewiches ~ Pearls + Girls

Him:  (referencing my photo props) “Can I drink one of these bottles of milk?”

Me:  “Uh,  I think a gnat flew in one of the bottles while I was setting up, but I don’t know which one.”

Just an every day conversation of a food blogger (me) with her husband.  Only a food blogger would set up a photo shoot in the backyard then dump the ‘prop milk’ down the drain because a bug got a little curious. Sigh.  I hate wasting props, but I don’t need any extra protein with my milk. 😉

Peanut Butter Fudge Cookiewiches ~ Pearls + Girls These crispy peanut butter cookies filled with creamy fudge frosting are screeeeeaming for a cold, refreshing swig of milk.  They would make a perfect after school snack for the kiddos…..or a late night snack for you! Enjoy! 🙂

PB Fudge Cookiewiches

Yield: about 10 cookiewiches


    Peanut Butter Cookies
  • 1 cup peanut butter ( I use natural peanut butter)
  • 3/4 cup brown sugar, packed
  • 1 egg
  • 1 1/2 tsp vanilla extract
  • 3/4 tsp baking soda
  • 1 pinch sea salt
  • 1/2 cup granulated sugar (for rolling)
  • Fudge Frosting
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 TBSP Dutch processed cocoa powder
  • 2 cups powdered sugar
  • 2 TBSP milk or cream
  • 1 tsp vanilla


    Peanut Butter Cookies
  1. Preheat oven to 350 degrees.
  2. With a mixing bowl and spatula, electric mixer or a stand mixer fitted with a paddle attachment, combine peanut butter and brown sugar until smooth and creamy.
  3. Add egg, vanilla, baking soda and a pinch of sea salt. Mix until fully combined.
  4. By heaping tablespoon roll dough into a ball and roll in the sugar.
  5. Drop onto a parchment paper or Silpat lined baking sheet.
  6. Use the back of a fork to form a crisscross pattern on each cookie.
  7. Bake for 10-12 minutes until edges are lightly brown.
  8. Allow cookies to cool on baking sheet for 2 minutes before moving to a cooling rack.
  9. Fudge Frosting
  10. Using a stand mixer fitted with a whisk attachment or a hand mixer with double beaters, cream together the butter and cocoa powder on low speed for two minutes.
  11. Add the powdered sugar, milk or cream and vanilla and beat on low speed for one minute.
  12. Scrape down the bowl with a spatula, then beat on medium high for three minutes until light and fluffy.
  13. Assemble the cookiewiches
  14. Turn half the cookies over.
  15. Using a pastry bag or a ziplock bag with the corner snipped off, pipe the frosting in the center of each cookie.
  16. Top with another cookie and press down slightly to push the frosting to the edges.