Click here to print this recipe

Pogo Recipe: Choco-Peanut Fudge Cookies

Makes 28 Cookies
Ingredients:
3/4 Cup Walnuts (chopped)
5/8 Cup All-Purpose Flour
1/2 Cup Sweetened, Flaked Coconut (lightly toasted)
1/2 tsp Baking Powder
1/2 tsp Salt
6 Oz. (3/4 Cup) Unsweetened Chocolate
16 Oz. (2 Cups) Semi-Sweet Chocolate Chips
1/2 Cup Unsalted Butter (at room temperature)
4 tsp Instant Coffee Crystals
1 Tbsp Vanilla Extract
1 1/2 Cups Granulated Sugar
4 Large Eggs
1/2 Cup Peanut Butter Chips
Preheat Oven to: 350 Degrees Fahrenheit
Instructions:
  1. Line 2 tall-rimmed baking sheets with aluminum foil or parchment paper.
  2. Stir walnuts, flour, coconut, baking powder, and salt together in a medium bowl until well blended.
  3. Break the unsweetened chocolate into pieces (or start with chocolate chips) and place in a microwavable bowl along with half of the semi-sweet chocolate (1 Cup or 8 Oz.).
  4. Place the chocolate in a microwave and cook on HIGH for 20-30 seconds at a time, stirring after each. Once the chocolate is mostly melted, add the unsalted butter in as well for the final spin in the microwave. (It's also possible to melt these together over the stove, but that takes longer.)
  5. Whisk instant coffee crystals and vanilla together in a large bowl until the coffee crystals dissolve.
  6. Add sugar and eggs to the coffee mixture. Beat with an electric mixer until it thickens.
  7. Beat the melted chocolate mixture into the coffee mixture until combined. Then add the chopped walnut mixture as well.
  8. Stir in the remaining half of the semi-sweet cholcolate chips and peanut butter chips by hand.
  9. Use a spoon to dollop about 2 Tbsp of dough for each cookie onto the Baking Sheets. Leave about 2 inches between each cookie.
  10. Bake for about 15 minutes at 350°F until the outside is puffed and cracked, but the inside is still soft and cool.
  11. Remove from oven and allow to cool for at least 10 minutes.
  12. Use a spatula to remove cookies to a wire rack to cool the rest of the way.