Eggs are not required in this cookie recipe, so you can consume the batter. These were created by me and my friend Tara. They make delicious fudge when chilled.
| Servings: | 48 |
| Yield: | 3 to 4 – dozen |
Ingredients
- 2 tablespoons peanut butter
- 1 cup white sugar
- ¾ cup packed brown sugar
- 1 cup butter
- 2 cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tablespoon baking soda
- 3 tablespoons vanilla extract
- 2 eggs (Optional)
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, mix together the peanut butter, butter, vanilla, and eggs (optional). In another bowl, mix together the sugar, brown sugar, flour, cocoa, and baking soda.
- Pour the dry ingredients into large bowl and mix together. Fold the chocolate chips into the batter.
- Drop by teaspoon onto baking sheets. Bake for 10 minutes. Enjoy!!!
Nutrition Facts
| Calories | 109 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 108 mg |
| Sugars | 10 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I can only rate this as a fudge. I thought it was good enough and did not bother baking it as cookies. I made only half of the recipe and added a 1/2 cup chopped peanuts. It’s not exactly like fudge but good enough to satisfy a craving
I made a small amount of adjustments: I added a little more brown sugar and used about 1/2 cup of crunchy peanut butter. I found that mixing the butter/margerine was much easier after I melted it. I also left the cookies in the oven for about 2 to 3 minutes more because anything less than that was not solid enough and broke transferring to cooling rack. Other than that, this is a fabulous recipe for when I get a sweet tooth! Thank you!
This is a good cookie recipe, just needs a little tweeking. I used 1/2 cup Peanut Butter instead of 2 tbsp and instead of chocolate chips (which I didn’t have at the time), I chopped up Hershey’s kisses. I also added 1 tbsp more cocoa. The end result was delicious, slightly chewy and crispy along the edges. They do thin out a bit, but I like to make bigger cookies, so the “thinning” did not really affect my batch. Hope this helps!
Not really peanut buttery enough. I cooked these without the cocoa powder and the chco chips. Found that 3 tbsp of vanilla was a bit much, almost overpowering. I did cook the without the eggs and they held up very well. Good drop cookie, but comes out rather flat. Recommend you spay the cookiesheet and let the cookies stand a few minutes after baking or they smoosh up and crumble. Don’t think I will try these again, or if I do I’ll add more peanut butter and modify the recipe for a thicker dough.
This should rightfully be a fudge recipe. The cookies are all right, but refrigerated, the dough is excellent!