Super Dooper Peanut Butter

4

"This cookie recipe doesn't need eggs, so you can eat the batter! My friend Tara and I invented these. They are good refrigerated as fudge."

Ingredients

{{adjustedServings}} servings 109 cals
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Original recipe yields 48 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 109 kcal
  • 5%
  • Fat:
  • 5.5 g
  • 9%
  • Carbs:
  • 14.2g
  • 5%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 108 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. Pour the dry ingredients into large bowl and mix together. Fold the chocolate chips into the batter.
  4. Drop by teaspoon onto baking sheets. Bake for 10 minutes. Enjoy!!!
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Reviews

4
  1. 4 Ratings

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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...

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 ...

This should rightfully be a fudge recipe. The cookies are all right, but refrigerated, the dough is excellent!