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.

Laura
Advertisement

Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

    Advertisement
  • 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

109.1 calories; 1.2 g protein; 14.2 g carbohydrates; 17.9 mg cholesterol; 108.3 mg sodium. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/03/2005
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! Read More
(4)

Most helpful critical review

Rating: 3 stars
10/31/2003
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. Read More
(3)
5 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/03/2005
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! Read More
(4)
Rating: 4 stars
01/16/2004
This should rightfully be a fudge recipe. The cookies are all right, but refrigerated, the dough is excellent! Read More
(4)
Rating: 5 stars
02/03/2005
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! Read More
(4)
Advertisement
Rating: 3 stars
10/30/2003
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. Read More
(3)
Rating: 4 stars
10/31/2003
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! Read More
(1)
Rating: 4 stars
03/14/2017
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 Read More
Advertisement